Method for removing mushroom taste from edible fungi

Abstract

The present application relates to the field of food, disclose a kind of method for removing mushroom smell of edible mushroom, wherein the method comprises: edible mushroom is carried out photocatalytic treatment under ultraviolet light;The mushroom smell is selected from 1-octene-3-alcohol and / or 1-octanol.The photocatalytic treatment of the present application makes the content of vitamin D2 in edible mushroom be improved, while the content of 1-octene-3-alcohol is significantly reduced, compared with the edible mushroom without ultraviolet treatment, the peak volume of 1-octene-3-alcohol can be reduced by 1356 times, effectively removes the mushroom smell of edible mushroom.

Description

Technical Field

[0001] This invention relates to the field of edible fungi, and more specifically to a method for removing the mushroom flavor from edible fungi. Background Technology

[0002] Edible fungi contain various volatile substances, such as octane compounds and sulfur-containing compounds, which are important contributors to their aroma. Octane compounds mainly include 1-octen-3-one, 1-octen-3-ol, 3-octanol, and 1-octanol, while sulfur-containing compounds mainly include dimethyl disulfide, dimethyl trisulfide, 4-methyl-methylthiomethyl disulfide, 1,2,4-trithiacyclopentane, and 1,2,3,5,6-pentasulfuron-heptane. 1-Octen-3-ol has two optically active isomers, (-) and (+). The (-) optically active 1-octen-3-ol is known as "mushroom alcohol," which gives edible fungi a strong mushroom flavor, which some people find unpleasant. High-temperature heating is often used to remove this mushroom flavor, but while it can reduce it, it cannot completely eliminate it, resulting in unsatisfactory removal results.

[0003] The study, titled "Wen Xiaokang, Nigel P. Brunton, James G Lyng, et al. Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after 24 hours of storage at different conditions. Food Bioscience, 2020, 36:100619," investigated the effects of pulsed ultraviolet (UV) treatment and different storage conditions on vitamin D2, total phenols, antioxidant capacity, and volatile compounds in shiitake mushrooms. The results showed that after UV treatment, shiitake mushrooms stored at 4°C with air had the highest 1-octen-3-ol content. This method did not involve reducing the 1-octen-3-ol content.

[0004] In summary, existing technologies mainly focus on increasing the vitamin D2 content in edible fungi, but methods for effectively removing mushroom flavor compounds from edible fungi have not yet been disclosed. Therefore, there is an urgent need to provide a method that can regulate the intensity of the mushroom flavor in edible fungi and efficiently remove the mushroom taste. Summary of the Invention

[0005] The purpose of this invention is to overcome the problem of the difficulty in removing the mushroom flavor from edible fungi in the prior art, and to provide a method for removing the mushroom flavor from edible fungi.

[0006] To achieve the above objective, the present invention provides a method for removing the mushroom flavor from edible fungi, wherein the method includes: photocatalytic treatment of edible fungi under ultraviolet light.

[0007] Through the above technical solution, the present invention has achieved the following beneficial effects:

[0008] This invention uses photocatalytic treatment to increase the vitamin D2 content in edible fungi while significantly reducing the content of 1-octen-3-ol. Compared with edible fungi that have not undergone UV treatment, the peak volume of 1-octen-3-ol can be reduced by 1356 times, effectively removing the mushroom flavor from edible fungi. Attached Figure Description

[0009] Figure 1 These are the volatile component fingerprint spectra of the shiitake mushroom samples from Examples 1-8 and Comparative Examples 1-2.

[0010] Figure 2 This is a qualitative analysis chromatogram of the volatile components of the shiitake mushroom cap sample in Comparative Example 1.

[0011] Figure 3 These are the GC-IMS three-dimensional spectra of the shiitake mushroom samples from Examples 1-8 and Comparative Examples 1-2.

[0012] Figure 4 These are the GC-IMS two-dimensional spectra of the mushroom cap samples from Examples 1-2, Examples 5-6, and Comparative Example 1.

[0013] Figure 5 These are the GC-IMS two-dimensional spectra of the shiitake mushroom stem samples from Examples 3-4, Examples 7-8, and Comparative Example 2. Detailed Implementation

[0014] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0015] This invention provides a method for removing the mushroom flavor from edible fungi, wherein the method includes: photocatalytic treatment of edible fungi under ultraviolet light.

