Yuan Hui, Xu Lijing, Chang Mingchang, Meng Junlong, Feng Cuiping, Geng Xueran, Cheng Yanfen, Liu Zongqi
College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China.
Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China.
Front Nutr. 2022 Oct 21;9:1017014. doi: 10.3389/fnut.2022.1017014. eCollection 2022.
To explore a scientific and reasonable cooking method for , four cooking methods (boiling, steaming, microwaving, and frying) were applied to , and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of , reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of , and the antioxidant activity of was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of and other wild edible fungi.
为探索一种科学合理的[某种菌类]烹饪方法，对[某种菌类]采用了四种烹饪方法（煮、蒸、微波加热和油炸），并系统研究了不同烹饪方法对[某种菌类]挥发性风味化合物、营养成分和抗氧化活性的影响。结果表明，生样、煮样、蒸样、微波加热样和油炸样中分别检测到54、53、61、63和49种挥发性风味化合物。通过相对气味活性值（ROAV）和主成分分析（PCA）确定了四种烹饪样品与生样之间挥发性风味化合物的巨大差异。此外，与煮和油炸烹饪方法相比，蒸和微波加热可以保护[某种菌类]的营养成分，减少烹饪过程中的损失，并改善熟制品的色泽。同时，烹饪处理对[某种菌类]的抗氧化活性产生不同影响，微波烹饪处理后[某种菌类]的抗氧化活性最高。本研究可为[某种菌类]等野生食用菌的烹饪、加工和利用提供理论依据。
