不同加工方式对大球盖菇水提液挥发性风味成分和抗氧化能力的影响

为对比研究热加工（70 、90 ℃）和非热加工（室温、超声、均质和超高压）对不同粒径大球盖菇水提液风味品质的影响。本文采用气相色谱-质谱联用和电子鼻对大球盖菇水提液进行挥发性成分对比研究，未经超微粉碎的菇粉风味最浓郁，对应的加工工艺排序为:超声>超高压>室温>均质>70 ℃>90 ℃。18种大球盖菇水提液中共鉴定出47种挥发性成分，其中己醇、1-辛烯-3-醇和己醛是主要挥发性成分，三者之和占总挥发性成分的75.02%~95.70%。热加工大球盖菇水提液中挥发性成分总峰面积为819.96×106~4727.72×106，而非热加工挥发性成分总峰面积为4063.37×106~8772.13×106，风味更加浓郁。加工方法和粒径均对大球盖菇水提液的抗氧化能力有显著影响（P<0.001），热加工结合超微粉碎降低了大球盖菇水提液的自由基清除能力，但提升了其铁离子还原能力。本研究为大球盖菇在调味市场的精深加工提供了参考。

Effects of Different Processing Methods on the Volatile Components and Antioxidant Ability of the Water Extracts from Stropharia rugosoannulata

This study was aimed to compare the effects of thermal treatment (70, 90 ℃) and non-thermal treatment (room temperature, ultrasound treatment, homogenization and high hydrostatic pressure) on the volatile flavor of water extracts of Stropharia rugosoannulata with different particle sizes. Gas chromatography-mass spectrometry and electronic nose were applied to compare these volatile components, and the results indicated that the original mushroom powder without superfine grinding displayed the strong volatile flavor, and the sequence of the corresponding processing technology was followed as: Ultrasound treatment > high hydrostatic pressure > room temperature > homogenization > 70 ℃ > 90 ℃. There were 47 volatile components were identified in those water extracts of 18 S. rugosoannulata. Among them, hexanol, 1-octen-3-ol and hexanal were dominantly existed, and the sum of these three accounted for 75.02%~95.70% of the total volatile components. Under thermal treatment, the peak area of total volatiles in the water extracts of S. rugosoannulata ranged from 819.96×106 to 4727.72×106, while they were accounted for 4063.37×106~8772.13×106 in these non-thermal treated extracts, displayed more intense flavor. Both processing method and the particle size had a significant impact on the antioxidant capacity of the water extract of S. rugosoannulata (P<0.001). Thermal treatment combined with superfine pulverization reduced the free radical scavenging ability (DPPH, ABTS) of the water extract of S. rugosoannulata, but improved its iron ion reduction (FRAP) ability. This research might provide useful reference for the intensive processing of S. rugosoannulata in the seasoning market.