松茸菌汤熬制工艺参数优化及风味成分分析

以云南产新鲜松茸菌为主要原料，研究松茸菌汤熬制的主要工艺参数。以菌汤中固形物溶出率和蛋白质溶出率为考察指标，通过单因素试验和正交试验分析和讨论，确定松茸菌汤熬制工艺参数，并对松茸菌汤中的氨基酸、呈味核苷酸和风味成分进行分析。结果表明：松茸菌汤熬制的最佳工艺为料液比1∶60（g/mL）、熬制时间90 min、熬制火力中火（1 000 W），此时菌汤中固形物溶出率为49.68%，蛋白质溶出率为45.74%；菌汤中总氨基酸和游离氨基酸均为17 种，含量分别为109.60 mg/100 mL和41.20 mg/100 mL；呈味核苷酸5’-肌苷酸二钠和5’-鸟苷酸二钠含量分别为2.0 μg/mL和28.4 μg/mL；气相色谱-质谱联用测得菌汤中挥发性物质共28 种，其中醇类物质所占比例最大。

Optimization of Processing Conditions and Analysis of Volatile Compounds in Pine-Mushroom (Tricholoma matsutake Sing.) Soup

Fresh pine-mushroom (Tricholoma matsutake Sing.) from Yunnan province was used to make pine-mushroom
soup. The processing procedure for pine-mushroom soup was optimized by investigating the effects of solid-to-liquid
ratio, cooking time and firepower on the dissolution ratios of solids and proteins using single factor and orthogonal array
design methods. Amino acids, flavor nucleotides and volatile compounds were identified in the soup obtained under the
optimized processing conditions. A solid-to-liquid ratio of 1:60 (g/mL) and a cooking time of 90 min on an electric hot plate
(1 000 W) were found to be optimal for achieving dissolution ratios of 49.68% and 45.74% for solids and proteins respectively.
Totally 17 total amino acids and 17 free amino acids were detected in the soup and their contents were 109.60 and
41.20 mg/100 mL, respectively. The contents of flavor nucleotides 5’-IMP and 5’-GMP were 2.0 and 28.4 μg/mL,
respectively. Twenty-eight volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS) in the
pine-mushroom soup and alcohols accounted for the largest proportion.