鸡[土从]菌油炸前后风味物质的变化分析

Analysis of the Changes of Flavor Substances in Termitomyces albuminosus before and after Frying

为分析油炸对鸡[土从]菌风味物质的影响,采用气相-离子迁移色谱技术(gas chromatography ion mobility spectroscopy,GC-IMS)、氨基酸自动分析仪及液相高效色谱技术,分别测定新鲜鸡[土从]菌、油炸后鸡[土从]菌及鸡[土从]菌油的挥发性风味物质和非挥发性风味物质的变化。结果表明,新鲜鸡[土从]菌中共检出63种已知的挥发性化合物,以醛类、酮类、醇类为主;油炸后的鸡[土从]菌中共检出25种已知的挥发性化合物,以醛类、酮类为主;鸡[土从]菌油中共检出11种已知的挥发性化合物。油炸后的鸡[土从]菌中氨基酸含量普遍升高,其中鲜味氨基酸和甜味氨基酸占总游离氨基酸的比例分别提高了1.16%和4.67%;核糖含量下降;呈味核苷酸种类及总量均高于新鲜鸡[土从]菌,只有5’-鸟苷酸(5’-GMP)含量降低。说明油炸对鸡[土从]菌风味物质有显著影响,可以提高其香味和滋味。

In order to analysis the effect of frying on the flavor substances of Termitomyces albuminosus,gas chromatography ion mobility spectroscopy(GC-IMS),automatic amino acid analyzer,and liquid chromatography were used to determine the changes in volatile flavor substances and non-volatile flavor substance in fresh T.albuminosus,fried T.albuminosus,and T.albuminosus oil,respectively.The results showed that a total of 63 known volatile compounds were detected in fresh T.albuminosus,mainly aldehydes,ketones,and alcohols;after frying,a total of 25 known volatile compounds were detected in T.albuminosus,mainly composed of aldehydes and ketones;and 11 known volatile compounds were detected in T.albuminosus oil.After frying,the amino acid content of T.albuminosus generally increased,with the proportion of delicious and sweet amino acids in the total free amino acids increased by 1.16%and 4.67%,respectively.The ribose content decreased,and the type and total amount of flavoring nucleotides in the T.albuminosus after frying were higher than those in the fresh T.albuminosus,with only 5′-GMP content decreasing.Therefore,frying has a significant impact on the flavor substances of T.albuminosus,which could improve the flavor and taste of T.albuminosus.