松茸和姬松茸挥发性成分比较分析
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摘要
为了解干松茸和干姬松茸挥发性成分的异同,采用顶空固相微萃取结合气相色谱-串联质谱联用技术分析4个不同产地干松茸和3个不同产地的干姬松茸挥发性成分,并对二者的共有组分进行比较分析,研究结果显示在4个不同产地干松茸样品中总计检出酯类、醛类、醇类、酚类、烯烃类、酮类、酸类、呋喃类、含氮杂环化合物等76种化合物,其中共有的特征挥发性组分为25种。在3个不同产地干姬松茸样品中总计检出酯类、醛类、醇类、酚类、烯烃类、酮类、酸类、呋喃类、含氮杂环化合物等69种,其中共有的特征挥发性组分为28种。干松茸样品与干姬松茸样品中共有特征挥发性组分进行比较分析显示,干松茸样品独特的挥发性风味组分肉桂酸甲酯、1-辛烯-3-酮、1-辛烯-3-醇、戊醛、癸醛和干姬松茸独特的挥发性风味组分苯甲醛、可可醛可作为鉴定及区分松茸和姬松茸的化学辅助手段,同时还可为评定干松茸和干姬松茸品质提供参考。
In order to investigate the differences in the volatile components of dried fruit bodies of Tricholoma matsutake and A. blazei, headspace solid phase micro-extraction combined with gas chromatography-tandem mass spectrometry(HSSPME-GC-MS/MS) was used to analyze the volatile components of T. matsutake from four different producing areas and A. blazei from three different producing areas. Totally seventy-six volatile compounds including asters, aldehydes,alcohols, phenols, olefins, ketones, acids, furans, and nitrogen-containing heterocyclic compounds were identi?ed from the dried samples of T. matsutake, twenty-five of which were common to these samples. Totally, sixty-nine volatile compounds including asters, aldehydes, alcohols, phenols, olefins, ketones, acids, furans, and nitrogen-containing heterocyclic compounds were identi?ed from the dried samples of A. blazei, twenty-eight of which were common to these samples. Comparative analysis indicated that methyl cinnamate, 1-octen-3-one, 1-octen-3-ol, pentanal and decanal as the characteristic volatile components of T. matsutake, and benzaldehyde, 2-isopropyl-5-methylhex-2-enal as the characteristic volatile components of A. blazei could be used as effective chemical indicators for the discrimination of T. matsutake from A. blazei, and could also provide useful information to evaluate the quality of T. matsutake and A. blazei.
In order to investigate the differences in the volatile components of dried fruit bodies of Tricholoma matsutake and A. blazei, headspace solid phase micro-extraction combined with gas chromatography-tandem mass spectrometry(HSSPME-GC-MS/MS) was used to analyze the volatile components of T. matsutake from four different producing areas and A. blazei from three different producing areas. Totally seventy-six volatile compounds including asters, aldehydes,alcohols, phenols, olefins, ketones, acids, furans, and nitrogen-containing heterocyclic compounds were identi?ed from the dried samples of T. matsutake, twenty-five of which were common to these samples. Totally, sixty-nine volatile compounds including asters, aldehydes, alcohols, phenols, olefins, ketones, acids, furans, and nitrogen-containing heterocyclic compounds were identi?ed from the dried samples of A. blazei, twenty-eight of which were common to these samples. Comparative analysis indicated that methyl cinnamate, 1-octen-3-one, 1-octen-3-ol, pentanal and decanal as the characteristic volatile components of T. matsutake, and benzaldehyde, 2-isopropyl-5-methylhex-2-enal as the characteristic volatile components of A. blazei could be used as effective chemical indicators for the discrimination of T. matsutake from A. blazei, and could also provide useful information to evaluate the quality of T. matsutake and A. blazei.
引文
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[11]王丽娟,张彦青,王勇,等.姬松茸多糖增强免疫作用及急性毒性研究[J].食品科学,2014,35(13):258-261.DOI:10.7506/spkx1002-6630-201413051.
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[16]陈瑞娟,毕金峰,周禹含,等.干燥方式对胡萝卜超微粉中挥发性风味物质的影响[J].中国食品学报,2015,15(1):250-256.DOI:10.16429/j.1009-7848.2015.01.036.
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[18]刘振东,钟政昌,扎罗,等.西藏林芝不同产区松茸菌盖及菌柄鲜味成分的比较分析[J].高原农业,2012,1(2):153-158.
[19]卢可可,郭晓晖,李富华,等.不同热风干燥方式对香菇多酚组成及其抗氧化活性的影响[J].现代食品科技,2015,31(9):185-190;283.DOI:10.13982/j.mfst.1673-9078.2015.9.031.
