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.
XUE Bei
,
LUO Zhang
,
LIU Zhendong
,
LI Liang
,
ZHA Luo
,
WANG Bo
. Analysis of volatile flavor compounds in Tricholoma matsutake and Hygrophorus russula(Fr.)Quel. by using HS-SPME-GC-MS[J]. Food and Fermentation Industries, 2019
, 45(6)
: 225
-230
.
DOI: 10.13995/j.cnki.11-1802/ts.018202
[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.