發(fā)布時間：2019-05-30 10:22

【摘要】：食用菌是人類重要的食物資源,營養(yǎng)成分豐富,且具有增強免疫力、抗氧化、降血壓等作用。牛肝菌作為其中一種重要食用菌資源,已被很多學者研究,其中美味牛肝菌、褐環(huán)環(huán)乳牛肝菌及點柄粘蓋牛肝菌最具有研究價值。但對于褐環(huán)乳牛肝菌研究大多集中在栽培發(fā)酵及其抗金屬作用上,而對于其風味成分以及電子舌感官評價上的研究還很少。本文通過同時蒸餾萃取法,氣相色譜-質譜聯(lián)用儀測定自然風干、熱風烘干、真空干燥、真空冷凍干燥4種不同干燥方式褐環(huán)乳牛肝菌不同部位以及不同大小的同時蒸餾萃取餾分,利用苯酚-硫酸法測定4種干燥方式褐環(huán)乳牛肝菌不同部位以及不同大小的可溶性糖含量,氨基酸自動分析儀測定呈味氨基酸含量,高效液相色譜法測定呈味核苷酸含量。并通過電子舌對其進行感官評價。主要研究結果如下:1.褐環(huán)乳牛肝菌同時蒸餾萃取餾分研究表明:褐環(huán)乳牛肝菌的同時蒸餾萃取餾分總共102種,主要餾分有棕櫚酸,亞油酸,棕櫚油酸,1-辛烯-3-醇,反式-2-辛烯-1-醇,鄰苯二甲酸二異丁酯,法尼基丙酮,香葉基丙酮,鄰苯二甲酸二丁酯,異戊醛,異戊醇,苯乙醇。熱風烘干60℃條件下,二級菌褶種類最多,有30種。特征香氣成分1-辛烯-3-醇(蘑菇醇),真空冷凍干燥自然風干熱風烘干,相對含量分別為,18.51%,15.11%,3.35%。2.褐環(huán)乳牛肝菌非揮發(fā)性成分研究表明:褐環(huán)乳牛肝菌呈味氨基酸含量,真空冷凍干燥(77.75mg/g)自然風干(70.08mg/g)真空干燥(58.83 mg/g)熱風烘干(57.97 mg/g)。褐環(huán)乳牛肝菌呈味核苷酸含量,真空干燥(3.94mg/g)熱風烘干(2.97mg/g)真空冷凍干燥(2.26mg/g)自然風干(0.59 mg/g)。褐環(huán)乳牛肝菌可溶性糖含量,真空冷凍干燥(30.29g/100g)真空干燥(26.35g/100g)熱風烘干(25.51g/100g)自然風干(24.94g/100g)。3.通過電子舌對其5種滋味進行評價結果表明:自然風干、熱風烘干鮮味與甜味較強。真空干燥甜味、鮮味、苦味較強。真空冷凍干燥甜味較強。綜合分析褐環(huán)乳牛肝菌干樣,真空干燥具有良好的滋味。
[Abstract]:Edible fungi are important food resources, rich in nutrients, and have the functions of enhancing immunity, antioxidation, lowering blood pressure and so on. As one of the important edible fungus resources, Bovine liver fungus has been studied by many scholars, among which Boletus deliciosa, Boletus norvegicus and Boletus australis have the most research value. However, most of the studies on Boletus norvegicus focused on cultivation and fermentation and its metal resistance, but there were few studies on its flavor components and sensory evaluation of electronic tongue. In this paper, natural air drying, hot air drying and vacuum drying were determined by simultaneous distillation and extraction and gas chromatography-mass spectrometry. Vacuum freeze-drying four different drying methods, different parts and sizes of Boletus norvegicus were distilled and extracted at the same time. The content of soluble sugar in different parts and different sizes of Boletus norvegicus was determined by phenol-sulfuric acid method, the content of taste amino acid was determined by automatic amino acid analyzer, and the content of taste nucleotides was determined by high performance liquid chromatography (HPLC). The sensory evaluation was carried out by electronic tongue. The main results are as follows: 1. The study on simultaneous distillation and extraction of Boletus norvegicus showed that there were 102 kinds of simultaneous distillation and extraction distillate of Boletus norvegicus, the main components were palmitic acid, linoleic acid, palmitic acid, 1-octene-3-alcohol, the main fraction was palmitic acid, linoleic acid, palmitic acid, 1-octene-3-alcohol, Trans-2-octene-1-ol, diisobutylphthalate, farnesyl acetone, vanilla acetone, dibutylphthalate, isovaleraldehyde, isoamyl alcohol, phenylethanol. Under the condition of hot air drying at 60 鈩，

本文編號：2488762