不同杏鲍菇菌株工厂化栽培子实体的挥发性风味成分分析及其香气评价
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摘要
采用顶空固相微萃取和气相色谱-质谱联用技术鉴定不同杏鲍菇菌株工厂化栽培子实体中挥发性风味物质组成,结合电子鼻分析技术对不同杏鲍菇菌株栽培子实体的风味差异进行初步区分;并运用主成分分析(principal component analysis,PCA)明确对杏鲍菇子实体影响较大的挥发性风味成分,通过综合评价指标(general evaluation index,GEI)对不同杏鲍菇菌株栽培子实体的香气进行评价。结果表明,7种杏鲍菇菌株子实体中共检测出102种挥发性成分,主要包括醇类化合物、烯烃类化合物及酮醚类化合物等,共有成分达到36种。电子鼻系统能够对7种菌株的子实体风味进行差异区分。通过对主要挥发性风味物质的PCA发现,2-丁基-2-辛烯醛、3-辛酮、戊醇、丙酮、己醛、异戊酸甲酯、巯基乙醇、2,4-壬二烯醛、3-甲基丁醛、异戊醇对杏鲍菇子实体香气影响较大。GEI评价结果表明不同工厂化栽培的菌株子实体的香气差别显著,香气品质最优的为G.S.菌株。本研究为杏鲍菇育种和风味成分的开发利用提供一定的理论参考。
The volatile ?avor compounds in the fruiting bodies of different strains of industrially cultivated Pleurotus eryngii were identi?ed by headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).An electronic nose system was used to discriminate among these strains by their ?avor compounds. Principal component analysis(PCA) was used to identify the volatile components contributing primarily to the ?avor. Based on general evaluation index(GEI) the aroma of the fruiting bodies of different P. eryngii strains was evaluated. The results showed that a total of102 volatile components were detected in the fruiting bodies of seven strains of P. eryngii, including alcohols, alkenes and ketone ethers, and 36 volatile components were common to all the strains. The electronic nose system could differentiate among the seven strains. PCA showed that 2-butyl-2-octenal, 3-octanone, pentanol, acetone, hexanal, methyl isopentanoate,mercaptoethanol, 2,4-diclofenac, 3-methylbutyraldehyde and isoamyl alcohol were mainly responsible for the aroma of P. eryngii. The results of GEI showed that there were significant differences in the aroma of the industrially cultivated strains, among which, G.S. had the best aroma. This study provides a theoretical guideline for the development of ?avor components and the breeding of P. eryngii.
The volatile ?avor compounds in the fruiting bodies of different strains of industrially cultivated Pleurotus eryngii were identi?ed by headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).An electronic nose system was used to discriminate among these strains by their ?avor compounds. Principal component analysis(PCA) was used to identify the volatile components contributing primarily to the ?avor. Based on general evaluation index(GEI) the aroma of the fruiting bodies of different P. eryngii strains was evaluated. The results showed that a total of102 volatile components were detected in the fruiting bodies of seven strains of P. eryngii, including alcohols, alkenes and ketone ethers, and 36 volatile components were common to all the strains. The electronic nose system could differentiate among the seven strains. PCA showed that 2-butyl-2-octenal, 3-octanone, pentanol, acetone, hexanal, methyl isopentanoate,mercaptoethanol, 2,4-diclofenac, 3-methylbutyraldehyde and isoamyl alcohol were mainly responsible for the aroma of P. eryngii. The results of GEI showed that there were significant differences in the aroma of the industrially cultivated strains, among which, G.S. had the best aroma. This study provides a theoretical guideline for the development of ?avor components and the breeding of P. eryngii.
引文
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[17]刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报, 2009, 32(2):173-176. DOI:10.7685/j.issn.1000-2030.2009.02.035.
[18]谷镇.食用菌呈香呈味物质分析及制备工艺研究[D].上海:上海师范大学, 2012.
[19]FENG J, ZHAN X B, ZHENG Z Y, et al. New model for?avor quality evaluation of soy sauce[J]. Czech Journal of Food Sciences, 2013,31(3):292-305. DOI:10.17221/524/2011-CJFS.
