GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响
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摘要
为明确干燥方式对杏鲍菇挥发性风味成分的影响,利用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术对冷冻干燥(freeze drying,FD)、热风干燥(hot air drying,HAD)、中短波红外干燥(short-and mediumwave infrared drying,ID)和微波真空干燥(microwave vacuum drying,MVD)制得的杏鲍菇干燥样品进行挥发性成分分析,并进一步对这4种干样的挥发性成分进行主成分分析。结果表明:电子鼻对挥发性成分从整体上进行分析,发现线性判别分析能够很好地区分不同干燥方式的杏鲍菇样品。利用HS-SPME-GC-MS从鲜样(fresh sample,FS)及4种干样中鉴定出99种挥发性物质,包括醇类、醛类、酮类、酯类、烷烃类和其他类化合物共6类成分,其中醇类物质(19种)为FS、FD、HAD和ID样品中的主要挥发性物质,醛类物质(18种)为MVD样品中的主要挥发性成分,不同干燥方式制得的杏鲍菇主要挥发性成分差异显著。对不同干燥方式制得的杏鲍菇样品挥发性物质进行主成分分析,建立其品质评价模型,得出干样的综合得分顺序依次为ID、FD、HAD及MVD,为杏鲍菇的干燥加工提供了理论依据。
In order to clarify the effect of drying method on the volatile flavor components of Pleurotus eryngii, four dried mushroom samples were obtained by freeze-drying(FD), hot air drying(HAD), short-and medium-wave infrared drying(ID)and microwave vacuum drying(MVD), respectively, and their volatile components were determined by electronic nose and headspace solid phase micro extraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS). The data obtained analyzed by principal component analysis(PCA). Results showed that the electronic nose could distinguish the four dried samples using linear discriminant analysis. Moreover, a total of 99 volatile components were identified from fresh samples(FS) and four dried samples by HS-SPME-GC-MS, including alcohols, aldehydes, ketones, esters, alkanes and other compounds. In detail, alcohols(19) were the main volatile components in FS, FD, HAD and ID samples. Aldehydes(18)were the main volatile components in MVD samples. The main volatile components of dried P. eryngii were significantly different depending on drying methods. The PCA generated a quality evaluation model for dried P. eryngii, and the comprehensive scores of ID, FD, HAD and MVD decreased in that order. This study could provide a technical basis for the dry processing of P. eryngii.
In order to clarify the effect of drying method on the volatile flavor components of Pleurotus eryngii, four dried mushroom samples were obtained by freeze-drying(FD), hot air drying(HAD), short-and medium-wave infrared drying(ID)and microwave vacuum drying(MVD), respectively, and their volatile components were determined by electronic nose and headspace solid phase micro extraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS). The data obtained analyzed by principal component analysis(PCA). Results showed that the electronic nose could distinguish the four dried samples using linear discriminant analysis. Moreover, a total of 99 volatile components were identified from fresh samples(FS) and four dried samples by HS-SPME-GC-MS, including alcohols, aldehydes, ketones, esters, alkanes and other compounds. In detail, alcohols(19) were the main volatile components in FS, FD, HAD and ID samples. Aldehydes(18)were the main volatile components in MVD samples. The main volatile components of dried P. eryngii were significantly different depending on drying methods. The PCA generated a quality evaluation model for dried P. eryngii, and the comprehensive scores of ID, FD, HAD and MVD decreased in that order. This study could provide a technical basis for the dry processing of P. eryngii.
引文
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[22]王文亮,孙卿,曹世宁,等.香菇风味物质形成机理研究进展[J].山东农业科学,2015(6):145-147.DOI:10.14083/j.issn.1001-4942.2015.06.034.
[23]DENG Y,LUO Y,WANG Y,et al.Effect of different drying methods on the myosin structure,amino acid composition,protein digestibility and volatile profile of squid fillets[J].Food Chemistry,2015,171:168-176.DOI:10.101 6/j.foodchem.2014.09.002.
[24]SIEGMUND B.7-Biogenesis of aroma compounds:flavour formation in fruits and vegetables[J].Flavour Development Analysis&Perception in Food&Beverages,2015:127-149.DOI:10.1016/B978-1-78242-103-0.00007-2.
[25]MISHARINA T A,MUKHUTDINOVA S M,ZHARIKOVA G G,et al.Formation of flavor of dry champignons(Agaricus bisporus)[J].Prikl Biokhim Mikrobiol,2010,46(1):119-124.DOI:10.1134/S0003683810010199.
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[27]CHO I H,KIM S Y,CHOI H,et al.Characterization of aromaactive compounds in raw and cooked pine-mushrooms(Tricholoma matsutake Sing.)[J].Journal of Agricultural and Food Chemistry,2006,54(17):6332-6335.DOI:10.1021/j f0608241.
[28]吴琼,刘奕,吴庆园,等.不同干燥方式对葛根全粉抗氧化性能和香气成分的影响[J].食品科学,2017,38(6):202-208.DOI:10.7506/spkx 1002-6630-201706032.
