羊肚菌挥发性物质综合评价和品质差异分析
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摘要
以20个羊肚菌样品为研究对象,采用顶空固相微萃取-气相色谱-质谱法对供试的20个羊肚菌样品挥发性物质进行定性定量分析,并通过主成分分析和聚类分析对挥发性物质进行判定、区分和聚集。结果表明:气相色谱-质谱检测得到羊肚菌样品富含81种挥发性物质,包含8类挥发性物质,其中醇类、醛类和酮类占总含量的60%～80%,含有24种共有物质;对共有物质进行主成分分析可简化为6个主成分,累计方差贡献率达90.081%,可反映样品的大部分信息;通过主成分分析和聚类分析将羊肚菌样品分为2类:样品4归为1个集群,其余样品归为1个集群,聚集在一起的样品香味相似,可为品种选育和后期的生产加工提供参考。
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile components of 20 samples of Morchella importuna, and principal component analysis(PCA) and cluster analysis(CA) were applied to analyze the data obtained. The results showed that the samples were rich in 81 volatile substances,including 8 classes of volatile substances, with alcohols, aldehydes and ketones accounting for 60%–80% of the total amount. A total of 24 volatile substances were common to these mushroom samples. PCA performed on the 24 volatile substances generated 6 principal components, explaining 90.081% of the total variance, which could reflect most of the sample information. By PCA and CA, the samples of M. importuna were divided into two categories, of which sample 4 was classified into one cluster, and the remaining samples into the other cluster. The samples within the same cluster had similarflavor. The results from this study provide a basis for species screening and further processing of Morchella.
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile components of 20 samples of Morchella importuna, and principal component analysis(PCA) and cluster analysis(CA) were applied to analyze the data obtained. The results showed that the samples were rich in 81 volatile substances,including 8 classes of volatile substances, with alcohols, aldehydes and ketones accounting for 60%–80% of the total amount. A total of 24 volatile substances were common to these mushroom samples. PCA performed on the 24 volatile substances generated 6 principal components, explaining 90.081% of the total variance, which could reflect most of the sample information. By PCA and CA, the samples of M. importuna were divided into two categories, of which sample 4 was classified into one cluster, and the remaining samples into the other cluster. The samples within the same cluster had similarflavor. The results from this study provide a basis for species screening and further processing of Morchella.
引文
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[17]崔华丽,刘增武,方玉明,等.响应面法优化羊肚菌胞外多糖的发酵条件[J].中药材,2011,34(5):782-786.DOI:10.13863/j.issn 1001-4454.2011.05.007.
[18]姚珩,朱慧,陈野,等.羊肚菌发酵豆渣生产多糖及其功能性的研究[J].食品研究与开放,2017,38(9):149-153.DOI:10.3969/j.issn.1005-6521.2017.09.033.
[19]HUANG M,ZHANG S,ZHANG M L.Effects of polysaccharides from Morchella conica on nitric oxide production in lipopolysaccharidetreated macrophages[J].Applied Microbiology and Biotechnology,2012,94(3):763-771.DOI:10.1007/s00253-011-371 1-7.
[20]明建,增凯芳,赵国华,等.羊肚菌水溶性多糖PMEP-1的分离纯化与结构特征分析[J].食品科学,2009,30(15):104-108.DOI:10.3321/j.issn:1002-6630.2009.15.023.
[21]MONIKA O J,ANNA J W,JOLANTA J S,et al.Extracellular polysaccharides from Ascomycota and Basidiomycota:production conditions,biochemical characteristics,and biological properties[J].World Journal of Microbiology&Biotechnology,2015,31(12):1823-1844.DOI:10.1007/s11274-015-1937-8.
[22]SU C A,XU X Y,LIU D Y,et al.Isolation and characterization of exopolysaccharide with immunomodulatory activity from fermentation broth of Morchella conica[J].DARU-Journal of pharmacedtical sciences,2013,21(5):2-6.DOI:10.1186/2008-2231-21-5.
