不同品种食用菌制备热反应肉味基料风味差异分析  

Flavor Difference Analysis of Thermal Processing Meat Flavoring Prepared with Different Varieties of Mushroom Materials

作　　者：刘子轩 高雅[1] 王文倩 章慧莺[1] 陈海涛[1] 黄典 曾艳 LIU Zixuan;GAO Ya;WANG Wenqian;ZHANG Huiying;CHEN Haitao;HUANG Dian;ZENG Yan(School of Light Industry/Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China;Beijing Branch, Technical Center of Shanghai Tobacco Group Co Ltd, Beijing 101121, China;National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China)

机构地区：[1]北京工商大学轻工科学技术学院/北京市食品风味化学重点实验室,北京100048 [2]上海烟草集团有限责任公司技术中心北京工作站,北京101121 [3]国家合成生物技术创新中心,天津300308

出　　处：《食品科学技术学报》2022年第1期30-43,共14页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(32001823,32072347);天津市合成生物技术创新能力提升行动项目(TSBICIP-KJGG-004)。

摘　　要：为研究食用菌原料品种对食用菌源肉味基料风味的影响,以香菇、杏鲍菇、平菇、双孢蘑菇4种食用菌为原料制备肉味美拉德反应产物(Maillard reaction product,MRP),采用高效液相色谱法分析4种食用菌酶解液中游离氨基酸含量,通过描述性感官分析、气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)分析4种MRP样品风味特征。结果表明:酶解液氨基酸组成存在显著差异;感官评价数据显示,4种MRP样品风味差异明显,其中以香菇酶解液为原料制得的MRP样品表现出最强的肉香属性;在4种MRP样品中,GC-IMS共鉴定出59种挥发性成分,GC-MS共鉴定出68种挥发性成分,不同MRP样品挥发性成分差异显著。主成分分析能够对不同MRP样品进行初步区分,正交偏最小二乘判别分析可以实现4种MRP样品的良好分离。基于变量投影重要性大于1,从GC-IMS和GC-MS分析结果中各筛选出10种化合物为区分不同MRP样品风味特征的差异组分,主要包括醛类、醇类、酸类和含硫化合物。这些组分的差异与不同食用菌原料中前体物质组成的差异密切相关。研究结果旨在为食用菌源热反应肉味基料的制备提供技术依据。To investigate the effects of different varieties of mushroom on the flavor of mushroom-derived meaty Maillard reaction products(MRPs),four MRPs were prepared using Lentinus edodes,Pleurotus eryngii,Pleurotus ostreatus and Agaricus bisporus as raw materials.The free amino acids in four kinds of mushroom hydrolysates were analyzed by high performance liquid chromatography.Descriptive sensory analysis,gas chromatography-ion mobility spectroscopy(GC-IMS)and gas chromatography-mass spectrometry(GC-MS)were exployed to analyze the volatile components in four MRPs.The results showed that the amino acid content of different mushroom hydrolystes had significant variations.Sensory analysis data indicated that significant differences existed between MRPs,among which MRP prepared with Lentinus edodes hydrolysate showed strong meaty aroma.From the four MRP samples,GC-IMS detected 59 kinds of volatile components and GC-MS detected 68 kinds of volatile components.Volatile analysis indicated that significant differences were existed between MRPs.Principal component analysis could preliminary distinguish different MRP samples.In the orthogonal partial least squares discriminant analysis,samples were well separated according to their volatile characteristics.In addition,10 kinds of volatile components mainly including aldehydes,alcohols,acids and sulfur-containing compounds were each screened by GC-IMS and GC-MS based on variable importance in projection score over 1,which were closely related to the composition of precursors in different mushroom varieties.This study aims to provide a basis for product improvement of mushroom-derived meaty flavorings.

关 键 词：食用菌 肉味基料 美拉德反应 挥发性风味成分 气相色谱-质谱 气相色谱-离子迁移谱 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]