[29]PEI F,SHI Y,GAO X,et al.Changes in non-volatile taste components of button mushroom(Agaricus bisporus)during different stages of freeze drying and freeze drying combined with microwave vacuum drying[J].Food Chemistry,2014,165(3):547-554.DOI:10.1016/j.foodchem.2014.05.130.
[30]YANG W,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GCMS and electronic nose[J].Food Chemistry,2016,196(1):860-866.DOI:10.101 6/j.foodchem.2015.09.097.
[31]王恺,慕妮,李亮,等.不同发酵剂对发酵香肠挥发性风味物质的影响[J].食品工业科技,2013,34(14):177-181.DOI:10.13386/j.issn1002-0306.2013.14.059.
[32]VAN BOEKEL M A.Formation of flavour compounds in the Maillard reaction[J].Biotechnology Advances,2006,24(2):230-233.DOI:10.1016/j.biotechadv.2005.1 1.004.
[33]李琴,朱科学,周惠明.固相微萃取-气相色谱-质谱及气相色谱嗅闻技术分析双孢蘑菇汤的风味活性物质[J].食品科学,2011,32(16):300-304.
[34]刘红.热反应型风味基料的研制及与市售相关产品的风味比较[D].杭州:浙江工商大学,2010.DOI:10.7666/d.Y1725032.
[35]SUN W,ZHAO Q,ZHAO H,et al.Volatile compounds of Cantonese sausage released at different stages of processing and storage[J].Food Chemistry,2010,121(2):319-325.DOI:10.1016/j.foodchem.2009.12.031.
[36]刘春菊,李大婧,刘春泉.不同干燥方式对慈姑挥发性风味成分影响[J].食品工业科技,2015,36(2 1):102-106.DOI:10.13386/j.issn 1002-0306.2015.21.012.
[37]沈静,杜若曦,魏婷,等.干制方式对鲜食枣脆片香气品质的影响[J].食品科学,2017,38(18):131-137.DOI:10.7506/spkx1002-6630-201718021.
[2]YANG Z,XU J,FU Q,et al.Antitumor activity of a polysaccharide from Pleurotus eryngii on mice bearing renal cancer[J].Carbohydrate Polymers,2013,95(2):615-620.DOI:10.1016/j.carbpol.2013.03.024.
[3]CARRASCO-GONZALEZ J A,SERNA-SALDIVAR S O,GUTIERREZ-URIBE J A.Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies:potential use as food ingredient[J].Journal of Food Composition and Analysis,2017,58:69-81.DOI:10.1016/j.jfca.2017.01.016.
[4]TAOFIQ O,GONZALEZ-PARAMAS A M,MARTINS A,et al.Mushrooms extracts and compounds in cosmetics,cosmeceuticals and nutricosmetics:a review[J].Industrial Crops&Products,2016,90:38-48.DOI:10.1016/j.indcrop.2016.06.012.
[5]杨武海.杏鲍菇干制技术研究[D].福州:福建农林大学,2010.DOI:10.7666/d.y1815674.
[6]邢亚阁,蒋丽,曹东,等.不同干燥方式对杏鲍菇营养成分的影响[J].食品工业,2015(4):1-3.
[7]涂宝军,陈尚龙,马庆昱,等.3种干燥方式对香菇挥发性成分的影响[J].食品科学,2014,35(19):106-110.DOI:10.7506/spkx1002-6630-201419022.
[8]张艳荣,吕呈蔚,刘通,等.不同干燥方式对姬松茸挥发性风味成分分析[J].食品科学,2016,37(10):116-121.DOI:10.7506/spkx1002-6630-201610020.
[9]TIAN Y T,ZHAO Y,HUANG J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197(Pt A):714-722.DOI:10.1016/j.foodchem.2015.11.029.
[10]王洪彩,张慜,王兆进.香菇中短波红外干燥的试验[J].食品与生物技术学报,2013,32(7):698-705.DOI:10.3969/j.issn.1673-1689.2013.07.005.
[11]NOGUEROLPATO R,G ONZ ALEZ A L V AREZ M,GONZALEZBARREIRO C,et al.Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained[J].Food Chemistry,2013,139(1/2/3/4):1052-1061.DOI:10.1016/j.foodchem.2012.12.048.
[12]CUI S Q,WANG J,YANG L C,et al.Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC-MS combined with chemometrics[J].Journalof Pharmaceutical&Biomedical Analysis,2015,102:64-77.DOI:10.1016/j.jpba.2014.08.030.
[13]ZHOU J J,FENG T,YE R.Differentiation of eight commercial mushrooms by electronic nose and gas chromatographymass spectrometry[J].Journal of Sensors,2015:1-14.DOI:10.1155/2015/374013.
[14]PEI F,YANG W,MA N,et al.Effect of the two drying approaches on the volatile profiles of button mushroom(Agaricus bisporus)by headspace GC-MS and electronic nose[J].LWT-Food Science and Technology,2016,72:343-350.DOI:10.101 6/j.lwt.2016.05.004.
[15]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30.DOI:10.7506/spkx 1002-6630-201604005.
[16]农业部.绿色食品食用菌:NY/T 749-2012[S].北京:中国标准出版社,2012:2-3.
