HS-SPME-GC-MS结合电子鼻分析松茸常温贮藏期间挥发性物质的变化  

HS-SPME-GC-MS Combined with Electronic Nose Analysis of the Changes of Volatile Substances in Tricholoma matsutake during Storage at Room Temperature

作　　者：王官琴 金锦雨 李通 董闯 祝亚辉 杨林 WANG Guanqin;JIN Jinyu;LI Tong;DONG Chuang;ZHU Yahui;YANG Lin(College of Food Science,Tibet Agricultural and Animal Husbandry University,Nyingchi 860000,China;Quality and Safety Inspection and Testing Center for Agriculture and Animal Products of Tibet Autonomous Region,Lhasa 850000,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000 [2]西藏自治区农畜产品质量安全检验检测中心,西藏拉萨850000

出　　处：《保鲜与加工》2025年第3期117-124,共8页Storage and Process

基　　金：西藏自治区科技计划项目(XZ202301YD0020C);欧盟Switch Asiaxia项目(ACA/2021/428-472);西藏农牧学院学科建设项目(533323001)。

摘　　要：为探究松茸在常温贮藏过程中挥发性风味物质的变化规律,以不同贮藏时间的松茸为研究对象,通过电子鼻结合顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术分析其挥发性物质和相对含量变化。结果表明:从主成分分析(Principal component analysis,PCA)结果可知,电子鼻技术可以很好地区分不同贮藏期的松茸。在整个贮藏期内共检出53种挥发性风味物质,贮藏过程中松茸挥发性物质的种类和相对含量均随贮藏时间呈动态变化。从挥发性成分的相对含量变化来看,新鲜松茸中1-辛烯-3-醇、(E)-2-辛烯-1-醇、2-甲基-3-庚酮、3-辛酮、E-2-辛烯醛的相对含量较高,这些挥发性物质赋予了新鲜松茸独特的风味,然而随着贮藏时间的延长,苯甲醛和反式-橙花叔醇的相对含量增加,贮藏第12天和第15天的松茸不良挥发气味物质1-癸-3-酮、2-乙基己醇、吲哚的出现说明其品质已经发生劣变。研究结果为贮藏期间松茸风味品质的判断提供了理论基础。In order to investigate the change rule of volatile flavor substances in Tricholoma matsutake stored at room temperature,Tricholoma matsutake with different storage times were analyzed for changes in volatile substances and their relative content by the electronic nose and HS-SPME-GC-MS techniques.The results showed that,as shown from the PCA analysis,the electronic nose technique could well distinguish Tricholoma matsutake with different storage period.A total of 53 volatile flavor substances were detected throughout the storage period,and the volatile substance types and relative contents of Tricholoma matsutake changed dynamically with time during storage.In terms of the changes in relative contents of volatile components,the relative contents of 1-octen-3-ol,2-octen-1-ol,(E)-,3-hepta⁃none,2-methyl-,3-octanone,2-octenal,(E)-in fresh Tricholoma matsutake were higher,and these volatiles endowed the fresh Tricholoma matsutake with unique flavor,however,the relative contents of benzaldehyde and trans-nervery tertiary alcohol increased with the extension of storage time,and the appearance of the undesirable volatile odor sub⁃stance 1-decen-3-one,1-hexanol,2-ethyl-and indole in the Tricholoma matsutake on the 12th and 15th days of stor⁃age indicated that the quality of the Tricholoma matsutake had already deteriorated.The results provide a theoretical basis for the judgment of flavor quality of Tricholoma matsutake during storage.

关 键 词：松茸 电子鼻 HS-SPME-GC-MS 挥发性风味物质 

分 类 号：S646.15[农业科学—蔬菜学]