[0016] According to some embodiments of the present invention, the mushroom flavor is derived from 1-octen-3-ol and / or 1-octanol.

[0017] It is well known in the art that the mushroom flavor in edible fungi is mainly contributed by 1-octen-3-ol, and the intensity of the mushroom flavor is positively correlated with the content of 1-octen-3-ol. Preferably, the mushroom flavor is 1-octen-3-ol.

[0018] In this invention, there are no limitations on the types of edible fungi; any artificially cultivated and edible edible fungi are acceptable. Examples include shiitake mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, button mushrooms, and straw mushrooms.

[0019] In this invention, edible fungi refer to fresh edible fungi samples that have not undergone drying or dehydration treatment. Preferably, the edible fungi are sliced ​​before photocatalytic treatment. For example, the fresh edible fungi are sliced ​​with an average thickness of 1-5 mm.

[0020] In this invention, the distribution of flavor substances in edible fungi is uneven in different parts. To ensure the accuracy of the experimental results, the edible fungi are treated separately according to different parts. For example, when the edible fungi is shiitake mushroom, the mushroom is divided into stem and cap, sliced ​​separately, and then subjected to photocatalytic treatment.

[0021] According to some embodiments of the present invention, the photocatalytic treatment method includes:

[0022] (1) The edible fungi are freeze-dried and pulverized to obtain edible fungi powder;

[0023] (2) The edible fungus powder is mixed with a solvent to prepare a suspension;

[0024] (3) The suspension is subjected to photocatalytic treatment.

[0025] According to some embodiments of the present invention, the freeze-drying process includes: pre-cooling, sublimation drying, and desorption drying of edible fungi under vacuum conditions.

[0026] Preferably, the pre-freezing conditions include: a temperature of -30°C to -10°C and a time of 1-5 hours.

[0027] Preferably, the sublimation drying conditions include: a temperature of -18°C to -2°C and a time of 6-10 hours.

[0028] Preferably, the conditions for the analytical drying include: a temperature of 35℃-55℃ and a time of 6-10h.

[0029] According to some embodiments of the present invention, the conditions for the pulverization process include: a rotation speed of 20,000-30,000 r / min and a time of 60-180 s.

[0030] In this invention, the pulverizing process can be performed using a pulverizer, such as a multi-functional pulverizer (Yongkang Aizela Electric Appliance Co., Ltd., instrument model 2500C). The rotational speed is the speed of the motor in the pulverizer.

[0031] According to some embodiments of the present invention, the average particle size of the edible fungus powder is 70-300 μm.

[0032] In this invention, water is removed from edible fungi through freeze-drying, while retaining the nutrients and flavor compounds. When the freeze-drying and pulverizing conditions meet the above-mentioned limits, the resulting edible fungi powder has a smaller particle size, is more uniformly dispersed in the solvent, significantly increases the surface area of ​​the edible fungi powder, and allows for more uniform and sufficient contact between the edible fungi powder and ultraviolet light, which is more conducive to the photocatalytic reaction of the edible fungi powder.

[0033] In this invention, in order to fully disperse the edible fungus powder in the solvent and to make the edible fungus powder more uniformly irradiated by ultraviolet light, the edible fungus suspension can be stirred while being irradiated by ultraviolet light, for example, by using a magnetic stirring device.

[0034] According to some embodiments of the present invention, the ratio of the edible fungus powder to the solvent is 1:(5-20)g / mL.

[0035] In this invention, the ratio of edible mushroom powder to solvent affects the dispersion effect of the edible mushroom powder in the solvent. When the ratio of edible mushroom powder to solvent meets the above-mentioned limiting range, the edible mushroom powder is uniformly dispersed in the solvent, which is more conducive to the reaction of substances such as ergosterol and 1-octanol-3-ol in the edible mushroom powder with ultraviolet light, and the corresponding substances are transformed.

[0036] According to some embodiments of the present invention, the solvent is selected from at least one of ethanol, methanol, chloroform, and diethyl ether.

[0037] According to some embodiments of the present invention, the wavelength of the ultraviolet light is 100-400 nm.

