不同加工工艺对香菇脆片的营养价值与非挥发性风味成分的影响

Effect of different dehydration progress on the nutritive value and non-volatile components of shiitake(Lentinula edodes) chips

目的以矿物元素、氨基酸、可溶性糖和呈味核苷酸含量为对比指标,分析真空低温油炸和真空冷冻干燥两种加工工艺制成的香菇脆片的营养特性及非挥发性风味成分差异。方法采用微波消解电感耦合等离子体质谱法对样品中矿物元素含量进行测定;采用氨基酸分析仪对样品中氨基酸含量进行测定;采用高效液相色谱法对样品中各类非挥发性成分进行测定。结果在矿物元素含量方面,两种香菇脆片差异显著,其中真空低温油炸对香菇中的钾、钙及锌元素含量破坏严重,锰元素则在两种产品中含量较低;在氨基酸含量方面,除必需氨基酸外,真空低温油炸对脆片中氨基酸破坏程度显著强于真空冷冻干燥,但真空低温油炸脆片的蛋白质营养价值更高;在非挥发性成分方面,两种产品的甘露醇、葡萄糖、海藻糖及各类呈味核苷酸含量差异显著,其中真空冷冻干燥香菇脆片的可溶性糖含量较高,而真空低温油炸香菇脆片呈味核苷酸含量较高,且两种香菇脆片中均不含有5’-肌苷酸和5’-黄苷酸。结论两种加工工艺对香菇脆片的营养特性及非挥发性风味成分的影响差异显著。其中,真空低温冷冻油炸工艺可以增强香菇脆片的食用风味,且可以增加脆片的蛋白质营养价值,但真空冷冻干燥香菇脆片的矿物元素和可溶性糖含量更高。

Objective To compare the content of mineral elements, amino acid, soluble sugar and nucleotide in Lentinous edodes chips, which were manufactured by vacuum freeze drying and vacuum frying. The differences of nutritive peculiarity and non-volatile flavor components in these two kinds of chips were analyzed. Methods The microwave inductively coupled plasma mass spectrometry（microwave-ICP-MS） was used for the detection of mineral elements; the amino acid analyzer was used for the detection of amino acids; and the high performance liquid chromatography was used for the detection of non-volatile flavor components. Results The two kinds of chips exhibited significant differences in the mineral elements. The vacuum freeze drying progress had a deep destruction on the potassium, calcium and zinc in Lentinous edodes, and both kings of chips had low level of manganese. For the amino acid, the vacuum frying method showed a stronger destruction on the amino acid except the essential amino acid, but the vacuum frying chips had higher protein nutrition. The differences of the content of mannitol, glucose, mycose and all the nucleotide in the two kinds of chips were significant. The soluble sugar content in the vacuum freeze drying chips were higher than the vacuum frying chips and the nucleotide in vacuum frying showed a much higher level. But no 5＇- hypoxanthine nucleotide（5＇-IMP） and 5＇- xanthine nucleotide（5＇-XMP） were detected in all the two kinds of chips. Conclusion The two processing techniques displayed a significant effect on the nutritive peculiarity and non-volatile flavor components in these two kinds of chips, and the vacuum frying drying method could enhance the edible flavor and the protein nutrition of Lentinous edodes chips, but the Lentinous edodes chips made by vacuum freeze drying method showed a much higher level of mineral elements and soluble sugars.