电子鼻联合顶空固相微萃取结合气相色谱-质谱分析低温贮藏松茸挥发性成分的变化  

Analysis of Volatile Compounds Changes During Low-Temperature Storage of Matsutake Mushroom by HS-SPME-GC-MS Method

作　　者：王艾雯 金锦雨 李通 郭瑞淼 祝亚辉 杨林 WANG Aiwen;JIN Jinyu;LI Tong;GUO Ruimiao;ZHU Yahui;YANG Lin(College of Food Science,Xizang Agricultural and Animal Husbandry University,The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R&D in Xizang Characteristic Agricultural and Animal Husbandry Resources,Nyingchi,860000,China;Quality and Safety Inspection and Testing Center for Agricultural and Animal Products of Xizang Autonomous Region,Lhasa,850000,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏特色农牧资源研发省部共建协同创新中心西藏林芝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：《食品科技》2025年第2期309-317,共9页Food Science and Technology

基　　金：西藏自治区科技厅中央引导地方项目(XZ202301YD0020C);EUSwitch Asia(ACA/2021/428-472)。

摘　　要：文章以西藏林芝松茸为研究对象,探究了低温(2℃)贮藏条件下0、7、14、21、28 d和35 d不同贮藏时间松茸样品中挥发性风味物质的变化情况。利用电子鼻联合顶空固相微萃取结合气相色谱-质谱(Headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPMEGC-MS)分析其挥发性成分及相对含量的变化。结果表明,共检测出51种挥发性成分,包括19种醇类、11种醛类、6种烷烃类、3种酯类、4种酸类、5种酮类以及3种其他类物质。醇类化合物的相对含量较高,其次是醛类和酮类化合物。松茸在贮藏过程中挥发性化合物种类和相对含量均随贮藏时间的变化而变化。新鲜松茸中1-辛烯-3醇、反式-2-辛烯-1-醇、2-甲基-3-庚酮、3-辛酮、反-2-辛烯醛的相对含量较高,这些物质赋予松茸浓郁的松树香气和坚果香味。但1-辛醇、1-庚烯-3-酮、E-10-十二烯-1-醇丙酸酯等成分的出现表明松茸可能发生了腐败变质。相关性分析图显示肉桂酸甲酯、2(5H)-呋喃酮、反式-2-辛烯-1-醇、1-氢过氧己烷、2-羟基辛酸、十一烯酸、2-甲基-3-庚酮等物质能够辨别松茸在贮藏期间的气味差异。松茸中挥发性化合物与电子鼻大多数传感器存在显著正相关性或负相关。该研究以电子鼻联合HS-SPME-GC-MS对不同低温贮藏的松茸中挥发性风味物质进行有效地区分和综合评价,为松茸保鲜提供参考依据,并为松茸品质的监控奠定基础。This study focused on matsutake mushrooms from Nying chi,Xizang,to investigate the changes in volatile flavor compounds at different storage times(0 d,7 d,14 d,21 d,28 d,and 35 d)under low-temperature(2℃)storage.The volatile compounds and their relative contents were analyzed using an electronic nose combined with headspace-solid phase microextraction-gas chromatographymass spectrometry(HS-SPME-GC-MS).The results showed that a total of 51 volatile compounds were detected,including 19 alcohols,11 aldehydes,6 alkanes,3 esters,4 acids,5 ketones,and 3 other compounds.The relative content of alcohol compounds was the highest,followed by aldehydes and ketones.During storage,the types and relative contents of volatile compounds in matsutake mushrooms changed with the storage time.From the changes in the relative contents of volatile compounds,it can be concluded that fresh matsutake mushrooms had higher relative contents of 1-octen-3-ol,trans-2-octen-1-ol,2-methyl-3-heptanone,3-octanone,and trans-2-octenal,which contribute to the strong pine and nutty flavors of matsutake.However,the presence of 1-octanol,1-hepten-3-one,and E-10-dodecen-1-ol propionate indicated that the matsutake mushrooms might have undergone spoilage.Correlation analysis showed that substances such as methyl cinnamate,2(5H)-furanone,trans-2-octen-1-ol,1-hydroperoxyhexane,2-hydroxyoctanoic acid,undecylenic acid,and 2-methyl-3-heptanone could distinguish the odor differences of matsutake mushrooms during storage.There was a significant positive or negative correlation between volatile compounds in matsutake mushrooms and most sensors of the electronic nose.This study,using the electronic nose combined with HS-SPME-GC-MS,effectively differentiated and comprehensively evaluated the volatile flavor substances in matsutake mushrooms stored at different low temperatures,providing a reference for the preservation of matsutake mushrooms and laying the foundation for quality monitoring.

关 键 词：松茸 低温贮藏 电子鼻联合顶空固相微萃取结合气相色谱-质谱 挥发性成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]