[0038] According to some embodiments of the present invention, the irradiation conditions include: an irradiation distance of 10-40 cm, a temperature of 30-60 °C, and a time of 30-120 min.

[0039] In this invention, the ultraviolet light irradiation treatment is performed in an LED experimental chamber. The LED experimental chamber was purchased from Qingdao Jingyuan Fanguang Innovation Technology Co., Ltd., and the instrument model is XL-UV001.

[0040] In this invention, the intensity of ultraviolet light, the irradiation distance, and the irradiation time work together to affect the ultraviolet light irradiation dose, thereby affecting the conversion efficiency of substances such as ergosterol and 1-octanol-3-ol in shiitake mushrooms.

[0041] In this invention, excessively high ultraviolet irradiation temperature will affect the excessive conversion of ergosterol and 1-octen-3-ol, producing byproducts such as photosterol and tachysterol, while excessively low temperature will reduce the conversion rate of vitamin D2 and 1-octen-3-ol.

[0042] The present invention will be described in detail below through embodiments.

[0043] Unless otherwise specified, all reagents used in the following examples and comparative examples are commercially available products.

[0044] The multispectral ultraviolet constant temperature and humidity test chamber was purchased from Qingdao Jingyuan Fanguang Innovation Technology Co., Ltd. The instrument model is XL-UV001, the ultraviolet lamp wavelength is 275nm, and the irradiation intensity is 195μW / cm². 2 .

[0045] The freeze dryer was purchased from Sihuan Furui Instrument Technology Development Co., Ltd., and the instrument model is LGJ-40G.

[0046] The slicer was purchased from Ruian Baixin Pharmaceutical Machinery Co., Ltd., model LG-Ginseng and Deer Antler Series.

[0047] The magnetic stirrer was purchased from IKA GmbH, Germany, model C-MAG HS7.

[0048] The multi-functional pulverizer was purchased from Yongkang Aizela Electric Appliance Co., Ltd., and the instrument model is 2500C.

[0049] The digital display rotary evaporator was purchased from IKA GmbH, Germany, and the instrument model is RV-10.

[0050] Example 1

[0051] (1) The caps of fresh shiitake mushrooms are sliced ​​(average thickness is 2 mm), freeze-dried, and then pulverized at high speed (20000 r / min) for 90 s (i.e. pulverization treatment). The shiitake mushroom cap powder is obtained by passing it through a 100-mesh sieve (average particle size is 150 μm).

[0052] The freeze-drying conditions included: pre-freezing temperature -20℃, pre-freezing time 3h; sublimation drying temperature -10℃, sublimation drying 8h; desorption drying temperature 40℃, desorption drying 8h; and a vacuum degree of 0MPa.

[0053] (2) Weigh 10g of shiitake mushroom cap powder into a 250mL beaker, add 200mL of ethanol, stir with a magnetic stirrer to prepare a suspension;

[0054] (3) The suspension was subjected to ultraviolet photocatalytic treatment in an LED experimental chamber. After the photocatalytic treatment was completed, the solvent was removed by vacuum evaporation, and the sample was sealed in a bag and stored in a refrigerator for later use. The resulting mushroom cap treatment sample was recorded as CS-30.

[0055] The ultraviolet light wavelength was set to 275 nm, the distance to the photocatalytic treatment was 30 cm, and the photocatalytic treatment time was 30 min.

[0056] Example 2

[0057] (1) The caps of fresh shiitake mushrooms are sliced ​​(average thickness is 2 mm), freeze-dried, and then pulverized at high speed (20000 r / min) for 90 s (i.e. pulverization treatment). The shiitake mushroom cap powder is obtained by passing it through a 100-mesh sieve (average particle size is 150 μm).

[0058] The freeze-drying conditions included: pre-freezing temperature -20℃, pre-freezing time 3h; sublimation drying temperature -10℃, sublimation drying 8h; desorption drying temperature 40℃, desorption drying 8h; and a vacuum degree of 0MPa.

[0059] (2) Weigh 10g of shiitake mushroom cap powder into a 250mL beaker, add 200mL of ethanol, stir with a magnetic stirrer to prepare a suspension;

[0060] (3) The suspension was subjected to ultraviolet photocatalytic treatment in an LED experimental chamber. After the photocatalytic treatment was completed, the solvent was removed by vacuum evaporation, and the sample was sealed in a bag and stored in a refrigerator for later use. The resulting mushroom cap treatment sample was recorded as CS-120.

