模拟流通温度变化对香菇贮藏期间风味物质的影响  

Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage

作　　者：刘娅妮 王飞宇 李然 高虹[1,4] 范秀芝 殷朝敏[1,4] 程世伦 于巍[1,4] 史德芳 LIU Yani;WANG Feiyu;LI Ran;GAO Hong;FAN Xiuzhi;YIN Chaomin;CHENG Shilun;YU Wei;SHI Defang(Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,National Research and Development Branch Center for Edible Fungi Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Wuhan 430064,China;School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Xianggu Mushroom Industrial Technology Research Institute,Suizhou 441300,China;Zhongxiang Xingli Foods Co.Ltd.,Jingmen 431900,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,农业农村部国家食用菌加工技术研发分中心,农业农村部农产品冷链物流技术重点实验室,湖北武汉430064 [2]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [3]华中农业大学食品科学技术学院,湖北武汉430070 [4]湖北省香菇产业技术研究院有限公司,湖北随州441300 [5]钟祥兴利食品股份有限公司,湖北荆门431900

出　　处：《食品科学》2024年第24期222-231,共10页Food Science

基　　金：湖北省重点研发技术项目(2022BBA0024,2023BBB138);湖北省食用菌产业技术体系专项资金资助项目(2023HBSTX4-09);湖北省农业科学院领军人才计划项目(2023-2028)。

摘　　要：为探究常温、冷链、断链3种流通方式对新鲜香菇贮运前后风味物质的影响,本研究模拟3种不同温度条件下香菇的贮运过程,采用电子鼻结合气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)联用仪、电子舌、高效液相色谱仪和氨基酸分析仪分析香菇挥发性成分及呈味物质的变化趋势。结果表明,电子鼻可以实现对不同模拟流通温度条件下香菇香气轮廓的快速区分;GC-IMS共检测出55 种挥发性化合物,包括醇类16种、醛类10种、萜烯类8 种、酮类6种、酯类4种和其他化合物11种;电子舌分析结果表明,贮运初期(CK组)、模拟常温运输(NTL组)、模拟冷链运输(CCL组)和模拟断链运输(BCL组)样品在酸味、苦味、涩味、鲜味、丰富性和咸味上存在差异,其中,CCL组具有酸味适中、鲜味突出的优点;NTL组、CCL组和BCL组的游离氨基酸总量分别为90.82、81.83、84.31 mg/g;5’-核苷酸总含量分别为122.99、107.42、118.27 μg/g。综上,CCL组挥发性风味成分和呈味物质与CK组最为相似,说明恒定的低温条件能保证香菇贮运期间较好的风味品质;BCL组由于贮运期间经历了出库、入库和运输等环节的温度波动,在进入货架期前风味物质受到负面影响,其风味品质略低于CCL组。因此,在香菇的采后流通过程中应采用冷链运输方式,避免在贮运环节出现温度波动导致其风味品质劣变。本研究结果可为优化香菇冷链流通系统提供参考。To investigate the effects of three circulation methods including normal temperature,cold chain,and broken cold chain on the flavor substances of fresh Lentinula edodes before and after storage and transportation,the changing trends of volatile flavor compounds and taste components of L.edodes during simulated transportation under the three temperature conditions were analyzed using an electronic nose,gas chromatography-ion mobility spectrometry(GC-IMS),an electronic tongue,high performance liquid chromatography(HPLC),and an automatic amino acid analyzer.The results showed that electronic nose was able to quickly distinguish between the aroma characteristics of L.edodes under different simulated temperature conditions.In total,55 volatile compounds were detected by GC-IMS,including 16 alcohols,10 aldehydes,8 terpenes,6 ketones,4 esters,and 11 other compounds.The electronic tongue revealed differences in the sourness,bitterness,astringency,umami,richness,and saltiness among early storage and transportation(control),simulated normal temperature logistics(NTL),simulated cold chain logistics(CCL),and simulated broken chain logistics(BCL),with the CCL group being characterized by moderate sourness and prominent umami.In the NTL,CCL,and BCL groups,the total amounts of free umami amino acids were 90.82,81.83,and 84.31 mg/g,respectively,and the 5’-nucleotide contents were 122.99,107.42,and 118.27μg/g,respectively.Among them,the volatile flavor compounds and taste components in the CCL group were most similar to those in the control group,indicating that consistent low-temperature conditions are helpful for preserving the flavor quality of L.edodes during storage and transportation.In contrast,the BCL group,which experienced temperature fluctuations during both storage and transportation,exhibited slightly lower flavor quality than did the CCL group due to the negative impact on the flavor compounds before entering the shelf life.In conclusion,in the post-harvest circulation process of L.edodes,cold-chain transportatio

关 键 词：香菇 模拟流通方式 温度 挥发性风味物质 滋味物质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]