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中国精品科技期刊2020
李晓龙,杨焱,李文,等. 不同烹饪方式对鹿茸菇营养特性和非挥发性风味物质的影响[J]. 食品工业科技,2025,46(3):1−9. doi: 10.13386/j.issn1002-0306.2024020256.
引用本文: 李晓龙,杨焱,李文,等. 不同烹饪方式对鹿茸菇营养特性和非挥发性风味物质的影响[J]. 食品工业科技,2025,46(3):1−9. doi: 10.13386/j.issn1002-0306.2024020256.
LI Xiaolong, YANG Yan, LI Wen, et al. Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes[J]. Science and Technology of Food Industry, 2025, 46(3): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020256.
Citation: LI Xiaolong, YANG Yan, LI Wen, et al. Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes[J]. Science and Technology of Food Industry, 2025, 46(3): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020256.

不同烹饪方式对鹿茸菇营养特性和非挥发性风味物质的影响

Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes

  • 摘要: 为探究不同烹饪方式下鹿茸菇营养特性及非挥发性风味物质的变化规律,本研究以新鲜鹿茸菇为原料,采用汽蒸、水煮、无油空气炸制、烘烤四种烹饪方式对鹿茸菇进行热处理,通过营养成分测定,离子色谱法、高效液色谱法以及电子舌技术对不同烹饪方式处理后的鹿茸菇中的多糖、总酚、蛋白质和总膳食营养物质以及可溶性糖、游离氨基酸和5 ′-核苷酸非挥发性风味物质含量以及等效鲜味浓度(equivalent umami concentration,EUC)进行分析,结果表明水煮显著降低了鹿茸菇多糖、总酚、蛋白质和总膳食纤维含量以及可溶性糖、游离氨基酸、5′-核苷酸风味物质含量,而烤箱烘烤对上述指标总体的保留或提升效果最好。汽蒸和无油空气炸制的处理效果介于水煮和烤箱烘烤之间,其中汽蒸能较好的保留鹿茸菇中的营养成分,与烤箱烘烤的样品风味相似。对电子舌数据进行主成分分析(principal component analysis, PCA)发现不同烹饪方式下鹿茸菇的滋味物质存在较大差异,汽蒸和烘烤两种烹饪方式下的样品点距离较近,处理后的鹿茸菇在滋味上差异较小。而对照、水煮和无油空气炸制三种烹饪方法下的样品点则分布在三个不同的象限,且相互之间的距离较远,表明这三种烹饪方式处理后的鹿茸菇在风味上存在较大的差异。本文通过研究本文通过研究对汽蒸、水煮、无油空气炸制和烘烤处理后的鹿茸菇中营养物质和非挥发性风味物质变化规律,发现四种烹饪方式中,烘烤处理的鹿茸菇对营养物质和非挥发性风味物质的保留效果最好,为更加科学合理的烹饪鹿茸菇以及其他食用菌提供了一定的理论依据。

     

    Abstract: In order to explore the nutritional characteristics and non-volatile flavor substances under different cooking techniques, this study utilized fresh Lyophyllum decastes and subjected them to four different cooking methods: Steaming, boiling, air frying without oil and baking. The contents of polysaccharide, total phenol, protein and total dietary nutrients, as well as non-volatile flavor substances such as soluble sugar, free amino acid and 5'-nucleotide and equivalent umami concentration (EUC) in L. decastes treated by different cooking methods were analyzed by ion chromatography, high performance liquid chromatography and electronic tongue technology. The results showed that boiling significantly reduced the levels of polysaccharides, total phenols, protein, total dietary fiber, soluble sugar, free amino acid, and 5'-nucleotide flavor content. Conversely, baking was found to be the most effective method in preserving or even enhancing these nutritional and flavor profiles. The processing effects of steaming and air frying without oil fall between boiling and oven baking, with steaming retained more nutrients in L. decastes and produced a flavor profile similar to that of oven-baked samples. Principal component analysis (PCA) of electronic tongue data revealed significant variations in the flavor profiles of L. decastes across different cooking methods. The sample points for steaming and baking were closer together, indicating a smaller difference in taste after these two cooking methods. In contrast, the sample points for control, boiling, and air frying without oil were distributed in three different quadrants, with relatively large distances from each other, suggesting that these three cooking methods lead to greater differences in the flavor of L. decaste. This study examines the changes in nutritional components and non-volatile flavor compounds in L. decaste subjected to steaming, boiling, air frying without oil, and baking. Among these methods, baking preserved both nutrients and non-volatile flavor compounds most effectively, offering a theoretical basis for optimizing the cooking of L. decaste and other edible fungi.

     

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