[17]周鑫,董玲,纪淑娟.间歇升温诱导南果梨冷藏转常温酯类香气的变化和相关基因表达[J].食品科学,2015,36(14):206-211.DOI:10.7506/spkx 1002-6630-2015 12040.
[18]GU X,SUN Y,TU K,et al.Predicting the growth situation of Pseudomonas aeruginosa on agar plates and meat stuffs using gas sensors[J].Scientific Reports,2016,6(1):38721.DOI:10.1038/srep38721.
[19]潘晓倩,成晓瑜,张顺亮,等.不同发酵剂对北方风干香肠色泽和风味品质的改良作用[J].食品科学,2015,36(14):81-86.DOI:10.7506/spkx 1002-6630-201514016.
[20]贡慧,史智佳,杨震,等.电子鼻快速检测不同煮制时间的酱牛肉风味[J].肉类研究,2014,28(11):34-37.
[21]RODRIGUES D M F,FREITAS A C,ROCHA-SANTOS T A P,et al.Chemical composition and nutritive value of Pleurotus citrinopileatus var.cornucopiae,P.eryngii,P.salmoneo stramineus,Pholiota nameko and Hericium erinaceus[J].Journal of Food Science and Technology,2015,52(11):6927-6939.DOI:10.1007/s13197-015-1 826-z.
[22]王文亮,孙卿,曹世宁,等.香菇风味物质形成机理研究进展[J].山东农业科学,2015(6):145-147.DOI:10.14083/j.issn.1001-4942.2015.06.034.
[23]DENG Y,LUO Y,WANG Y,et al.Effect of different drying methods on the myosin structure,amino acid composition,protein digestibility and volatile profile of squid fillets[J].Food Chemistry,2015,171:168-176.DOI:10.101 6/j.foodchem.2014.09.002.
[24]SIEGMUND B.7-Biogenesis of aroma compounds:flavour formation in fruits and vegetables[J].Flavour Development Analysis&Perception in Food&Beverages,2015:127-149.DOI:10.1016/B978-1-78242-103-0.00007-2.
[25]MISHARINA T A,MUKHUTDINOVA S M,ZHARIKOVA G G,et al.Formation of flavor of dry champignons(Agaricus bisporus)[J].Prikl Biokhim Mikrobiol,2010,46(1):119-124.DOI:10.1134/S0003683810010199.
[26]HIRAIDE M,MIYAZAKI Y,SHIBATA Y.The smell and odorous components of dried shiitake mushroom,Lentinula edodes I:relationship between sensory evaluations and amounts of odorous components[J].The Japan Wood Research Society,2004,50(4):358-364.DOI:10.1007/s 10086-003-0568-0.
[27]CHO I H,KIM S Y,CHOI H,et al.Characterization of aromaactive compounds in raw and cooked pine-mushrooms(Tricholoma matsutake Sing.)[J].Journal of Agricultural and Food Chemistry,2006,54(17):6332-6335.DOI:10.1021/j f0608241.
[28]吴琼,刘奕,吴庆园,等.不同干燥方式对葛根全粉抗氧化性能和香气成分的影响[J].食品科学,2017,38(6):202-208.DOI:10.7506/spkx 1002-6630-201706032.
[29]PEI F,SHI Y,GAO X,et al.Changes in non-volatile taste components of button mushroom(Agaricus bisporus)during different stages of freeze drying and freeze drying combined with microwave vacuum drying[J].Food Chemistry,2014,165(3):547-554.DOI:10.1016/j.foodchem.2014.05.130.
[30]YANG W,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GCMS and electronic nose[J].Food Chemistry,2016,196(1):860-866.DOI:10.101 6/j.foodchem.2015.09.097.
[31]王恺,慕妮,李亮,等.不同发酵剂对发酵香肠挥发性风味物质的影响[J].食品工业科技,2013,34(14):177-181.DOI:10.13386/j.issn1002-0306.2013.14.059.
[32]VAN BOEKEL M A.Formation of flavour compounds in the Maillard reaction[J].Biotechnology Advances,2006,24(2):230-233.DOI:10.1016/j.biotechadv.2005.1 1.004.
[33]李琴,朱科学,周惠明.固相微萃取-气相色谱-质谱及气相色谱嗅闻技术分析双孢蘑菇汤的风味活性物质[J].食品科学,2011,32(16):300-304.
[34]刘红.热反应型风味基料的研制及与市售相关产品的风味比较[D].杭州:浙江工商大学,2010.DOI:10.7666/d.Y1725032.
[35]SUN W,ZHAO Q,ZHAO H,et al.Volatile compounds of Cantonese sausage released at different stages of processing and storage[J].Food Chemistry,2010,121(2):319-325.DOI:10.1016/j.foodchem.2009.12.031.
[36]刘春菊,李大婧,刘春泉.不同干燥方式对慈姑挥发性风味成分影响[J].食品工业科技,2015,36(2 1):102-106.DOI:10.13386/j.issn 1002-0306.2015.21.012.
[37]沈静,杜若曦,魏婷,等.干制方式对鲜食枣脆片香气品质的影响[J].食品科学,2017,38(18):131-137.DOI:10.7506/spkx1002-6630-201718021.
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