[23]CHEN L J,CHAI H M,CHEN W M,et al.Gene expressing difference in sclerotial formation of Morchella conica[J].Indian Journal Microbiol,2014,54(3):274-283.DOI:10.1007/s 12088-0 14-0445-0.
[24]DU X H,ZHAO Q,DONNELL K.Multigene molec ular phylogenetics reveals true morels(Morchella)are especially species-rich in China[J].Fungal Genetics and Biology,2012,49(6):455-469.DOI:10.1016/j.fgb.2012.03.006.
[25]杜习慧,赵琪,杨祝良.羊肚菌的多样性、演化历史及栽培研究进展[J].菌物学报,2014,33(2):183-197.DOI:10.13346/j.mycosystema.130260.
[26]HARPREET K K,KARAN A,RAMESH M,et al.Molecular charaterization of Morchella species from the western Himalayan region of India[J].Current Microbiology,2011,62(4):1245-1252.DOI:10.1007/s00284-010-9849-1.
[27]KELLNER H,RENKER C,BUSCOT F.Species diversity within the Morchella esculenta group(Ascomycota:Morchellaceae)in Germany and France[J].Organisms Diversity&Evolution,2005,5(2):101-107.DOI:10.10 16/j.ode.2004.07.001.
[28]ELMASTAS M,ISILDAK O,TURKEKUL I,et al.Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms[J].Journal of Food Composition and Analysis,2007,20(3):337-345.DOI:10.1016/j.jfca.2006.07.003.
[29]MAU J L,LIN Y P,CHEN P T,et al.Flavor compounds in king oyster mushrooms Pleurous eryngii[J].Journal of Agricultural and Food Chemistry,1998,46(11):4587-4591.DOI:10.1021/j f980508+.
[30]TSAI S Y,HUANG S J,LO S H,et al.Flavor components and antioxidant properties of several cultivated mushrooms[J].Food Chemistry,2009,113(2):578-584.DOI:10.1016/j.foodchem.2008.08.034.
[31]李小林,陈诚,清源,等.会东县不同品种块菌挥发性香气成分的GC-MS分析[J].食品科学,2015,36(18):132-136.DOI:10.7506/spkx10026630-201518024.
[32]黄兰兰,陈高,于富强.五种野生食用菌挥发性成分研究[J].食用菌,201 8(2):80-84.DOI:10.3969/j.issn.1000-8357.2018.02.030.
[33]李文,谷镇,杨炎,等.GC-MS分析鸡油菌中挥发性成分[J].食品科学,2013,34(8):149-152.DOI:10.7506/spkx1002-6630-201308030.
[34]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,2015,47(6):145-147.DOI:10.14083/j.issn.1001-4942.2015.06.034.
[35]JOSEPH A M.Mushroom flavor[J].Journal of Asgricultural and Food Chemistry,1981,29(1):1-4.DOI:10.1021/jf00103a001.
[36]PYYSALO H.Identification of volatile compounds in seven edible fresh mushrooms[J].Acta Chemica Scandinavica B,1976,30(3):235-244.DOI:10.3891/acta.chem.scand.30b-0235.
[2]刘蓓,吴素蕊,朱萍,等.滇西北地区四种羊肚菌营养成分分析[J].食品工业科技,20 12,33(1):363-365.DOI:10.13386/j.issn 1002-0306.2012.01.011.
[3]GENCCELEP H,UZUN Y,TUNCTURK Y,et al.Determination of mineral contents of wild-grown edible mushrooms[J].Food Chemistry,2009,113(4):1033-1036.DOI:10.1016/j.foodchem.2008.08.058.
[4]GURSOY N,SARIKURKCU C,CENGIZ M,et al.Antioxidant activities,mental contents,total phenolics and flavonoids of seven Morchella species[J].Food Chemical Toxicology,2009,47(9):2381-2388.DOI:10.1016/j.fct.2009.06.032.
