Effects of drying methods on the tasty compounds of Pleurotus eryngii
Effects of drying methods on the tasty compounds of Pleurotus eryngii
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DOI：
10.1016/j.foodchem.2014.06.049
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发表时间：
2015-01-01
期刊：
影响因子：
8.8
通讯作者：
Yang, Yan
中科院分区：
文献类型：
--
作者：
Li, Xiaobei;Feng, Tao;Yang, Yan
研究了干燥方法对常见食用菌平菇呈味物质的影响。为了最大限度地保持茯苓的风味，比较了热风干燥、真空干燥、微波干燥、冷冻干燥和自然风干等几种干燥方法。结果表明，冷冻干燥和热风干燥对连翘呈味物质的保存效果最好，自然风干和真空干燥次之，微波干燥对连翘呈味物质的保存效果较差。冷冻干燥可显著降低游离氨基酸的含量，热风干燥可显著降低5 ′-核苷酸的含量。此外，热风干燥样品的鲜味浓度显著高于微波干燥样品（p < 0.05）。(C)2014爱思唯尔有限公司版权所有。
The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryngii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying, were compared. Results showed that freeze drying and hot air were capable of the conservation of the taste compounds maximally in P. eryngii, followed by natural air drying and vacuum, while microwave drying was not suitable for P. eryngii due to the loss of taste compounds. Moreover, concentrations of free amino acids in freeze drying were significantly reduced, so as to 5'-nucleotides in hot air drying. In addition, the umami concentration of the sample using hot air dry was significantly (p < 0.05) higher than that using microwave. (C) 2014 Elsevier Ltd. All rights reserved.