食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027229

分析与检测

顶空固相微萃取-气质联用法对不同多效价复合配方栽培香菇子实体挥发性风味成分分析

  • 罗小叶 ,
  • 赵皓静 ,
  • 班世栋 ,
  • 王晓丹
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
硕士,实验师(王晓丹高级实验师为通信作者,E-mail:wangxiaodan0516@126.com)

收稿日期: 2021-03-04

  修回日期: 2021-04-20

  网络出版日期: 2022-04-25

基金资助

贵州省科技计划项目(黔科合支撑[2019]2342号);贵州省科技计划项目(黔科合支撑[2020]1Y159号);贵州省教育厅项目(黔教合KY字[2018]084);贵州省科技计划项目(黔科合平台人才[2018]5251);贵州省发酵工业与白酒酿造人才基地(黔人领发(2018)3号)

收起

Volatile components analysis by HS-SPME-GC-MS in different compound formulas of cultivated Lentinus edodes

  • LUO Xiaoye ,
  • ZHAO Haojing ,
  • BAN Shidong ,
  • WANG Xiaodan
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Key Laboratory of Fermentation Engineering and Bio-Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China)

Received date: 2021-03-04

  Revised date: 2021-04-20

  Online published: 2022-04-25

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摘要

以香菇常规栽培配方(木屑78%、麸皮20%、石膏1%、糖1%,均为质量分数)为对照,通过改变栽培基质中菜籽饼替代麸皮的比例(25%、15%、10%、5%、2%,均为质量分数),探究不同多效价复合配方下香菇子实体的挥发性风味成分差异。采用顶空固相微萃取法结合气相色谱-质谱联用技术,对多效价复合配方栽培香菇子实体的挥发性风味成分进行测定分析。结果表明,在香菇子实体样品中共检测分析到55种挥发性风味物质,主要包括醇类、醛类、酮类、酯类、醚类、烷烃类和烯烃类等,菜籽饼替代比为10%的配方栽培香菇子实体的挥发性风味成分种类和总含量较高,分别为50种、97.5%。通过主成分分析发现不同多效价复合配方栽培香菇之间的风味品质存在一定差异,配方3(F=15.841)栽培香菇子实体风味品质最佳。聚类分析将6种不同配方按风味成分含量划分为3个类群,其中第一聚类(配方1)和第二聚类(配方2)的菜籽饼过量添加,使得香菇子实体中醇类、醛类、酯类和烷烃类物质挥发性物质低于其他配方。该研究为改善常规生产中香菇子实体的风味品质提供理论基础。

关键词： 菜籽饼; 香菇; 顶空固相微萃取-气质联用; 挥发性风味成分; 主成分分析; 聚类分析

本文引用格式

罗小叶 , 赵皓静 , 班世栋 , 王晓丹 . 顶空固相微萃取-气质联用法对不同多效价复合配方栽培香菇子实体挥发性风味成分分析[J]. 食品与发酵工业, 2022 , 48(6) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.027229

Abstract

The conventional cultivation formula of Lentinus edodes, including 78% sawdust, 18% bran, 1% gypsum and 1% sugar, was used as control, and the proportion of wheat bran was taken place by rapeseed cake in the cultivation substrate (25%, 15%, 10%, 5%, 2%) in order to investigate the differences of volatile flavor components in Lentinus edodes. Headspace solid-phase microextraction-gas chromatography-mass was used to determine the volatile flavor components. The results showed that 55 kinds of volatile flavor compounds were determined and analyzed in six kinds of Lentinus edodes samples with different multi-potency compound formulas, which including alcohols, aldehydes, ketones, esters, ethers, alkanes and olefins. When the replacement ratio of rapeseed cake was 10%, the varieties and total contents of volatile flavor components were increased, which were 50 and 97.5%, respectively. The principal component analysis showed that there were some differences in the flavor quality of Lentinus edodes cultivated with different multi-potency compound formulas, and formula 3 (F=15.841) had the best flavor quality. By cluster analysis, six different formulas were divided into three groups according to the content of flavor components. The rapeseed cake of the first cluster (formula 1) and the second cluster (formula 2) was added more than ordinary level, which made the volatile substances of alcohols, aldehydes, esters and alkanes lower than those of other formulations. This study analyzed the volatile flavor components of Lentinus edodes cultivated with different multi-potency compound formulations and provided a theoretical basis for improving the flavor quality of Lentinus edodes in conventional production.

Key words： rapeseed cake; Lentinus edodes; headspace solid-phase microextraction-gas chromatography-mass; volatile flavor components; principal component analysis; cluster analysis

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