Citation: | SUN Dafeng, HU Xiaosong, ZHANG Shasha. Changes in Volatile Compounds of Lanmaoa asiatica during Controlled Atmosphere Storage Using Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2021, 42(21): 111−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070297. |
[1] |
WU G, LI Y C, ZHU X T, et al. One hundred noteworthy boletes from China[J]. Fungal Diversity,2016,81(1):25−188. doi: 10.1007/s13225-016-0375-8
|
[2] |
李玉, 李泰辉, 杨祝良, 等. 中国大型菌物资源图鉴[M]. 郑州: 中原农民出版社, 2015: 1077.
LI Y, LI T H, YANG Z L, et al. Atlas of Chinese macrofungal resources[M]. Zhengzhou: Central Plain Farmers Press, 2015: 1077.
|
[3] |
吴兴亮, 卯晓岚, 图力古尔, 等. 中国药用真菌[M]. 北京: 科学出版社, 2013: 206.
WU X L, MAO X L, BAU T, et al. Medicinal fungi of China[M]. Beijing: Science Press, 2013: 206.
|
[4] |
伍燕, 汪伟, 王燕, 等. 两种牛肝菌分子鉴定及营养成分分析[J]. 现代食品科技,2021,37(9):1−7. [WU Y, WANG W, WANG Y, et al. Identification and nutuients analyses of two wild boletaceaes[J]. Modern Food Science and Technology,2021,37(9):1−7.
|
[5] |
苏璐, 苏冀彦, 李丹, 等. 兰茂牛肝菌含药血清对小鼠脾淋巴细胞的影响[J]. 食用菌学报,2018,25(2):113−120. [SU L, SU J Y, LI D, et al. Effects of Lanmaoa asiatica extracts administered mice serum on mice splenocytes[J]. Acta Edulis Fungi,2018,25(2):113−120.
|
[6] |
杨利梅, 周国平, 袁鹏宇, 等. 食用外共生菌根真菌兰茂牛肝菌Lanmaoa asiatica 纯培养条件下不同发育时期的核相[J]. 菌物学报,2020,39(2):335−342. [YANG L M, ZHOU G P, YUAN P Y, et al. Nuclear phases of edible ectomycorrhizal fungus Lanmaoa asiatica at different developmental stages under pure culture conditions[J]. Mycosystema,2020,39(2):335−342.
|
[7] |
李润, 杨焱, 刘晓风, 等. 食用菌风味影响因素及其评价研究进展[J]. 食用菌学报,2020,27(4):202−214. [LI R, YANG Y, LIU X F, et al. Research progress on influential factors and evaluation of edible fungi flavor[J]. Acta Edulis Fungi,2020,27(4):202−214.
|
[8] |
赵宇. 双孢蘑菇保鲜过程中风味物质变化[D]. 上海: 上海应用技术大学, 2019.
ZHAO Y. Changes of flavor substances during the preservation of Agaricus bisporus[D]. Shanghai: Shanghai Institute of Technology, 2019.
|
[9] |
寻思颖, 董睿, 彭黔荣, 等. 高效液相色谱法测定酱香型白酒中挥发性酚类物质[J]. 食品科学,2012,33(24):239−243. [XUN S Y, DONG R, PENG Q R, et al. Determination of volatile phenols in maotai-flavor liquors by HPLC-FLD[J]. Food Science,2012,33(24):239−243. doi: 10.7506/spkx1002-6630-201224050
|
[10] |
蒋彰, 周志磊, 姬中伟, 等. 即墨黄酒煮糜工艺对挥发性物质的影响[J]. 食品与发酵工业,2021,47(5):86−91. [JIANG Z, ZHOU Z L, JI Z W, et al. Effect of millet boiling process on volatile compounds in Jimo Huangjiu[J]. Food and Fermentation Industries,2021,47(5):86−91.
|
[11] |
王德华, 苏永裕, 林祥木, 等. 不同加工方式对姜母鸭感官风味影响的差异性分析[J]. 保鲜与加工,2021,21(5):39−46. [WANG D H, SU Y Y, LIN X M, et al. Difference analysis of multiple processing methods on sensory flavors of ginger duck[J]. Storage and Process,2021,21(5):39−46.
|
[12] |
谢宇飞, 李臻峰, 李静, 等. 基于电子鼻及GC-MS技术的啤酒识别研究[J]. 酿酒科技, 2021, 42(5): 104-111.
