组分差异分析结合智能感官对本草栽培银耳风味特征的分析

Analysis of flavor characteristics of herbal cultivated Tremella fuciformis based on component difference analysis and intelligent sensory

目的:明确本草栽培银耳的风味特征。方法:以本草基质栽培的白色银耳(本草银耳)为研究对象,常规栽培基质黄色银耳和白色银耳为对照,采用高效液相色谱法和顶空固相微萃取—气相色谱—质谱联用技术(HS-SPME-GC-MS)分析其风味组成差异,并结合智能感官技术对本草银耳风味特征进行解析。结果:本草银耳从鲜、甜味氨基酸和呈味核苷酸含量,滋味活度值和等鲜浓度值,电子舌等多维度评价显示,其鲜味强度均低于黄色银耳和白色银耳。HS-SPME-GC-MS分析结果显示,本草银耳鉴定得到82种挥发性物质,高于白色银耳(71种)和黄色银耳(49种),以酯类为主,占比16.9%~22.4%,呈现浓郁的花草芳香,同时鉴定得到26种银耳特征香气成分,9种白色银耳特有成分和4种本草银耳特有成分;香气物质含量方面,本草银耳亦占据优势。结论:本草银耳鲜味淡香气浓,可开发调制饮品,而黄色银耳更适合作为菜肴。

Objective:Clarify the flavor characteristics of Tremella fuciformis cultivated on herbaceous substrate.Methods:In the study T.fuciformis cultivated on herbaceous substrate was used as the research object,while samples of yellow tremella and white tremella cultivated on conventional substrate were used as controls.The differences in flavor composition between them were analyzed using high-performance liquid chromatography and Headspace Solid Phase Microextraction Ggas Chromatography Mass Spectrometry(HS-SPME-GC-MS).And combined with intelligent sensory technology,its flavor characteristics were analyzed.Results:According to multi-dimensional evaluations such as fresh and sweet amino acid and flavor nucleotides content,taste activity value and equal freshness concentration value,and electronic tongue,the freshness intensity of this herb's tremella was lower than that of yellow tremella and white tremella.The results of HS-SPME-GC-MS analysis showed that 82 volatile compounds were identified in this herb Tremella,which were higher than those in white Tremella(71 species)and yellow Tremella(49 species).The main compounds were esters,accounting for 16.9%~22.4%,presenting a strong floral aroma.At the same time,26 characteristic aroma components of Tremella,9 unique components of white Tremella,and 4 unique components of this herb Tremella were identified;In terms of aroma substance content,this herb Tremella also holds an advantage.Conclusion:The traditional Chinese medicinal fungus has a light taste and a strong aroma,making it suitable for developing and preparing beverages,while yellow white fungus is more suitable as a dish.