[0061] The ultraviolet light wavelength was set at 275 nm, the distance at 30 cm, and the photocatalytic treatment time at 120 min.

[0062] Example 3

[0063] (1) The stems of fresh shiitake mushrooms are sliced ​​(average thickness is 2 mm), freeze-dried, and then pulverized at high speed (20000 r / min) for 90 s (i.e. pulverization treatment). The shiitake mushroom stem powder is obtained by passing it through an 80-mesh sieve (average particle size is 200 μm).

[0064] The freeze-drying conditions included: pre-freezing temperature -20℃, pre-freezing time 3h; sublimation drying temperature -10℃, sublimation drying 8h; desorption drying temperature 40℃, desorption drying 8h; and a vacuum degree of 0MPa.

[0065] (2) Weigh 10g of shiitake mushroom stem powder into a 250mL beaker, add 200mL of ethanol, stir with a magnetic stirrer to prepare a suspension;

[0066] (3) The suspension was subjected to ultraviolet photocatalytic treatment in an LED test chamber. After the photocatalytic treatment was completed, the solvent was removed by vacuum evaporation, and the sample was sealed in a bag and stored in a refrigerator for later use. The shiitake mushroom stem treatment sample was recorded as SS-30.

[0067] The ultraviolet light wavelength was set to 275 nm, the distance to the photocatalytic treatment was 30 cm, and the photocatalytic treatment time was 30 min.

[0068] Example 4

[0069] (1) The stems of fresh shiitake mushrooms are sliced ​​(average thickness is 2 mm), freeze-dried, and then pulverized at high speed (20000 r / min) for 90 s (i.e. pulverization treatment). The shiitake mushroom stem powder is obtained by passing it through an 80-mesh sieve (average particle size is 200 μm).

[0070] The freeze-drying conditions included: pre-freezing temperature -20℃, pre-freezing time 3h; sublimation drying temperature -10℃, sublimation drying 8h; desorption drying temperature 40℃, desorption drying 8h; and a vacuum degree of 0MPa.

[0071] (2) Weigh 10g of shiitake mushroom stem powder into a 250mL beaker, add 200mL of ethanol, stir with a magnetic stirrer to prepare a suspension;

[0072] (3) The suspension was subjected to ultraviolet photocatalytic treatment in an LED experimental chamber. After the photocatalytic treatment was completed, the solvent was removed by vacuum evaporation, and the sample was sealed in a bag and stored in a refrigerator for later use. The shiitake mushroom stem treatment sample was recorded as SS-120.

[0073] The ultraviolet light wavelength was set at 275 nm, the distance at 30 cm, and the photocatalytic treatment time at 120 min.

[0074] Example 5

[0075] (1) Slice the caps of fresh shiitake mushrooms (average thickness 2mm), lay them flat on a stainless steel tray, and place them in an LED experimental chamber for ultraviolet photocatalytic treatment;

[0076] The ultraviolet light wavelength was set to 275 nm, the distance to 30 cm, and the photocatalytic treatment time to 30 min. The shiitake mushroom cap slices were turned over once every 15 min.

[0077] (2) After the photocatalytic treatment, the mushroom caps were sealed in a bag and stored in the refrigerator for later use. The mushroom caps of the shiitake mushrooms were treated and the sample was named CF-30.

[0078] Example 6

[0079] (1) Slice the caps of fresh shiitake mushrooms (average thickness 2mm), lay them flat on a stainless steel tray, and place them in an LED experimental chamber for ultraviolet photocatalytic treatment;

[0080] The ultraviolet light wavelength was set at 275 nm, the distance at 30 cm, and the photocatalytic treatment time was 120 min. The shiitake mushroom cap slices were turned over once every 15 min.

[0081] (2) After the photocatalytic treatment, the mushroom caps were sealed in a bag and stored in the refrigerator for later use. The mushroom cap treatment sample was recorded as CF-120.

