Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried <i>Lentinus edodes</i>

GAO Chan; WANG Wenliang; LI Ningyang; WANG Yansheng; GONG Zhiqing; LI Yongsheng; JIA Fengjuan

doi:10.13386/j.issn1002-0306.2022040188

Volume 44 Issue 5

Feb. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(5): 258-266. > DOI: 10.13386/j.issn1002-0306.2022040188

GAO Chan, WANG Wenliang, LI Ningyang, et al. Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried Lentinus edodes[J]. Science and Technology of Food Industry, 2023, 44(5): 258−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040188.

Citation:

PDF (4349 KB)

Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried Lentinus edodes

GAO Chan^{1, 2, 3, 4,},
WANG Wenliang^{1, 2, 3},
LI Ningyang⁴,
WANG Yansheng^{1, 2, 3},
GONG Zhiqing^{1, 2, 3},
LI Yongsheng^{1, 2, 3},
JIA Fengjuan^{1, 2, 3, ,}

1.
Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
2.
Key Laboratory of Agro-products Processing Technology of Shandong Province, Jinan 250100, China
3.
Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
4.
School of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China

More Information

Received Date: April 17, 2022
Available Online: January 03, 2023

Graphical Abstract

Abstract

Abstract

In order to reduce the content of formaldehyde and heavy metal cadmium in Lentinus edodes, the effect of different acid pretreatments on the removal of formaldehyde and cadmium content in Lentinus edodes was studied, and the removal method was optimized orthogonally. The results showed that the removal rate of formaldehyde and cadmium from Lentinus edodes was the highest under the conditions of pH4.5, solid-liquid ratio 1:4 g/mL, and shaking temperature 35 ℃, which were 88.06% and 79.57%, respectively. Finally, gas chromatography-ion mobility mass spectrometry (GC-IMS) was used to determine the effect of lactic acid pretreatment on volatile flavor compounds of Lentinus edodes. The results showed that there were 28 volatile substances in Lentinus edodes samples, including 9 kinds of aldehydes, 8 kinds of ketones, 6 kinds of alcohols, 4 kinds of esters and 1 kind of acid compounds. The lactic acid pretreatment dried Lentinus edodes showed an increase in 2-pentanone, cyclohexanone and gamma-butyrolactone and a significant reduction in 3-octanone and butyraldehyde. In dried Lentinus edodes, pungent flavours such as onion and pungency were reduced, and creamy and fruity aromas were increased, with a strong, richly layered odour.
- Lentinus edodes,
- lactic acid,
- formaldehyde,
- cadmium,
- volatile components,
- fingerprint

FullText(HTML)

References (31)

