基于GC-MS和氨基酸分析的羊肚菌汤适宜煮制时间研究

Suitable Cooking Time of Morchella Soup Based on GC-MS and Amino Acid Analysis

为确定羊肚菌汤适宜的煮制时间,本文对煮制20、40、60和120 min的羊肚菌汤的感官指标、挥发性风味物质及氨基酸进行量化分析。结果表明:羊肚菌汤在煮制40 min时色泽、气味和滋味最好,评分显著高于其他煮制时间(P<0.05);煮制过程中共检测出49种挥发性风味物质,在煮制20、40、60和120 min的羊肚菌汤分别鉴定出22种、35种、31种、27种,醛类、酸类、酯类和烃类物质的总量在煮制40 min时显著高于其他煮制时间(P<0.05),分别达到171.93、163.5、245.89和34.35 mg/g;鲜味氨基酸总含量在煮制40 min时显著高于其他煮制时间(P<0.05),为21.54 mg/g,总氨基酸含量在煮制40 min时最高,为70.20 mg/g,表明煮制40 min是氨基酸溶出的高峰时期。羊肚菌汤的感官指标评分、挥发性风味物质种类及总量和氨基酸均含量及溶出在煮制0~40 min上升时期,在煮制40~60 min时开始逐渐下降,煮制60 min之后急剧下降。煮制时间过短或过长均不利于挥发性风味物质和各种氨基酸的呈现。本实验条件下,羊肚菌汤的煮制时间以40 min为宜,建议不要超过60 min。本文为羊肚菌汤的煮制时间提供了理论依据。

In order to determine the suitable cooking time of Morchella soup, the sensory indexes, volatile flavor substances and amino acids of Morchella soup boiled for 20, 40, 60 and 120 min were quantitatively analyzed. The results show that the color, smell and taste of Morchella soup were the best and the score was the highest when boiled for 40 min, and the score was significantly higher than that of other cooking time(P<0.05). A total of 49 volatile flavor compounds were detected in the cooking process. 22, 35, 31 and 27 kinds were identified in the Morchella soup cooked for 20, 40, 60 and120 min respectively. The total quality of aldehydes, acids, esters and hydrocarbons reached the highest at 40 min(P<0.05),reaching 171.93, 163.5, 245.89 and 34.35 mg/g respectively. The total content of fresh amino acids was the highest at40 min, which was 21.54 mg/g. The content of total amino acids was the highest at 70.20 mg/g after 40 min of cooking,indicating that 40 min of cooking was the peak period of amino acid dissolution. The sensory index score, the kinds and total volatile flavor substances, and the contents and dissolution of amino acids in morchella soup increased during 0~40 min of cooking, decreased gradually during 40~60 min of cooking, and decreased sharply after 60 min of cooking. Too short or too long cooking time was not conducive to the presentation of volatile flavor substances and various amino acids.Under the experimental conditions, the cooking time of Morchella soup should be 40 min, and it was recommended not to exceed 60 min. This paper would provide a theoretical basis for the cooking time of Morchella soup.