[5]ISMET O,SERKAN S,UGUR S,et al.Bioactivity and mineral contents of wild-grown edible Morchella conica in the Mediterranean Region[J].Journal Verbraucherschutz und Lebensmittelsichecherheit,2010,10(5):453-457.DOI:10.1007/s00003-010-0625-8.
[6]卢可可,谭玉荣,吴素蕊,等.不同产地尖顶羊肚菌多酚组成及抗氧化活性研究[J].食品科学,2015,36(7):6-12.DOI:10.7506/spkx1002-6630-201507002.
[7]MAU J L,CHANG C N,HUANG S J,et al.Antioxidant properties of methanolic extracts from Grifola frondosa,Morchella esculenta and Termitomyces albuminosus mycelis[J].Food Chemisty,2004,87(1):111-1 18.DOI:10.101 6/j.foodchem.2003.10.026.
[8]SULKOWSKA Z K,MUSZYNSKA B,SZEWCZYK A.Antioxidant components of selected indigenous edible mushrooms of the obsolete order Aphyllophorales[J].Rebista Iberoamericana de Micologia,2015,32(2):99-102.DOI:10.1016/j.riam.2013.10.01 1.
[9]VIEIRA V,FERNANDES A,BARROS L,et al.Wild Morchella conica Pers.from different origins:a comparative study of nutritional and bioactive properties[J].Jouanal of the Science of Food and Agriculture,2016,96(1):90-98.DOI:10.1002/jsfa.7063.
[10]王亚辉,梅晓灯,张松.尖顶羊肚菌活性提取物降血压作用的研究[J].现代食品科技,2013,29(9):2147-2151.DOI:10.13982/j.mfst.1673-9078.2013.09.010.
[11]WONG Y J,CHYE F Y.Antioxidant properties of selected tropical wild edible mushrooms[J].Journal of Food Composition and Analysis,2009,22(4):269-277.DOI:10.1016/j.jfca.2008.11.021.
[12]殷伟伟,张松,吴金凤.尖顶羊肚菌活性提取物降血脂作用研究[J].菌物学报,2009,28(6):873-877.DOI:10.13346/j.mycosystema.2009.06.019.
[13]KANWALI H K,REDDY M S.The effect of carbon and nitrogen sources on the formation of sclerotia in Morchlla spp.[J].Annals of Microbiology,2012,62(1):165-168.DOI:10.1007/s13213-011-0241-6.
[14]LEANDRO P,BERNARDO L.Influence of the carbon source on the growth and lignocellulolytic enzyme production by Morchlle esculenta strains[J].Journal of Industrial Microbiology&Biotechnology,2008,35(12):1715-1721.DOI:10.1007/s 10295-008-0464-0.
[15]谢放,吴萍民,赵春巧.7株羊肚菌菌丝的生物学特性研究[J].中国农学通报,2014,30(10):140-147.DOI:10.1 1924/j.issn.1000-6850.2013-2498.
[16]朱永真,杜双田,车进,等.不同碳源及氮源对羊肚菌菌丝生长的影响[J].西北农林科技大学学报,2011,39(3):113-118.DOI:10.13207/j.cnki.j nwafu.201 1.03.024.
[17]崔华丽,刘增武,方玉明,等.响应面法优化羊肚菌胞外多糖的发酵条件[J].中药材,2011,34(5):782-786.DOI:10.13863/j.issn 1001-4454.2011.05.007.
[18]姚珩,朱慧,陈野,等.羊肚菌发酵豆渣生产多糖及其功能性的研究[J].食品研究与开放,2017,38(9):149-153.DOI:10.3969/j.issn.1005-6521.2017.09.033.
[19]HUANG M,ZHANG S,ZHANG M L.Effects of polysaccharides from Morchella conica on nitric oxide production in lipopolysaccharidetreated macrophages[J].Applied Microbiology and Biotechnology,2012,94(3):763-771.DOI:10.1007/s00253-011-371 1-7.
