不同羊肚菌干品挥发性成分检测及其差异性分析
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摘要
为探究不同品种羊肚菌干品挥发性成分及其差异性,采用顶空固相微萃取(HS-SPME)联用气相色谱-质谱(GC-MS)分析的方法对M2、M3、M4、M5和M6共5个人工栽培品种羊肚菌干品挥发性成分进行检测和分析.从5个品种中共检测出173种化合物,其中不同化合物134种,分别为31种烷烃、19种醇类、16种醛类、12种胺类、9种酸类、8种烯烃、8种酯类、6种酮类、4种苯类、4种吡嗪、3种炔烃、3种呋喃、12种其它类型化合物;在2个及以上品种中含有的非特征化合物共46种,在各品种中的相对含量为70.13%～90.15%;只在1个品种中检测到的特征化合物共88种,在各品种中的相对含量为9.85%～29.87%.主成分分析(PCA)表明不同品种间挥发性成分的差异大小与品种间亲缘远近关系表现出相一致的特点;检测结果表明特征化合物种类少、但含量高,是羊肚菌挥发性成分的主体,而非特征化合物种类多、含量却较低是不同品种间香气成分差异的原因.
In order to explore the volatile components and their differences among five varieties of dried morels, the methods of headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was used to analyze the volatile components in varieties of M2, M3, M4, M5, and M6. The results showed that a total of 173 compounds were detected from 5 varieties, of which 134 were different compounds, including 31 alkanes, 19 alcohols, 16 aldehydes, 12 amines, 9 acids, 8 olefins, 8 esters, 6 ketones, 4 benzenes, 4 pyrazines, 3 alkynes, 3 furans, and 12 others. There are 46 kinds of non-characteristic compounds in 2 or more varieties, and the relative content in each variety was 70.13%～90.15%. A total of 88 kinds of characteristic compounds were detected in only 1 variety and the relative contents of which was 9.85%～29.87%. The PCA analysis indicated that the difference in the size of volatile components among varieties showed consistent characteristics with the close relationship among them. The results showed that the characteristic compounds are few kinds but higher contents, which is the main volatile components of the morel. The non-characteristic compounds contents are low but more species, and it is the reason for the difference of aroma components among different varieties.
In order to explore the volatile components and their differences among five varieties of dried morels, the methods of headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was used to analyze the volatile components in varieties of M2, M3, M4, M5, and M6. The results showed that a total of 173 compounds were detected from 5 varieties, of which 134 were different compounds, including 31 alkanes, 19 alcohols, 16 aldehydes, 12 amines, 9 acids, 8 olefins, 8 esters, 6 ketones, 4 benzenes, 4 pyrazines, 3 alkynes, 3 furans, and 12 others. There are 46 kinds of non-characteristic compounds in 2 or more varieties, and the relative content in each variety was 70.13%～90.15%. A total of 88 kinds of characteristic compounds were detected in only 1 variety and the relative contents of which was 9.85%～29.87%. The PCA analysis indicated that the difference in the size of volatile components among varieties showed consistent characteristics with the close relationship among them. The results showed that the characteristic compounds are few kinds but higher contents, which is the main volatile components of the morel. The non-characteristic compounds contents are low but more species, and it is the reason for the difference of aroma components among different varieties.
引文
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[12] 陈万超,杨焱,李文,等.香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立[J].食品与生物技术学报,2016,35:1074.
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[2] 刘蓓,吴素蕊,朱萍,等.滇西北地区四种羊肚菌营养成分分析比较[J].食品工业科技,2012,33:363.
[3] Nitha B,Meera C R,Janardhanan K K.Anti-inflammatory and antitumour activities of cultured mycelium of morel mushroom,Morchella esculenta[J].Curr Sci,2017,92:235.
[4] Audouin P,Vidal J P,Richard H.Volatile compounds in the aroma of some wild edible mushrooms:morel (Morchella conica),wood blewitt (Lepista nuda),clouded agaric (Clitocybenebularis) and false chanterelle [J].SCI Aliment,1989,9:185.
[5] Taskin H.Detection of volatile aroma compounds of Morchella by headspace gas chromatography mass spectrometry (HS-GC/MS)[J].Not Bot Horti Agrob,2013,41:122.
[6] 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,2015,41:174.
[7] 芮汉明,贺丰霞,郭凯.香菇干燥过程中挥发性成分的研究[J].食品科学,2009,30:255.
[8] 唐超,潘年松,罗俊.截叶铁扫帚提取物的GC-MS分析及羽扇烯酮的定性定量分析[J].四川大学学报:自然科学版,2018,55:643.
[9] Oprean R,Tama M,Sanduldscn R,et al.Essential oils analysis.I.Evaluation of essential oils composition using both GC and MS fingerprints [J].J Pharmaceut Biomed,1998,18:651.
[10] Wipf D,Munch J C,Botton B,et al.DNA polymorphism in morels:complete sequences of the internal transcribed spacer of genes coding for rRNA in Morchella esculenta (yellow morels) and Morchella conica [J].Appl Environ Micob,1996,62:3541.
[11] 周晓媛,邓靖,李福枝,等.发酵辣椒的挥发性风味成分分析[J].食品与生物技术学报,2007,1:54.
[12] 陈万超,杨焱,李文,等.香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立[J].食品与生物技术学报,2016,35:1074.
[13] Caporaso F,Sink J D,Dimick P S.Volatile flavor constituents of ovine adipose tissue[J].J Agric Food Chem,1977,25:1930.
[14] Maga J A.Mushroom flavor [J].J Agric Food Chem,1981,29:1.
[15] 张曾,曾维才,唐维,等.红阳猕猴桃成熟过程中脂氧合酶基因的表达与香气成分变化关系的研究[J].四川大学学报:自然科学版,2017,54:857.