基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响
Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry
孙海斓 1裴龙英 2陈瑶 1袁荣欣 1陈潇 1赵立艳1
作者信息
- 1. 南京农业大学食品科技学院,江苏南京 210095
- 2. 新疆理工学院食品科学与工程学院,新疆阿克苏 843100
- 折叠
摘要
为探究不同干燥处理前后羊肚菌挥发性化合物的变化,采用电子鼻结合顶空气相色谱-离子迁移谱(headspace gas chromatography-ion mobility spectroscopy,HS-GC-IMS)技术对新鲜、真空冷冻干燥和热风干燥羊肚菌的菌伞和菌柄中挥发性气味化合物进行比较分析.结果表明:电子鼻数据结合主成分分析(principal component analysis,PCA)发现干燥前后不同羊肚菌样品在气味轮廓上存在差异.通过HS-GC-IMS分析检测出41种挥发性气味物质,其中新鲜羊肚菌中醇类(40.02%～50.76%)、酯类(15.82%～25.66%)和醛类(18.24%～20.33%)化合物相对含量丰富.经不同干燥处理后,新鲜羊肚菌中醇类化合物损失了 27.39%～33.51%;酯类化合物损失了 62.14%～68.51%,而酮类和吡嗪类化合物总含量显著增加(P＜0.05).此外,相同干燥方式下羊肚菌菌伞中酯类和醛类化合物显著高于菌柄(P＜0.05).根据相对气味活度(relative odor activity value,ROAV)分析鉴定出 21种对样品具有气味贡献的化合物.其中新鲜样品中有 6种关键气味化合物包括 1-辛烯-3-醇、庚醛、丙醛、2-辛酮、乙酸异戊酯和二甲基硫醚,可赋予羊肚菌蘑菇味、果香和酯香味,干燥样品中增加了苯甲醛、己醛和 2,3-戊二酮3种关键气味化合物.研究结果可为今后羊肚菌干燥方式的选择和深加工产品的开发提供理论依据.
Abstract
In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments,the volatile compounds of fresh,vaccum freezed-dried,and hot air-dried Morchella esculenta from two different parts(the pileus and stipe)were compared and analyzed by electronic nose combined with headspace gas chromatography-ion mobility spectroscopy(HS-GC-IMS)techniques.The principal component analysis(PCA)of electronic nose data showed that the drying treatment significantly changed the volatile profiles of Morchella esculenta regardless of the sampling parts.The HS-GC-IMS analysis yielded a total of 41 volatile flavor compounds,and abundant amounts of alcohols(40.02%～50.76%),esters(15.82%～25.66%),and aldehydes(18.24%～20.33%)were observed for the fresh sample.Furthermore,the drying treatments resulted in the reduction of alcohols and esters in fresh Morchella esculenta,specifically by 27.39%to 33.51%and 62.14%to 68.51%respectively,while the total contents of ketones and pyrazines increased significantly(P＜0.05).Besides,the pileus sample was present with significantly(P＜0.05)higher contents of esters and aldehydes than the stipe sample under the same drying treatment.A total of 21 compounds were tentatively identified as key odorants according to relative odor activity value(ROAV)analysis.Among them,6 compounds were detected from the fresh sample,including 1-octen-3-ol,heptanal,propionaldehyde,2-octanone,isoamyl acetate,and dimethyl sulfide,which would contribute to mushroom,fruity and ester notes.Three key odorants,namely benzaldehyde,hexanal and 2,3-pentanedione,were only present in the Morchella esculenta sample after drying treatments.This study provides a theoretical basis for the selection of optimal drying methods to prepare dried Morchella esculenta and for the development of deep-processed Morchella esculenta products.
关键词
羊肚菌/真空冷冻干燥/热风干燥/电子鼻/挥发性风味化合物/顶空气相色谱-离子迁移谱(HS-GC-IMS)Key words
Morchella esculenta/vacuum freeze-drying/hot air-drying/electronic nose/volatile flavor compounds/headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)引用本文复制引用
基金项目
2022年度中央引导地方科技发展专项资金(ZYYD2022C03)
出版年
2024
国家科技期刊平台
NSTL
万方数据