不同复水条件对香菇特征香味物质的影响
目的 研究干香菇经不同复水条件处理后其特征香味物质含量的变化, 实现干香菇的科学复水。 方法 新鲜香菇经热风干燥后进行复水处理, 通过顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)的方法对复水香菇中的挥发性含硫化合物和八碳化合物进行分析, 以环己酮为内标物, 采用内标法进行定量分析, 分别考察不同复水时间、不同复水温度和不同复水pH值下香菇中特征香味物质的含量。结果 经不同复水时间处理后, 香菇中含硫化合物含量为38.30~79.84 μg/g, 八碳化合物含量为4.33~10.97 μg/g; 经不同复水温度处理后, 香菇中含硫化合物含量为12.82~44.45 μg/g, 八碳化合物含量为2.50~9.84 μg/g; 不同pH值条件下复水处理后, 香菇中含硫化合物含量为6.10~72.52 μg/g, 八碳化合物含量为0.86~7.61 μg/g。结论 结果表明, 干香菇在温度为40 ℃、pH值为9时, 复水处理40 min, 其挥发性含硫化合物的含量较高, 复水香菇表现为浓郁的“香菇味”; 干香菇在温度为40 ℃、pH值为7时, 复水处理20 min, 其挥发性八碳化合物的含量较高, 复水香菇表现为明显的“蘑菇味”, 应根据实际情况选择合适的复水条件。
Objective To investigate the effects of rehydration on the contents of characteristic volatile flavor compounds in Lentinula edodes, and prepare rehydrated L. edodes with good aroma. Methods Fresh L. edodes were rehydrated after hot air drying. The contents of volatile sulfur and eight-carbon compounds in rehydrated mushrooms were measured by headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The cyclohexanone was used as internal standard for the quantitative analysis. The effects of rehydration time, temperature, and pH on the characteristic aroma compounds in L. edodes were studied. Results The contents of sulfur compounds were ranged from 38.30 to 79.84 μg/g, and the contents of eight-carbon compounds were ranged from 4.33 to 10.97 μg/g in L. edodes after rehydration of different time. The contents of sulfur compounds were ranged from 12.82 to 44.45 μg/g, and the contents of eight-carbon compounds were ranged from 2.50 to 9.84 μg/g in L. edodes after rehydration at different temperatures. The contents of sulfur compounds were ranged from 6.10 to 72.52 μg/g, and the contents of eight-carbon compounds were ranged from 0.86 to 7.61 μg/g in L. edodes after rehydration at different pH. Conclusion The results indicate that L. edodes have high contents of volatile sulfur compounds after rehydration at 40 ℃, pH of 9 for 40 min, and the rehydrated samples have a unique flavor of “shiitake”. However, L. edodes have high contents of eight-carbon compounds after rehydration at 40 ℃, pH of 7 for 20 min, and the rehydrated samples had a unique flavor of “mushroom”. We should select rehydration conditions according to the processing situation of L. edodes.
标题：不同复水条件对香菇特征香味物质的影响
英文标题：Effects of rehydration on the characteristic aroma compounds in Lentinula edodes
作者：
董晓博 华中农业大学食品科学技术学院
于慧萍 华中农业大学食品科学技术学院
高沁 华中农业大学食品科学技术学院
刘莹 华中农业大学食品科学技术学院
中文关键词:香菇,复水,风味,硫化物,八碳化合物,
英文关键词:Lentinula edodes,rehydration,aroma compounds,sulfur compounds,eight-carbon compounds,
发表日期：2019-05-08
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