不同干燥方式对姬松茸挥发性风味成分分析

Effect of Different Drying Methods on Volatile Flavor Components in Agaricus blazei

采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对鲜姬松茸、热风恒温干燥、微波干燥、真空冷冻干燥3 种不同干燥方式的姬松茸中挥发性风味成分进行检测与分析。结果表明,鲜姬松茸、热风恒温干燥、微波干燥和真空冷冻干燥分别检测出20、50、43 种及22 种挥发性风味成分。热风恒温干燥新生成了醇、醛、酮、酚、醚类物质,对姬松茸风味的改良和增香具有一定作用;微波干燥生成醛类物质较多,使干燥后的姬松茸具有特殊的肉桂香气和类似苦杏仁的香味;真空冷冻干燥处理的姬松茸与鲜姬松茸在整体风味成分上较为接近,说明真空冷冻干燥方式能够较好的保持姬松茸原有风味。

The effect of different drying methods on the volatile flavor components of Agaricus blazei was studied. The volatile flavor components of fresh A. blazei and the ones dried by three drying methods, hot air drying, microwave drying and vacuum freeze drying, were analyzed by gas chromatography-mass spectrometry（GC-MS） with solid-phase microextraction（SPME）. The results showed that a total of 20, 50, 43 and 22 volatile flavor components were detected in fresh, hot air dried, microwave dried and vacuum freeze dried samples, respectively. Alcohol, aldehyde, ketone, phenol, and ether were generated from hot air drying, which contributed to the improvement of flavor and aroma in A. blazei. Microwave drying produced more aldehyde, which was responsible for the special cinnamon aroma and bitter apricot kernel-like flavor in the dried A. blazei. The volatile flavor components of A. blazei dried by vacuum freeze drying were close to those of the fresh sample on the whole, suggesting that vacuum freeze drying method can better protect the volatile flavor components of A. blazei.