该文通过分析松茸减压贮藏过程中挥发性风味成分的变化,建立一种新的快速判断松茸新鲜度方法,为松茸贮藏保鲜机理及保鲜技术的研究提供理论依据。采用电子鼻结合顶空固相微萃取-气相色谱-质谱联用(head space solid-phase microextraction and gas chromatography mass spectrometry,HS-SPME-GC-MS)技术检测分析松茸减压贮藏过程中挥发性风味成分。结果表明,GC-MS方法在松茸减压贮藏期间共检出76种挥发性物质,其中醇类物质有23种,醛类物质有29种,酮类9种,烷烃类5种,酯类2种,其他类8种,含量随着贮藏时间的延长呈先降低后升高的趋势。其中,新鲜松茸特征香气物质为:1-辛烯-3-醇、3-辛酮、肉桂酸甲酯。贮藏第15天是松茸挥发性风味物质变化的点,即新鲜度变化的拐点;不同贮藏期间的松茸气味可以通过电子鼻有效区别出来,因此,松茸保鲜贮藏过程中可用电子鼻初步快速判断其新鲜度。
By analyzing the changes in volatile flavor components (VFCs) of Tricholoma matsutake during hypobaric storage using an electronic nose (EN) in combination with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), a novel method for rapid determination of the freshness of Tricholoma matsutake was established. In total, 76 volatile compounds were detected using GC-MS from Tricholoma matsutake samples, which including 23 alcohols, 29 aldehydes, 9 ketones, 5 alkanes, 2 esters, and 8 other compounds. Initially, these compounds were found to be decreased, while these contents were increased in the later stage of storage. Three distinctive aromas inducing 1-octen-3-ol, 3-octanone and methyl cinnamate of fresh Tricholoma matsutake were identified. Significant changes in the VFCs were observed on the 15th day of storage, which was then assigned as the inflection point of freshness. The aroma components of Tricholoma matsutake samples that were subjected to various storage time could be effectively distinguished by EN. Therefore, EN could rapidly determine the freshness of Tricholoma matsutake during storage. The results of this study could serve as a theoretical basis for future research on elucidating the mechanisms and designing the techniques for the storage and preservation of Tricholoma matsutake.
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