不同干燥温度对金针菇菇根挥发性特征和口感特性的影响

Effect of Drying Temperature on the Volatile Profile and Taste Properties of Flammulina velutipes Root

为研究不同干燥温度对金针菇菇根挥发性特征和口感特性的影响,采用电子鼻、电子舌、顶空固相微萃取气相色谱-质谱联用技术(headspace solid-phase microextraction gas chromatography-mass spectrometry,HSSPME-GC-MS)对室温及40、50、60℃干燥处理的金针菇菇根挥发性特征和口感特性进行分析。结果表明,干燥温度对金针菇菇根中的游离氨基酸、可溶性蛋白质、粗多糖和5’-核苷酸含量具有显著影响,其中50℃干燥处理的金针菇菇根整体品质最好。不同干燥温度处理的金针菇菇根之间存在明显差异,通过主成分分析(principal component analysis,PCA)结合电子鼻、电子舌、HS-SPME-GC-MS指纹图谱可以清楚区分不同干燥温度处理的样品。层次聚类分析结果(欧氏距离为6.5)与主成分分析结果一致。本研究可为食用菌和其他类似热敏农产品的干燥提供理论支撑。

In this study,the volatile profile and taste properties of Flammulina velutipes root dried at room temperature,40,50 or 60℃were analyzed by using an electronic nose(E-nose),an electronic tongue(E-tongue),and headspace solid-phase microextraction followed by gas chromatography-mass spectrometry(HS-SPME-GC-MS).Results indicated that the drying temperature markedly affected the contents of free amino acids,soluble proteins,crude polysaccharides and 5’-nucleotides,and the overall quality of F.velutipes root dried at 50℃was best.Significant differences among all dried samples were observed.Principal component analysis(PCA)combined with the E-nose and E-tongue radar charts as well as the GC-MS fingerprint could clearly discriminate all dried samples.The results obtained from hierarchical cluster analysis(the Euclidean distance was 6.5)were in agreement with those of PCA.These findings may provide theoretical support for the dehydration of edible mushrooms and other similar thermo-sensitive agricultural products.