References

[1]	贾乐, 韩延超, 房祥军, 等. 褪黑素处理对香菇采后品质及活性氧代谢的影响[J]. 食品科学,2021,42(23):229−236. [JIA Le, HAN Yanchao, FANG Xiangjun, et al. Effects of melatonin treatment on postharvest quality and reactive oxygen species metabolism of shiitake mushrooms[J]. Food Science,2021,42(23):229−236. doi: 10.7506/spkx1002-6630-20210316-201
[2]	卢晓烁, 刘常园, 赵立艳. 香菇风味及其分析技术研究进展[J]. 食品研究与开发,2019,40(22):197−203. [LU Xiaoshuo, LIU Changyuan, ZHAO Liyan. Research progress of mushroom flavor and its analysis technology[J]. Food Research and Development,2019,40(22):197−203.
[3]	杨伊琳, 丁俊雄, 吴小华, 等. 香菇热风干燥特性及动力学模型[J]. 中国农业大学学报,2022,27(4):135−144. [YANG Yilin, DING Junxiong, WU Xiaohua, et al. Hot air drying characteristics and kinetic model of shiitake mushrooms[J]. Journal of China Agricultural University,2022,27(4):135−144. doi: 10.11841/j.issn.1007-4333.2022.04.12
[4]	LU Xiaoshuo, HOU Hui, FANG Donglu, et al. Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying[J]. Journal of Food Biochemistry,2021,46(6):e13814.
[5]	YANG Wenjian, YU Jie, PEI Fei, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J]. Food Chemistry,2015,196(1):860−866.
[6]	李文, 杨焱, 陈万超, 等. 不同干燥方式对香菇含硫风味化合物的影响[J]. 食用菌学报,2018,25(4):71−79. [LI Wen, YANG Yan, CHEN Wanchao, et al. Effects of different drying methods on the sulfur-containing flavor compounds of shiitake mushrooms[J]. Journal of Edible Fungi,2018,25(4):71−79. doi: 10.16488/j.cnki.1005-9873.2018.04.012
[7]	侯会, 陈鑫, 方东路, 等. 干燥方式对食用菌风味物质影响研究进展[J]. 食品安全质量检测学报,2019,10(15):4877−4883. [HOU Hui, CHEN Xin, FANG Donglu, et al. Research progress on the effect of drying methods on flavor substances in edible fungi[J]. Journal of Food Safety and Quality Inspection,2019,10(15):4877−4883. doi: 10.3969/j.issn.2095-0381.2019.15.008
[8]	楚文靖, 张瑞, 周娜, 等. 香菇风味物质研究进展[J]. 安徽农学通报,2019,25(20):39−41. [CHU Wenjing, ZHANG Rui, ZHOU Na, et al. Research progress of mushroom flavor compounds[J]. Anhui Agricultural Science Bulletin,2019,25(20):39−41. doi: 10.3969/j.issn.1007-7731.2019.20.014
[9]	LEI Xiaoyu, GAO Shuangshuang, FENG Xi, et al. Effects of GGT and C-S lyase on the generation of endogenous formaldehyde in Lentinula edodes at different growth stages[J]. Molecules,2019,24(23):4203. doi: 10.3390/molecules24234203
[10]	XU Lei, FANG Xiangjun, WU Weijie, et al. Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)[J]. Food Chemistry,2019,285(1):406−413.
[11]	刁恩杰. 香菇中甲醛影响因素及在加工中控制措施研究[D]. 重庆: 西南农业大学, 2005 DIAO Enjie. Study on influencing factors of formaldehyde in shiitake mushrooms and control measures in processing [D]. Chongqing: Southwest Agricultural University, 2005.
[12]	黄菊, 吴宁, 宋君, 等. γ-谷氨酰转肽酶和半胱氨酰亚砜裂解酶对香菇内源性甲醛形成的作用[J]. 中国食品学报,2013,13(3):55−58. [HUANG Ju, WU Ning, SONG Jun, et al. Effects of γ-glutamyl transpeptidase and cysteinyl sulfoxide lyase on the formation of endogenous formaldehyde in Lentinus edodes[J]. Chinese Journal of Foodstuffs,2013,13(3):55−58.
[13]	沈霞, 余胜光. 广东省6种常见食用菌的重金属含量调查与评价[J]. 西北农业学报,2008(6):294−297. [SHEN Xia, YU Shengguang. Investigation and evaluation of heavy metal content of six common edible fungi in Guangdong Province[J]. Northwest Agricultural Journal,2008(6):294−297. doi: 10.3969/j.issn.1004-1389.2008.06.063
[14]	WANG Yi, WANG Chen, CHENG Wei, et al. Removal of cadmium from contaminated Lentinula edodes by optimized complexation and coagulation[J]. Food Science & Nutrition,2017,5(2):215−222.
[15]	乔鑫, 李昭敏, 裴亚琼, 等. Zn~(2+)抑制香菇吸附重金属镉工艺优化研究[J]. 食品科技,2021,46(8):71−75. [QIAO Xin, LI Zhaomin, PEI Yaqiong, et al. Research on optimization of Zn~(2+) inhibition of shiitake mushroom adsorption of heavy metal cadmium[J]. Food Science and Technology,2021,46(8):71−75. doi: 10.13684/j.cnki.spkj.2021.08.012
