不同栽培方法银耳挥发性成分的HS-SPME/GC-MS分析
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摘要
采用顶空固相微萃取分别提取椴木银耳、袋栽银耳的挥发性成分,采用GC-MS法分析样品的挥发性成分,采用相对气味活度值(ROAV)判定关键风味物质。从椴木银耳中检出51种挥发性成分,主要是酸类、醛类、醇类化合物,相对含量最高的是乙酸,占比21.212%。从袋栽银耳中检出58种挥发性成分,主要是醛类、酸类、醇类化合物,相对含量最高的是正己醛,占比13.173%。采用ROAV法进行评价,得出椴木银耳的关键风味物质包括正己醛、辛醛、壬醛、蘑菇醇、庚醛、正庚酸、肉桂醛、正戊醛,共8种。袋栽银耳的关键风味物质包括壬醛、正己醛、辛醛、蘑菇醇、正戊醛、庚醛,共6种。
The volatile components of woodsnow Tremella and bagging cultivation Tremella were extracted by headspace solid phase microextraction. The volatile components of samples were analyzed by GC-MS. The relative odor activity value(ROAV)was used to determine the key flavor components. 51 volatile components were identified from Tilia tremella, they mainly were acids, aldehydes and alcohols. The highest relative content was acetic acid, accounting for 21.212%. 58 volatile components were found in bagging cultivation Tremella, which mainly ware aldehydes, acids and alcohols. The highest relative content was hexaldehyde, accounting for 13.173%. The ROAV method was used to evaluate the 8 key flavor substances of the T. tremella,including hexaldehyde, symplecal, nonaldehyde, mushroom alcohol, heptanal aldehyde, N-heptanic acid, cinnamaldehyde, and N-valaraldehyde. 6 key flavor compounds of bagging cultivation Tremella were found, including nonaldehyde, hexaldehyde, octyl aldehyde, mushroom alcohol, positive aldehyde and heptanal.
The volatile components of woodsnow Tremella and bagging cultivation Tremella were extracted by headspace solid phase microextraction. The volatile components of samples were analyzed by GC-MS. The relative odor activity value(ROAV)was used to determine the key flavor components. 51 volatile components were identified from Tilia tremella, they mainly were acids, aldehydes and alcohols. The highest relative content was acetic acid, accounting for 21.212%. 58 volatile components were found in bagging cultivation Tremella, which mainly ware aldehydes, acids and alcohols. The highest relative content was hexaldehyde, accounting for 13.173%. The ROAV method was used to evaluate the 8 key flavor substances of the T. tremella,including hexaldehyde, symplecal, nonaldehyde, mushroom alcohol, heptanal aldehyde, N-heptanic acid, cinnamaldehyde, and N-valaraldehyde. 6 key flavor compounds of bagging cultivation Tremella were found, including nonaldehyde, hexaldehyde, octyl aldehyde, mushroom alcohol, positive aldehyde and heptanal.
引文
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[2]Li H,Lee HS,Kim SH,et al.Antioxidant and anti-inflamma tory activities of methanol extracts of Tremella fuciformis and its major phenolic acids[J].Journal of Food Science,2014,79(4):460-468.
[3]Wang XM,Zhang ZS,Zhao MX.Carboxymethylation of polysaccharides from Tremella fuciformis for antioxidant and moisture-preserving activities[J].International Journal of Biological Macromolecules,2015,72(1):526-530.
[4]刘伟贤,杜冰,马务迢,等.我国银耳标准的现状及研究[J].农产品加工,2015(2):58-60,64.
[5]周金泉.椴木银耳前景广年年栽出好效益[J].农村百事通,2012(17):13-14.
[6]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.
[7]何聪聪,苏柯冉,刘梦雅,等.基于AEDA和OAV值确定西瓜汁香气活性化合物的比较[J].现代食品科技,2014,30(7):279-285.
[8]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.
[9]郭琼琼,李晶,孙海峰,等.党参挥发性成分分析及其特殊香气研究[J].中药材,2016,39(9):2005-2012.
[10]张文娟,黄瑞彬,徐秀娟,等.新疆葡萄干挥发性成分差异化信息分析研究[J].食品研究与开发,2016,37(3):4-9.
[11]游德华,朱禾蕙,安颖.1-辛烯-3-醇的合成[J].天津大学学报,1997,30(5):662-665.
[12]崔晨茜,韩姣姣,董丽莎,等.温度与海带挥发性成分量效关系的解析[J].食品工业科技,2016,37(24):157-162.
[13]赵冰,张顺亮,李素,等.不同等级金华火腿挥发性风味物质分析[J].肉类研究,2014,28(9):7-12.
[14]高明星,王晓宁,龚龑,等.顶空气相色谱-质谱法对涂层织物中芳香剂壬醛的检测[J].分析仪器,2011(1):32-35.
[15]陈爱霞,陈斌.正戊醛的合成工艺研究[J].江西化工,2013(4):164-170.