摘要
为研究新鲜银耳热风干燥前后营养和风味特征的变化,测定了新鲜银耳和干银耳中的基本营养成分、生物活性成分组成,同时利用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,G C-IMS)和气相色谱-质谱(gas chromatography-mass spectrometer,G C-MS)技术分析了鲜银耳和干银耳的风味特征。结果表明:鲜银耳中的粗蛋白、粗脂肪、总氨基酸、粗多糖、总多酚和总三萜等含量经热风干燥后显著降低(P<0.05);银耳干燥前后氨基酸的含量和组成差异明显,鲜银耳的氨基酸营养价值更接近WHO/FAO推荐模式蛋白;此外,干燥后银耳中钙、铁、铜和锌等部分矿物质元素含量减少。采用G C-IMS和G C-MS技术分别从鲜、干银耳中鉴定出了30种和41种挥发性风味化合物;定量分析显示,鲜银耳和干银耳中挥发性化合物的含量具有显著性差异;与干银耳相比,鲜银耳中不仅含有典型蘑菇味的1-辛烯-3-醇,还富含具有果香味的α-蒎烯、丙酸乙酯、丁酸甲酯等多种酯类挥发性化合物。新鲜银耳营养丰富、全面,风味独特,研究结果旨在为新鲜银耳的选购及精深加工提供一定的理论依据。
In order to study the changes of nutrition and flavor characteristics of fresh Tremella fuciformis before and after hot air drying,the basic nutrients,bioactive components,amino acids and mineral elements in fresh and dried T.fuciformis were comparatively measured.The flavor characteristics of fresh and dried T.fuciformis samples were analyzed by gas chromatography-ion mobility spectroscopy(G C-IMS)and gas chromatography-mass spectrometer(G C-MS).The results showed that the contents of crude protein,crude fat,total amino acids,crude polysaccharides,total polyphenols and total triterpenes in fresh T.fuciformis were significantly reduced after hot air drying(P<0.05).The amino acid content and composition of T.fuciformis changed after air drying,and the amino acid nutritional value of fresh T.fuciformis was closer to the WHO/FAO recommended model of protein.In addition,the contents of some mineral elements such as calcium,iron,copper and zinc in T.fuciformis were reduced after drying.A total of 30 volatile flavor compounds both in fresh and dried T.fuciformis were identified by G C-IMS,and 41 volatile flavor compounds were identified by G C-MS.The composition and content of volatile compounds in fresh and dried T.fuciformis were significantly different.Compared with dried T.fuciformis,fresh T.fuciformis was not only rich in 1-octen-3-ol with typical mushroom flavor,but also rich inα-pinene,ethyl propionate methyl butyrate and other esters with fruity flavor.It could be concluded that T.fuciformis was rich in nutrition and unique in flavor.The research results could provide a certain preliminary theoretical basis for the sales and deep processing of fresh T.fuciformis.
作者
孙海斓
席嘉佩
张军淼
陈潇
胡秋辉
赵立艳
SUN Hailan;XI Jiapei;ZHANG Junmiao;CHEN Xiao;HU Qiuhui;ZHAO Liyan(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2023年第1期43-55,共13页
Journal of Food Science and Technology
基金
国家现代农业产业技术体系资助项目(CARS-20)。
关键词
新鲜银耳
热风干燥
营养成分
氨基酸分析
风味物质
气相色谱-离子迁移谱
气相色谱-质谱
fresh Tremella fuciformis
hot air-drying
nutritional components
amino acid analysis
flavor compounds
gas chromatography-ion mobility spectroscopy
gas chromatography-mass spectrometer
