白灵菇预煮液主要营养与风味分析评价

Analysis of the Major Nutritional and Volatile Flavor Compounds in Pleurotus Nebrodensis Cooking Juices

白灵菇最主要的加工产品是罐头,但在加工过程中必然会产生大量的预煮液。通过测定白灵菇预煮液的主要营养成分、水解氨基酸、游离氨基酸以及风味物质组成,评价白灵菇预煮液的营养风味价值,以便为进一步开发利用白灵菇预煮液资源奠定基础。结果表明,在可溶性固形物为2%的白灵菇预煮液中,蛋白质含量为0.35%,水解氨基酸达到22种,总量为212.25 mg/100 mL,游离氨基酸量为86.8 mg/100 mL,呈鲜、甜味氨基酸占游离氨基酸的68.5%;经气质分析,对风味起主要作用的为醇类,特别是1-辛烯-3占挥发物总量的30.399%。

The main product of Pleurotus Nebrodensis is the can, and cooking juices are produced in the process. The nutritional and volatile flavor compounds in Pleurotus Nebrodensis cooking juices are detected, in order to lay foundations for developing and utilizing Pleurotus Nebrodensis cooking juices. The results show that in the total soluble solid 2% Pleurotus Nebrodensis cooking juices, the contents of protein, hydrolytic amino acid （22 kinds） and free amino acid are 0.35%, 212.25 mg/100 mL, 86.8 rag/100 mL, respectively; flavor and sweet amino acids account for 68.5% of free amino acid. The alcohols including 1-octane-3-alcohol （30.399%） play an important role in anchovy cooking juices by GC/MS.