不同杏鲍菇菌株工厂化栽培子实体的挥发性风味成分分析及其香气评价

Analysis and Evaluation of Volatile Compounds in Different Strains of Industrially Cultivated Pleurotus eryngii

采用顶空固相微萃取和气相色谱-质谱联用技术鉴定不同杏鲍菇菌株工厂化栽培子实体中挥发性风味物质组成,结合电子鼻分析技术对不同杏鲍菇菌株栽培子实体的风味差异进行初步区分;并运用主成分分析(principal component analysis,PCA)明确对杏鲍菇子实体影响较大的挥发性风味成分,通过综合评价指标(general evaluation index,GEI)对不同杏鲍菇菌株栽培子实体的香气进行评价。结果表明,7种杏鲍菇菌株子实体中共检测出102种挥发性成分,主要包括醇类化合物、烯烃类化合物及酮醚类化合物等,共有成分达到36种。电子鼻系统能够对7种菌株的子实体风味进行差异区分。通过对主要挥发性风味物质的PCA发现,2-丁基-2-辛烯醛、3-辛酮、戊醇、丙酮、己醛、异戊酸甲酯、巯基乙醇、2,4-壬二烯醛、3-甲基丁醛、异戊醇对杏鲍菇子实体香气影响较大。GEI评价结果表明不同工厂化栽培的菌株子实体的香气差别显著,香气品质最优的为G.S.菌株。本研究为杏鲍菇育种和风味成分的开发利用提供一定的理论参考。

The volatile ?avor compounds in the fruiting bodies of different strains of industrially cultivated Pleurotus eryngii were identi?ed by headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).An electronic nose system was used to discriminate among these strains by their ?avor compounds. Principal component analysis(PCA) was used to identify the volatile components contributing primarily to the ?avor. Based on general evaluation index(GEI) the aroma of the fruiting bodies of different P. eryngii strains was evaluated. The results showed that a total of102 volatile components were detected in the fruiting bodies of seven strains of P. eryngii, including alcohols, alkenes and ketone ethers, and 36 volatile components were common to all the strains. The electronic nose system could differentiate among the seven strains. PCA showed that 2-butyl-2-octenal, 3-octanone, pentanol, acetone, hexanal, methyl isopentanoate,mercaptoethanol, 2,4-diclofenac, 3-methylbutyraldehyde and isoamyl alcohol were mainly responsible for the aroma of P. eryngii. The results of GEI showed that there were significant differences in the aroma of the industrially cultivated strains, among which, G.S. had the best aroma. This study provides a theoretical guideline for the development of ?avor components and the breeding of P. eryngii.