不同提取方法对灰树花呈味物质释放的影响
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摘要
目的:研究不同处理方法(酶解、高压蒸煮及闪式高速提取器处理)对灰树花呈味物质释放的影响。方法:采用高效液相色谱法分析可溶性糖、有机酸、游离氨基酸含量和分子质量分布,采用电子舌分析灰树花呈味物质的呈味特性,采用主成分分析(principal component analysis,PCA)法对不同提取方法制备的产物进行统计分析。结果:和原液相比,所有的处理方式样品可溶性糖的总量都显著性降低(P<0.05),尤其采用闪式高速提取处理后的高压蒸煮制备液降低最多;相反,有机酸总量在处理后都呈现显著性增加(P<0.05),且在经过闪式高速提取器处理后呈一定程度增加;两种酶解作用后样品的游离氨基酸总量都有所增加,高压蒸煮样品的游离氨基酸总量减少,复合酶酶解制备液的鲜味氨基酸、甜味氨基酸以及苦味氨基酸含量均显著增加(P<0.05);两种酶解制备液肽分子质量分布中小于3 000 Da的组分含量最多,经过闪式高速提取后其含量减少,说明闪式高速提取不利于游离氨基酸的提取。PCA分析发现无论酶解还是高压蒸煮处理,味感及呈味物质都与原样存在明显差异,闪式高速提取处理后其味感及呈味物质也发生了明显改变。结论:灰树花的呈味特性与其特定的呈味物质关系密切,而呈味物质的高效制备取决于提取方法,本研究可为后续灰树花调味品的开发和呈味肽的制备提供理论指导。
Purpose: To study the effects of different treatment methods(enzymatic hydrolysis, high pressure cooking andflash extraction) on the release of flavor substances from Grifola frondosa. Methods: Soluble sugar, organic acid, free amino acid composition and molecular mass distribution were analyzed by high performance liquid chromatography. The flavor characteristics of the edible mushroom were analyzed using an electronic tongue. Principal component analysis(PCA) was used for statistical analysis of the products prepared by different extraction methods. Results: The total amount of soluble sugar in the aqueous extract of Grifola frondosa(untreated control) was significantly decreased by all treatments(P < 0.05),especially high-pressure cooking after flash extraction. On the contrary, the total amount of organic acids was significantly increased by enzymatic hydrolysis and high pressure cooking(P < 0.05) and was increased by flash extraction pretreatment for both the control and treatment groups. The total amount of amino acids was increased by sequential two-step enzymatic hydrolysis but was decreased by high-pressure cooking. The amounts of umami, sweet and bitter amino acids were increased significantly by sequential enzymatic hydrolysis(P < 0.05) and the resulting hydrolysate was dominated by peptides smaller than 3 000 Da. The content of these peptides was decreased by flash extraction pretreatment, which indicates that flash extraction is unfavorable for the retention of free amino acids. PCA analysis showed that the taste and taste substances were significantly different from the control after enzymatic hydrolysis and high-pressure cooking, and also changed significantly after flash extraction. Conclusion: The taste characteristics of Grifola frondosa are closely related to its specific taste substances and efficient preparation of taste substances depends on the treatment method used. Therefore, this study provides a theoretical basis for the development of Grifola frondosa seasonings and the preparation of taste peptides.
Purpose: To study the effects of different treatment methods(enzymatic hydrolysis, high pressure cooking andflash extraction) on the release of flavor substances from Grifola frondosa. Methods: Soluble sugar, organic acid, free amino acid composition and molecular mass distribution were analyzed by high performance liquid chromatography. The flavor characteristics of the edible mushroom were analyzed using an electronic tongue. Principal component analysis(PCA) was used for statistical analysis of the products prepared by different extraction methods. Results: The total amount of soluble sugar in the aqueous extract of Grifola frondosa(untreated control) was significantly decreased by all treatments(P < 0.05),especially high-pressure cooking after flash extraction. On the contrary, the total amount of organic acids was significantly increased by enzymatic hydrolysis and high pressure cooking(P < 0.05) and was increased by flash extraction pretreatment for both the control and treatment groups. The total amount of amino acids was increased by sequential two-step enzymatic hydrolysis but was decreased by high-pressure cooking. The amounts of umami, sweet and bitter amino acids were increased significantly by sequential enzymatic hydrolysis(P < 0.05) and the resulting hydrolysate was dominated by peptides smaller than 3 000 Da. The content of these peptides was decreased by flash extraction pretreatment, which indicates that flash extraction is unfavorable for the retention of free amino acids. PCA analysis showed that the taste and taste substances were significantly different from the control after enzymatic hydrolysis and high-pressure cooking, and also changed significantly after flash extraction. Conclusion: The taste characteristics of Grifola frondosa are closely related to its specific taste substances and efficient preparation of taste substances depends on the treatment method used. Therefore, this study provides a theoretical basis for the development of Grifola frondosa seasonings and the preparation of taste peptides.
引文
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[28]梁爱华,贾洪锋,秦文,等.电子鼻在方便米饭气味识别中的应用[J].中国粮油学报,2010,25(11):110-113;123.
[29]田怀香,李凤华,吴艳.电子鼻分析不同品种的桂花香气[C]//中国香料香精学术研讨会.杭州:中国香料香精化妆品工业协会,2014:208-212.DOI:10.13360/j.issn.1000-8101.2014.04.024.