[0082] Example 7

[0083] (1) Slice the stems of fresh shiitake mushrooms (average thickness 2mm), lay them flat on a stainless steel tray, and place them in an LED experimental chamber for ultraviolet photocatalytic treatment;

[0084] The ultraviolet light wavelength was set to 275 nm, the distance to 30 cm, and the photocatalytic treatment time to 30 min. The shiitake mushroom stem slices were turned over once every 15 min.

[0085] (2) After the photocatalytic treatment, the mushroom stems were sealed in a bag and stored in the refrigerator for later use. The mushroom stems of the shiitake mushrooms were treated and the sample was named SF-30.

[0086] Example 8

[0087] (1) Slice the stems of fresh shiitake mushrooms (average thickness 2mm), lay them flat on a stainless steel tray, and place them in an LED experimental chamber for ultraviolet photocatalytic treatment;

[0088] The ultraviolet light wavelength was set at 275 nm, the distance at 30 cm, and the photocatalytic treatment time was 120 min. The shiitake mushroom stem slices were turned over once every 15 min.

[0089] (2) After the photocatalytic treatment, the mushroom stems were sealed in a bag and stored in the refrigerator for later use. The mushroom stems of the shiitake mushrooms were treated and the sample was named SF-120.

[0090] Comparative Example 1

[0091] The method of Example 1 is the same, except that the mushroom caps of shiitake mushrooms are not subjected to ultraviolet photocatalytic treatment, and the shiitake mushroom cap-treated sample is denoted as C-CK.

[0092] Comparative Example 2

[0093] The method of Example 3 is different in that the shiitake mushroom stems are not subjected to ultraviolet photocatalytic treatment, and the shiitake mushroom stem-treated sample is denoted as S-CK.

[0094] Test Example 1

[0095] The contents of 1-octen-3-ol, ergosterol and vitamin D2 in the shiitake mushroom samples CS-30, CS-120, SS-30, SS-120, CF-30, CF-120, SF-30, SF-120, C-CK and S-CK of Examples 1-8 and Comparative Examples 1-2 were determined, and the results are shown in Table 2.

[0096] The content of 1-octen-3-ol was determined by gas chromatography-ion mobility spectrometry (GC-IMS).

[0097] The contents of ergosterol and vitamin D2 were determined by high performance liquid chromatography (HPLC).

[0098] (1) Determination of 1-octen-3-ol content

[0099] 1.1 Instruments and Equipment

[0100] FlavourSpec ® The flavor analyzer was purchased from GAS GmbH, Germany, and includes a GC-IMS instrument.

[0101] 1.2 Headspace injection conditions

[0102] Headspace incubation temperature: 60℃; incubation time: 15 min; incubation speed: 500 r / min; injection needle temperature: 85℃; injection volume: 500.0 μL, splitless mode; carrier gas: high-purity N2 (purity ≥99.99%); cleaning time: 0.5 min.

[0103] 1.3 GC Conditions

[0104] MXT-5 chromatographic column (15m×0.53mm, 1μm), column temperature 60℃, run time 20min, carrier gas high-purity N2 (purity ≥99.99%), initial flow rate 2.0mL / min, held for 2min and then linearly increased to 150mL / min within 5min, drift tube length 5cm, linear voltage (electric field strength) inside the tube 400V / cm.

[0105] 1.4 IMS Conditions

[0106] Column temperature 60℃, drift gas (N2, purity ≥99.99%), flow rate 150 mL / min, IMS temperature 45℃, analysis time 20 min.

[0107] 1.5 Sample preparation and determination

[0108] Accurately weigh 0.2g each of the shiitake mushroom samples (CS-30, CS-120, SS-30, SS-120) from Examples 1-4, and 2.0g each of the shiitake mushroom samples (CF-30, CF-120, SF-30, SF-120, C-CK, S-CK) from Examples 5-8 and Comparative Examples 1-2. Place them in 20.0mL headspace vials and incubate at 60℃ for 10min. After headspace sampling, directly test using a FlavorSpec® flavor analyzer. This instrument detects volatile components of the samples using the headspace GC-IMS principle. Three parallel experiments were performed for each sample. The differential spectra of volatile organic compounds in the samples were obtained by analyzing the data using software developed by GAS. Figure 1 .