[20]里奥·范海默特.化合物香味阈值汇编[M].刘强,冒徳寿,译. 2版.北京:科学出版社, 2015.
[21]李大婧,卓成龙,江宁,等.热风联合压差膨化干燥对苏99-8毛豆仁风味和品质的影响[J].核农学报, 2010, 24(6):1219-1225.DOI:10.11869/hnxb.2010.06.1219.
[22]ZIó?KOWSKA A, W?SOWICZ E, JELE?H H. Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods[J]. Food Chemistry, 2016, 213:714-720. DOI:10.1016/j.foodchem.2016.06.120.
[23]KHALIL M N, FEKRY M I, FARAG M A. Metabolome based volatiles pro?ling in 13 date palm fruit varieties from Egypt via SPME GC-MS and chemometrics[J]. Food Chemistry, 2017, 217:171-181.DOI:10.1016/j.foodchem.2016.08.089.
[24]YANG W J, YU J, PEI F, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GCMS and electronic nose[J]. Food Chemistry, 2016, 196(1):860-866.DOI:10.1016/j.foodchem.2015.09.097.
[25]ZHAO J X, DAI X J, LIU X M, et al. Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-olfactometry analysis[J]. Food Control,2011, 22(6):1008-1013. DOI:10.1016/j.foodcont.2010.11.023.
[26]ACE?A L, VERA L, GUASCH J, et al. Determination of roasted pistachio(Pistacia vera L.)key odorants by headspace solid-phase microextractionand gas chromatography-olfactometry[J]. Journal of Agricultural and Food Chemistry, 2011, 59(6):2518-2523.DOI:10.1021/jf104496u.
[27]赵谋明,蔡宇,冯云子.HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物[J].现代食品科技, 2014, 30(11):204-212.DOI:10.13982/j.mfst.1673-9078.2014.11.036.
[28]卢静茹,林向阳,张如. HS-SPME-GC-MS联用分析美国巴旦木香气成分[J].食品科学, 2015, 36(2):120-125. DOI:10.7506/spkx1002-6630-201502023.
[29]姜晓青,宋江峰,李大婧.不同品种毛豆脆粒挥发性物质组成及差异分析[J].核农学报, 2014, 28(7):1246-1252. DOI:10.11869/j.issn.100-8551.2014.07.1246.
[30]DU X F, PLOTTO A, SONG M, et al. Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date[J]. Journal of Agricultural and Food Chemistry, 2011,59(15):8347-8357. DOI:10.1021/jf201184m.
[2]薛梅,杨文建,胡秋辉.香菇风味物质形成过程的研究进展[J].食药用真菌, 2013, 21(6):349-353.
[3]温泉,王锡昌.食用菌风味成分的研究进展及应用[J].江苏调味副食品, 2006, 23(5):34-36. DOI:10.16782/j.cnki.32-1235/ts.2006.05.014.
[4]TSAI S Y, SHIH J H, SHENG H L, et al. Flavour components and antioxidant properties of several cultivated mushroom[J]. Food Chemistry,2009, 113:578-584. DOI:10.1016/j.foodchem.2008.08.034.
[5]李秦,海洋,师会勤.平菇与香菇挥发性香气成分的GC/MS分析比较[J].化学与生物工程, 2010, 27(2):87-89. DOI:10.3969/j.issn.1672-5425.2010.02.023.
[6]陈万超.香菇风味物质产生影响因素研究及风味评价模型初步构建[D].上海:上海海洋大学, 2015.
[7]李文,陈万超,杨焱,等.香菇生长过程中挥发性风味成分组成及其风味评价[J].核农学报, 2018, 32(2):325-334.
[8]黄年来.中国食药用菌学[M].上海:上海科学技术文献出版社,2010:1208.
[9]郑雪平,冀宏,尹永刚,等.中国杏鲍菇工厂化生产实践及问题分析与展望[J].食用菌, 2014(1):7-11. DOI:10.3969/j.issn.1000-8357.2014.01.003.
[10]刘璐,乔宇,廖李,等.4类干制食用菌风味成分的GC-MS分析[J].农产品加工, 2014(18):32-34. DOI:10.3969/jissn.1671-9646(X).2014.09.040.
