不同处理方法对蟹味菇呈味物质释放的影响

Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus

为研究不同处理方法对蟹味菇呈味物质释放的影响,采用闪式高速提取法,并与蒸煮和2种酶解的方法结合处理蟹味菇子实体,以游离氨基酸、呈味核苷酸、可溶性糖及有机酸含量和味觉强度值为指标,通过电子舌对不同方法处理的蟹味菇进行感官特性评价,并基于电子舌检测进行主成分分析(principal component analysis,PCA)。结果表明:闪式高速提取法可以促进蟹味菇呈味物质的释放。蒸煮可以使蟹味菇游离氨基酸总量下降,有机酸和核苷酸总量显著增加(P<0.05)。纤维素酶和风味蛋白酶组成的复合酶酶解会使蟹味菇呈苦味和无味的氨基酸以及葡萄糖含量显著增加(P<0.05),呈甜味的氨基酸及有机酸含量显著降低(P<0.05)。单一的水解酶酶解会增加呈鲜味氨基酸含量,降低呈苦味、甜味及无味氨基酸含量。电子舌雷达图能够反映不同方法处理的蟹味菇滋味特点。通过PCA提取2个主成分,其累计方差贡献率为87.79%,PCA结果表明不同方法处理的蟹味菇都与常温浸提的蟹味菇原样存在差异。不同处理方法对蟹味菇呈味物质释放具有不同的影响,可以根据对呈味的不同需求处理蟹味菇。

In order to study the effect of different pretreatment methods on the release of flavor substances from Hypsizygus marmoreu,four pretreatments including water extraction at room temperature,cooking,sequential hydrolysis with cellulase followed by flavourzyme,and hydrolysis with mushroom hydrolase were used directly or after flash extraction to promote the release of flavor substances from H.marmoreus.The contents of free amino acids,tasty nucleotides,soluble sugar and organic acids and taste activity value(TAV)were analyzed for the resulting eight supernatant samples.The flavor characteristics were evaluated using an electronic tongue.Subsequently,principal component analysis(PCA)was performed on the data obtained.The results showed that the flash extraction method could promote the release of flavor substances from H.marmoreus.Cooking reduced the total amount of free amino acids and increased the total amounts of organic acids and nucleotides significantly(P<0.05).The sequential enzymatic hydrolysis significantly increased the contents of bitter and tasteless amino acids as well as glucose,and reduced the contents of sweet amino acids and organic acids(P<0.05).The one-step hydrolysis increased the contents of umami amino acids,and reduced the contents of bitter,sweet and tasteless amino acids.The radar map could reflect the taste characteristics of all tested samples.In the PCA,two principal components were extracted,accounting cumulatively for 87.79%of the total variation,and water extraction at room temperature was clearly distinct from the other seven treatments.Therefore,different pretreatment methods have different effects on the release of flavor substances from H.marmoreus,so that it should be treated according to different requirements for taste.