热泵干制和射频干制对大球盖菇风味成分及品质的影响

doi:10.19586/j.2095-2341.2024.0101

生物技术进展 ›› 2024, Vol. 14 ›› Issue (6): 957-966.DOI: 10.19586/j.2095-2341.2024.0101

• 食药用菌生物技术专题 • 上一篇下一篇

热泵干制和射频干制对大球盖菇风味成分及品质的影响

李文(), 陈万超, 吴迪, 张忠, 刘朋, 李正鹏, 杨焱()

上海市农业科学院食用菌研究所，上海 201403

收稿日期:2024-05-15 接受日期:2024-07-02 出版日期:2024-11-25 发布日期:2024-12-27
通讯作者: 李文,杨焱
作者简介:李文 E-mail：liwen3848@126.com；
李文 E-mail：liwen3848@126.com；
基金资助:
上海市农业科技创新项目(2023-02-08-00-12-F04591);上海市自然基金项目(23ZR1426100)

Effects of Heat Pump Drying and Radio Frequency Drying on Flavor Components and Quality of Stropharia rugosoannulata Mushroom

Wen LI(), Wanchao CHEN, Di WU, Zhong ZHANG, Peng LIU, Zhengpeng LI, Yan YANG()

Institute of Edible Fungi，Shanghai Academy of Agricultural Sciences，Shanghai 201403，China

Received:2024-05-15 Accepted:2024-07-02 Online:2024-11-25 Published:2024-12-27
Contact: Wen LI,Yan YANG

摘要/Abstract

摘要：

为筛选适用于大球盖菇采后品质提升的干制技术，探究了热泵干制和射频干制技术对大球盖菇风味成分含量及品质的影响。不同干制技术对大球盖菇样品风味成分含量及品质影响较大。脂质、烷烃、杂环类物质是射频干制的大球盖菇样品中的主要挥发性化合物，醛酮醇类物质是热泵干制的大球盖菇样品中的主要挥发性化合物，挥发性成分主要富集在初级醇类、酮类、杂芳香族化合物的合成代谢通路上。甜味、鲜味氨基酸是两种干制样品中的主要氨基酸种类，其中，谷氨酸、丝氨酸、丙氨酸和缬氨酸等是主要氨基酸；热泵干制样品中滋味成分核苷酸、氨基酸、有机酸总量及等鲜浓度值均高于射频干制样品。热泵干制样品鲜甜味滋味成分的电子舌及挥发性硫化物和芳香族化合物的电子鼻响应信号更高。大球盖菇干品的风味成分、感官及质构分析结果显示，热泵干制技术更有利于大球盖菇干品形成愉悦风味和较好品质外观，该技术有望进一步推广应用于大球盖菇采后品质提升。

关键词: 大球盖菇, 干制技术, 挥发性成分, 滋味成分

Abstract:

In order to screen post-harvest drying techniques that is suitable for the quality enhancement of Stropharia rugosoannulata mushroom， this study investigated the effects of heat pump drying and radio frequency drying on the flavor content and quality of S. rugosoannulata mushrooms. The effects of different drying technology on the flavor content and quality of the mushroom samples were found to be significant. Lipids， alkanes， and heterocyclic substances were the main volatile compounds in the radio frequency drying samples， and aldehydes， ketones， and alcohols were the main volatile compounds in the heat pump drying samples， and the volatile components were mainly enriched in the anabolic pathways of primary alcohols， ketones， and heteroaromatic compounds. Sweet and umami amino acids were the main amino acid types in both drying samples， with glutamic acid， serine， alanine， and valine being the main amino acids. The total amount of taste components， including nucleotides， amino acids， and organic acids， and the value of equivalent umami concentration were higher in the heat pump drying samples than those in the radio frequency drying samples. The electronic tongue and electronic nose response signals of umami and sweet taste components， and volatile components such as sulfides and aromatic compounds in the heat pump drying samples were higher. The results of flavor components， sensory and textural analyses showed that the heat pump drying technology was more conducive to the formation of pleasant flavor and better-quality appearance of dried S. rugosoannulata mushrooms， and this technology is expected to be further popularized and applied to improve the post-harvest quality of S. rugosoannulata mushrooms.