[0109] 1.6 Data Analysis

[0110] During the volatile component analysis, the instrument's LAV (Laboratory Analytical Viewer) and three plugins—Reporter, Gallery Plot, and Dynamic PCA—were used to analyze the data. Qualitative analysis of the sample's volatile components was performed using the instrument's built-in GC×IMS Library Search NIST and IMS databases. The results are shown in Table 2. Figure 2-5 .

[0111] (2) Determination of ergosterol and vitamin D2 content

[0112] 2.1 Instruments and Equipment

[0113] The high-performance liquid chromatograph was purchased from Agilent Technologies, Inc., USA, and the instrument model is Agilent 1260.

[0114] The freeze dryer was purchased from Sihuan Furui Instrument Technology Development Co., Ltd., and the instrument model is LGJ-40G.

[0115] The ultrasonic cleaner was purchased from Kunshan Shumei Ultrasonic Instrument Co., Ltd., model KQ-500E (power 500W, frequency 40KHz).

[0116] The low-speed centrifuge was purchased from Eppendorf GmbH in Germany, model number 5810R.

[0117] 2.2 Sample extraction method

[0118] Accurately weigh 0.5 g of shiitake mushroom powder with different treatments, add 4 mL of ethanol at a material-to-liquid ratio of 1:20 (g / mL), and extract twice by ultrasonication at 50℃ for 25 min each time. After centrifugation (3500 r / min) for 10 min, combine the supernatants and dilute to 10 mL. Filter through a 0.45 µm microporous membrane and directly inject into the chromatographic system for analysis. Calculate the vitamin D2 and ergosterol contents in the shiitake mushroom powder with different treatments according to the linear regression equation, total solution volume, and sample weight. Each treatment was repeated three times.

[0119] 2.3 Chromatographic conditions

[0120] The chromatographic column was an Agilent RP C18 (4.6 mm × 100 mm, 3.5 µm), the column temperature was 30 °C, the flow rate was 1.0 mL / min, the injection volume was 10 µL, the mobile phase was a mixture of acetonitrile and 0.1% formic acid aqueous solution in a 95:5 (V / V) ratio, and the detection wavelength was 264 nm.

[0121] 2.4 Determination Method

[0122] Prepare 1.0 mg / mL ergosterol and vitamin D2 standard stock solutions, respectively, and dilute them with the mobile phase to form a standard series of different concentrations. Inject 10 mL of each solution and perform HPLC determination. Plot a standard curve with the ergosterol and vitamin D2 standard solutions as the x-axis and the corresponding peak areas as the y-axis to obtain the linear regression equation (Table 1). Calculate the content of ergosterol and vitamin D2 based on the chromatographic peak areas measured in the samples.

[0123] 2.5 Data Analysis

[0124] SPSS 22.0 software was used to perform statistical analysis on the processed data, and the Tukey method was used for analysis of variance (p < 0.05). The specific results are shown in Table 2.

[0125] Table 1

[0126]

[0127] Table 2

[0128]

[0129] Table 3

[0130]

[0131] Note: All values ​​in the table are expressed as mean ± standard deviation.

[0132] Different lowercase letters in the superscript of values ​​in the same column indicate statistically significant differences. p<0.05), n=3.

[0133] 1. Analysis of volatile components in shiitake mushroom samples

[0134] Figure 1 These are the volatile component fingerprint spectra of the shiitake mushroom samples from Examples 1-8 and Comparative Examples 1-2, wherein... Figure 1 (a) shows the different treatment samples of shiitake mushroom caps horizontally (from top to bottom: C-CK, CF-30, CF-120, CS-30 and CS-120, with each sample analyzed in 3 parallel runs). Figure 1 (b) shows the different treatment samples of shiitake mushroom stems horizontally (from top to bottom: S-CK, SF-30, SF-120, SS-30 and SS-120, with each sample analyzed in 3 parallel runs). Figure 1 (a) and Figure 1 (b) The vertical display shows the same odor substances in different shiitake mushroom samples (the darker the color, the higher the concentration). Figure 1 (a) and Figure 1 (b) The vertically displayed English labels correspond to the English names of the compounds in Table 2. From Figure 1 (a) and Figure 1 (b) Comparative analysis shows that the volatile components of different parts of shiitake mushrooms showed significant differences after ultraviolet treatment.