[11]刘璐,乔宇,廖李,等.杏鲍菇及其预煮液挥发性成分分析[J].湖北农业科学, 2015, 54(22):5726-5728. DOI:10.14088/j.cnki.issn0439-8114.2015.22.060.
[12]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学, 2016, 37(4):25-30. DOI:10.7506/spkx1002-6630-201604005.
[13]KASHIF A, JAE J A, SUNG R Y, et al. Quality attributes of Pleurotuseryngii following gamma irradiation[J]. Postharvest Biology&Technology,2012,66(1):42-47.DOI:10.1016/j.postharvbio.2011.12.001.
[14]王涛.液体菌种应用于杏鲍菇工厂化栽培中工艺参数的优化[D].上海:上海海洋大学, 2014.
[15]李晓贝.杏鲍菇品种、栽培工艺及干制方式对其风味物质产生的影响研究[D].上海:上海应用技术学院, 2014.
[16]陈万超,杨焱,李文,等.香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立[J].食品与生物技术学报, 2016, 35(10):1074-1080.DOI:10.3969/j.issn.1673-1689.2016.10.010.
[17]刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报, 2009, 32(2):173-176. DOI:10.7685/j.issn.1000-2030.2009.02.035.
[18]谷镇.食用菌呈香呈味物质分析及制备工艺研究[D].上海:上海师范大学, 2012.
[19]FENG J, ZHAN X B, ZHENG Z Y, et al. New model for?avor quality evaluation of soy sauce[J]. Czech Journal of Food Sciences, 2013,31(3):292-305. DOI:10.17221/524/2011-CJFS.
[20]里奥·范海默特.化合物香味阈值汇编[M].刘强,冒徳寿,译. 2版.北京:科学出版社, 2015.
[21]李大婧,卓成龙,江宁,等.热风联合压差膨化干燥对苏99-8毛豆仁风味和品质的影响[J].核农学报, 2010, 24(6):1219-1225.DOI:10.11869/hnxb.2010.06.1219.
[22]ZIó?KOWSKA A, W?SOWICZ E, JELE?H H. Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods[J]. Food Chemistry, 2016, 213:714-720. DOI:10.1016/j.foodchem.2016.06.120.
[23]KHALIL M N, FEKRY M I, FARAG M A. Metabolome based volatiles pro?ling in 13 date palm fruit varieties from Egypt via SPME GC-MS and chemometrics[J]. Food Chemistry, 2017, 217:171-181.DOI:10.1016/j.foodchem.2016.08.089.
[24]YANG W J, YU J, PEI F, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GCMS and electronic nose[J]. Food Chemistry, 2016, 196(1):860-866.DOI:10.1016/j.foodchem.2015.09.097.
[25]ZHAO J X, DAI X J, LIU X M, et al. Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-olfactometry analysis[J]. Food Control,2011, 22(6):1008-1013. DOI:10.1016/j.foodcont.2010.11.023.
[26]ACE?A L, VERA L, GUASCH J, et al. Determination of roasted pistachio(Pistacia vera L.)key odorants by headspace solid-phase microextractionand gas chromatography-olfactometry[J]. Journal of Agricultural and Food Chemistry, 2011, 59(6):2518-2523.DOI:10.1021/jf104496u.
[27]赵谋明,蔡宇,冯云子.HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物[J].现代食品科技, 2014, 30(11):204-212.DOI:10.13982/j.mfst.1673-9078.2014.11.036.
[28]卢静茹,林向阳,张如. HS-SPME-GC-MS联用分析美国巴旦木香气成分[J].食品科学, 2015, 36(2):120-125. DOI:10.7506/spkx1002-6630-201502023.
[29]姜晓青,宋江峰,李大婧.不同品种毛豆脆粒挥发性物质组成及差异分析[J].核农学报, 2014, 28(7):1246-1252. DOI:10.11869/j.issn.100-8551.2014.07.1246.
[30]DU X F, PLOTTO A, SONG M, et al. Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date[J]. Journal of Agricultural and Food Chemistry, 2011,59(15):8347-8357. DOI:10.1021/jf201184m.