食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 314 - 323

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041636

分析与检测

基于气相色谱-离子迁移谱联用及气相色谱-质谱联用对贵州红托竹荪鲜品特征性香气物质表征及分析

  • 孟令帅 ,
  • 郑婷婷 ,
  • 王诗琦 ,
  • 陈桐杰 ,
  • 聂玉 ,
  • 许粟
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  • 1(贵阳学院 食品科学与工程学院,贵州 贵阳,550005)
    2(贵州省高校药食两用资源特征风味感知及品质调控工程研究中心,贵州 贵阳,550005)
    3(锦州海关综合技术服务中心,辽宁 锦州,121013)
    4(贵州美味鲜竹荪产业有限公司,贵州 织金,552100)
第一作者:博士,副教授(许粟副教授为通信作者,E-mail:xs8515@126.com)

收稿日期: 2024-11-19

  修回日期: 2024-12-25

  网络出版日期: 2025-08-29

基金资助

贵州省科技创新人才团队项目(黔科合平台人才-CXTD[2022]002);贵州省教育厅工程研究中心项目(黔教技[2023]042号);2023年贵阳学院硕士研究生科研基金项目(2023-YJS02);贵阳学院引进人才启动资金科研项目(GYU-KY-(2024))

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Characterization and analysis of characteristic aroma compounds of fresh Dictyophora rubrovalvata in Guizhou based on gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry

  • MENG Lingshuai ,
  • ZHENG Tingting ,
  • WANG Shiqi ,
  • CHEN Tongjie ,
  • NIE Yu ,
  • XU Su
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  • 1(School of Food Science and Engineering, Guiyang University, Guiyang 550005, China)
    2(Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, Guiyang 550005, China)
    3(Comprehensive Technical Service Center of Jinzhou Customs, Jinzhou 121013, China)
    4(Gui Zhou Mei Wei Xian Dictyophora Industry Limited, Zhijin 552100, China)

Received date: 2024-11-19

  Revised date: 2024-12-25

  Online published: 2025-08-29

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摘要

为分析贵州红托竹荪鲜品中香气物质组成,评估贵州红托竹荪鲜品香气特征,该研究采用气相色谱-离子迁移谱联用(gas chromatography-ion mobility spectrometry,GC-IMS)及GC-MS法对鲜品红托竹荪中的挥发性有机化合物(volatile organic compounds,VOCs)成分进行检测分析,再结合相对气味活度值(relative odor activity value,ROAV)分析法解析红托竹荪鲜品的特征挥发性风味物质。结果表明,从GC-IMS中共检测出35种挥发性风味物质,其中包含醇类26%、酯类20%、醛类11%、醚类8.5%、酸类和酚类5%、酮类2.5%、其他类20%;从GC-MS中共检测出34种挥发性风味物质,其中包含醇类41%、醛类24%、酯类12%、酮类6%、酸类6%、其他类12%,2种方法检测的挥发性风味物质中含量最多的是醇类、醛类和酯类。通过对三维地形图、VOC指纹图谱分析,对红托竹荪鲜品中挥发性化合物中检测出的物质进行了很好的区分,其中醇类含量较高的化合物有乙醇、3-甲基-1-丁醇和2,3-丁二醇等;醛类含量较高的有己醛、苯乙醛和2-庚烯醛等;酯类含量较高的有辛酸乙酯、苯乙酸甲酯和2-丁氧基乙基乙酸酯等。最后再根据ROAV分析法得到红托竹荪鲜品的特征挥发性风味物质为1-辛烯-3-醇、(E)-2-壬烯醛、乙酸乙酯、戊酸乙酯、2-庚烯醛、辛酸乙酯等化合物,赋予红托竹荪鲜品青草、蘑菇、甜香、奶油香等的香气特征。

关键词： 红托竹荪; 气相色谱-离子迁移谱法; 气相色谱-质谱法; 挥发性风味物质; 相对气味活度值

本文引用格式

孟令帅 , 郑婷婷 , 王诗琦 , 陈桐杰 , 聂玉 , 许粟 . 基于气相色谱-离子迁移谱联用及气相色谱-质谱联用对贵州红托竹荪鲜品特征性香气物质表征及分析[J]. 食品与发酵工业, 2025 , 51(16) : 314 -323 . DOI: 10.13995/j.cnki.11-1802/ts.041636

Abstract

To analyze the composition of aroma substances in fresh products of Dictyophora rubrovalvata and evaluate their aroma characteristics, volatile aroma compounds were detected using gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS).The characteristic volatile organic compounds (VOCs) were analyzed using the relative odor activity value (ROAV).Results indicated that a total of 35 VOCs were detected via GC-IMS, which included alcohols (26%), esters (20%), aldehydes (11%), ethers (8.5%), acids and phenols (5%), ketones (2.5%), and others (20%).In contrast, 34 VOCs were identified through GC-MS, comprising alcohols (41%), aldehydes (24%), ketones and ethers (6%), and others (12%).The VOCs identified through the combination of GC-IMS and GC-MS predominantly included alcohols, aldehydes, and esters.A comprehensive analysis of the three-dimensional topographic map and VOC fingerprint successfully differentiated the VOCs detected in Dictyophora rubrovalvata.The alcohols included ethanol, 3-methyl-1-butanol, and 2,3-butanediol, the aldehydes included hexaldehyde, phenylacetaldehyde, and 2-heptenaldehyde, and the esters included ethyl octanoate, methyl phenylacetate, and 2-butyl oxyethyl acetate.Finally, based on the ROAV analysis method, characteristic VOCs such as 1-octene-3-alcohol, (E)-2-nonenal, ethyl acetate, ethyl valerate, 2-heptenin, and ethyloctanoate were identified, all of which contributed to the aroma characteristics of Dictyophora rubrovalvata, including notes of grass, mushroom, sweetness, and cream.

Key words： Dictyophora rubrovalvata; gas chromatography-ion mobility spectrometry (GC-IMS); GC-MS; volatile organic compounds; relative odor activity value

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