Key words: Stropharia rugosoannulata, drying technology, volatile components, taste components

中图分类号:

Q949.32

李文, 陈万超, 吴迪, 张忠, 刘朋, 李正鹏, 杨焱. 热泵干制和射频干制对大球盖菇风味成分及品质的影响[J]. 生物技术进展, 2024, 14(6): 957-966.

Wen LI, Wanchao CHEN, Di WU, Zhong ZHANG, Peng LIU, Zhengpeng LI, Yan YANG. Effects of Heat Pump Drying and Radio Frequency Drying on Flavor Components and Quality of Stropharia rugosoannulata Mushroom[J]. Current Biotechnology, 2024, 14(6): 957-966.

图/表 10

参考文献 26

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代谢物编号	代谢物名称	CAS号	分子式
NO_18*	2-甲基丁醛	96-17-3	C₅H₁₀O
NO_19*	3-甲基丁醛	590-86-3	C₅H₁₀O
NO_24	正丁醚	142-96-1	C₈H₁₈O
NO_35*	正己醛	66-25-1	C₆H₁₂O
NO_39	乙基苯	100-41-4	C₈H₁₀
NO_40	1,3-二甲基苯	108-38-3	C₈H₁₀
NO_41	5-甲基己醛	1860-39-5	C₇H₁₄O
NO_52	苯乙烯	100-42-5	C₈H₈
NO_60	(E)-2-庚烯醛	18829-55-5	C₇H₁₂O
NO_64	十二甲基环己硅氧烷	540-97-6	C₁₂H₃₆O₆Si₆
NO_69	壬醛	124-19-6	C₉H₁₈O
NO_71*	1-辛烯-3-醇	3391-86-4	C₈H₁₆O
NO_76	吡咯	109-97-7	C₄H₅N
NO_77	十二甲基五硅氧烷	141-63-9	C₁₂H₃₆O₄Si₅
NO_82	3-乙基-5-甲基-1-丙基环己烷	549940	C₁₂H₂₄
NO_83	2-十一酮	112-12-9	C₁₁H₂₂O
NO_90	2(5H)-呋喃酮	497-23-4	C₄H₄O₂
NO_97	苯乙醇	60-12-8	C₈H₁₀O
NO_98	N-甲基胞嘧啶	486-86-2	C₁₂H₁₆N₂O
NO_101	邻苯二甲酸二丁酯	84-74-2	C₁₆H₂₂O₄
NO_105	丙醛	123-38-6	C₃H₆O
NO_112	2-甲基戊醛	123-15-9	C₆H₁₂O
NO_120	乙酰戊基	96-04-8	C₇H₁₂O₂
NO_123	2,6-二甲基-3-庚酮	19549-83-8	C₉H₁₈O
NO_129	2,3-壬二酮	57644-90-3	C₉H₁₆O₂
NO_131	6-氨基脲嘧啶	873-83-6	C₄H₅N₃O₂
NO_136*	四甲基吡嗪	1124-11-4	C₈H₁₂N₂
NO_138	1-乙基-1H-吡咯-2-甲醛	2167-14-8	C₇H₉NO
NO_139	2-甲氧基乙醇	109-86-4	C₃H₈O₂
NO_142	3-苯基呋喃	13679-41-9	C₁₀H₈O
NO_144	亚乙基苯乙醛	4411-89-6	C₁₀H₁₀O
NO_149	十二甲基五硅氧烷	141-63-9	C₁₂H₃₆O₄Si₅
NO_151	十六烷酸甲酯	112-39-0	C₁₇H₃₄O₂

