基于GC-IMS指纹图谱分析云南不同产地美味牛肝菌的挥发性成分  

Analysis of Volatile Components of Boletus edulis from Different Areas in YunnanBased on GC-IMS Fingerprint

作　　者：李为兰 徐柠檬 杨晶晶 资璐熙 郭磊[1] Li Weilan;Xu Ningmeng;Yang Jingjing;Zi Luxi;Guo Lei(College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224;Guangxi South Subtropical Agricultural Sciences Research Institute,Longzhou 532415,Guangxi)

机构地区：[1]西南林业大学生物与食品工程学院,昆明650224 [2]广西南亚热带农业科学研究所,广西龙州532415

出　　处：《中国食品学报》2024年第8期341-356,共16页Journal of Chinese Institute Of Food Science and Technology

基　　金：云南省科技厅农业联合专项(202101BD070001-054);云南省科技厅基础研究计划项目(202101AT070042);国家自然科学基金项目(32260639)。

摘　　要：为探究不同产地美味牛肝菌挥发性风味物质的特征及差异,采用气相-离子迁移谱技术(GC-IMS)检测云南9个产地美味牛肝菌的挥发性风味物质并建立指纹图谱。结果表明:共鉴定出91种挥发性风味物质,主要包括醛类、酮类、酯类、醇类、酸类、烃类、醚类等,而不同产地的美味牛肝菌的挥发性风味物质存在差异。主成分分析结合聚类分析表明,通海(TH)和易门(YM)、昆明(KM)和嵩明(SM)的风味物质在统计学分析中表现出的差异最小,可能是地理位置与海拔高度形成的生态环境与气候条件综合作用的结果,具体成因有待分析。指纹图谱分析表明,1-辛烯-3-酮、乙醛、正戊醛、柠檬烯、乳酸乙酯、丙醛是牛肝菌的特征风味物质。本研究结果为美味牛肝菌的风味识别、产地鉴别奠定了理论基础。To explore the characteristics and differences of volatile flavor compounds in Boletus edulis from different habitats,GC-IMS was used to detect and analyze the volatile flavor compounds in Boletus edulis from 9 habitats in Yunnan and establish fingerprints.The results showed that 91 volatile compounds were identified by GC-IMS,mainly including aldehydes,ketones,esters,alcohols,acids,hydrocarbons,ethers,etc.However,there were differences in the volatile flavor compounds of Boletus edulis from different habitats.Principal component analysis combined with heat map cluster analysis found that the differences in flavor substances of Tonghai(TH)and Yimen(YM),Kunming(KM)and Songming(SM)were the smallest in statistical analysis,which may be the result of the comprehensive effects of ecological and climatic conditions formed by geographical locations and altitude.The specific causes need to be further studied.Fingerprint analysis showed that 1-octen-3-one,ethanol,pentanal,limonene,ethyl lactate,propanal were the characteristic flavor substances of Boletus edulis.The results of this study laid a theoretical foundation for the flavor recognition and origin identification of Boletus edulis.

关 键 词：美味牛肝菌 气相-离子迁移谱 挥发性风味物质 主成分分析 聚类分析 指纹图谱 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657[轻工技术与工程—食品科学与工程]