[20]陶虹伶,杨文建,裴斐,等.松茸曲奇特征风味成分分析鉴定[J].食品科学,2016,37(16):128-134.DOI:10.7506/spkx1002-6630-201616021.
[21]AN K J,ZHAO D D,WANG Z F,et al.Comparison of different drying methods on Chinese ginger(Zingiber officinale Roscoe):changes in volatiles,chemical profile,antioxidant properties,and microstructure[J].Food Chemistry,2016,197:1292-1300.DOI:10.1016/j.foodchem.2015.11.033.
[22]张艳荣,吕呈蔚,刘通,等.不同干燥方式对姬松茸挥发性风味成分分析[J].食品科学,2016,37(10):116-121.DOI:10.7506/spkx1002-6630-201610020.
[23]李强,张利,李小林,等.四川5个产区松茸挥发性成分比较研究[J].天然产物研究与开发,2015(8):1368-1373.DOI:10.16333/j.1001-6880.2015.08.010.
[24]黄小菲,罗强,丁祥,等.西南地区不同产地松茸挥发性成分分析[J].食品科学,2011,32(18):171-175.
[25]南京熙,高明,孙佳,等.气相色谱/质谱法分析长白山脉松茸中的脂肪酸[J].食品科技,2012,37(5):288-291.
[26]李小林,陈诚,黄羽佳,等.顶空固相微萃取-气质联用分析4种野生食用菌干品的挥发性香气成分[J].食品与发酵工业,2015,41(9):174-180.DOI:10.13995/j.cnki.11-1802/ts.201509034.
[27]谷镇,杨焱,冯涛,等.固相微萃取结合GC/MS联用技术研究野松茸干品的挥发性成分[J].天然产物研究与开发,2012(24):1063-1066.DOI:10.3969/j.issn.1001-6880.2012.08.012.
[28]廖丽娟,金光洙.松茸挥发油化学成分的气相色谱-质谱联用分析[J].食品科学,2010,31(8):216-218.
[29]王伟,孙彬,张玉.几种特色食用菌功能活性成分的研究进展[J].浙江农业科学,2015,56(11):1786-1790.DOI:10.16178/j.issn.0528-9017.20151126.
[30]林戎斌,林陈强,张慧.姬松茸食药用价值研究进展[J].食用菌学报,2012,19(2):117-122.DOI:10.3969/j.issn.1005-9873.2012.02.024.
[31]陈芬,赵晓燕,邢增涛,等.姬松茸不同品种间的差异比较[J].食用菌学报,2015,22(1):26-29.DOI:j.cnki/1005-9873.2015.01.005.
[2]张梦苑,陈炼红.野生松茸加工与发展现状[J].食品工业,2015,36(8):220-223.
[3]DING X,HOU Y L.Identification of genetic characterization and volatile compounds of Tricholoma matsutake from different geographical origins[J].Biochemical Systematics and Ecology,2012,44:233-239.DOI:10.1016/j.bse.2012.06.003.
[4]QIN C X,WANG Q Q,LI J M,et al.Comparison of simultaneous distillation and extraction,static headspace and headspace-solid phase microextraction coupled with GC/MS to measure the flavour components of Tricholoma matsutake[J].Asian Journal of Chemistry,2013,25(11):6059-6063.
[5]HOU Y L,DING X,HOU W R.Antimicroorganism,antitumor,and immune activities of a novel polysaccharide isolated from Tricholoma matsutake[J].Pharmacognosy Magazine,2013,9(35):244-249.DOI:10.4103/0973-1296.113278.
[6]温泉,王锡昌.食用菌风味成分的研究及应用进展[J].长江大学学报(自然科学版),2006(4):211-214.
[7]YIN X L,YOU Q H,JIANG Z H.Immunomodulatory activities of different solvent extracts from Tricholoma matsutake(S.Ito et S.Imai)Singer(higher basidiomycetes)on normal mice[J].International Journal of Medicinal Mushrooms,2012,14(6):549-556.DOI:10.1615/IntJMedMushr.v14.i6.20.
[8]廖丽娟,金光洙.松茸的化学成分及其药理作用的研究进展[J].中国野生植物资源,2010,29(1):12-14.DOI:10.3969/j.issn.1006-9690.2010.01.003.
[9]DING X,TANG J,CAO M.Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholoma matsutake[J].International Journal of Biological Macromolecules,2010,47(2):271-275.DOI:10.1016/j.ijbiomac.2010.04.010.
[10]陈士瑜.珍稀菇菌栽培与加工[M].北京:金盾出版社,2003:128-154.
