摘要:
本文以香菇柄为研究对象,采用气相离子色谱技术分析在不同加水量(20%、50%)条件下经双螺杆挤压膨化处理香菇柄的挥发性成分的变化。结果表明,实验共检测并定性了醇、酯、醛、酮、呋喃类、含硫化合物6大类共35种挥发性物质。香菇柄在120℃加20%水的条件下经双螺杆挤压处理后,主要特征风味成分含硫化合物二甲基二硫醚相对百分含量从2.67%增加至3.62%。增加含水量至50%进行双螺挤压,二甲基二硫醚含量进一步增至6.66%;但对于1-辛烯-3-醇影响不显著。利用ROAV及主成分得分分析确定了1-辛烯-3-醇、芳樟醇、正己酸乙酯、丙酸乙酯、正辛醛、3-甲基丁醛、庚醛-M、异丁醛、丁醛、2-正戊基呋喃、二甲基二硫共11种物质为主要香味贡献成分,且感官评价与主成分得分分析显示在120℃加水20%条件下进行双螺杆挤压得分更高,可以增加挥发性风味成分的释放,改善风味。
Abstract:
In this paper,the changes of volatile components of mushroom stalks treated with twin screw extrusion were analyzed by gas chromatography-ion mobility spectrometry under different water content(20%,50%). Results showed that:A total of 35 volatile substances were detected,including alcohol,esters,aldehydes,ketones,furans and sulphur-containing compounds. After extruding with twin screw at 120℃ with 20% water,the contents of dimethyl disulfide,the main characteristic flavor component of lentinus edodes stalk,increased from 2.67% to 3.62%. When the water content was increased to 50% for twin screw extrusion,the contents of dimethyl disulfide was further increased to 6.66%. However,the effect on 1-octene-3-alcohol was not significant. A total of 11 kinds of components were determined as the main aroma components by ROAV and principal component score analysis,including 1-octene-3-alcohol,linalool,ethyl caproate,ethyl propionate and octyl aldehyde,3-methyl butyl aldehyde,heptyl aldehyde-M,isobutyl aldehyde,butyl aldehyde,2-amyl furan,dimethyl disulfide. The sensory evaluation and principal component score analysis showed that score of twin-screw extrusion under the condition of 120℃ with 20% water was higher,which could increase the release of volatile flavor component and improve the flavor.
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