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.
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.

Changes in Volatile Compounds of Lanmaoa asiatica during Controlled Atmosphere Storage Using Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy

More Information
  • Received Date: July 25, 2021
  • Available Online: August 31, 2021
  • The changes in volatile compounds of L. asiatica during controlled atmosphere storage (gas composition: O2 6% and CO2 10%, temperature: (5 ± 0.5) ℃, humidity: 90%) were investigated using electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that aroma of the L. asiatica samples clearly changed during storage, particularly after 13 days, indicating the freshness reduced. There were 50 volatile compounds (monomer and dimers) detected using GC-IMS, including 16 aldehydes, 10 alcohols, 6 ketones, 1 acid, 1 ester and 16 un-identified compounds, the types and contents of volatile compounds were the highest at the 1st and 13th days of storage. During the controlled atmosphere storage, the types and content of aldehyde compounds decreased while that of keton compounds increased, benzene acetaldehyde and propanoic acid were the key arom compounds detected in L. asiatica. In general, electronic nose combined with GC-IMS could be an effective approach to quickly detect the freshness of the L. asiatica according to the volatiles changes.
  • [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
  • Cited by

    Periodical cited type(9)

    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 . 本站查看
    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 . 本站查看
    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 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views (397) PDF downloads (27) Cited by(14)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return