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食品与发酵工业  2021, Vol. 47 Issue (3): 302-308    DOI: 10.13995/j.cnki.11-1802/ts.026067
  2020传统发酵食品产业国际高峰论坛专栏 本期目录 | 过刊浏览 | 高级检索 |
不同干燥方式对林芝松口蘑挥发性风味的影响
刘振东1, 刘红丽1, 姜静雨2, 罗章1, 李梁1, 薛蓓1*
1(西藏农牧学院 食品科学学院,西藏 林芝,860000)
2(西藏自治区食品药品检验研究院,西藏 拉萨,850000)
Effect of drying methods on volatile flavor components in Nyingchi Tricholoma matsutake
LIU Zhendong1, LIU Hongli1, JIANG Jingyu2, LUO Zhang1, LI Liang1, XUE Bei1*
1(College of Food Science, Tibet Agriculture and Animal Husbandry University, Nyingchi, 860000, China)
2(Tibet Food and Drug Inspection and Research Institute, Lhasa, 850000, China)
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摘要 以不同干燥方式得到的西藏林芝产松口蘑干品为研究对象,采用电子鼻结合GC-MS 技术对自然晾干、冷冻干燥、真空干燥、热风烘干得到的松口蘑干品的风味进行比较分析。结果表明:4种干燥方式所得松茸样品的传感器响应轮廓大致相同,但响应强度有所差别,4个样品的雷达响应值大小依次为真空干燥>自然晾干>冷冻干燥>热风烘干,其中真空干燥样品的响应值最大,说明该干燥方式较为完整地保留了松茸的风味信息;通过主成分分析和DFA图可知电子鼻技术能够较好的覆盖4个样品的风味信息,且互不干扰,该技术可用于不同样品的区分及鉴别。通过GC-MS共检测到4个样品中的137 种化合物,其中自然干燥109种,特有化合物1种;热风干燥112种,特有化合物6种;冷冻干燥108,特有化合物1种;真空干燥109种,特有化合物7种。
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刘振东
刘红丽
姜静雨
罗章
李梁
薛蓓
关键词:  电子鼻  GC-MS  松茸  干燥方式  挥发性风味    
Abstract: The effect of drying methods including natural drying, hot-air drying, vacuum drying and freeze drying on flavor of Tricholoma matsutake fruiting bodies were analyzed by electronic nose combined with GC-MS method. The result showed that the response profiles of radar sensors of T. matsutake fruiting bodies processed by different methods were roughly the same, however, the response intensity was different. The radar response values of the samples were vacuum drying > natural drying > freeze drying > hot-air drying, wherein the response value of vacuum drying sample was the highest, indicating that vacuum drying had the best effect on preserving the flavor of T. matsutake. The principal component analysis and discriminant function analysis diagrams showed that the electronic nose technology could well cover the flavor information of the four samples without interference, and thus can be used to distinguish and identify different samples. The results of GC-MS showed that 137 compounds were found in T. matsutake fruiting bodies processed by different methods, among which 109 were found in naturally dried sample and one was peculiar; 112 in hot-air dried sample and six were peculiar; 108 in freeze-dried sample and one was peculiar; 109 were vacuum-dried and seven were peculiar.
Key words:  electronic nose    GC-MS    Tricholoma matsutake    drying method    volatile flavor
收稿日期:  2020-12-06                出版日期:  2021-02-15      发布日期:  2021-03-08      期的出版日期:  2021-02-15
基金资助: 食品科学与工程重点学科建设项目(502218009);西藏自治区重大科技专项项目(XZ201801-GA-15);西藏自治区特色农产品加工贮藏团队(2018KYTD-02)
作者简介:  博士,副教授(薛蓓副教授为通讯作者,E-mail:13658940092@163.com)
引用本文:    
刘振东,刘红丽,姜静雨,等. 不同干燥方式对林芝松口蘑挥发性风味的影响[J]. 食品与发酵工业, 2021, 47(3): 302-308.
LIU Zhendong,LIU Hongli,JIANG Jingyu,et al. Effect of drying methods on volatile flavor components in Nyingchi Tricholoma matsutake[J]. Food and Fermentation Industries, 2021, 47(3): 302-308.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026067  或          http://sf1970.cnif.cn/CN/Y2021/V47/I3/302
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