摘要
食用菌是集美味、营养于一身的健康食品,含有丰富的风味物质,如挥发性的醛、酮、酯类等和非挥发性的游离氨基酸等.食用菌中挥发性风味成分常用顶空-固相微萃取技术提取,结合气相色谱-质谱仪、气相色谱-嗅闻-质谱仪、全二维气相色谱-飞行时间质谱仪、电子鼻等仪器进行检测;非挥发性风味物质常用浸提法、水解法、生物酶辅助提取法、超声波提取法等提取后用高效液相色谱仪、电子舌等进行测定.通过综述食用菌中风味物质的种类及其检测方法的研究现状,为食用菌风味产品开发提供参考.
Abstract
Edible fungi is one of the delicious and nutritious healthy food,rich in flavor substances,such as volatile aldehydes,ketones,esters and non-volatile free amino acids and so on.The volatile flavor substances in edible fungi are usually extracted by headspace-solid phase microextraction,combined with gas chromatography-mass spectrometry,gas chromatograph-olfactometry-mass spectrometer,two dimensional gas chromatography with time of flght mass spectrometrc,electronic nose and other instru-ments for detection.The non-volatile flavor substances were extracted by extraction,hydrolysis,enzyme and ultrasonic methods,and then determined by high-performance liquid chromatography,electronic tongue,etc.Thus,the kinds of flavor substances in edible fungi and their detection methods were reviewed to provide references for the development of edible fungi flavor products.
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