摘要
比较微波、蒸汽和沸水烫漂对香菇挥发性成分的影响。采用顶空固相微萃取-气相色谱质谱联用技术进行挥发性成分定性分析,并对苯甲醛与1-辛烯-3-醇进行外标法定量分析。结果表明:新鲜香菇的主要挥发性化合物分为五类25种,包括醇类6种、醛类4种、酮类2种、烃类5种和含硫化合物8种,苯甲醛与1-辛烯-3-醇分别为0.28 ng/g和308.44 ng/g。微波烫漂的香菇中1-辛烯-3-醇含量为515.65 ng/g;蒸汽烫漂与沸水烫漂对醇类与含硫化合物的相对含量影响较大,其中蒸汽烫漂使香菇中醇类相对含量由22.49%降至3.93%,含硫化合物相对含量由64.57%增至87.64%,苯甲醛与1-辛烯-3-醇含量分别为0.45 ng/g和245.64 ng/g;香菇经沸水烫漂,醇类相对含量达87.89%,含硫化合物(2.85%)显著降低,1-辛烯-3-醇含量为1482.46 ng/g。以上表明,从挥发性成分组成来看,蒸汽烫漂与沸水烫漂处理对其差异影响较大,特别是醇类与含硫化合物的相对含量有明显区别。
The effects of microwave, steam, and boiling-water blanching treatments on the volatile components of Lentinus edodes were compared. Headspace solid-phase microextraction-gas chromatography-mass spectrometry（GC-MS） was employed to qualitatively analyze the volatile components. The external standard method was employed for the quantitative analysis of benzaldehyde and 1-octen-3-ol. Five different types, totaling 25 volatile components, were obtained fromLentinus edodes, including six alcohols, four aldehydes, two ketones, five hydrocarbons, and eight sulfur-containing compounds. The contents of benzaldehyde and 1-octen-3-ol in fresh Lentinus edodes were 0.28 and 308.44 ng/g, respectively. The content of 1-octen-3-ol of Lentinus edodes upon microwave blanching treatment was 515.65 ng/g. The contents of alcohols and sulfur-containing compounds were significantly affected by steam and boiling-water blanching treatments, where steam treatment showed a reduction from 22.49% to 3.93% in the relative content of alcohols, and an increase from 64.57% to 87.64% in the relative amount of sulfur-containing compounds. The contents of benzaldehyde and 1-octen-3-ol after steam treatment were 0.45 and 245.64 ng/g, respectively. Blanching by boiling water resulted in relative content of alcohols at 87.89%. Additionally, the content of sulfur-containing compounds was significantly reduced（2.85%） and the content of 1-octen-3-ol was 1482.46 ng/g. These results suggested that steam and boiling-water blanching processes had a significant impact on volatile components, where contents of alcohols and sulfur compounds were especially significantly different.
作者
刘璐
黄文
程薇
高虹
史德芳
乔宇
LIU Lula HUANG Wenl CHENG Wei GAO Hong SHI De-fang QIAO Yu(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
出处
《现代食品科技》
EI
CAS
北大核心
2017年第3期210-215,265,共7页
Modern Food Science and Technology
基金
农业部公益性行业(农业)科研专项(201303080)
关键词
烫漂
香菇
固相微萃取
挥发性成分
blanching
Lentinus edodes
solid-phase microextraction
volatile component
