基于顶空固相微萃取-全二维气相色谱-飞行时间质谱技术分析不同干制方式下红托竹荪香气特征  

Analysis of differences in aroma characteristics of Dictyophora rubrovalvata between different drying methods based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry technique

作　　者：李莉莉 李晓贝[2] 董慧[2] 赵晓燕[2] 王琴 周晓倩 姜力煌 刘晓瑾 周昌艳[2] LI Lili;LI Xiaobei;DONG Hui;ZHAO Xiaoyan;WANG Qin;ZHOU Xiaoqian;JIANG Lihuang;LIU Xiaojin;ZHOU Changyan(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Institute for Agri-Food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]上海市农业科学院,农产品质量标准与检测技术研究所,上海201403

出　　处：《食品与发酵工业》2025年第6期311-320,共10页Food and Fermentation Industries

基　　金：国家农产品质量安全风险评估项目(GJFP20230204)。

摘　　要：为探明不同干制方式之间红托竹荪气味特征差异,对3种干制方式下(燃煤干燥、电热烘干、真空冷冻干燥)红托竹荪干品中气味物质进行分析,筛选出特征香气差异物质。该研究采用顶空固相微萃取-全二维气相色谱-飞行时间质谱(headspace solid phase microextraction-GC×GC-TOF-MS,HS-SPME-GC×GC-TOF-MS)对所有样品中挥发性物质进行定性和相对定量,采用多元统计方法进行相关性和差异性分析,通过计算气味活度值(odor activity value,OAV)筛选特征香气差异物质。结果显示,从所有样品中共检测出323种挥发性物质,主要包括酮类、杂环类、烃类、醇类、酯类、醛类和酸类等,其中,2,3-丁二酮、3-羟基-2-丁酮、乙酸乙酯、2-甲基丁酸、苯乙醇、1-辛烯-3-醇、苯甲醛、正戊醛、苯乙醛、正辛醛、2-正戊基呋喃和2,5-二甲基吡嗪是红托竹荪干品中重要气味贡献物质。通过正交偏最小二乘判别分析和OAV>1确定了11种关键差异气味物质,其中,有7种在真空冷冻干燥组气味贡献度最大,1种在燃煤干燥组贡献最大,3种在电热烘干组贡献最大。差异气味物质分析结果表明,加热可能会造成红托竹荪气味物质损失,真空冷冻干燥有利于红托竹荪保留与果香、花香、草木香、豆香、泥土香、脂肪味、酒精味、蜂蜜味等相关的气味物质,如乙酸乙酯、2-甲基丁酸、苯甲醛、苯乙醇、正辛醛、2-正戊基呋喃和异戊醇等,电热烘干因温度可控会减少此类物质的损失,燃煤干燥会造成此类物质的严重损失,降低竹荪生鲜类风味。以上结果对红托竹荪干制方式的选择以及红托竹荪在干制过程中香气形成机制提供参考价值。To clarify the differences in the odor characteristics of Dictyophora rubrovalvata between different drying methods,this study used headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry HS-SPME-GC×GC-TOF-MS to characterize and quantify the volatiles of dried D.rubrovalvata under three drying methods(coal-fired drying,electrothermal drying,and freeze drying),and then used multivariate statistical methods to perform the correlation and variance analyses and calculate odor activity values(OAV)to screen for the different odor substances with large contributions to the odor.Results show that,from the dried D.rubrovalvata,323 volatile substances and 12 important odor contributors,including 2,3-butanedione,3-hydroxy-2-butanone,ethyl acetate,2-methylbutanoic acid,phenylethanol,1-octen-3 alcohol,benzaldehyde,n-pentanal,phenylacetaldehyde,n-octanal,2-n-pentylfuran,2,5-dimethylpyrazine,and phenol were detected.Utilizing orthogonal partial least squares-discriminant analysis(OPLS-DA)and OAV>1,this study identified 11 important differential odor substances from three different drying methods,where 7 substances with high odor contribution were found in the freeze-drying group,one in coal-fired drying and three in electrothermal drying.The analysis results of differential odor substances showed that heating might cause the loss of odorants in D.rubrovalvata.Moreover,freeze drying could effectively retain odorants related to fruity,floral,grassy,woody,soybean,earthy,fatty,alcoholic,and honey flavors,such as ethyl acetate,2-methylbutyric acid,benzaldehyde,benzene-ethanol,n-octanal,2-n-pentylfuran,and isoamyl alcohol.Electrothermal drying would reduce the loss of these flavor substances due to the controllable temperature,while coal-fired drying would cause a serious loss of these substances and reduce the flavor of fresh bamboo fungus.The above results provided a reference for the selection of the drying method of D.rubrovalvata and the mechanism of a

关 键 词：红托竹荪 顶空固相微萃取-全二维气相色谱-飞行时间质谱 多元统计分析 气味活度值 关键差异气味物质 

分 类 号：O657.63[理学—分析化学] TS219[理学—化学]