代谢物编号	代谢物名称	CAS号	分子式
NO_18*	2-甲基丁醛	96-17-3	C₅H₁₀O
NO_19*	3-甲基丁醛	590-86-3	C₅H₁₀O
NO_24	正丁醚	142-96-1	C₈H₁₈O
NO_35*	正己醛	66-25-1	C₆H₁₂O
NO_39	乙基苯	100-41-4	C₈H₁₀
NO_40	1,3-二甲基苯	108-38-3	C₈H₁₀
NO_41	5-甲基己醛	1860-39-5	C₇H₁₄O
NO_52	苯乙烯	100-42-5	C₈H₈
NO_60	(E)-2-庚烯醛	18829-55-5	C₇H₁₂O
NO_64	十二甲基环己硅氧烷	540-97-6	C₁₂H₃₆O₆Si₆
NO_69	壬醛	124-19-6	C₉H₁₈O
NO_71*	1-辛烯-3-醇	3391-86-4	C₈H₁₆O
NO_76	吡咯	109-97-7	C₄H₅N
NO_77	十二甲基五硅氧烷	141-63-9	C₁₂H₃₆O₄Si₅
NO_82	3-乙基-5-甲基-1-丙基环己烷	549940	C₁₂H₂₄
NO_83	2-十一酮	112-12-9	C₁₁H₂₂O
NO_90	2(5H)-呋喃酮	497-23-4	C₄H₄O₂
NO_97	苯乙醇	60-12-8	C₈H₁₀O
NO_98	N-甲基胞嘧啶	486-86-2	C₁₂H₁₆N₂O
NO_101	邻苯二甲酸二丁酯	84-74-2	C₁₆H₂₂O₄
NO_105	丙醛	123-38-6	C₃H₆O
NO_112	2-甲基戊醛	123-15-9	C₆H₁₂O
NO_120	乙酰戊基	96-04-8	C₇H₁₂O₂
NO_123	2,6-二甲基-3-庚酮	19549-83-8	C₉H₁₈O
NO_129	2,3-壬二酮	57644-90-3	C₉H₁₆O₂
NO_131	6-氨基脲嘧啶	873-83-6	C₄H₅N₃O₂
NO_136*	四甲基吡嗪	1124-11-4	C₈H₁₂N₂
NO_138	1-乙基-1H-吡咯-2-甲醛	2167-14-8	C₇H₉NO
NO_139	2-甲氧基乙醇	109-86-4	C₃H₈O₂
NO_142	3-苯基呋喃	13679-41-9	C₁₀H₈O
NO_144	亚乙基苯乙醛	4411-89-6	C₁₀H₁₀O
NO_149	十二甲基五硅氧烷	141-63-9	C₁₂H₃₆O₄Si₅
NO_151	十六烷酸甲酯	112-39-0	C₁₇H₃₄O₂

滋味成分类别	滋味成分	含量/（mg·g^-1干重）		滋味特征
滋味成分类别	滋味成分	HPD	RFD	滋味特征
氨基酸	天冬氨酸	0.65±0.01h	1.88±0.12h	甜味、鲜味
	谷氨酸	25.23±0.80a	23.67±2.84a	鲜味
	苏氨酸^a	8.93±0.59d	6.61±0.17d	甜味
	丝氨酸	23.76±2.36a	15.58±0.59b	甜味
	甘氨酸	4.80±0.62f	4.12±0.21f	甜味
	丙氨酸	14.42±0.24b	14.09±0.90b	甜味
	脯氨酸	4.89±0.68f	5.79±0.37e	甜味
	缬氨酸^a	12.29±0.31c	10.78±1.29c	甜味、苦味
	甲硫氨酸^a	0.62±0.04h	0.31±0.08k	甜味、苦味
	异亮氨酸^a	6.61±0.59e	5.68±0.21e	苦味
	亮氨酸^a	11.9±1.44c	10.49±0.53c	苦味
	苯丙氨酸^a	0.63±0.10h	5.53±0.35e	无味
	组氨酸	4.72±0.32f	2.90±0.41g	苦味
	精氨酸	0.18±0.02i	0.23±0.01k	苦味
	半胱氨酸	1.16±0.03g	1.11±0.06j	酸味
	酪氨酸	5.76±0.22ef	1.50±0.12j	甜味
	赖氨酸^a	14.66±0.73b	9.02±1.02c	甜味
有机酸	酒石酸	0.66±0.07c	0.49±0.05a	酸味
	苹果酸	1.86±0.09b	0.48±0.02a	酸味
	VC	0.11±0.06e	0.05±0.01d	酸味
	乙酸	0.74±0.02c	0.36±0.01b	酸味
	柠檬酸	2.68±0.25a	0.37±0.04b	酸味
	琥珀酸	0.43±0.01d	0.24±0.01c	鲜味
核苷酸	5'-CMP	3.70±0.08a	0.99±0.02a	无味
	5'-UMP	1.50±0.05b	0.11±0.01d	无味
	5'-GMP	0.37±0.01d	0.11±0.01d	鲜味
	5'-IMP	0.70±0.02c	0.37±0.01b	鲜味
	5'-AMP	0.13±0.01e	0.09±0.01d	鲜味
	5'-XMP	0.12±0.01e	0.17±0.01c	鲜味

