电子鼻结合气相-离子迁移谱联用技术分析松茸货架期间不同部位挥发性风味物质的变化

摘要/Abstract

摘要： 为探究松茸在货架期间不同部位（菌盖、菌柄）的气味轮廓及变化趋势，采用电子鼻与气相色谱离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）技术对风味进行检测，并结合主成分分析（principal component analysis，PCA）和聚类热图对不同新鲜度松茸的挥发性化合物数据进行差异性分析。结果表明，在松茸货架期间，菌柄和菌盖共检出48种挥发性物质（volatile organic compounds，VOCs），其中包括10种醛类、6种醇类、5种酮类、4种含硫化合物、9种酯类、1种酸类、杂环化合物等其他类物质14种，以及15种未被识别。松茸货架期间挥发性物质的种类和含量（主要为醇、醛类物质）随着货架时间的延长而下降，以醇类和酮类为主的八碳化合物对松茸的香气贡献最大。菌柄中检出的挥发性物质种类比菌盖丰富。菌盖新鲜度变化的拐点出现在货架第24 h左右，而菌柄则分别在货架第12 h和48 h左右出现拐点。综上所述，电子鼻和GC-IMS联用可快速直观地对不同货架时间的松茸不同部位进行差异分析，并可快速判断松茸的新鲜度。

关键词: 松茸, 电子鼻, 气相-离子迁移谱联用, 挥发性风味物质

Abstract: In order to explore the odor profile and changing trend of different parts (fungus cap and stalk) of Tricholoma matsutake during shelf life, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to detect the flavor. The volatile compounds of Tricholoma matsutake with different freshness were analyzed by principal component analysis (PCA) and cluster heat map The results showed that 48 volatile organic compounds (VOCs) were detected during the storage of Tricholoma matsutake. These include 10 aldehydes, 6 alcohols, 5 ketones, 4 sulfur-containing compounds, 9 esters, 1 acid, heterocyclic compounds and 14 other substances, as well as 15 that have not been identified. The types and contents of volatile substances (mainly alcohols and aldehydes) during Tricholoma matsutake storage decreased with the extension of storage time, and eight-carbon compounds, mainly alcohols and ketones, contributed the most to the aroma of Tricholoma matsutake. More volatile substances were detected in the stipe than in the cap. The inflection point of the freshness change of the cap appeared at about 24 h of storage, while the inflection point of the stipe appeared at about 12 h and 48 h of storage, respectively. In summary, the combination of electronic nose and GC-IMS can quickly and intuitively analyze the difference of different parts of Tricholoma matsutake with different storage time, and can quickly judge the freshness of Tricholoma matsutake.

Key words: Tricholoma matsutake, electronic nose, gas chromatography-ion mobility spectroscopy (GC-IMS), volatile compounds

中图分类号:

TS255.36

孟凡王艺儒赵悦辰关文强王璇 Xingxing He 姚刚胡昕. 电子鼻结合气相-离子迁移谱联用技术分析松茸货架期间不同部位挥发性风味物质的变化[J]. 食品科学.

Fan MENG Yi-Ru WANG Yue-Chen Zhao Xing xingHe. Changes of Volatile Compounds in Different Parts of Tricholoma matsutake during Shelf Life By Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy[J]. FOOD SCIENCE.

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