Food and Fermentation Industries >

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

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

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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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

Cite this article

LUO Xiaoye , ZHAO Haojing , BAN Shidong , WANG Xiaodan . Volatile components analysis by HS-SPME-GC-MS in different compound formulas of cultivated Lentinus edodes[J]. Food and Fermentation Industries, 2022 , 48(6) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.027229

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