[0135] Figure 2 The chromatograms of volatile components in the caps of shiitake mushrooms (C-CK) without UV treatment are shown in Comparative Example 1. Using the NIST 2014 library built into the GC-IMS instrument and the IMS migration time library from GAS, 63 volatile organic compounds (including monomers and dimers, see Table 2) were qualitatively identified from 70 signal peaks in the shiitake mushroom samples. Table 2 shows that the volatile organic compounds in the shiitake mushroom samples included 28 aldehydes, 13 alcohols, 7 ketones, 5 esters, 2 ethers, 2 acids, 2 pyridines, 1 pyrrole, 1 alkane, 1 olefin, and 1 aromatic compound.

[0136] Figure 3 The 3D spectra were exported from a GC-IMS instrument to analyze the volatile components of different parts of shiitake mushrooms after UV treatment. Figure 3 The Y-axis represents retention time, the X-axis represents migration time, and the Z-axis represents signal peak intensity. Each point represents an odor component, and the depth of color represents the strength of the signal (the darker the color, the higher the relative content of the odor substance). Figure 3 In (a), from left to right, they are C-CK, CF-30, CF-120, CS-30, and CS-120. Figure 3(b) From left to right, they are S-CK, SF-30, SF-120, SS-30, and SS-120. Figure 3 It is known that it is relatively difficult to compare the volatile components of different parts of shiitake mushrooms directly from the GC-IMS three-dimensional spectra after UV irradiation treatment.

[0137] Figures 4-5 yes Figure 3 A top view of the GC-IMS three-dimensional spectrum projected onto a two-dimensional plane. Figure 4 (a) and Figure 5 (b) is a two-dimensional top view. Figure 4 (b) Figure 5 (b) is deducted separately. Figure 4 (a) and Figure 5 (a) Comparison of differences between shiitake mushroom samples treated with different UV spectra obtained from the left-hand spectrum. Among them, Figure 4 (a) and Figure 4 (b) From left to right, they are C-CK, CF-30, CF-120, CS-30 and CS-120; Figure 5 (a) and Figure 5 (b) From left to right, they are S-CK, SF-30, SF-120, SS-30, and SS-120. Figure 4 and Figure 5 It can be seen that the volatile substances in shiitake mushrooms treated with different ultraviolet light were well separated by gas phase ion mobility spectrometry, and the content of some odor substances in the samples treated with different light light varied, showing relative differences.

[0138] 2. Effects of different UV treatments on the content of 1-octen-3-ol in shiitake mushroom samples

[0139] The results in Table 3 show that the content of 1-octen-3-ol varies in different parts of fresh shiitake mushrooms, and different UV treatment methods have different effects on the 1-octen-3-ol content. Compared with the mushroom cap, the 1-octen-3-ol content in Example 5 (UV treatment of mushroom cap for 30 min, CF-30) and Example 6 (UV treatment of mushroom cap for 120 min, CF-120) is 11.6 times and 12.2 times lower, respectively, than that in Comparative Example 1 (untreated mushroom cap, C-CK). This means that after UV irradiation treatment, the 1-octen-3-ol content in fresh mushroom caps is significantly reduced, but there is no significant change with the extension of UV irradiation time. Compared to the shiitake mushroom stem, the content of 1-octen-3-ol in Example 7 (stem UV treatment for 30 min, SF-30) and Example 8 (stem UV treatment for 120 min, SF-120) did not change significantly compared to Comparative Example 2 (untreated stem, S-CK).

[0140] Compared to the ethanol suspensions of mushroom cap powder and mushroom stem powder, the content of 1-octen-3-ol in mushroom cap powder and mushroom stem powder decreased significantly with the extension of irradiation time after ultraviolet irradiation, but there was no significant change with the extension of ultraviolet irradiation time. As shown in Table 3, the content of 1-octen-3-ol in Example 1 (mushroom cap powder ethanol suspension + UV treatment for 30 min, CS-30) and Example 2 (mushroom cap powder ethanol suspension + UV treatment for 120 min, CS-120) was significantly lower than that in Comparative Example 1 (untreated mushroom caps, C-CK), decreasing by 1355.9 times and 1164 times, respectively. The content of 1-octen-3-ol in Example 3 (mushroom stem powder ethanol suspension + UV treatment for 30 min, SS-30) and Example 4 (mushroom stem powder ethanol suspension + UV treatment for 120 min, SS-120) was significantly lower than that in Comparative Example 2 (untreated mushroom stems, S-CK), decreasing by 89.6 times and 81.2 times, respectively.

