摘要
【目的】模拟实际生产中金针菇采后贮藏过程,研究金针菇冷藏期间风味的变化规律,为金针菇的贮藏保鲜提供理论依据。【方法】以聚乙烯膜包装的金针菇为试验材料,在温度4℃、相对湿度90%条件下贮藏15 d,每隔3 d取样进行分析。金针菇的挥发性风味物质采用顶空固相微萃取-气相色谱质谱联用技术(SPME-GC/MS)和电子鼻技术(E-NOSE)进行检测;非挥发性风味物质采用高效液相(HPLC)、全自动氨基酸分析仪和电子舌(E-TONGUE)进行检测。【结果】通过对金针菇风味成分变化动态监测可知,冷藏期间金针菇的主要挥发性成分是醛类和醇类,在贮藏6 d内醛类和醇类的含量均下降,在贮藏末期(15 d)呈上升的趋势。金针菇冷藏过程中甘露醇和果糖含量在贮藏初期(3 d)分别上升了8.6%、9.9%,在贮藏中期(9 d)、末期(15 d)呈下降的趋势。柠檬酸含量在贮藏过程中下降了67.9%。琥珀酸含量在贮藏初期(3 d)有所下降,贮藏中期(9d)含量上升了17.94%,贮藏末期(15 d)含量下降了17.61%。5′-AMP、5′-IMP含量的变化趋势一致,在贮藏中期(9 d)含量有所上升,贮藏末期(15 d)含量均下降。鲜味氨基酸的含量在贮藏初期(3 d)呈下降的趋势,贮藏中期(9 d)变化不明显,贮藏末期(15 d)呈上升的趋势。【结论】随着贮藏时间的延长,根据风味成分的变化规律可以有效区分不同贮藏期的金针菇样品,实现对金针菇样品品质的快速检测,为金针菇品质的控制和风味的保持提供科学依据。
【Objective】 The investigation of flavor changes of Flammulina velutipes during the cold torage will provide scientific basis for preservation of F. velutipes.【Method】 F. velutipes were packed with Polyethylene film and were stored at 4℃ and 90%RH for 15 days. Sampling was conducted every three days for analysis. The volatile components of F. velutipes were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC/MS) and electronic nose (E-NOSE). The non-volatile components of F. velutipes were determined by high performance liquid phase (HPLC), amino acid automatic analyzer and electric tongue (E-TONGUE).【Result】 Monitoring the kinetics of flavor component in F. veluptipes during cold storage revealed that the main volatile components were aldehydes and alcohols. The contents of aldehydes and alcohols decreased at the beginning of postharvest storage, and then increased in the late storage stage (15 days). However, the mannitol and fructose content of F. velutipes were increased by 8.6% and 9.9%, respectively;during the initial storage (3 days) with a decrease in the middle (9 days) and end storage time (15 days). The citric acid content was decreased by 67.9% during storage. The reduction of succinic acid was observed in the first 3-day storage but increased by 17.94% in the middle of storage (9 days), finally decreased by 17.61% at the end of storage (15 days). The trends for the changes of 5'-AMP and 5'-IMP were similar to that of mannitol that the contents increased during the middle stages of storage (9 days) but dropped at the end of storage (15 days). The content of umami amino acid decreased at the initial stage of storage (3 days), while no significant difference was observed in the middle of storage (9 days). At the end of storage (15 days), the content of umami amino acid showed an upward trend.【Conclusion】 With the extended storage time, the profile of flavor changes in F. velutipes could be effectively fingerprinted, which would provide scientific basis for the quality control and the preservation of F. veluptipes.
作者
马宁
王超璠
方东路
丁梦婷
姚嘉蕾
杨文建
胡秋辉
MA Ning;WANG ChaoFan;FANG DongLu;DING MengTing;YAO JiaLei;YANG WenJian;HU QiuHui(College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Control and Processing of Jiangsu Province, Nanjing 210023;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095)
出处
《中国农业科学》
CAS
CSCD
北大核心
2019年第8期1435-1448,共14页
Scientia Agricultura Sinica
基金
国家自然科学基金(31701660)
江苏高校优势学科建设工程资助项目(PAPD)
关键词
聚乙烯膜
金针菇
贮藏过程
挥发性成分
非挥发性成分
polyethylene film
Flammulina velutipes
postharvest storage
volatile components
nonvolatile components
