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中国精品科技期刊2020
谢丽源,兰秀华,唐杰,等. 不同品种羊肚菌挥发性物质分析及综合评价[J]. 食品工业科技,2021,42(15):227−233. doi: 10.13386/j.issn1002-0306.2020070379.
引用本文: 谢丽源,兰秀华,唐杰,等. 不同品种羊肚菌挥发性物质分析及综合评价[J]. 食品工业科技,2021,42(15):227−233. doi: 10.13386/j.issn1002-0306.2020070379.
XIE Liyuan, LAN Xiuhua, TANG Jie, et al. Analysis and Comprehensive Evaluation of Volatile Substances in Different Varieties of Morchella spp. DOI: 10.13386/j.issn1002-0306.2020070379
Citation: XIE Liyuan, LAN Xiuhua, TANG Jie, et al. Analysis and Comprehensive Evaluation of Volatile Substances in Different Varieties of Morchella spp. DOI: 10.13386/j.issn1002-0306.2020070379

不同品种羊肚菌挥发性物质分析及综合评价

Analysis and Comprehensive Evaluation of Volatile Substances in Different Varieties of Morchella spp.

  • 摘要: 分析9个川羊肚菌品种,分别为川羊肚菌1号(M1)、川羊肚菌3号(M3)、川羊肚菌4号(M4)、川羊肚菌5号(M5)、川羊肚菌6号(M6)、川羊肚菌7号(M7)、川羊肚菌8号(M8)、川羊肚菌9号(M9)、川羊肚菌10号(M10),挥发性香气成分,评价品种间差异。采用顶空固相微萃取-气相色谱-质谱法对不同品种羊肚菌挥发性物质进行定性定量分析,并通过主成分对其进行综合性评价。结果表明,气相色谱检测到羊肚菌样品共计38种挥发性物质,包含9类挥发性物质,其中醛类占总含量的51.28%~71.16%。不同羊肚菌品种挥发性物质种类、相对含量及主体挥发性香气成分有一定差异,共有物质9种,且2-甲基丙醛和2-甲基丁醛为共有主要呈香物质;二甲基三硫化合物对品种M1、M3、M4、M8香气贡献最大,2-甲基丙醛和2-甲基丁醛对品种M5、M6、M7、M9和M10香气贡献最大;通过主成分分析综合评价模型,不同羊肚菌品种香气质量综合排名由高到低为M5、M3、M1、M8、M4、M10、M7、M9、M6。该研究结果为羊肚菌质量评估及产品开发利用提供理论依据。

     

    Abstract: The differences among 9 varieties of Morchella, named M1, M3, M4, M5, M6, M7, M8, M9, M10, were explored by analyzing volatile substances by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Principal component analysis was used for identification and evaluation. A total of 38 volatile substances were detected in samples, including 9 classes of volatile substances, Among which aldehydes accounted for 51.28% ~ 71.16% .There were some differences among strains in the types, relative contents and main volatile aroma components. A total of 9 volatile substances were common to these mushroom samples. However, Aldehydes was rich and 2-methylpropanal and 2-methylbutyraldehyde were main fragrance substances. Dimethyl trisulfide contributes most to the aromas of M1, M3, M4 and M8, and 2-methylpropionaldehyde and 2-methylbutyraldehyde contributes most to the aromas of M5, M6, M7, M9 and M10. Based on the principal component analysiscomprehensive evaluation model, the ranking of different strains on aroma quality was M5, M3, M1, M8, M4, M10, M7, M9 and M6. The research results provide theoretical basis for quality evaluation and product development and utilization of Morchella.

     

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