[0141] 3. Effects of different UV treatments on the content of ergosterol and vitamin D2 in shiitake mushroom samples

[0142] As shown in Table 4, neither Comparative Example 1 (untreated mushroom caps, C-CK) nor Comparative Example 2 (untreated mushroom stems, S-CK) contained vitamin D2, but both mushroom caps and stems had high ergosterol content, with the ergosterol content in mushroom caps being significantly higher than that in mushroom stems. After irradiating fresh mushroom caps with ultraviolet light for 30 min and 120 min (Examples 5 and 6), the vitamin D2 content in the mushroom caps increased with the extension of irradiation time, increasing from 26.55 μg / g to 48.12 μg / g. After irradiating fresh mushroom stems with ultraviolet light for 30 min and 120 min (Examples 7 and 8), the vitamin D2 content showed no significant difference, increasing to 29.25 μg / g.

[0143] Compared to the ethanol suspensions of mushroom cap powder and mushroom stem powder, after ultraviolet irradiation, the vitamin D2 content in both mushroom cap powder and stem powder significantly increased with prolonged irradiation time, while the ergosterol content significantly decreased. As shown in Table 3, the vitamin D2 content in Example 1 (ethanol suspension of mushroom cap powder + ultraviolet treatment for 30 min, CS-30) and Example 2 (ethanol suspension of mushroom cap powder + ultraviolet treatment for 120 min, CS-120) were 267.85 μg / g and 668.79 μg / g, respectively. Compared to Comparative Example 1 (untreated mushroom caps, C-CK), the ergosterol content in the mushroom cap powder of Examples 1 and 2 significantly decreased, with retention rates of 60.70% and 37%, respectively. The vitamin D2 content in Example 3 (mushroom stem powder ethanol suspension + UV treatment for 30 min, SS-30) and Example 4 (mushroom stem powder ethanol suspension + UV treatment for 120 min, SS-120) was 112.60 μg / g and 399.45 μg / g, respectively. Compared with Comparative Example 2 (mushroom stems without UV treatment, C-CK), the ergosterol content in the mushroom stem powder of Examples 3 and 4 was significantly reduced, with retention rates of 46.41% and 37.73%, respectively.

[0144] In summary, the method described in this invention can significantly reduce the content of 1-octen-3-ol while increasing the vitamin D2 content in edible fungi, thereby effectively removing the mushroom flavor from edible fungi.

[0145] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A method for removing the mushroom flavor from edible fungi, characterized in that, The method includes: photocatalytic treatment of edible fungi under ultraviolet light; The mushroom flavor comes from 1-octen-3-ol; The photocatalytic treatment method includes: (1) The edible fungi are freeze-dried and pulverized to obtain edible fungi powder; (2) The edible fungus powder is mixed with a solvent to prepare a suspension; (3) Irradiate the suspension with ultraviolet light; The solvent is selected from at least one of ethanol, methanol, chloroform, and diethyl ether.

2. The method according to claim 1, characterized in that, The freeze-drying process includes: pre-freezing, sublimation drying, and desorption drying of the edible fungi under vacuum conditions.

3. The method according to claim 1, characterized in that, The conditions for the pulverization process include: a rotation speed of 20,000-30,000 r / min and a time of 60-180 s.

4. The method according to claim 1, characterized in that, The average particle size of the edible fungus powder is 70-300 μm.

5. The method according to any one of claims 1-4, characterized in that, The ratio of edible fungus powder to solvent is 1:(5-20)g / mL.

6. The method according to claim 1, characterized in that, The wavelength of the ultraviolet light is 100-400nm.

7. The method according to claim 1, characterized in that, The conditions for ultraviolet light irradiation include: an irradiation distance of 10-40 cm, a temperature of 30-60 °C, and a duration of 30-120 min.

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