[16]	王辉, 田寒友, 李文采, 等. 基于顶空气相色谱-离子迁移谱技术的冷冻猪肉贮藏时间快速判别方法[J]. 食品科学,2019,40(2):269−274. [WANG Hui, TIAN Hanyou, LI Wencai, et al. A rapid method for determining the storage time of frozen pork based on headspace gas chromatography-ion mobility spectrometry[J]. Food Science,2019,40(2):269−274. doi: 10.7506/spkx1002-6630-20180531-443
[17]	徐玉雪, 李婷, 李利君, 等. SDE-GC-MS结合GC-O分析速溶滇红茶的挥发性风味物质[J]. 现代食品科技,2019,35(11):277−284, 276. [XU Yuxue, LI Ting, LI Lijun, et al. Analysis of volatile flavor compounds in instant Dianhong tea by SDE-GC-MS combined with GC-O[J]. Modern Food Science and Technology,2019,35(11):277−284, 276. doi: 10.13982/j.mfst.1673-9078.2019.11.038
[18]	赵慧君, 王玉荣, 李昕沂, 等. 基于电子鼻和GC-MS技术分析大头菜的挥发性风味物质[J]. 中国调味品,2018,43(11):17−22. [ZHAO Huijun, WANG Yurong, LI Xinyi, et al. Analysis of volatile flavor compounds in kohlrabi based on electronic nose and GC-MS technology[J]. China Seasoning,2018,43(11):17−22. doi: 10.3969/j.issn.1000-9973.2018.11.004
[19]	CHEN Dong, QIN Lei, GENG Yue, et al. The aroma fingerprints and discrimination analysis of shiitake mushrooms from three different drying conditions by GC-IMS, GC-MS and DSA[J]. Foods,2021,10(12):2991. doi: 10.3390/foods10122991
[20]	胡静, 孙君社, 谭晓妍, 等. 响应面法优化柠檬酸去除香菇中镉工艺[J]. 食品科学,2017,38(14):181−186. [HU Jing, SUN Junshe, TAN Xiaoyan, et al. Optimization of citric acid removal process for cadmium from shiitake mushrooms by response surface methodology[J]. Food Science,2017,38(14):181−186. doi: 10.7506/spkx1002-6630-201714028
[21]	农业农村部. NY/T 3292-2018 蔬菜中甲醛含量的测定高效液相色谱法[S]. 2018. Ministry of Agriculture and Rural Affairs. NY/T 3292-2018Determination of formaldehyde in vegetables by high performance—Liquid chromatography[S]. 2018.
[22]	张锋, 金杰, 刘春芬, 等. 不同保鲜剂对鲜香菇中甲醛的影响研究[J]. 食用菌,2013,35(5):59−61. [ZHANG Feng, JIN Jie, LIU Chunfen, et al. Effects of different preservatives on formaldehyde in fresh mushrooms[J]. Edible Fungi,2013,35(5):59−61. doi: 10.3969/j.issn.1000-8357.2013.05.036
[23]	FUJIMOTO K, TSURUMI T, WATARI M, et al. The mechanism of formaldehyde formation in Shiitake mushroom[J]. Mushroom Science,1976,9(1):385−390.
[24]	聂林林. 香菇热泵除湿干燥技术的研究[D]. 郑州: 河南工业大学, 2015 NIE Linlin. Research on heat pump dehumidification and drying technology for mushrooms[D]. Zhengzhou: Henan University of Technology, 2015.
[25]	黄翠红, 孙道华, 李清彪, 等. 利用柠檬酸去除污泥中镉、铅的研究[J]. 环境污染与防治,2005(1):73−75, 1. [HUANG Cuihong, SUN Daohua, LI Qingbiao, et al. Study on the removal of cadmium and lead in sludge by citric acid[J]. Environmental Pollution and Prevention,2005(1):73−75, 1. doi: 10.3969/j.issn.1001-3865.2005.01.022
[26]	POLITOWICZ J, LECH K, LIPAN L, et al. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method[J]. Journal of the Science of Food and Agriculture,2018,98(4):1151−1521.
[27]	SABIL E, VIDAL-ARAGON M C, BERNALTE M J, et al. Volatile compounds present in six types of dry-cured ham from south European countries[J]. Food Chemistry,1998,61(4):493−503. doi: 10.1016/S0308-8146(97)00079-4
[28]	唐秋实, 陈智毅, 刘学铭, 等. 几种干燥方式对金针菇子实体挥发性风味成分的影响[J]. 食品工业科技,2015,36(10):119−124. [TANG Qiushi, CHEN Zhiyi, LIU Xueming, et al. Effects of several drying methods on volatile flavor components of Flammulina velutipes fruiting bodies[J]. Food Industry Science and Technology,2015,36(10):119−124. doi: 10.13386/j.issn1002-0306.2015.10.016
[29]	吴方宁. 干燥方法对白玉蕈(white Hypsizygus marmoreus)风味物质的影响[D]. 南京: 南京农业大学, 2014 WU Fangning. Effects of drying methods on flavor compounds of white Hypsizygus marmoreus[D]. Nanjing: Nanjing Agricultural University, 2014.
[30]	张艳荣, 吕呈蔚, 刘通, 等. 不同干燥方式对姬松茸挥发性风味成分分析[J]. 食品科学,2016,37(10):116−121. [ZHANG Yanrong, LÜ Chengwei, LIU Tong, et al. Analysis of volatile flavor components of Agaricus blazei by different drying methods[J]. Food Science,2016,37(10):116−121. doi: 10.7506/spkx1002-6630-201610020
[31]	TIAN Yuting, ZHAO Yingting, HUANG Jijun, et al. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J]. Food Chemistry,2016,197:714−722. doi: 10.1016/j.foodchem.2015.11.029

