Effect of artificial aging methods on flavor and antioxidant activities of Tricholoma matsutake Huangjiu
In order to study the effects of different artificial aging methods(microwave aging,ultrasonic aging,alternating hot and cold aging and natural aging)on the flavor and antioxidant activities of Tricholoma matsutake Huangjiu,the flavor of T.matsutake Huangjiu were analyzed by headspace solid-phase microextraction combined with(HS-SPME-GC-MS),and HPLC.Combined with the determination of functional indexes and antioxidant activities,the aging effect of different aging methods on T.matsutake Huangjiu was compared.The results showed that the optimum time of mi-crowave aging was 3 months,the cumulative odour activity value(OAV)of T.matsutake Huangjiu was the highest(1 741.59)under this treatment method,the OAV of characteristic compounds(E)-methyl cinnamate and 1-octen-3-ol of T.matsutake was the highest,which were 1.42 and 2.79,re-spectively.The organic acid,polyphenols,polysaccharides,and flavonoids contents,the 1,1-diphenyl-2-picrylhydrazyl(DPPH),hydroxyl,superoxide anion radicals scavenging rates in microwave aging treatment group were higher,which were 18 225.82 mg/L,19.63 mg/L,2.73 mg/ml,24.35 mg/L,96.73%,93.63%,and 83.35%.Therefore,microwave treatment was suitable for T.matsutake Huangjiu aging.
万方数据
维普
