上海农业学报2023，Vol.39Issue(6)：32-40,9.DOI:10.15955/j.issn1000-3924.2023.06.07
不同光质培养下香菇挥发性风味物质的比较分析
Comparative analysis of volatile components of Lentinus edodes cultured with different light illumination
摘要
Abstract
Lentinula edodes is rich in nutrients,delicious in flavor and rich in aroma.The flavor of L.edodes is also one of the important indexes to evaluate its quality.In order to investigate the effects of different light illumination on volatile components of L.edodes,we used gas chromatography-ion mobility spectrum technology to determine the volatile components in L.edodes fruiting body under different light illumination.The results showed that 28 volatile components were identified under red light,green light,blue light,red-green light,red-blue light,green-blue light,red-green-blue light and dark environment,including 12 aldehydes,7 alcohols,6 ketones,1 ester,1 furan and 1 acid.Among the volatile components of L.edodes,other compounds accounted for the highest proportion(37.98％-45.94％),followed by aldehydes(27.43％-34.38％),alcohols(14.96％-16.99％),ketones(5.72％-10.36％),acids(2.17％-3.71％),furans(0.46％-0.65％),and esters had the lowest content(0.28％-0.45％).The volatile organic compounds in the fruiting body of L.edodes treated with different light illumination were significantly different.The contents of 1-octene-3-ketone,1-hexanol and 3-methylbutanal in the control group were higher,the contents of decal,2-butanone and 2-heptanone in the green light treatment group were the highest,the contents of 3-pentanone and n-nonal were the highest in green-blue and red-green light treatment groups,respectively.In principal component analysis,the sum of PC_1[63％]and PC_2[13％]was 76％,which could distinguish L.edodes fruiting bodies under different light illumination.The results provided reference for flavor quality evaluation of L.edodes.关键词
香菇/光质/气相色谱-离子迁移谱(GC-IMS)/挥发性风味物质Key words
Lentinus edodes/Light illumination/Gas chromatography-ion mobility spectrum/Volatile components分类
园艺学与植物营养学引用本文复制引用
姜宁,董浩然,李巧珍,李玉,周峰,李正鹏..不同光质培养下香菇挥发性风味物质的比较分析[J].上海农业学报,2023,39(6):32-40,9.基金项目
上海市"科技创新行动计划"农业科技领域项目(20392001200) （20392001200）
