不同干燥方式对林芝松口蘑挥发性风味的影响

以不同干燥方式得到的西藏林芝产松口蘑干品为研究对象,采用电子鼻结合GC-MS技术对自然晾干、冷冻干燥、真空干燥、热风烘干得到的松口蘑干品的风味进行比较分析。结果表明:4种干燥方式所得松茸样品的传感器响应轮廓大致相同,但响应强度有所差别,4个样品的雷达响应值大小依次为真空干燥>自然晾干>冷冻干燥>热风烘干,其中真空干燥样品的响应值最大,说明该干燥方式较为完整地保留了松茸的风味信息;通过主成分分析和DFA图可知电子鼻技术能够较好的覆盖4个样品的风味信息,且互不干扰,该技术可用于不同样品的区分及鉴别。通过GC-MS共检测到4个样品中的137种化合物,其中自然干燥109种,特有化合物1种;热风干燥112种,特有化合物6种;冷冻干燥108,特有化合物1种;真空干燥109种,特有化合物7种。

Effect of drying methods on volatile flavor components in Nyingchi Tricholoma matsutake

The effect of drying methods including natural drying,hot-air drying,vacuum drying and freeze drying on flavor of Tricholoma matsutake fruiting bodies were analyzed by electronic nose combined with GC-MS method.The result showed that the response profiles of radar sensors of T.matsutake fruiting bodies processed by different methods were roughly the same,however,the response intensity was different.The radar response values of the samples were vacuum drying>natural drying>freeze drying>hot-air drying,wherein the response value of vacuum drying sample was the highest,indicating that vacuum drying had the best effect on preserving the flavor of T.matsutake.The principal component analysis and discriminant function analysis diagrams showed that the electronic nose technology could well cover the flavor information of the four samples without interference,and thus can be used to distinguish and identify different samples.The results of GC-MS showed that 137 compounds were found in T.matsutake fruiting bodies processed by different methods,among which 109 were found in naturally dried sample and one was peculiar;112 in hot-air dried sample and six were peculiar;108 in freeze-dried sample and one was peculiar;109 were vacuum-dried and seven were peculiar.