该研究利用临期和损伤富硒双孢菇制备富硒双孢菇粉，以其替代15%质量分数的面粉，按照高盐稀态工艺生产富硒酱油（样品酱油）。结果显示，样品酱油总硒和有机硒含量分别达到134.65和122.53 µg/kg，比对照酱油提高5.70倍和5.85倍，有机硒转化率为91.00%，符合富硒酱油标准。理化分析结果表明样品酱油总氮、氨基酸态氮和无盐固形物含量为1.72、1.03和22.56 g/100 mL，比对照酱油提高9.55%、19.77%和5.13%。此外，样品酱油蘑菇香、麦芽香、醇香和果香香气强度比对照酱油提高了5 837.17%、15.62%、20.15%和15.88%。添加富硒双孢菇粉显著提高了大曲和酱醪中蛋白酶酶活，这是富硒双孢菇粉提高酱油滋味物质含量的原因。富硒双孢菇粉中的1-辛烯-3-酮、1-辛烯-3-醇、3-辛醇和3-辛酮赋予了样品酱油蘑菇香。此外，富硒双孢菇粉促进了酱醪中产香微生物的繁殖，进而提高了样品酱油中麦芽香、醇香和果香香气强度。该研究利用临期和损伤富硒双孢菇开发了一种风味良好的富硒酱油，可为双孢菇和酱油生产企业提高产品附加值提供技术参考。

In this research, selenium-enriched Agaricus bisporus powder was prepared by the expiring and damaged selenium-enriched Agaricus bisporusis, which was used to replace 15% of wheat flour to produce selenium-enriched soy sauce (soy saucesample) according to the high-salt diluted state process. Results showed that the contents of total selenium and organic selenium in the soy sauce sample reached 134.65 and 122.53 µg/kg, respectively, which were 5.70-and 5.85-fold higher than those of the control soy sauce, with the conversion rate of organic selenium being 91.00% (which met the standard of selenium-enriched soy sauce). The results of physiochemical analyses showed that the contents of total nitrogen, amino acid nitrogen and salt-free solids in the soy sauce sample were 1.72, 1.03 and 22.56 g/100 mL, respectively, which were 9.55%, 19.77% and 5.13% higher than those in the control soy sauce. In addition, the intensities of mushroom, malty, alcoholic and fruity aromas of the soy sauce sample were 5 837.17%, 15.62%, 20.15% and 15.88%, respectively, higher than those of the control soy sauce. The addition of selenium-enriched Agaricus bisporus powder significantly increased the protease activities in Daqu and moromi, which was the reason why the selenium-enriched Agaricus bisporus powder increased the contents of flavor substances in soy sauce. 1-Octene-3-one, 1-octene-3-alcohol, 3-octanol and 3-octanone of selenium-enriched Agaricus bisporus powder endowed the soy sauce sample with mushroom aroma. Moreover, selenium-enriched Agaricusbisporus powder promoted the proliferation of aroma-producing microorganisms in moromi, which in turn increased the intensities of malty, alcoholic and fruity aromas in soy sauce sample. In this research, a selenium-enriched soy sauce with good flavor was developed using the expiring and damaged selenium-enriched Agaricusbisporus, which provides a technical reference for Agaricusbisporus and soy sauce manufacturing to increase the added value of products.

国家自然科学基金项目（31301537）；阳江市科技创新战略专项（SDZX2021030）