研究采用顶空固相微萃取技术联合气质联用技术分别对松口蘑和红菇蜡伞子实体香气成分进行分析测定和比较分析,以期建立准确、快速、高效的鉴别方法。结果显示,松口蘑检测到74种香气成分,红菇蜡伞检测到72种香气成分,松口蘑相较红菇蜡伞检测到特有的香气成分14种,包括乙醛、庚醛等6种醛类,2(5H)- 呋喃酮1种酮类,3-苯丙醇1种醇类,正己酸乙酯、丙位戊内酯2种酯类,萜品烯和异松油烯等4个烯烃类;红菇蜡伞相较松口蘑,检测到特有的香气成分16种,包括2-丁基-2-辛烯醛1种醛类,3-羟基-2-丁酮、甲基庚烯酮等4种酮类,丁醇等5种醇类,(1-羟基-2,4,4-三甲基戊-3-基) 2-甲基丙酸酯1种酯类,异丁酸、丁酸等3种羧酸类,邻甲酚1种酚类,乙二醇单丁醚1种醚类,N-甲基吡咯烷酮1种含氮化合物。经过主成分分析,得到红菇蜡伞中的主要特征性香气成分为:己醛、3-羟基-2-丁酮、3-辛烯酮、2-甲烯基丁内酯、异戊酸;松口蘑中为:异戊醛、庚醛、壬醛、2,5,2-三甲基吡嗪、2,6,2-三甲基吡嗪。同时对松口蘑与红菇蜡伞干品挥发性香气成分相对含量对比发现,松口蘑主要香气成分含量关系为醛类>烯烃类>醇类>酯类,红菇蜡伞主要香气成分含量关系为醛类>醇类>烯烃类>酯类。通过松口蘑与红菇蜡伞子实体干品香气成分的比较分析可为市售的2种产品的快速检验鉴别奠定理论基础。
In order to establish an accurate,rapid and efficient method to authenticate of Tricholoma matsutake and Hygrophorus russula(Fr.)Quel. by using HS-SPME-GC-MS.The results showed that a total of 74 and 72 volatile flavor compounds were identified in Tricholoma matsutake and Hygrophorus russula(Fr.)Quel. Tricholoma matsutake detected 14 kinds of characteristic aroma components, including 6 kinds of aldehydes (such as acetaldehyde and heptaldehyde),1 kind of ketones(2(5H)-furanone), 1 kind of alcohols(3-phenyl-1-propanol), 2 kinds of esters(ethyl caproate and valerolactone), 4 kinds of olkenes (such as g-terpinene,terpinolene).Sixteen kinds of characteristic aroma components were detected in Hygrophorus russula(Fr.)Quel, including 4 kinds of ketones(such as 3-hydroxy-2-butanone, methylheptenone,etc.),5 kinds of alcohols(such as 1-butanol,2-butoxyethanol,etc.),1 kinds of esters(2-methyl-, 1-(2-hydroxy-1-methylethyl)-2,2-dimethylpropyl ester),3 kinds of carboxylic acids (isobutyric acid,butyric acid,etc.),1 kind of phenols(o-cresol),1 kind of ethers(2-butoxyethanol), 1 kind of nitrogenous compounds (1-methyl-2-pyrrolidinone). The key volatile aroma components of Hygrophorus russula(Fr.)Quel were hexaldehyde,3-hydroxy-2-butanone,1-octen-3. one,3-methylenedihydro-2(3H)-furanone,isovalericacid. The key volatile aroma components of Tricholoma matsutake were isovaleraldehyde,heptaldehyde,1-nonanal,2,5-2-methylpyrazine,2,6-2-methylpyrazine. Comparing Tricholoma matsutake and Hygrophorus russula(Fr.)Quel in terms of their relative contents of volatile flavor compounds,the main volatile flavor compounds in Tricholoma matsutake was aldehydes>olkenes>alcohols> esters,the main volatile flavor compounds in Hygrophorus russula(Fr.)Quel was aldehydes>alcohols>olkenes>esters.Based on comparative analysis of volatile flavor compounds of the dried Tricholoma matsutake and Hygrophorus russula(Fr.)Quel, a theoretical foundation for rapid inspection and identification of two kinds of products sold in the market was laid.
[1] 刘振东,汪雯翰,李梁,等.林芝松口蘑抗肿瘤组分的筛选[J]. 食用菌学报,2017,24(2):75-78.
[2] 李强,李小林,黄文丽,等.四川7个不同产区松茸的营养成分及品质比较[J]. 食品与发酵工业,2014,40(7):97-100.
[3] 刘磊,周广麒,李长田,等.不同地区松茸ITS序列分析及系统发育研究[J].中国食用菌,2011,30(6):45-48.
[4] 金茜,朱彬,罗宿星,等.食用菌多糖生物活性的研究进展[J]. 遵义师范学院学报,2010,12 (4): 75-78.
[5] 孙运风.食用菌多糖的药理作用及应用前景[J].社区医学杂志,2006,4 (1):29-31.
[6] 陈炼红,杨丽珠,索化夷,等.响应面法优化松茸多糖酶法提取工艺及其体外抗氧化性分析[J].食品科学,2014,35 (16):23-28.
[7] 方晶,李从强,柯丽霞,等.食用菌多糖的研究[J].微生物学杂志,2008,28 (2):57-60.
[8] 薛伟,王悦.气调保鲜包装对松茸生理特性的影响[J].食品科学, 2013, 34(12): 327-330.
[9] 陈芝兰,张涪平,钟国辉,等.淡红蜡伞子实体水溶性粗多糖提取方法探索[J].食用菌学报, 2006,13(4): 57-59.
[10] 熊伟, 张涪平,钟国辉,等.西藏淡红蜡伞菌多糖的提取及单糖组成研究[J].食品与发酵工业,2007,10(3): 171-174.
[11] 李小林,陈诚,黄羽佳,等.顶空固相微萃取-气质联用分析4种野生食用菌干品的挥发性香气成分[J].食品与发酵工业,2015,41(9): 175-180.
[12] 徐丹萍,蒲彪,刘书亮,等.不同发酵方式的泡菜挥发性成分分析.食品科学,2015,36(16):94-100.
[13] 夏延斌.食品风味化学[M]. 北京:化学工业出版社,2008:1-8.
[14] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J]. 食品科学, 2008, 29 (7): 370-374.
[15] 顾赛麒,陶宁萍,吴娜,等. 一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J].食品工业科技, 2012, 33 (13): 410-416.
[16] 殷朝敏,范秀芝,樊喆,等.14种侧耳属食用菌干品挥发性香味成分分析[J]. 食品科学,2017, 39(16): 240-246.