[1]	YIN Xinyi, LIU Zhuyin, LI Guijing, ZHANG Maiqi, JIANG Yongli, LIU Zhijia, ZHOU Linyan, YI Junjie. Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024100165
[2]	ZHONG Qiming, ZHANG Jiayu, GUO Cheng, YANG Guoyan, JIA Xiwu, LIU Yubiao, JIN Weiping. Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels[J]. Science and Technology of Food Industry, 2023, 44(23): 21-28. DOI: 10.13386/j.issn1002-0306.2023030162
[3]	ZHOU Wenwen, LIU Hui, XU Zhijia, XIAO Fengqin, LI Bo, YANG Yiliu, LI Guangzhe, YAN Mingming. Content and Antioxidant Activity of Components in Different Polar Parts of Semen Ziziphi Spinosae and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2023, 44(16): 288-296. DOI: 10.13386/j.issn1002-0306.2022090054
[4]	YAN Xueyu, QIN Bozhong, HUANG Weide, PENG Jinxia, ZHU Peng, JIANG Meijun, ZHANG Bin, LI Xuanji, ZHONG Fangjie, WEI Pinyuan. Correlation Analysis between Nutritional Evaluation and Gene Expression of Crassostrea hongkongensis in Different Fattening Sea Areas[J]. Science and Technology of Food Industry, 2022, 43(13): 276-283. DOI: 10.13386/j.issn1002-0306.2021100181
[5]	QIU Shuang, LIU Chang, XIE Meilin, YANG Lili, WEI Yangji, LI Jingming. Correlation Analysis between Aroma Components and Ecological Factors of ‘Hongdeng’ Cherry in Different Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(11): 240-247. DOI: 10.13386/j.issn1002-0306.2020070389
[6]	CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006
[7]	ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043
[8]	WANG Hai-li, HUANG Hai-ling, CUI Yan, CHEN Yun-gang, CHENG Yu-liang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, QIAN He. Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea[J]. Science and Technology of Food Industry, 2018, 39(16): 208-212. DOI: 10.13386/j.issn1002-0306.2018.16.037
[9]	REN Yan-rong, DENG Chao-fang, PU Chang-jiu, WU Hong-bin. Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang[J]. Science and Technology of Food Industry, 2016, (18): 169-172. DOI: 10.13386/j.issn1002-0306.2016.18.024
[10]	QU Min, SUN Zhao-guo, CHEN Feng-lian, REN Jing, BAO Huan, LI Ling-li. Screening of wheat flour for frozen dough and correlation analysis of each indicators[J]. Science and Technology of Food Industry, 2016, (06): 137-141. DOI: 10.13386/j.issn1002-0306.2016.06.019