[2]张桂春,刘玉静,解卫海,等.响应面法优化灰树花发酵全液多糖提取工艺及其抗肿瘤活性[J].食品科学,2013,34(24):30-35.
[3]吴昊,张建法.β-葡聚糖免疫调节作用的研究进展[J].细胞与分子免疫学杂志,2014,30(1):97-100.DOI:10.13423/j.cnki.cjcmi.008322.
[4]SMIDERLE F R,BAGGIO C H,BORATO D G,et al.Antiinflammatory properties of the medical mushroom Cordyceps militaris might be related to its linear(1→3)-β-D-glucan[J].PLoS ONE,2014,9(10):1-11.
[5]甘长飞.灰树花及其药理作用研究进展[J].食药用菌,2014,22(5):264-267;281.
[6]ZHANG Anqiang,DENG Jiaying,YU Shuying,et al.Purification and structural elucidation of a water-soluble polysaccharide from the fruiting bodies of the Grifola frondosa[J].International Journal of Biological Macromolecules,2018,115:221-226.DOI:10.1016/j.ijbiomac.2018.04.061.
[7]YANG Hailong,ZHANG Liang,XIAO Gongnian,et al.Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa[J].LWT-Food Science and Technology,2015,62(1):468-473.DOI:10.1016/j.lwt.2014.05.027.
[8]HE Xiaoyun,Du Xuezhu,ZANG Xiangyun,et al.Extraction,identification and antimicrobial activity of a new furanone,grifolaone A,from Grifola frondosa[J].Natural Product Research,2016,30(8):941-947.DOI:10.1080/14786419.2015.1081197.
[9]吕旭聪,贾瑞博,李燕,等.灰树花抗氧化活性多酚的提取纯化及其鉴定[J].中国酿造,2016,35(3):74-79.
[10]SU Chunhan,LAI Minnan,NG L.Effects of different extraction temperatures on the physicochemical properties of bioactive polysaccharides from Grifola frondosa[J].Food Chemistry,2017,220:400-405.DOI:10.1016/j.foodchem.2016.09.181.
[11]DISSANAYAKE A,ZHANG C R,MILLS G,et al.Cultivated maitake mushroom demonstrated functional food quality as determined by in vitro bioassays[J].Journal of Functional Foods,2018,44:79-85.DOI:10.1016/j.jff.2018.02.031.
[12]陈贵堂,周琼飞,朱艳丽,等.采用美拉德反应提高灰树花多肽的抗氧化活性[J].食品科学,2013,34(14):26-29.
[13]茆广华.灰树花子实体富硒及其硒多糖的研究[D].镇江:江苏大学,2014:128-129.
[14]程玉,孙进,叶兴乾,等.食用菌风味物质研究进展[J].食品工业科技,2012,33(10):412-414.
[15]王小红,钱骅,张卫明,等.食用菌呈味物质研究进展[J].中国野生植物资源,2009,28(1):5-8.
[16]KALAC P.Chemical composition and nutritional value of european species of wild growing mushrooms:a review[J].Food Chemistry,2009,113(1):9-16.
[17]CHO I H,CHOI H K,KIM Y S.Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms(Tricholoma matsutake Sing.)of different grades[J].Food Chemistry,2009,118(3):804-807.DOI:10.1016/j.foodchem.2009.05.084.
[18]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016:1-6.
[19]国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB/T 5009.5-2016[S].北京:中国标准出版社,2016:1-3.
[20]国家卫生和计划生育委员会,国家食品药品监督管理局.食品安全国家标准食品中脂肪的测定:GB 5009.6-2016[S].北京:中国标准出版社,2016:3-5.
[21]AJLOUNI S O,BEELMAN D B,THOMPSON D B,et al.Changes in soluble sugars in various tissues of cultivated mushrooms,Agaricus Bisporus,duribg postharvest storage[C]//Food flavors:Generation,Analysis and Process Influence,Proceedings of the 8th International Flavor Conference.Amsterdam,Netherlands:Elsevier,1995:1865-1880.
[22]徐晓东,宋泽,冯涛,等.不同处理方法对草菇呈味物质释放的影响[J].食品科学,2018,39(12):107-111.DOI:10.7506/spkx1002-6630-201812017.
[23]黄梅丽,王俊卿.食品色香味化学[M].北京:中国轻工业出版社,2008:64-74.
[24]MARIA D,NATALIE P,DONALD S M,et al.Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat[J].Food Chemistry,2013,141(1):77-83.
[25]张铭霞,陈思羽,李露,等.食品中呈味肽类组分研究进展[J].中国食品学报,2016,16(2):209-216.DOI:10.16429/j.1009-7848.2016.02.029.
[26]KAWAI M,UNEYAMA H,MIYANO H.Taste-active components in foods with concentration on umami compounds[J].Journal of Health Science,2009,55(5):667-673.
[27]丁媛,郑平安,缪芳芳,等.电子鼻在8种贝类气味差异研究中的应用[J].食品科学,2013,34(22):353-355.
[28]梁爱华,贾洪锋,秦文,等.电子鼻在方便米饭气味识别中的应用[J].中国粮油学报,2010,25(11):110-113;123.
[29]田怀香,李凤华,吴艳.电子鼻分析不同品种的桂花香气[C]//中国香料香精学术研讨会.杭州:中国香料香精化妆品工业协会,2014:208-212.DOI:10.13360/j.issn.1000-8101.2014.04.024.