基于靶向代谢产物分析解析大球盖菇发酵特征性风味物质及其呈味特性

Analysis of the characteristic flavor components and flavor characteristics of the fermentation of Stropharia rugoso-annulata based on targeted metabolite assay

目的 对大球盖菇(Stropharia rugoso-annulata)液态发酵产菌菇源风味代谢产物可行性及其特征性风味代谢物进行探究。方法 采用高效液相色谱技术,结合仿生学电子舌和电子鼻分析技术,对大球盖菇发酵菌丝体和胞外液中非挥发性和挥发性代谢产物进行靶向分析,明确大球盖菇发酵产风味代谢物的能力及其代谢产物分布情况;利用偏最小二乘回归分析法,解析代谢产物呈味特性对发酵菌丝体风味形成的贡献度。结果大球盖菇发酵产生的特征性风味物质主要包括葡萄糖、精氨酸、亮氨酸、类黄酮、乙酸、柠檬酸和肽;发酵菌丝体水提液主要呈现甜味、苦味、酸味、浓厚味和满口感;挥发性醇类化合物是影响发酵液呈香特性的主要挥发性代谢产物。结论 发酵菌丝体在合成肽上具有优势,在菌物肉开发及应用方面具有较好的前景,本研究可为大球盖菇特征性风味代谢物液态发酵富集工艺和菌丝体食品中间体原料开发应用提供参考。

Objective To investigate the feasibility of liquid fermentation of Stropharia rugoso-annulata to produce mushroom-derived flavor metabolites and the characteristic flavor metabolites. Methods The non-volatile and volatile metabolites in the fermentation mycelium and extracellular fluid of Stropharia rugoso-annulata were analyzed by high performance liquid chromatography combined with electronic tongue and electronic nose to determine the ability and distribution of flavor metabolites produced by fermentation of Stropharia rugoso-annulata;the contribution of flavor characteristics of metabolites to flavor formation of fermented mycelium was revealed by partial least squares regression method. Results The characteristic flavor components produced by the fermentation of Stropharia rugoso-annulata mainly included glucose, arginine, leucine, flavonoids, acetic acid, citric acid and peptides. The fermented mycelium aqueous extracts mainly presented sweetness, bitterness, sourness, kokumi and richness taste. Volatile alcohol compounds were the main volatile metabolites that affect the aroma characteristics of fermentation broth. Conclusion Fermented mycelium has a high advantage in the synthesis of peptides, and has a good prospect in the development and application of mycological meat. The results can provide a reference for the enrichment process of characteristic flavor components in the liquid fermentation of Stropharia rugoso-annulata and the development of mycelium as an intermediate food ingredient.