食用菌风味成分及其检测方法研究  

Study of the Flavor Substances and the Detection Techniques of Edible Fungi

作　　者：邓雅元[1] 华蓉[1,2] 孙达锋 游金坤[1] 王娟 杨璐敏[1] 代秋琼 曹燕妮 DENG Yayuan;HUA Rong;SUN Dafeng;YOU Jinkun;WANG Juan;YANG Lumin;DAI Qiuqiong;CAO Yanni(Kunming Edible Fungi Institute of All China Federation of Supply and Marking Cooperatives,Kunming 650221,China;Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China;Yunnan Yunjun Technology(Group)Co.,Ltd.,Kunming 650221,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650221 [2]云南省食用菌产业发展研究院,云南昆明650221 [3]云南云菌科技(集团)有限公司,云南昆明650221

出　　处：《中国食用菌》2024年第6期97-103,共7页Edible Fungi of China

基　　金：国家重点研发计划项目(2023YFD2201800);云南省省市一体化专项(202402AN360003);陈勇专家站科技人才与平台计划(202305AF15087)。

摘　　要：食用菌是集美味、营养于一身的健康食品,含有丰富的风味物质,如挥发性的醛、酮、酯类等和非挥发性的游离氨基酸等。食用菌中挥发性风味成分常用顶空-固相微萃取技术提取,结合气相色谱-质谱仪、气相色谱-嗅闻-质谱仪、全二维气相色谱-飞行时间质谱仪、电子鼻等仪器进行检测;非挥发性风味物质常用浸提法、水解法、生物酶辅助提取法、超声波提取法等提取后用高效液相色谱仪、电子舌等进行测定。通过综述食用菌中风味物质的种类及其检测方法的研究现状,为食用菌风味产品开发提供参考。Edible fungi is one of the delicious and nutritious healthy food,rich in flavor substances,such as volatile aldehydes,ketones,esters and non-volatile free amino acids and so on.The volatile flavor substances in edible fungi are usually extracted by headspace-solid phase microextraction,combined with gas chromatography-mass spectrometry,gas chromatograph-olfactometrymass spectrometer,two dimensional gas chromatography with time of flght mass spectrometrc,electronic nose and other instruments for detection.The non-volatile flavor substances were extracted by extraction,hydrolysis,enzyme and ultrasonic methods,and then determined by high-performance liquid chromatography,electronic tongue,etc.Thus,the kinds of flavor substances in edible fungi and their detection methods were reviewed to provide references for the development of edible fungi flavor products.

关 键 词：食用菌 非挥发性风味物质 挥发性风味物质 检测方法 

分 类 号：S646.9[农业科学—蔬菜学]