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中国精品科技期刊2020
高婵,王文亮,李宁阳,等. 酸处理对干燥香菇甲醛、镉及挥发性风味物质的影响[J]. 食品工业科技,2023,44(5):258−266. doi: 10.13386/j.issn1002-0306.2022040188.
引用本文: 高婵,王文亮,李宁阳,等. 酸处理对干燥香菇甲醛、镉及挥发性风味物质的影响[J]. 食品工业科技,2023,44(5):258−266. doi: 10.13386/j.issn1002-0306.2022040188.
GAO Chan, WANG Wenliang, LI Ningyang, et al. Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried Lentinus edodes[J]. Science and Technology of Food Industry, 2023, 44(5): 258−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040188.
Citation: GAO Chan, WANG Wenliang, LI Ningyang, et al. Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried Lentinus edodes[J]. Science and Technology of Food Industry, 2023, 44(5): 258−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040188.

酸处理对干燥香菇甲醛、镉及挥发性风味物质的影响

Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried Lentinus edodes

  • 摘要: 为降低香菇中甲醛和重金属镉的含量,本试验研究不同酸前处理对去除香菇甲醛和镉含量的影响,并对去除方法进行正交试验优化。结果表明,乳酸作为脱除剂,在pH4.5、料液比1:4 g/mL、振荡温度35 ℃条件下,香菇的甲醛和镉脱除率最大,分别是88.06%和79.57%。最后利用气相色谱-离子迁移质谱(gas chromatography-ion mobility spectroscopy,GC-IMS)测定乳酸前处理对香菇挥发性风味物质的影响,结果表明,香菇样品中共有28种挥发性物质,包括9种醛类、8种酮类、6种醇类、4种酯类以及1种酸类化合物。经过乳酸预处理干燥后的香菇,2-戊酮、环己酮、γ-丁内酯等含量增加,3-辛酮、丁醛等含量大幅降低。干燥香菇中洋葱味、辛辣味等刺激性味道减少,奶油香、果香增加,气味浓郁,层次丰富。

     

    Abstract: In order to reduce the content of formaldehyde and heavy metal cadmium in Lentinus edodes, the effect of different acid pretreatments on the removal of formaldehyde and cadmium content in Lentinus edodes was studied, and the removal method was optimized orthogonally. The results showed that the removal rate of formaldehyde and cadmium from Lentinus edodes was the highest under the conditions of pH4.5, solid-liquid ratio 1:4 g/mL, and shaking temperature 35 ℃, which were 88.06% and 79.57%, respectively. Finally, gas chromatography-ion mobility mass spectrometry (GC-IMS) was used to determine the effect of lactic acid pretreatment on volatile flavor compounds of Lentinus edodes. The results showed that there were 28 volatile substances in Lentinus edodes samples, including 9 kinds of aldehydes, 8 kinds of ketones, 6 kinds of alcohols, 4 kinds of esters and 1 kind of acid compounds. The lactic acid pretreatment dried Lentinus edodes showed an increase in 2-pentanone, cyclohexanone and gamma-butyrolactone and a significant reduction in 3-octanone and butyraldehyde. In dried Lentinus edodes, pungent flavours such as onion and pungency were reduced, and creamy and fruity aromas were increased, with a strong, richly layered odour.

     

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