[11]王丽娟,张彦青,王勇,等.姬松茸多糖增强免疫作用及急性毒性研究[J].食品科学,2014,35(13):258-261.DOI:10.7506/spkx1002-6630-201413051.
[12]魏秀俭,张文会,郭彦.姬松茸的营养保健价值及其开发利用前景[J].中国食物与营养,2005,11(10):23-24.DOI:10.3969/j.issn.1006-9577.2005.10.008.
[13]林戎斌,林陈强,张慧,等.姬松茸食药用价值研究进展[J].中国食用菌,2012,19(2):117-122.DOI:10.3969/j.issn.1005-9873.2012.02.024.
[14]顾可飞,邵毅,李晓贝,等.松茸与姬松茸营养成分差异性研究[J].农产品质量与安全,2017(1):73-78.DOI:10.3969/j.issn.1674-8255.2017.01.015.
[15]李强,李小林,黄文丽,等.四川7个不同产区松茸的营养成分及品质比较[J].食品与发酵工业,2014,40(7):97-100.DOI:10.13995/j.cnki.11-1802/ts.2014.07.033.
[16]陈瑞娟,毕金峰,周禹含,等.干燥方式对胡萝卜超微粉中挥发性风味物质的影响[J].中国食品学报,2015,15(1):250-256.DOI:10.16429/j.1009-7848.2015.01.036.
[17]石芳,李瑶,杨雅轩,等.不同干燥方式对松茸品质的影响[J].食品科学,2018,39(5):141-147.DOI:10.7506/spkx1002-6630-201805022.
[18]刘振东,钟政昌,扎罗,等.西藏林芝不同产区松茸菌盖及菌柄鲜味成分的比较分析[J].高原农业,2012,1(2):153-158.
[19]卢可可,郭晓晖,李富华,等.不同热风干燥方式对香菇多酚组成及其抗氧化活性的影响[J].现代食品科技,2015,31(9):185-190;283.DOI:10.13982/j.mfst.1673-9078.2015.9.031.
[20]陶虹伶,杨文建,裴斐,等.松茸曲奇特征风味成分分析鉴定[J].食品科学,2016,37(16):128-134.DOI:10.7506/spkx1002-6630-201616021.
[21]AN K J,ZHAO D D,WANG Z F,et al.Comparison of different drying methods on Chinese ginger(Zingiber officinale Roscoe):changes in volatiles,chemical profile,antioxidant properties,and microstructure[J].Food Chemistry,2016,197:1292-1300.DOI:10.1016/j.foodchem.2015.11.033.
[22]张艳荣,吕呈蔚,刘通,等.不同干燥方式对姬松茸挥发性风味成分分析[J].食品科学,2016,37(10):116-121.DOI:10.7506/spkx1002-6630-201610020.
[23]李强,张利,李小林,等.四川5个产区松茸挥发性成分比较研究[J].天然产物研究与开发,2015(8):1368-1373.DOI:10.16333/j.1001-6880.2015.08.010.
[24]黄小菲,罗强,丁祥,等.西南地区不同产地松茸挥发性成分分析[J].食品科学,2011,32(18):171-175.
[25]南京熙,高明,孙佳,等.气相色谱/质谱法分析长白山脉松茸中的脂肪酸[J].食品科技,2012,37(5):288-291.
[26]李小林,陈诚,黄羽佳,等.顶空固相微萃取-气质联用分析4种野生食用菌干品的挥发性香气成分[J].食品与发酵工业,2015,41(9):174-180.DOI:10.13995/j.cnki.11-1802/ts.201509034.
[27]谷镇,杨焱,冯涛,等.固相微萃取结合GC/MS联用技术研究野松茸干品的挥发性成分[J].天然产物研究与开发,2012(24):1063-1066.DOI:10.3969/j.issn.1001-6880.2012.08.012.
[28]廖丽娟,金光洙.松茸挥发油化学成分的气相色谱-质谱联用分析[J].食品科学,2010,31(8):216-218.
[29]王伟,孙彬,张玉.几种特色食用菌功能活性成分的研究进展[J].浙江农业科学,2015,56(11):1786-1790.DOI:10.16178/j.issn.0528-9017.20151126.
[30]林戎斌,林陈强,张慧.姬松茸食药用价值研究进展[J].食用菌学报,2012,19(2):117-122.DOI:10.3969/j.issn.1005-9873.2012.02.024.
[31]陈芬,赵晓燕,邢增涛,等.姬松茸不同品种间的差异比较[J].食用菌学报,2015,22(1):26-29.DOI:j.cnki/1005-9873.2015.01.005.
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