[20]明建,增凯芳,赵国华,等.羊肚菌水溶性多糖PMEP-1的分离纯化与结构特征分析[J].食品科学,2009,30(15):104-108.DOI:10.3321/j.issn:1002-6630.2009.15.023.
[21]MONIKA O J,ANNA J W,JOLANTA J S,et al.Extracellular polysaccharides from Ascomycota and Basidiomycota:production conditions,biochemical characteristics,and biological properties[J].World Journal of Microbiology&Biotechnology,2015,31(12):1823-1844.DOI:10.1007/s11274-015-1937-8.
[22]SU C A,XU X Y,LIU D Y,et al.Isolation and characterization of exopolysaccharide with immunomodulatory activity from fermentation broth of Morchella conica[J].DARU-Journal of pharmacedtical sciences,2013,21(5):2-6.DOI:10.1186/2008-2231-21-5.
[23]CHEN L J,CHAI H M,CHEN W M,et al.Gene expressing difference in sclerotial formation of Morchella conica[J].Indian Journal Microbiol,2014,54(3):274-283.DOI:10.1007/s 12088-0 14-0445-0.
[24]DU X H,ZHAO Q,DONNELL K.Multigene molec ular phylogenetics reveals true morels(Morchella)are especially species-rich in China[J].Fungal Genetics and Biology,2012,49(6):455-469.DOI:10.1016/j.fgb.2012.03.006.
[25]杜习慧,赵琪,杨祝良.羊肚菌的多样性、演化历史及栽培研究进展[J].菌物学报,2014,33(2):183-197.DOI:10.13346/j.mycosystema.130260.
[26]HARPREET K K,KARAN A,RAMESH M,et al.Molecular charaterization of Morchella species from the western Himalayan region of India[J].Current Microbiology,2011,62(4):1245-1252.DOI:10.1007/s00284-010-9849-1.
[27]KELLNER H,RENKER C,BUSCOT F.Species diversity within the Morchella esculenta group(Ascomycota:Morchellaceae)in Germany and France[J].Organisms Diversity&Evolution,2005,5(2):101-107.DOI:10.10 16/j.ode.2004.07.001.
[28]ELMASTAS M,ISILDAK O,TURKEKUL I,et al.Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms[J].Journal of Food Composition and Analysis,2007,20(3):337-345.DOI:10.1016/j.jfca.2006.07.003.
[29]MAU J L,LIN Y P,CHEN P T,et al.Flavor compounds in king oyster mushrooms Pleurous eryngii[J].Journal of Agricultural and Food Chemistry,1998,46(11):4587-4591.DOI:10.1021/j f980508+.
[30]TSAI S Y,HUANG S J,LO S H,et al.Flavor components and antioxidant properties of several cultivated mushrooms[J].Food Chemistry,2009,113(2):578-584.DOI:10.1016/j.foodchem.2008.08.034.
[31]李小林,陈诚,清源,等.会东县不同品种块菌挥发性香气成分的GC-MS分析[J].食品科学,2015,36(18):132-136.DOI:10.7506/spkx10026630-201518024.
[32]黄兰兰,陈高,于富强.五种野生食用菌挥发性成分研究[J].食用菌,201 8(2):80-84.DOI:10.3969/j.issn.1000-8357.2018.02.030.
[33]李文,谷镇,杨炎,等.GC-MS分析鸡油菌中挥发性成分[J].食品科学,2013,34(8):149-152.DOI:10.7506/spkx1002-6630-201308030.
[34]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,2015,47(6):145-147.DOI:10.14083/j.issn.1001-4942.2015.06.034.
[35]JOSEPH A M.Mushroom flavor[J].Journal of Asgricultural and Food Chemistry,1981,29(1):1-4.DOI:10.1021/jf00103a001.
[36]PYYSALO H.Identification of volatile compounds in seven edible fresh mushrooms[J].Acta Chemica Scandinavica B,1976,30(3):235-244.DOI:10.3891/acta.chem.scand.30b-0235.