利用不同培养料栽培的草菇子实体挥发性风味成分分析  

Analysis of Volatile Flavor Components in Volvariella volvacea Fruiting Bodies Cultivated on Different Substrates

作　　者：余昌霞[1] 赵妍[1] 陈明杰[1] 汪虹[1] 李正鹏[1] 潘桂芳 冯爱萍[1] YU Changxia;ZHAO Yan;CHEN Mingjie;WANG Hong;LI Zhengpeng;PAN Guifang;FENG Aiping(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture,P.R.China,National Engineering Research Center of Edible Fungi,National R&D Center for Edible Fungi Processing,Key Laboratory of Agricultural Genetics and Breeding of Shanghai,Shanghai 201403,China;College of Agriculture, Anshun University,Anshun, Guizhou 561000, China)

机构地区：[1]上海市农业科学院食用菌研究所,农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,国家食用菌加工技术研发中心,上海市农业遗传育种重点开放实验室,上海201403 [2]安顺学院农学院,贵州安顺561000

出　　处：《食用菌学报》2019年第2期37-44,共8页Acta Edulis Fungi

基　　金：上海市市级农口系统青年人才成长计划项目[沪农青字(2017)第1-15号];上海市现代农业产业技术体系[沪农科产字(2019)第9号];上海市科技兴农重点攻关项目(2014第7-1-5号)

摘　　要：采用顶空固相微萃取(head space solid phase micro-extraction,HS-SPME)和气相色谱质谱(gas chromatography-mass spectrometer,GC-MS)技术分析稻草、废棉、棉籽壳、金针菇(Flammulina velutiper)菌渣、刺芹侧耳(Pleurotus eryngii)菌渣5种不同培养料栽培的草菇(Volvariella volvacea)子实体挥发性风味成分,利用相对气味活度值(relative odor activity value,ROAV)评价挥发性风味成分对草菇子实体总体风味的贡献,并采用主成分分析法明确了对不同培养料栽培的草菇香气影响较大的挥发性香味成分,通过综合评价指数(general evaluation indexes, GEI)对不同培养料栽培的草菇子实体香气进行评价,采用感官评定法验证分析草菇挥发性风味成分评价模型的准确性。结果表明:不同培养料栽培的草菇子实体中共检测出38种挥发性化合物,其中共有的化合物为26种,主要是芳香族和烯烃类、醛类化合物,其次是醇类化合物、酮类化合物。通过对主要挥发性风味物质的主成分分析发现,异戊醛、己醛、1-辛烯-3-醇、甲硫醇、2-戊基呋喃、二甲基硫醚对草菇子实体香气影响较大。GEI评价结果表明不同培养料栽培的草菇子实体香气差异显著,用刺芹侧耳菌渣栽培的草菇香气品质最优,金针菇菌渣栽培的草菇香气品质最差,感官评定结果与构建的挥发性风味成分评价模型结果一致。Volatile components in Volvariella volvacea fruiting bodies cultivated on different substrates (Rice straw, ST;Cotton waste, CW;Cotton seed hull, CS;Spent mushroom substrate of Flammulina velutipes, SF;Spent mushroom substrate of Pleurotus eryngii, SP) were analyzed by headspace solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Relative odor activity value (ROAV) was calculated to evaluate the contribution of volatile flavor components to the overall flavor of V. volvacea fruiting bodies. Principal component analysis (PCA) was used to reveal the characteristic flavor components of V.volvacea cultivated on different substrates. The aroma quality of V.volvacea fruiting bodies was evaluated by the general evaluation index(GEI). And sensory evaluation was applied to verify the model accuracy. The results showed that 38 volatile components were detected in V. volvacea fruiting bodies cultivated on different substrates, of which 26 were common compounds. The detected volatile compounds were majorly aromatic compounds and aldehydes,followed by alcohols and ketones. PCA analysis of the main volatile flavor compounds showed that 3-methyl-butanal, hexanal, 1-octen-3-ol, methanethiol, 2-pentylfuran and dimethyl sulfide had great influence on the aroma of fruiting bodies. The results of GEI showed that there were significant differences in the aroma of V. volvacea cultivated on different substrates. Fruiting bodies cultivated on SP substrate had the best aroma quality, while those cultivated on SF substrate had the worst aroma quality. The sensory evaluation results were consistent with those of the above evaluation model.

关 键 词：草菇 培养料 挥发性风味成分 相对气味活度值 主成分分析 

分 类 号：S646.13[农业科学—蔬菜学]