滋味成分类别	滋味成分	含量/（mg·g^-1干重）		滋味特征
滋味成分类别	滋味成分	HPD	RFD	滋味特征
氨基酸	天冬氨酸	0.65±0.01h	1.88±0.12h	甜味、鲜味
	谷氨酸	25.23±0.80a	23.67±2.84a	鲜味
	苏氨酸^a	8.93±0.59d	6.61±0.17d	甜味
	丝氨酸	23.76±2.36a	15.58±0.59b	甜味
	甘氨酸	4.80±0.62f	4.12±0.21f	甜味
	丙氨酸	14.42±0.24b	14.09±0.90b	甜味
	脯氨酸	4.89±0.68f	5.79±0.37e	甜味
	缬氨酸^a	12.29±0.31c	10.78±1.29c	甜味、苦味
	甲硫氨酸^a	0.62±0.04h	0.31±0.08k	甜味、苦味
	异亮氨酸^a	6.61±0.59e	5.68±0.21e	苦味
	亮氨酸^a	11.9±1.44c	10.49±0.53c	苦味
	苯丙氨酸^a	0.63±0.10h	5.53±0.35e	无味
	组氨酸	4.72±0.32f	2.90±0.41g	苦味
	精氨酸	0.18±0.02i	0.23±0.01k	苦味
	半胱氨酸	1.16±0.03g	1.11±0.06j	酸味
	酪氨酸	5.76±0.22ef	1.50±0.12j	甜味
	赖氨酸^a	14.66±0.73b	9.02±1.02c	甜味
有机酸	酒石酸	0.66±0.07c	0.49±0.05a	酸味
	苹果酸	1.86±0.09b	0.48±0.02a	酸味
	VC	0.11±0.06e	0.05±0.01d	酸味
	乙酸	0.74±0.02c	0.36±0.01b	酸味
	柠檬酸	2.68±0.25a	0.37±0.04b	酸味
	琥珀酸	0.43±0.01d	0.24±0.01c	鲜味
核苷酸	5'-CMP	3.70±0.08a	0.99±0.02a	无味
	5'-UMP	1.50±0.05b	0.11±0.01d	无味
	5'-GMP	0.37±0.01d	0.11±0.01d	鲜味
	5'-IMP	0.70±0.02c	0.37±0.01b	鲜味
	5'-AMP	0.13±0.01e	0.09±0.01d	鲜味
	5'-XMP	0.12±0.01e	0.17±0.01c	鲜味

样品	硬度	黏附性	弹性	咀嚼性	胶黏性	内聚性	易碎性	回弹性
HPD	1 124.18±192.08	9.32±1.35	0.78±0.11	375.33±10.33	502.92±13.33	0.45±0.08	689.8±51.99	0.06±0.01
RFD	1 597.08±196.65	5.08±1.26	0.88±0.12	679.08±42.64	773.61±46.39	0.50±0.13	1 168.37±178.15	0.05±0.01

热泵干制和射频干制对大球盖菇风味成分及品质的影响

Effects of Heat Pump Drying and Radio Frequency Drying on Flavor Components and Quality of Stropharia rugosoannulata Mushroom

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