XIE Y F, LI Z F, LI J, et al. Discrimination of beer based on electronic nose and GC-MS[J]. 2021, 42(5): 104-111.
|
[13] |
张纪伟, 沈雪梅, 张钎, 等. 不同产地和贮存年份普洱生茶香气和呈味物质变化的比较研究[J]. 食品研究与开发,2021,42(9):11−18. [ZHANG J W, SHEN X M, ZHANG Q, et al. Comparative study on changes of aroma and flavor components of raw pu-erh tea produced in different producing areas and storage years[J]. Food Research and Development,2021,42(9):11−18. doi: 10.12161/j.issn.1005-6521.2021.09.002
|
[14] |
刘建林, 孙学颖, 张晓蓉, 等. GC-MS结合电子鼻/电子舌分析发酵羊肉干的风味成分[J]. 中国食品学报,2021,21(5):348−354. [LIU J L, SUN X Y, ZHANG X R, et al. Analysis of flavor components of fermented mutton jerky by GC-MS combined with electronic nose/electronic tongue[J]. Journal of Food Science and Technology,2021,21(5):348−354.
|
[15] |
刘常园, 方东路, 汤静, 等. 基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响[J]. 食品科学技术学报,2020,38(7):46−53. [LIU C Y, FANG D L, TANG J, et al. Based on electronic nose and GC-IMS to study effect of reheating on volatile flavor substances of Lentinus edodes soups[J]. Journal of Food Science and Technology,2020,38(7):46−53.
|
[16] |
GARRIDO D R, DOBAO P M D M, ARCE L, et al. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil[J]. Food Chemistry,2015,187:572−579. doi: 10.1016/j.foodchem.2015.04.082
|
[17] |
CAVANNA D, ZANARDI S, DALL A C, et al. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness[J]. Food Chemistry,2019,271(2):691−696.
|
[18] |
王熠瑶, 张烝彦, 孙俊, 等. 基于GC-IMS技术分析糙米储藏过程中风味物质变化[J]. 食品与发酵工业,2020,46(6):250−255. [WANG Y Y, ZHANG Z Y, SUN J, et al. Analysis of flavor changes of brown rice during storage based on gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries,2020,46(6):250−255.
|
[19] |
张宗国, 陈东杰, 孟一, 等. 基于顶空气相色谱-离子迁移谱与电子鼻技术快速检测宁夏滩羊肉中掺假鸭肉[J]. 肉类研究,2020,34(12):43−48. [ZHANG Z G, CHEN D J, MENG Y, et al. Rapid detection of ning xia sheep meat adulteration with duck meat using gas chromatography-ion mobility spectrometry and electronic nose[J]. Meat Research,2020,34(12):43−48.
|
[20] |
王彤, 曾沛荧, 王明碟, 等. 基于气相离子迁移谱研究肺隐球病患者呼出气中特征挥发性有机物[J]. 分析测试学报,2020,39(4):467−472. [WANG T, ZENG P Y, WANG M D, et al. Investigation on characteristic VOCs in exhaled breath of patients suffering pulmonary cryptococcal disease by gas chromatography-ion mobility spectrometry[J]. Journal of Instrumental Analysis,2020,39(4):467−472. doi: 10.3969/j.issn.1004-4957.2020.04.006
|
[21] |
张燕, 李瑞光, 赖于民, 等. 气调贮藏对松茸保鲜品质的影响[J]. 食品科技,2015,40(9):337−343. [ZHANG Y, LI R G, LAI Y M, et al. Effect of convenience preservation technique (self-regulating gas storage) on preservation quality of pine mushroom[J]. Food Science and Technology,2015,40(9):337−343.
|
[22] |
薛伟, 王悦. 气调保鲜包装对松茸生理特性的影响[J]. 食品科学,2013,34(12):327−330. [XUE W, WANG Y. Influence of modified atmosphere packaging on physiological characteristics of Tricholoma matsutake[J]. Food Science,2013,34(12):327−330. doi: 10.7506/spkx1002-6630-201312068
|
[23] |
张沙沙, 罗晓莉, 曹晶晶, 等. 电子鼻结合气相色谱-质谱联用技术分析松茸减压贮藏过程中挥发性风味成分变化[J]. 食品与发酵工业,2020,46(14):243−248. [ZHANG S S, LUO X L, CAO J J, et al. Analysis of volatile flavor components of Tricholoma matsutake during hypobaric storage using electronic nose combined with gas chromatography-mass spectrometry[J]. Food and Fermentation Industries,2020,46(14):243−248.
|
[24] |
谢建春. 香味分析原理与技术[M]. 北京: 化学工业出版社, 2020.
Xie J C. Principle and technology of aroma analysis[M]. Beijing: Chemical Industry Press, 2020.
|
[25] |
李官丽, 聂辉, 苏可珍, 等. 基于感官评价和电子鼻分析不同蒸煮时间荸荠挥发性风味物质[J]. 食品工业科技,2020,41(15):1−7, 14. [LI G L, NIE H, SU K Z, et al. Analysis of volatile flavor substances in Chinese water chestnut at different steaming and boiling time based on sensory evaluation an E-nose[J]. Science and Technology of Food Industry,2020,41(15):1−7, 14.
|
[26] |
曹森, 赵成飞, 马风伟, 等. 基于电子鼻和GC-MS评价不同采收期天麻的芳香品质[J]. 北方园艺,2019(19):87−94. [CAO S, ZHAO C F, MA F W, et al. Aroma quality of different harvesting period Gastrodia elata by electronic nose and gas chromatography-mass spectrometry[J]. Northern Horticulture,2019(19):87−94.
