不同干燥方式褐环乳牛肝菌风味成分分析及电子舌感官评价
发布时间：2019-05-30 10:22
【摘要】：食用菌是人类重要的食物资源,营养成分丰富,且具有增强免疫力、抗氧化、降血压等作用。牛肝菌作为其中一种重要食用菌资源,已被很多学者研究,其中美味牛肝菌、褐环环乳牛肝菌及点柄粘盖牛肝菌最具有研究价值。但对于褐环乳牛肝菌研究大多集中在栽培发酵及其抗金属作用上,而对于其风味成分以及电子舌感官评价上的研究还很少。本文通过同时蒸馏萃取法,气相色谱-质谱联用仪测定自然风干、热风烘干、真空干燥、真空冷冻干燥4种不同干燥方式褐环乳牛肝菌不同部位以及不同大小的同时蒸馏萃取馏分,利用苯酚-硫酸法测定4种干燥方式褐环乳牛肝菌不同部位以及不同大小的可溶性糖含量,氨基酸自动分析仪测定呈味氨基酸含量,高效液相色谱法测定呈味核苷酸含量。并通过电子舌对其进行感官评价。主要研究结果如下:1.褐环乳牛肝菌同时蒸馏萃取馏分研究表明:褐环乳牛肝菌的同时蒸馏萃取馏分总共102种,主要馏分有棕榈酸,亚油酸,棕榈油酸,1-辛烯-3-醇,反式-2-辛烯-1-醇,邻苯二甲酸二异丁酯,法尼基丙酮,香叶基丙酮,邻苯二甲酸二丁酯,异戊醛,异戊醇,苯乙醇。热风烘干60℃条件下,二级菌褶种类最多,有30种。特征香气成分1-辛烯-3-醇(蘑菇醇),真空冷冻干燥自然风干热风烘干,相对含量分别为,18.51%,15.11%,3.35%。2.褐环乳牛肝菌非挥发性成分研究表明:褐环乳牛肝菌呈味氨基酸含量,真空冷冻干燥(77.75mg/g)自然风干(70.08mg/g)真空干燥(58.83 mg/g)热风烘干(57.97 mg/g)。褐环乳牛肝菌呈味核苷酸含量,真空干燥(3.94mg/g)热风烘干(2.97mg/g)真空冷冻干燥(2.26mg/g)自然风干(0.59 mg/g)。褐环乳牛肝菌可溶性糖含量,真空冷冻干燥(30.29g/100g)真空干燥(26.35g/100g)热风烘干(25.51g/100g)自然风干(24.94g/100g)。3.通过电子舌对其5种滋味进行评价结果表明:自然风干、热风烘干鲜味与甜味较强。真空干燥甜味、鲜味、苦味较强。真空冷冻干燥甜味较强。综合分析褐环乳牛肝菌干样,真空干燥具有良好的滋味。
[Abstract]:Edible fungi are important food resources, rich in nutrients, and have the functions of enhancing immunity, antioxidation, lowering blood pressure and so on. As one of the important edible fungus resources, Bovine liver fungus has been studied by many scholars, among which Boletus deliciosa, Boletus norvegicus and Boletus australis have the most research value. However, most of the studies on Boletus norvegicus focused on cultivation and fermentation and its metal resistance, but there were few studies on its flavor components and sensory evaluation of electronic tongue. In this paper, natural air drying, hot air drying and vacuum drying were determined by simultaneous distillation and extraction and gas chromatography-mass spectrometry. Vacuum freeze-drying four different drying methods, different parts and sizes of Boletus norvegicus were distilled and extracted at the same time. The content of soluble sugar in different parts and different sizes of Boletus norvegicus was determined by phenol-sulfuric acid method, the content of taste amino acid was determined by automatic amino acid analyzer, and the content of taste nucleotides was determined by high performance liquid chromatography (HPLC). The sensory evaluation was carried out by electronic tongue. The main results are as follows: 1. The study on simultaneous distillation and extraction of Boletus norvegicus showed that there were 102 kinds of simultaneous distillation and extraction distillate of Boletus norvegicus, the main components were palmitic acid, linoleic acid, palmitic acid, 1-octene-3-alcohol, the main fraction was palmitic acid, linoleic acid, palmitic acid, 1-octene-3-alcohol, Trans-2-octene-1-ol, diisobutylphthalate, farnesyl acetone, vanilla acetone, dibutylphthalate, isovaleraldehyde, isoamyl alcohol, phenylethanol. Under the condition of hot air drying at 60 鈩，
本文编号：2488762
[Abstract]:Edible fungi are important food resources, rich in nutrients, and have the functions of enhancing immunity, antioxidation, lowering blood pressure and so on. As one of the important edible fungus resources, Bovine liver fungus has been studied by many scholars, among which Boletus deliciosa, Boletus norvegicus and Boletus australis have the most research value. However, most of the studies on Boletus norvegicus focused on cultivation and fermentation and its metal resistance, but there were few studies on its flavor components and sensory evaluation of electronic tongue. In this paper, natural air drying, hot air drying and vacuum drying were determined by simultaneous distillation and extraction and gas chromatography-mass spectrometry. Vacuum freeze-drying four different drying methods, different parts and sizes of Boletus norvegicus were distilled and extracted at the same time. The content of soluble sugar in different parts and different sizes of Boletus norvegicus was determined by phenol-sulfuric acid method, the content of taste amino acid was determined by automatic amino acid analyzer, and the content of taste nucleotides was determined by high performance liquid chromatography (HPLC). The sensory evaluation was carried out by electronic tongue. The main results are as follows: 1. The study on simultaneous distillation and extraction of Boletus norvegicus showed that there were 102 kinds of simultaneous distillation and extraction distillate of Boletus norvegicus, the main components were palmitic acid, linoleic acid, palmitic acid, 1-octene-3-alcohol, the main fraction was palmitic acid, linoleic acid, palmitic acid, 1-octene-3-alcohol, Trans-2-octene-1-ol, diisobutylphthalate, farnesyl acetone, vanilla acetone, dibutylphthalate, isovaleraldehyde, isoamyl alcohol, phenylethanol. Under the condition of hot air drying at 60 鈩，
本文编号：2488762
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