杏鲍菇、香菇及其预煮液中可溶性糖的GC-MS分析
Determination of soluble sugars from Pleurotus eryngii,Lentinula edodes and their blanching liquid by GC- MS
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摘要: 食用菌营养丰富,味道鲜美,受到广大消费者青睐。在常见的食用菌罐头、休闲食品生产过程中,会产生大量的预煮液,预煮液中含有氨基酸、糖类等营养物质。本文利用气相色谱-质谱联用（GC-MS）技术对杏鲍菇、香菇及其预煮液中的可溶性糖进行分析。结果表明:杏鲍菇和香菇与其预煮液中含有的可溶性糖种类相同,杏鲍菇及其预煮液中均含有较多的甘露醇和D-阿拉伯糖醇,而香菇及其预煮液中则含有甘露醇、D-海藻糖和D-阿拉伯糖醇三种;鲜杏鲍菇含甘露醇0.383 mg/g,D-阿拉伯糖醇1.032 mg/g,经预煮后,损耗率分别为55.4%、25.2%;鲜香菇中D-海藻糖0.074 mg/g,甘露醇1.172 mg/g,D-阿拉伯糖醇0.018 mg/g,经预煮后,损耗率依次为96.5%、20.0%、72.0%。Abstract: Edible Fungus are very popular because of rich nutrition and delicious taste.It will produce a great deal of blanching liquid in the process of canned mushroom.The liquid contains protein,amino acid,soluble sugars and so on.Pleurotus eryngii,Lentinula edodes and their blanching water were detected by gas chromatography- mass spectrometry( GC- MS).The results showed that Edible Fungus and their blanching water contained same soluble sugars: Pleurotus eryngii and its blanching water contained more mannitol and D- arabitol,excluding D- trehalose;while Lentinula edodes and its blanching water contained mannitol,D- trehalose and D- arabitol. After blanching,mannitol and D- arabitol in Pleurotus eryngii lost 55.4% and 25.2%,and in Lentinula edodes,the rates of mannitol,D- trehalose and D- arabitol were respectively 20.0%,96.5% and 72.0%.
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