食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 207 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026579

分析与检测

基于气相色谱-离子迁移谱对不同产地羊肚菌风味化合物的分析

  • 杨芳 ,
  • 范成梦 ,
  • 贾洪锋 ,
  • 任芳
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  • 1(四川旅游学院 食品学院,四川 成都,610100)
    2(山东海能科学仪器有限公司,山东 德州,251500)
硕士,讲师(贾洪锋教授为通讯作者,E-mail:jiahongfeng_cq@163.com)

收稿日期: 2020-12-28

  修回日期: 2021-02-02

  网络出版日期: 2021-06-17

基金资助

四川省科技厅科研项目(2019YJ0343);四川旅游学院自然科学重点项目(19SCTUZZ06);四川旅游学院餐饮食品感官品质智能评价科研创新团队项目(19SCTUTY04)

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Analysis of flavor compounds of Morchella spp. from different habitats based on gas chromatography-ion mobility spectrum

  • YANG Fang ,
  • FAN Chengmeng ,
  • JIA Hongfeng ,
  • REN Fang
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  • 1(College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
    2(Shandong Hanon Instruments Co.,Ltd.,Dezhou 251500,China)

Received date: 2020-12-28

  Revised date: 2021-02-02

  Online published: 2021-06-17

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摘要

以长白山、林芝、青川、香格里拉4个产地的羊肚菌(Morchella spp.)样品为研究对象,研究其理化性质和风味的差异。结果表明,林芝羊肚菌的蛋白质、粗多糖、总酚含量均高于其他3个产地的羊肚菌,且蛋白质含量呈显著性差异(P<0.05);4种样品均检测出17种氨基酸,其中含7种必需氨基酸;谷氨酸、丙氨酸、精氨酸分别是鲜味、甜味、苦味氨基酸中含量最高的氨基酸且呈显著性差异(P<0.05);长白山羊肚菌的游离氨基酸总量、必需氨基酸总量均最高。气相色谱-离子迁移谱对各样品的挥发性风味化合物的检测结果表明,长白山、林芝羊肚菌风味化合物特征峰与其他产地羊肚菌差异较大;林芝羊肚菌特征风味化合物主要包括2-丁酮、异丁醇等;香格里拉羊肚菌特征风味化合物主要包括γ-丁内酯等;青川羊肚菌与香格里拉羊肚菌风味相似。主成分分析结果表明,PC_1[43%]与PC_2[33%]之和为76%,能将不同产地的羊肚菌很好地区分,盲品亦能准确地进行归属。热图聚类分析结果与主成分分析结果一致。因此,通过气相-离子迁移谱检测技术对羊肚菌的风味化合物分析,对区分不同产地的羊肚菌是可行的。

关键词： 羊肚菌; 气相色谱-离子迁移谱; 挥发性风味物质; 游离氨基酸; 主成分分析; 热图聚类

本文引用格式

杨芳 , 范成梦 , 贾洪锋 , 任芳 . 基于气相色谱-离子迁移谱对不同产地羊肚菌风味化合物的分析[J]. 食品与发酵工业, 2021 , 47(10) : 207 -213 . DOI: 10.13995/j.cnki.11-1802/ts.026579

Abstract

The differences of physical and chemical properties and flavor were studied in Morchella spp. samples from four habitats,including Changbaishan, Linzhi, Qingchuan and Shangri-la. The results showed that the contents of protein, crude polysaccharide, and total phenol in Linzhi Morchella spp. were higher than that in the other three habitats, and the content of protein was significantly different (P <0.05). Seventeen kinds of amino acids, including 7 kinds of essential amino acids, were detected in 4 samples. Glutamic acid, alanine, and arginine were significant differences (P <0.05) and with the highest content in umami, sweet and bitter flavors respectively. The total amount of free amino acids and total amount of essential amino acids in Changbaishan Morchella spp. was the highest. Moreover, the results of gas chromatography-ion mobility spectrometry on the detection of volatile flavor compounds in each sample showed that the characteristic peaks of flavor compounds in Changbaishan and Linzhi Morchella spp. were quite different from those in Morchella spp. from other habitats. The characteristic flavor compounds of Linzhi Morchella spp. mainly included 2-butanone, iso-butanol, etc.; the characteristic flavor compounds of Shangri-la Morchella spp. mainly included γ-butyrolactoneetc; Qingchuan Morchella spp. had similar flavors to Shangri-la Morchella spp. Furthermore, the results of principal component analysis showed that the sum of PC_1 [43%] and PC_2 [33%] was 76%, which could be used to distinguish Morchella spp. from different habitats well. The results of heat map cluster analysis were consistent with the results of PCA analysis. Therefore, it is feasible to analyze the flavor compounds of Morchella spp. based on GC-IMS and distinguish Morchella spp. from different habitats.

Key words： Morchella spp.; gas chromatography-ion mobility spectrum; volatile organic compounds; free amino acids, principal component analysis; heat map clustering

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