HS-SPME-GC-MS结合HPLC分析5种食用菌鲜品中的风味成分
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摘要
挥发性香气成分和非挥发性滋味成分是食用菌品质的重要指标,为探究平菇、香菇、双孢蘑菇、金针菇和杏鲍菇等5种食用菌鲜品中的风味成分,采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)、高效液相色谱(HPLC)等方法对5种食用菌鲜品中的风味物质进行分析,通过相对气味活度值(Relative odor activity value,ROAV)研究了不同组分对整体风味的贡献,并测定了5种食用菌的总游离氨基酸和5'-核苷酸的含量。结果显示:5种食用菌中共鉴定出35种挥发性化合物,包括醛类5种、酮类5种、醇类9种、烷烃类8种、杂环和硫化物6种、酯类1种和含氮化合物1种;其中共有成分8种,分别为苯甲醛、3-辛酮、1-辛烯-3-酮、3-辛醇、2-乙基己醇、5-甲基-2-乙酰基呋喃、2-戊基呋喃和甲氧基苯肟。平菇鲜品中主体挥发性香气成分(ROAV≥1)为1-辛烯-3-酮、1-辛烯-3-醇和3-辛酮;香菇鲜品中主体挥发性香气成分为二甲基二硫醚、二甲基三硫醚、1-辛烯-3-酮和甲硫醇;双孢蘑菇和金针菇鲜品中主体挥发性香气成分为1-辛烯-3-酮、3-辛酮和3-辛醇;而杏鲍菇鲜品中的主体挥发性香气成分是1-辛烯-3-酮和1-辛烯-3-醇。5种食用菌中总游离氨基酸含量为2.72～3.65 mg/g,总呈味核苷酸含量为154.40～1013.60μg/g,不同品种间总游离氨基酸和呈味核苷酸含量差别较大。本研究有助于深入了解食用菌风味特征,对食用菌品种的改良、定向培育及食用菌的加工应用具有指导作用。
The volatile and non-volatile flavor composition are important indicators to evaluate the quality of mushroom.In order to explore the composition and relative content of flavor compounds in 5 fresh mushrooms,the flavor components were investigated and classified using high performance liquid chromatography( HPLC),headspace solid-phase micro-extraction( HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS),and the contribution of different components to the whole volatile was studied by the relative odor activity value(ROAV).The results showed that 35 volatile compounds were identified in 5 fresh mushrooms,including 5 aldehydes,5 ketones,9 alcohols,8 alkanes,6 heterocycles and sulfides,1 esters and 1 nitrogen-containing compounds. Among the obtained compounds,8 volatile ingredients including benzaldehyde,3-octanone,1-octen-3-one,3-octanol,2-ethyl-1-hexanol,2-acetyl-5-methylfuran,2-pentylfuran and methoxy-phenyloxime were detected in all the species.The key volatile aroma components of Pleurotus ostreatus were 1-octen-3-one,1-octen-3-ol and 3-octanone,and those of Lentinus edodes were dimethyl disulfide,dimethyl trisulfide,1-octen-3-one and methanethiol.1-octen-3-one,3-octanone and 3-octanol were the key volatile aroma components of Agaricus bisporus and Flammulina velutipes while 1-octen-3-one and 1-octen-3-ol were the key volatile aroma components of Pleurotus eryngii.The content of total free amino acid in 5 fresh mushrooms was 2.72～3.65 mg/g,the content of flavor 5'-nucleotides was 154.40～1013.60 μg/g and the contents of which were significantly difference.This study helped to understand the flavor characteristics of edible mushroom and provide guidance for breed improvement,directive breeding and the processing of edible mushroom.
The volatile and non-volatile flavor composition are important indicators to evaluate the quality of mushroom.In order to explore the composition and relative content of flavor compounds in 5 fresh mushrooms,the flavor components were investigated and classified using high performance liquid chromatography( HPLC),headspace solid-phase micro-extraction( HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS),and the contribution of different components to the whole volatile was studied by the relative odor activity value(ROAV).The results showed that 35 volatile compounds were identified in 5 fresh mushrooms,including 5 aldehydes,5 ketones,9 alcohols,8 alkanes,6 heterocycles and sulfides,1 esters and 1 nitrogen-containing compounds. Among the obtained compounds,8 volatile ingredients including benzaldehyde,3-octanone,1-octen-3-one,3-octanol,2-ethyl-1-hexanol,2-acetyl-5-methylfuran,2-pentylfuran and methoxy-phenyloxime were detected in all the species.The key volatile aroma components of Pleurotus ostreatus were 1-octen-3-one,1-octen-3-ol and 3-octanone,and those of Lentinus edodes were dimethyl disulfide,dimethyl trisulfide,1-octen-3-one and methanethiol.1-octen-3-one,3-octanone and 3-octanol were the key volatile aroma components of Agaricus bisporus and Flammulina velutipes while 1-octen-3-one and 1-octen-3-ol were the key volatile aroma components of Pleurotus eryngii.The content of total free amino acid in 5 fresh mushrooms was 2.72～3.65 mg/g,the content of flavor 5'-nucleotides was 154.40～1013.60 μg/g and the contents of which were significantly difference.This study helped to understand the flavor characteristics of edible mushroom and provide guidance for breed improvement,directive breeding and the processing of edible mushroom.
引文
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[13]皋香,施瑞城,谷风林,等.巴氏灭菌对不同品种菠萝蜜汁挥发性香气成分的影响[J].食品科学,2014,35(9):63-68.
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[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]王丹,丹彤,孙天松,等.SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J].食品科学,2017,38(8):145-152.
