现代食品科技2017，Vol.33Issue(3)：210-215,265,7.DOI:10.13982/j.mfst.1673-9078.2017.3.032
烫漂方式对香菇挥发性成分的影响
Effect of Blanching Treatment on the Volatile Components of Lentinus edodes
摘要
Abstract
The effects of microwave,steam,and boiling-water blanching treatments on the volatile components of Lentinus edodes were compared.Headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) was employed to qualitatively analyze the volatile components.The external standard method was employed for the quantitative analysis of benzaldehyde and 1-octen-3-ol.Five different types,totaling 25 volatile components,were obtained from Lentinus edodes,including six alcohols,four aldehydes,two ketones,five hydrocarbons,and eight sulfur-containing compounds.The contents of benzaldehyde and 1-octen-3-ol in fresh Lentinus edodes were 0.28 and 308.44 ng/g,respectively.The content of 1-octen-3-ol ofLentinus edodes upon microwave blanching treatment was 515.65 ng/g.The contents of alcohols and sulfur-containing compounds were significantly affected by steam and boiling-water blanching treatments,where steam treatment showed a reduction from 22.49％ to 3.93％ in the relative content of alcohols,and an increase from 64.57％ to 87.64％ in the relative amount of sulfur-containing compounds.The contents of benzaldehyde and 1-octen-3-ol after steam treatment were 0.45 and 245.64 ng/g,respectively.Blanching by boiling water resulted in relative content of alcohols at 87.89％.Additionally,the content of sulfur-containing compounds was significantly reduced (2.85％) and the content of 1-octen-3-ol was 1482.46 ng/g.These results suggested that steam and boiling-water blanching processes had a significant impact on volatile components,where contents of alcohols and sulfur compounds were especially significantly different.关键词
烫漂/香菇/固相微萃取/挥发性成分Key words
blanching/Lentinus edodes/solid-phase microextraction/volatile component引用本文复制引用
刘璐,黄文,程薇,高虹,史德芳,乔宇..烫漂方式对香菇挥发性成分的影响[J].现代食品科技,2017,33(3):210-215,265,7.基金项目
农业部公益性行业(农业)科研专项(201303080) （农业）
