不同干燥方式对松茸品质的影响

摘要

以鲜松茸为原料,研究热风干燥(hot-air drying,HAD)、真空冷冻干燥(vacuum freeze drying,VFD)和微波真空干燥(microwave vacuum drying,MVD)对其色泽、营养成分、氨基酸组成、挥发性成分的影响,为松茸干燥方式的优化提供理论依据.结果表明:VFD可较好保持松茸的色泽,其他干燥方式会引起松茸的褐变.干燥后松茸中的脂肪、蛋白质、总糖含量均增加.VFD组蛋白质和总糖含量最高,分别为247.74 mg/g和207.19 mg/g,脂肪含量最低,为30.63 mg/g;MVD组脂肪含量最高,为39.33 mg/g,总糖含量最低,为166.99 mg/g;HAD组蛋白质含量最低,为226.01 mg/g.HAD组松茸总酚含量最高,VFD组最低,分别为7.42 mg GAE/g和3.89 mg GAE/g.总氨基酸含量大小依次为VFD组＞MVD组＞鲜松茸＞HAD组,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸和半胱氨酸.鲜松茸、HAD组、VFD组和MVD组分别检测出21、36、31和31种挥发性成分,HAD组新生成较多的醇、醛、酯、烃类物质,赋予松茸浓郁的芳香味,MVD组可较好地保留鲜松茸中主要的风味物质.综合比较,MVD为松茸较理想的干燥方式.%Tricholoma matsutake was subjected to hot air drying (HAD),vacuum-freeze drying (VFD) and microwave vacuum drying (MVD),respectively.Quality attributes of the dried samples including nutrients,amino acids,and volatile flavor components were compared in order to provide a theoretical basis for choosing the optimal drying process for T.matsutake.The results showed that browning was caused by thermal processing,but VFD maintained the color of Tricholoma matsutake.The contents of protein,fat and total sugar were increased after drying.The VFD sample had the highest contents of protein (247.74 mg/g) and total sugar (207.19 mg/g) and lowest fat content (30.63 mg/g).The MVD sample presented the highest fat content (39.33 mg/g) and lowest total sugar content (166.99 mg/g).The HAD sample contained the lowest protein content (226.01 mg/g).The HAD and VFD samples,respectively,had the highest and lowest total phenols contents (7.42 and 3.89 mg GAE/g).The total amount of amino acids in dried samples was in the decreasing order of VFD ＞ MVD ＞ fresh ＞ HAD,and the first limiting amino acids in T.matsutake were methionine and cysteine.A total of 21,36,31 and 31 volatile flavor components were detected in fresh,HAD,VFD and MVD samples,respectively.Some new alcohols,aldehydes,esters and hydrocarbons were generated in the HAD sample,which contributed to the rich flavor and aroma of T.matsutake.MVD could better protect the major volatile flavor components of fresh T.matsutake.In conclusion,MVD is a relatively ideal drying method for T.raatsutake.