摘要：本实验分别采用热风干燥、自然干燥、冷冻干燥、真空干燥、微波干燥工艺对新鲜杏鲍菇进行干燥处理，分析干燥方法对杏鲍菇品质及风物质（包括挥发性风成分及可溶性糖、游离氨基酸、呈核苷酸等难挥发性风物质）的影响。首先单因素研究热风干燥、微波干燥及真空干燥，以复水率和感官品质为指标，确定最佳工艺条件分别为：热风干燥50℃、微波干燥648W、真空干燥0.06MPa。对最佳工艺条件下5种不同干燥方式的样品通过GC-MS和电子鼻分析其挥发性风成分，测得95种挥发性物质，主要是醛、酮、酸及呋喃类物质。并使用高效阴离子色谱技术、高效液相色谱技术及氨基酸自动分析仪分别测定各样品的可溶性糖、呈氨基酸及游离氨基酸含量，可得出干制方法对杏鲍菇非挥发性物质有影响。综上所述：冷冻干燥是最适用于商业用途的杏鲍菇干制方式。关键词：菌菇；干燥方法；风物质；GC-MS；电子鼻7862
   Changes of Pleurotus eryngii flavor substances under different drying methods
    Abstract: In this study, hot air drying, natural drying, freeze drying, vacuum drying and microwave drying process were used to dehydrate fresh Pleurotus eryngii, then the volatile and non-volatile flavor compounds were analyzed, which included soluble sugars, amino acids, and flavor nucleotides of products dried with different processing conditions. Firstly, single factor study of hot air drying, microwave drying, and vacuum drying process was designed to get the optimal conditions, which were featured by rehydration rate and sensory quality. The optimal conditions were: hot air drying 50 ℃, microwave drying648W, vacuum drying 0.06MPa. The GC-MS analysis of the five different drying samples under optimal conditions indicated that major volatile compounds of the products were aldehydes, alcohols, esters, acids, ketones, hydrocarbons and aldehydes. Soluble sugar, flavor nucleotides, and free amino acids, which were respectively measured by high performance anion chromatography, high performance liquid chromatography and amino acid analyzer, it was shown that the method of drying process had an impact on non-volatile substances of the Pleurotus eryngii.The article showed that freeze drying was the most suitable drying method of Pleurotus eryngii for commercial application.
Keywords: mushroom; drying methods; flavor components;GC-MS; electronic nose
 目录
1 绪论    1
1.1 食用菌简介    1
1.2 食用菌风    2
1.2.1 食用菌挥发性呈香成分    2
1.2.2 食用菌非挥发性呈物质    3
1.2.3 食品中常规成分    3
1.2.4 食用菌风的应用    4
1.3研究目的和意义    4
1.4 主要研究内容    5
2 实验材料和方法    6
2.1实验材料    6
2.1.1原料与试剂    6
2.1.2 仪器与设备    6
2.2 实验方法    7
2.2.1 杏鲍菇基本成分测定方法    7
2.2.2 杏鲍菇干制方法实验    7
2.2.3 电子鼻    9
2.2.4 GC-MS分析样品风成分    9
2.2.5 可溶性糖及糖醇测定    9
2.2.6 氨基酸含量测定    10
2.2.7 呈核苷酸含量测定    10
3结果与讨论    11
3.1 杏鲍菇的基本成分    11
3.2 干制方法的工艺优化及其对杏鲍菇品质的影响    11
3.2.1 热风干燥    11
3.2.2真空干燥    12
3.2.3 微波干燥    13
3.2.4 5种干燥方式对杏鲍菇复水率及感官品质的影响    15 杏鲍菇在不同干制方式过程中风味物质的变化:http://www.751com.cn/shiping/lunwen_5977.html