美味牛肝菌及其深层发酵液中风味物质的研究

研究了美味牛肝菌子实体及其深层发酵液中挥发性风味物质的组分。运用同时蒸馏萃取法(SDE)提取美味牛肝菌的风味物质。通过GC/MS检测获知,美味牛肝菌子实体及其深层发酵液中分别有39种和6种组分。鉴定结果表明,其子实体中的主要挥发性物质是由八碳化合物组成,包括1-辛烯-3-醇(19.52%)和1-辛烯- 3-酮(11.98%),深层发酵液中的主要组分是3-羟基-2-丁酮。在美味牛肝菌子实体及其深层发酵产物中添加外源β-葡萄糖苷用于增香,从β-葡萄糖苷酶作用后的子实体和发酵液中分别分离出48种和25种组分,其中新生成的化合物各有17种(16.63%)和19种(3.78%)种,其余组分的含量有些在原有基础上有所增加。酶解作用后的发酵液中新增加的化合物如糠醛,顺茉莉酮,胡椒酮,(Z,E)-法呢醛,(Z,Z)-法呢醛对风味的贡献较大。通过感官评审和GC/MS分析发现,β-葡萄糖苷酶对美味牛肝菌子实体及其深层发酵液中的挥发性化合物有影响并且具有增香作用。

Study on the Flavor Components of Fruiting Bodies and Fermentation Products of Boletus edulis

The components of volatile flavor from dry fruiting bodies and fermentation products of Boletus edulis were studied in this paper.The volatile compounds of Boletus edulis were isolated using simultaneous distillation and extraction(SDE).39 compounds and 6 compounds were identified by GC/MS from fruiting bodies and fermentation products of Boletus edulis,respectively.The results indicated that the volatile com- pounds in dry Boletus edulis were mainly eight carbon components containing 1-octen-3-ol(19.52%)and l- octen-3-one(11.98%),while the major volatile compound from the fermentation products was 3-hydroxy-2- butanone.The exogenousβ-glucosidase was added to the fruiting bodies and fermentation products of Boletus edulis to improve volatile flavor components.The results showed that after the materials were hydrolyzed byβ-glucosidase,48 and 25 volatile components were identified from the fruiting bodies and fermentation prod- ucts,respectively.Meanwhile,17(16.63%)and 19(3.78%)components were identified as new compounds, respectively.The contents of other components also improved to some extent.The new compounds genera- ted through the enzyme hydrolyzing such as furfural,cis-Jasmone,piperitone(Z,E)-farnesal,(Z,Z)-farne- sal,contributed significantly to the flavor.Based on the sensory evaluation and the GC/MS analysis,it is concluded that the exogenousβ-glucosidase can affect the volatile compounds of fruiting bodies and fermenta- tion products of Boletus edulis and can also enhance the flavor.