不同干燥方式对杏鲍菇滋味成分的影响研究

Effect of Different Drying Treatments on the Non-Volatile Flavor Components in Pleurotus eryngii

比较冷冻干燥(freeze drying,FD)、热风干燥(hot air drying,HAD)、中短波红外干燥(short-and medium-wave infrared drying,ID)和微波真空干燥(microwave vacuum drying,MVD)4种干燥方式对杏鲍菇滋味成分的影响。结果表明,与新鲜杏鲍菇相比,干燥对杏鲍菇滋味成分的影响较大。ID处理的杏鲍菇中可溶性糖总含量最高,MVD处理的杏鲍菇中海藻糖含量最高(328.10 mg/g dw);除FD外,HAD、ID及MVD处理的杏鲍菇中5′-腺苷酸(5′-adenosine monophosphate,5′-AMP)、5′-鸟苷酸(5′-guanosine monophosphate,5′-GMP)、5′-肌苷酸(5′-inosine monophosphate,5′-IMP),谷氨酸含量都有所升高,说明温度地升高有助于鲜味物质地生成;此外,4种干燥方式处理的杏鲍菇中有机酸总含量、柠檬酸、琥珀酸含量有所上升;MVD处理的杏鲍菇鲜味浓度最大,味精当量(equivalent umami concentration,EUC)值为302.15 g MSG/100 g,其次是HAD、ID,FD处理的杏鲍菇鲜味浓度低于新鲜杏鲍菇,其EUC值最低。

To explore the effect of drying treatment on the non-volatile flavor components in Pleurotus eryngii,freeze drying(FD),hot air drying(HAD),short-and medium-wave infrared drying(ID)and microwave vacuum drying(MVD)were used in this study. Results showed that drying treatment had a great influence on the non-volatile flavor components when compared to the fresh Pleurotus eryngii. Total content of soluble sugars in Pleurotus eryngii by ID was the highest compared with other three drying treatments,while the content of trehalose in Pleurotus eryngii by MVD was the highest(328.10 mg/g dw);except FD,the contents of 5′-adenosine monophosphate(5′-AMP),5′-guanosine monophosphate(5′-GMP),5′-inosine monophosphate(5′-IMP) and glutamic acid were increased by HAD,ID and MVD,indicating that the increase of temperature could contribute to the formation of umami flavor compounds. In addition,the contents of organic acids,citric acid and succinic acid in Pleurotus eryngii by the four drying treatments were increased. Concentration of umami taste in Pleurotus eryngii by MVD was the highest(EUC value:302.15 g MSG/100 g),followed by HAD and ID. While the concentration of umami taste in Pleurotus eryngii by FD was lower than the fresh Pleurotus eryngii,the EUC value of which was the lowest.