|
[27] |
方三平, 蒲彪, 陈安均, 等. 成熟度对印度块菌香气成分的影响[J]. 菌物学报,2013,32(6):1020−1027. [FANG S P, PU B, CHEN A J, et al. Effects of maturity degree on the aroma compounds of Tuber indicum[J]. Mycosystema,2013,32(6):1020−1027.
|
[28] |
李文, 谷镇, 杨焱, 等. GC-MS分析鸡油菌中挥发性成分[J]. 食品科学,2013,34(8):149−152. [LI W, GU Z, YANG Y, et al. Analysis of volatile components of Cantharellus cibarius Fr. By GC-MS[J]. Food Science,2013,34(8):149−152. doi: 10.7506/spkx1002-6630-201308030
|
[29] |
陈谦, 傅舒, 杨敏, 等. 60Co-γ辐照对美味牛肝菌挥发性成分的影响[J]. 食品工业科技,2018,39(21):212−217. [CHEN Q, FU S, YANG M, et al. Effect of 60Co-γ irradiation on volatile components of Boletus edulis[J]. Science and Technology of Food Industry,2018,39(21):212−217.
|
[30] |
曹蓓. 美味牛肝菌挥发性风味物质的研究[D]. 天津: 天津科技大学, 2013.
CAO B. Studies on volatile flavor compounds in Boletus Edulis[D]. Tianjin: Tianjin University of Science & Technology, 2013.
|
[31] |
ALASALVAR C, TAYLOR K D, SHAHIDI F. Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography – mass spectrometry[J]. Journal of Agricultural and Food Chemistry,2005,53(7):2616. doi: 10.1021/jf0483826
|
[32] |
孙嘉卿, 冯涛, 张灿, 等. 结合GC-MS和GC-IMS分析不同处理方式下玉米的挥发性风味物质[J]. 粮油食品科技,2021,29(1):10−19. [SUN J Q, FENG T, ZHANG C, et al. Analysis of volatile flavor compounds in green beans under different treatments by GC-MS and GC-IMS[J]. Science and Technology of Cereals, Oils and Foods,2021,29(1):10−19.
|
[33] |
FAN M, XIAO Q, XIE J C, et al. Aroma compounds in chicken broths of Beijing youji and commercial broilers[J]. Journal of Agricultural and Food Chemistry,2018,66(39):10242−10251. doi: 10.1021/acs.jafc.8b03297
|
[34] |
LIANG J J, XIE J C, HOU L, et al. Aroma constituents in Shanxi aged vinegar before and after aging[J]. Journal of Agricultural and Food Chemistry,2016,64(40):7597−7605. doi: 10.1021/acs.jafc.6b03019
|
1. |
徐嘉欣,罗哲,何安,黄潘钿,沈金鹏,郭俊斌,苗建银. 南珠贝壳珍珠层源抗氧化肽的制备及对酪氨酸酶的抑制活性. 食品工业科技. 2025(06): 242-251 .
![]() | |
2. |
刘洋,白家瑞,周先加,毛海峰. 牦牛皮酶法脱毛工艺优化及其对食用品质的影响. 中国皮革. 2024(04): 38-44 .
![]() | |
3. |
和金泽,崔浩然,李钰芳,郑文涛,彭清雅,李丽,黄艾祥. 中甸牦牛乳酪蛋白源生物活性肽的鉴定及抗氧化活性. 乳业科学与技术. 2024(06): 1-7 .
![]() | |
4. |
王增丽,付坚,何同,王雪峰,范江平,黄艾祥. 青刺果粕抗氧化肽的酶法制备工艺优化及体外抗氧化活性分析. 现代食品科技. 2024(12): 49-56 .
![]() | |
5. |
李玉婷,张天宝,杜慧玲,郭继虎,张鸣慧,亢芬,张佳乐. 黄粉虫酶解产物的制备及活性研究. 食品科技. 2023(04): 245-251 .
![]() | |
6. |
杨宝强,刘生杰. 响应面法优化猴头菇蛋白抗氧化肽工艺及抗运动疲劳活性研究. 粮食与油脂. 2023(05): 142-147 .
![]() | |
7. |
马凤,叶灏铎,夏珍,徐燕,孙世利,曹庸,苗建银. 英红九号茶蛋白ACE抑制肽的制备、氨基酸组成及不同超滤组分的活性评价. 现代食品科技. 2023(07): 237-245 .
![]() | |
8. |
张丙云,蔡早宁,王珈玮,潘立超,郭晓鹏,范文广,任海伟. 基于文献计量分析的动物源活性肽领域的态势分析. 食品工业科技. 2022(08): 320-328 .
![]() | |
9. |
康澳,巩思佳,陈可菁,李子豪,郑雪韵,陈冰冰,陈文浩,曹庸,苗建银. 固态发酵制备辣木叶活性肽及其抗氧化活性. 现代食品科技. 2022(06): 105-115 .
![]() |