GC-IMS分析不同菌龄香菇挥发性有机物的差异  

GC-IMS analyses of volatile organic compounds in Lentinula edodes at different ages

作　　者：董浩然 陆欢[1] 姜宁[1] 李巧珍[1] 李玉[1] 尚晓冬[1] 李正鹏[1] 王作录 宋春艳[1] 周峰[1] DONG Haoran;LU Huan;JIANG Ning;LI Qiaozhen;LI Yu;SHANG Xiaodong;LI Zhengpeng;WANG Zuolu;SONG Chunyan;ZHOU Feng(National Engineering Research Center of Edible Fungi,Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Xingxiu Edible Fungus Planting Professional Cooperative,Shanghai 201508,China)

机构地区：[1]上海市农业科学院食用菌研究所国家食用菌工程技术研究中心,上海201403 [2]上海星秀食用菌种植专业合作社,上海201508

出　　处：《菌物学报》2023年第6期1330-1344,共15页Mycosystema

基　　金：国家现代农业产业技术体系(CARS-20);金山区院士专家工作站平台项目(jszjz2021004N)。

摘　　要：通过气相色谱-离子迁移谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)对2个香菇品种的不同菌龄的重要农艺性状和挥发性有机物的差异进行了研究。研究表明:不同菌龄阶段的香菇只在产量和蕾数上有显著差异,同等菌龄、不同香菇品种间农艺性状差异显著。2个香菇品种分别鉴定出包括单体和二聚体在内的17和12种挥发性物质,包括醛类、酯类、醇类、酮类、酸类和烯类化合物。基于化学计量学主成分分析(principal component analysis,PCA)、指纹图谱和聚类分析对2个香菇品种的不同菌龄挥发性有机物分析发现,不同菌龄的香菇中挥发性有机物质有较大差异,不同香菇品种中挥发性有机物质也呈现一定的差异,菌龄为95 d和105 d时挥发性有机物均较为相似。2个香菇品种中柠檬烯均是随着菌龄的增加逐步上升,乙酸乙酯和壬醛均是逐步降低。此外,3-甲基丁醇、戊醛、庚醛、己醛和柠檬烯可作为区别“申香1513”不同菌龄阶段的特征挥发性有机物,丁酸乙酯和柠檬烯则可作为区别“5550”不同菌龄阶段的特征挥发性有机物。GC-IMS可快速对不同菌龄的香菇品种进行挥发性化合物的差异分析,为香菇挥发性成分差异研究和品质育种提供参考依据。GC-IMS technology was used to detect volatile compounds at different spawn ages of two cultivated strains of Lentinula edodes,and the types and content of volatile compounds were preliminarily determined by using fingerprint information base and stoichiometry.Seventeen monomers and twelve dimers volatile compounds were identified,among which 3-methyl butanol,glutaraldehyde,heptanaldehyde,hexanal and limonene could be used as the characteristic volatile organic compounds to distinguish the different age stages of strain“Shenxiang 1513”,while ethyl butyrate and limonene could be used as the characteristic volatile organic compounds to distinguish the different age stages of strain“5550”.The content of limonene increased with the increase of spawn age,and the content of ethyl acetate and nonanal decreased with the increase of age.Based on principal component analysis and thermogram,the changes of volatile organic compounds at different spawn age were studied.It was found that there were great differences in volatile organic compounds at different ages,and there were also certain differences in volatile organic compounds in different cultivars.The volatile organic compounds in spawns aged 95 d and 105 d are relatively similar.The volatile organic compounds in spawn aged 95 d are relatively rich,but less in spawn aged 105 d.L.edodes could produce a variety of flavor characteristic substances in different growth periods.The types and content of volatile organic compounds can make a notable impact on the quality of L.edodes,and the results of this study seem advantageous for the quality breeding selection of L.edodes.

关 键 词：香菇 菌龄 气相-离子迁移谱 挥发性有机物 主成分分析 

分 类 号：S646.12[农业科学—蔬菜学]