食品科学 ›› 2018, Vol. 39 ›› Issue (16): 240-246.doi: 10.7506/spkx1002-6630-201816035

• 成分分析 • 上一篇    下一篇

14 种侧耳属食用菌干品挥发性香味成分分析

殷朝敏,范秀芝,樊?喆,史德芳,高?虹*   

  1. (湖北省农业科学院农产品加工与核农技术研究所,国家食用菌加工技术研发分中心,湖北?武汉 430064)
  • 出版日期:2018-08-25 发布日期:2018-08-17
  • 基金资助:
    湖北省农业科学院青年科学基金项目(2017nkyjj04);湖北省农业科学院竞争性科技计划项目(2016jzxjh016)

Analysis of Volatile Flavor Compounds in Different Pleurotus Species Using HS-SPME-GC-MS

YIN Chaomin, FAN Xiuzhi, FAN Zhe, SHI Defang, GAO Hong*   

  1. (Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan 430064, China)
  • Online:2018-08-25 Published:2018-08-17

摘要: 挥发性香味成分是影响食用菌品质的重要指标。为探究不同侧耳属食用菌挥发性香味物质的组成和相对含量,采用顶空固相微萃取结合气相色谱-质谱联用方法对14 种侧耳属食用菌干品中的挥发性香味物质进行分析,并通过相对气味活度值(relative odor activity value,ROAV)和共有成分分析研究不同组分对整体风味的贡献。结果显示:14?种侧耳属食用菌干品中共鉴定出41?种挥发性化合物,主要包括醛类、醇类、酮类、酯类、羧酸类和呋喃类等;其中共有成分8?种,分别为正己醛、2-丁基-2-辛烯醛、1-己醇、1-辛烯-3-醇、正辛醇、2-辛烯-1-醇、3-辛酮和1-辛烯-3-酮;此外,醇类化合物在14?种侧耳属食用菌中相对含量远高于其他类化合物。除佛罗里达侧耳PF6中主体挥发性香气成分为1-辛烯-3-酮、1-辛烯-3-醇和正辛醛外,其他13?种侧耳属食用菌中主体挥发性香气成分均为1-辛烯-3-酮和1-辛烯-3-醇。共有香气物质主成分分析显示前3?个主成分方差累计贡献率达到83.627%,主要代表性成分为1-己醇、正己醛、2-丁基-2-辛烯醛、正辛醇、2-辛烯-1-醇、1-辛烯-3-酮和3-辛酮等,它们是影响食用菌风味的关键性香味成分。

关键词: 侧耳属, 挥发性香味成分, 气相色谱-质谱, 顶空固相微萃取, 相对气味活度值, 主成分分析??

Abstract: Volatile flavor composition is an important indicator for evaluating the quality of mushroom. The composition and relative contents of volatile flavor compounds in 14 species of the genus Pleurotus were investigated using headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the contribution of different volatile components to the overall flavor was studied based on their relative odor activity value (ROAV) by principle component analysis. The results showed that a total of 41 flavor compounds belonging to aldehydes, alcohols, ketones, esters, carboxylic acids and furans were identified in 14 Pleurotus species. Eight volatile flavor compounds were common to all 14 species: hexanal, 2-butyl-2-octenal, 1-hexanol, 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanone and 1-octen-one. In addition, esters were far more abundant than other compound classes in these mushroom species. P. florida PF6 contained 3 principal volatile flavor components including 1-octen-3-one, 1-octen-3-ol and octanal, while only 2 principal components, 1-octene-3-one and 1-octen-3-ol, were found present in other species. Furthermore, principle component analysis carried out on the volatile flavor compounds common to 14 Pleurotus species showed that the first three principal components cumulatively contributed to 83.627% of the total variation and that the main representative components were 1-hexanol, hexanal, 2-butyl-2-octenal, 1-octanol, 2-octen-1-ol, 1-octen-3-one and 3-octanone, which were the key flavor components of Pleurotus mushrooms.

Key words: Pleurotus, volatile flavor compounds, gas chromatography-mass spectrometry (GC-MS), headspace solid-phase micro-extraction (HS-SPME), relative odor activity value (ROAV), principal component analysis

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