摘要
为探究广叶绣球菌采后聚丙烯膜包装在4℃贮藏期间、热风干燥、冷冻干燥挥发性风味物质变化,采用顶空固相微萃取结合气相色谱-质谱联用技术(headspace solid phase microextraction combined with gas chromatographymass spectrometry,HS-SPME-GC-MS)进行检测和分析。结果表明,新鲜的广叶绣球菌中共检测出30种挥发性物质,主要的成分为1-辛烯-3-醇、3-辛醇和反式-2-辛烯-1-醇。与鲜菇相比,聚丙烯膜包装贮藏期间挥发性风味成分的种类有所增加。鲜菇到贮藏第21 d其整体风味成分较为接近,以醇类化合物为主;而第28~49 d风味成分则以酮类和醇类化合物为主。热风干燥后检出66种挥发性物质,其中5-甲基-2-乙酰基呋喃的相对含量最高(58.693%);冷冻干燥后检出40种挥发性物质,其中以3-辛醇为主的醇类物质和以3-辛酮为主的酮类物质相对含量较高,分别为41.567%和45.723%。鲜菇经热风干燥后整体风味成分差异较大,经冷冻干燥后其整体风味较为接近。由此可知,广叶绣球菌聚丙烯膜包装贮藏28 d内能较好保持原有风味;相对于热风干燥,冷冻干燥能较好保持广叶绣球菌原有风味。本研究有助于深入了解广叶绣球菌风味特征,并根据挥发性成分变化规律可有效区分不同贮藏时期,为后续保鲜方法的改进和综合开发利用提供一定的理论基础。
In order to study the changes of volatile flavor components of Sparassis latifolia during postharvest storage at 4℃with polypropylene film packaging,and dried by hot air and vacuum freezing,headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used for detection and analysis.The results showed that a total of 30 volatile components were identified in the fresh S.latifolia,mainly consisting of 1-octene-3-alcohol,3-octanol and trans-2-octene-1-alcohol.Compared to the fresh mushroom,the types of volatile flavor components in S.latifolia were increased during storage with polypropylene film packaging.The overall flavor components were similar in fresh mushrooms and mushrooms stored for 21 days,which mainly consisted of alcohols.While ketones and alcohols were the main flavor components of mushrooms stored from day 28 to day 49.Sixty-six volatile components were detected in mushroom dried by hot air and the relative content of 5-methyl-2-acetyl-furan was the highest(58.693%).Forty volatile components were detected in freeze-dried mushrooms,with relatively high relative contents of alcohols dominated by 3-octanol(41.567%)and ketones dominated by 3-octanone(45.723%),respectively.There was a significant difference in the overall flavor components between fresh mushrooms and hot air-dried mushrooms,while the overall flavor was relatively similar after freeze-dried.It can be seen that the polypropylene film packaging of fresh S.latifolia can maintain its original flavor well within 28 days of storage and freeze drying can better preserve the original flavor compared to hot air drying.This study contributes to a deeper understanding of the flavor characteristics of S.latifolia and can effectively distinguish different storage periods based on the rules of changes in volatile components,providing a theoretical basis for the improvement preservation methods and comprehensive development and utilization.
作者
翁梦婷
张迪
罗贝贝
王宏雨
林衍铨
WENG Mengting;ZHANG Di;LUO Beibei;WANG Hongyu;LIN Yanquan(The Institute of Edible Fungi,Fujian Academy of Agricultural Sciences,National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,Fuzhou 350014,China)
出处
《食品工业科技》
CAS
北大核心
2024年第2期289-299,共11页
Science and Technology of Food Industry
基金
福建省农业科学院自由探索科技创新项目(ZYTS202232)
福建省属公益科研院所基本科研专项资金(2020R1035003)
福建省人民政府-中国农业科学院农业高质量发展超越“5511”协同创新工程(XTCXGC2021014)。
关键词
广叶绣球菌
顶空固相微萃取气相色谱-质谱
贮藏保鲜
干燥方式
挥发性风味成分
Sparassis latifolia
headspace solid phase microextraction-gas chromatography-mass spectrometry
storage and preservation
drying method
volatile flavor component
作者简介
翁梦婷(1992-),女,硕士,实习研究员,研究方向:食(药)用菌天然产物及加工技术,E-mail:785697838@qq.com;通信作者:林衍铨(1963-),男,大专,研究员,研究方向:食(药)用菌栽培、天然产物及加工技术,E-mail:lyq-406@163.com。
