不同预处理对荠菜中二甲基硫醚类物质形成的影响  

Effects of Different Pretreatments on the Formation of Dimethyl Sulfide in Shepherd’s Purse

作　　者：张磊[1,2] 张钟元[2] 刘天星[3] 吴海虹 李建林[1] 冯蕾[2] 牛丽影 李大婧[2] ZHANG Lei;ZHANG Zhongyuan;LIU Tianxing;WU Haihong;LI Jianlin;FENG Lei;NIU Liying;LI Dajing(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210046,China;Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Huanghai Farm Co.Ltd.,Yancheng 224634,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210046 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]江苏省黄海农场有限公司,江苏盐城224634

出　　处：《食品科学》2025年第8期51-60,共10页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(23)1010);江苏省科技计划专项(BN2023060)。

摘　　要：为探究荠菜中二甲基硫醚类不良风味物质形成规律,采用顶空固相微萃取和气相色谱-质谱联用技术分析不同破碎程度(整株和切割)、不同放置温度(4℃和25℃)以及热处理的荠菜的挥发性风味物质,研究二甲基硫醚类物质及其有益前体物S-甲基-L-半胱氨酸亚砜含量的变化,并推测二甲基硫醚类物质形成机制。结果表明:新鲜荠菜中主要检测出(Z)-3-己烯醇等醇类物质以及(Z)-3-己烯醛等醛类物质。切割处理与放置温度显著影响荠菜中的主要风味物质,25℃的放置温度与切割处理使得荠菜更易产生二甲基二硫醚,同时经液相色谱-质谱联用技术测定,S-甲基-L-半胱氨酸亚砜呈显著下降趋势。Pearson相关性分析结果表明荠菜中二甲基硫醚类物质与S-甲基-L-半胱氨酸亚砜含量呈现显著负相关,推测出荠菜中二甲基硫醚类物质可能通过S-甲基-L-半胱氨酸亚砜经酶促转化形成。本研究明确了切割处理和放置温度是控制荠菜中二甲基硫醚类物质形成的关键因素,为荠菜风味及营养品质提升提供理论依据。To investigate the formation pattern of dimethyl sulfide in shepherd’s purse,headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile flavor compounds of the whole and cut-up raw plants of shepherd’s purse as well as the cut-up boiled plants stored at different temperatures for different durations.The changes in the contents of dimethyl sulfide and its beneficial precursor,S-methyl-L-cysteine sulfoxide,were studied,and the formation mechanism of dimethyl sulfide was speculated.The results showed that alcohols such as(Z)-3-hexenol and aldehydes such as(Z)-3-hexenal were detected in fresh shepherd’s purse.The cutting process and storage temperature significantly affected the major flavor compounds in shepherd’s purse.A storage temperature of 25℃and cutting was more prone to produce dimethyl disulfide in shepherd’s purse.In addition,liquid chromatography-mass spectrometry(LC-MS)analysis showed a significant decrease in S-methyl-L-cysteine sulfoxide.The Pearson correlation results showed a significantly negative correlation between the contents of dimethyl sulfide and S-methyl-L-cysteine sulfoxide in shepherd’s purse,suggesting that the dimethyl sulfide in shepherd’s purse might be formed through the enzymatic conversion of S-methyl-L-cysteine sulfoxide.This study clarified that cutting and storage temperature were key factors controlling the formation of dimethyl sulfide in shepherd’s purse,providing a theoretical basis for improving the flavor and nutritional quality of shepherd’s purse.

关 键 词：荠菜 挥发性风味物质 二甲基二硫醚 S-甲基-L-半胱氨酸亚砜 二甲基三硫醚 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]