食用菌添加对鸡汤品质和风味的影响

为了探究添加食用菌对鸡汤品质和风味的影响，以三黄鸡和香菇、鳞杯伞、茶树菇、绣球菌、猴头菇为原料熬制食用菌鸡汤，对鸡汤灰分、粗脂肪、总糖、呈味核苷酸含量及挥发性风味成分进行测定。结果发现食用菌鸡汤的灰分、总糖和呈味核苷酸含量较空白鸡汤显著增加（P＜0.05），粗脂肪含量显著下降（P＜0.05）。不同种类食用菌鸡汤中，鳞杯伞鸡汤的灰分、总糖和呈味核苷酸总含量均最高，分别为0.73%、2.19 mg/mL、733.58 mg/L。通过固相微萃取-气相色谱-质谱技术共鉴定出116 种挥发性风味物质，以烷烃类、醛类物质为主，且食用菌鸡汤中烷烃类和醛类物质含量高于空白鸡汤。利用无监督的主成分分析对不同食用菌鸡汤中的特征挥发性风味成分进行分析，然后利用有监督的正交偏最小二乘判别分析区分各组间的总体差异，并结合热图的聚类分析，发现鳞杯伞鸡汤和茶树菇鸡汤与空白鸡汤成分差异显著，将其进行变量投影重要度分析并绘制S-plot图，发现正十七烷、正己醛、2-甲基-十五烷、正十六烷、2,6,10-三甲基-十五烷以及2,4-癸二烯醛是鳞杯伞鸡汤和茶树菇鸡汤的主要特征标记物。综上所述，食用菌的添加提高了鸡汤的营养品质并促进了风味物质的形成，其中鳞杯伞鸡汤品质最佳。

Effect of the Addition of Edible Mushrooms on the Quality and Flavor of Chicken Soup

In order to investigate the effect of the addition of edible mushrooms on the quality and flavor of chicken soup, chicken soups were prepared from three-yellow chicken and one of five edible mushrooms, Lentinus edodes, Clitocybe squamulose, Agrocybe aegerita, Sparassis crispa, or Hericium erinaceus, and their ash, crude fat, total sugar, flavor-active nucleotide content and volatile flavor components were determined. The results showed that the contents of ash, total sugar and flavor-active nucleotides in chicken soup with edible mushroom were significantly increased (P < 0.05) and the content of crude fat was significantly decreased (P < 0.05) compared with the blank chicken soup. Among the chicken soups with different edible mushroom, the contents of the ash, total sugar and total flavor-active nucleotides were the highest in the chicken soup with Clitocybe squamulose, which were 0.73%, 2.19 mg/mL and 733.58 mg/L, respectively. A total of 116 volatile flavor substances were identified by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), the main ones being alkanes and aldehydes, and the contents of alkanes and aldehydes in chicken soup with edible mushroom were higher than those in the blank chicken soup. The characteristic volatile flavor components in chicken soup with edible mushroom were analyzed using unsupervised principal component analysis (PCA), and supervised orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to distinguish the overall differences between groups. Then, clustering analysis combined with heat map was performed, revealing that the volatile composition of chicken soup with Clitocybe squamulose and Agrocybe aegerita differed significantly from that of the blank chicken soup. Based on projection importance of variables (VIP) scores and S-plots, heptadecane, hexanal, 2-methyl-pentadecane, hexadecane, 2,6,10-trimethyl-pentadecane and 2,4-decadienal were found to be the main characteristic markers of chicken soup with Clitocybe squamulose and Agrocybe aegerita. In conclusion, the addition of edible mushrooms can improve the nutritional quality of chicken soup and promote the formation of flavor substances, and the quality of chicken soup with Clitocybe squamulose is the best.