[17]谭建宁,杜成智,梁臣艳,等.龙脷叶总游离氨基酸含量测定[J].南方农业学报,2016,47(4):645-649.
[18]黄松,吴月娜,刘梅,等.茚三酮比色法测定青天葵中总游离氨基酸的含量[J].中国中医药信息杂志,2010,17(12):50-52.
[19]陈丽花,张健,陈培琼,等.反相高效液相色谱法测定中国对虾肉中呈味核苷酸[J].食品科学,2009,30(10):215-218.
[20]Li Q,Zhang H H,Claver I P,et al.Effect of different cooking methods on the flavour constituents of mushroom(Agaricus bisporus(Lange)Sing)soup[J].International Journal of Food Science and Technology,2011,46(5):1100-1108.
[21]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):174-180.
[22]孙宝国.食用调香术[M].第二版.北京:化学工业出版社,2010,23-28.
[23]Tietel Z,Masaphy S.Aroma-volatile profile of black morel(Morchella importuna)grown in Israel[J].Journal of the Science of Food and Agriculture,2017,DOI:10.1002/jsfa.8477.
[24]薛梅,杨文建,胡秋辉.香菇风味物质形成过程的研究进展[J].食药用菌,2013,2013(6):349-353.
[25]Yang J H,Lin H C,Mau J L.Non-volatile taste components of several commercial mushrooms[J].Food Chemistry,2001,72(4):465-471.
[26]Li W,Gu Z,Yang Y,et al.Non-volatile taste components of several cultivated mushrooms[J].Food Chemistry,2014,143(1):427-431
[27]Cohen N,Cohen J,Asatiani M,et al.Chemical composition and nutritional and medicinal value of fruit bodies and submerged cultured mycelia of culinary-medicinal higher basidiomycetes mushrooms[J].International Journal of Medicinal Mushrooms,2014,6(3):273-291.
[2]Zhang J J,Li Y,Zhou T,et al.Bioactivities and health benefits of mushrooms mainly from China[J].Molecules,2016,21(7):E938.
[3]Wang X M,Zhang J,Wu L H,et al.A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China[J].Food Chemistry,2014,151(20):279-285.
[4]程玉,孙进,叶兴乾,等.食用菌风味物质研究进展[J].食品工业科技,2012,33(10):412-414.
[5]余雄涛,潘鸿辉,谢意珍.食用菌风味物质的研究及应用进展[J].中国食用菌,2013,32(3):4-7.
[6]张妮,肖作兵,于海燕,等.顶空固相微萃取-气质联用测定樱桃酒中的挥发性成分[J].食品科学,2011,32(10):97-102.
[7]Politowicz J,Lech K,Lipan L,et al.Volatile composition and sensory profile of shiitake mushrooms as affected by drying method[J].Journal of the Science of Food and Agriculture,2018,98(4):1511-1521.
[8]Xu L R,Yu X Z,Li M J,et al.Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambientstorage through HS-SPME/GC-MS[J].International Journal of Food Properties,2018,20(S3):S2926-S2938.
[9]Dermiki M,Phanphensophon N,Mottram D S,et al.Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat[J].Food Chemistry,2013,141(1):77-83.
[10]Panighel A,Flamini R.Applications of solid-phase microextraction and gas chromatography/mass spectrometry(SPME-GC/MS)in the study of grape and wine volatile compounds[J].Molecules,2014,19(12):21291-21309.
[11]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.
[12]陈万超,杨焱,李文,等.香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立[J].食品与生物技术学报,2016,35(10):1074-1080.
[13]皋香,施瑞城,谷风林,等.巴氏灭菌对不同品种菠萝蜜汁挥发性香气成分的影响[J].食品科学,2014,35(9):63-68.
[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]王丹,丹彤,孙天松,等.SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J].食品科学,2017,38(8):145-152.
[17]谭建宁,杜成智,梁臣艳,等.龙脷叶总游离氨基酸含量测定[J].南方农业学报,2016,47(4):645-649.
[18]黄松,吴月娜,刘梅,等.茚三酮比色法测定青天葵中总游离氨基酸的含量[J].中国中医药信息杂志,2010,17(12):50-52.
[19]陈丽花,张健,陈培琼,等.反相高效液相色谱法测定中国对虾肉中呈味核苷酸[J].食品科学,2009,30(10):215-218.
[20]Li Q,Zhang H H,Claver I P,et al.Effect of different cooking methods on the flavour constituents of mushroom(Agaricus bisporus(Lange)Sing)soup[J].International Journal of Food Science and Technology,2011,46(5):1100-1108.
[21]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):174-180.
[22]孙宝国.食用调香术[M].第二版.北京:化学工业出版社,2010,23-28.
[23]Tietel Z,Masaphy S.Aroma-volatile profile of black morel(Morchella importuna)grown in Israel[J].Journal of the Science of Food and Agriculture,2017,DOI:10.1002/jsfa.8477.
[24]薛梅,杨文建,胡秋辉.香菇风味物质形成过程的研究进展[J].食药用菌,2013,2013(6):349-353.
[25]Yang J H,Lin H C,Mau J L.Non-volatile taste components of several commercial mushrooms[J].Food Chemistry,2001,72(4):465-471.
[26]Li W,Gu Z,Yang Y,et al.Non-volatile taste components of several cultivated mushrooms[J].Food Chemistry,2014,143(1):427-431
[27]Cohen N,Cohen J,Asatiani M,et al.Chemical composition and nutritional and medicinal value of fruit bodies and submerged cultured mycelia of culinary-medicinal higher basidiomycetes mushrooms[J].International Journal of Medicinal Mushrooms,2014,6(3):273-291.