摘要
挥发性成分是食用菌整体香气的基础,直接影响着其整体品质和经济价值。然而,食用菌挥发性成分组分复杂、含量较低,易受栽培、加工和贮藏等环节的影响。提取技术及检测仪器是研究食用菌挥发性成分的基础,对分析结果有着客观影响。基于此,本文对固相微萃取(SPME)、同时蒸馏萃取(SDE)和超临界CO_(2)萃取(SCCO_(2))等食用菌中挥发性成分的提取技术进行综述,并对气相色谱-质谱联用仪(GC-MS)、全二维气相色谱-飞行时间质谱联用仪(GC×GC-TOFMS)、气相色谱-离子迁移谱联用仪(GC-IMS)和电子鼻等检测仪器进行说明,最后分析影响食用菌挥发性成分(干燥方式、干燥温度、贮藏、栽培、包装、品种和烹饪方式)的各类因素,旨在为调控食用菌香气品质、改进加工工艺和提升经济价值提供科学依据。
Volatile components form the foundation of the overall aroma in edible mushrooms,directly influencing their quality and economic value;however,these components exhibit complex composition,low concentrations,and susceptibility to variations in cultivation,processing,and storage conditions.Extraction techniques and detection instruments are critical for studying mushroom volatiles and objectively impact analytical outcomes.This review summarizes extraction techniques-including solid-phase microextraction(SPME),simultaneous distillation extraction(SDE),and supercritical CO_(2) extraction(SCCO_(2))-and details detection instruments such as gas chromatography-mass spectrometry(GC-MS),comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry(GC×GC-TOFMS),gas chromatography-ion mobility spectrometry(GC-IMS),and electronic nose.Furthermore,it analyzes factors affecting volatile components,such as drying methods,drying temperatures,storage conditions,cultivation practices,packaging,mushroom varieties,and cooking methods,aiming to provide a scientific basis for regulating aroma quality,optimizing processing technologies,and enhancing economic value.
作者
冯晓阳
秦微微
FENG Xiaoyang;QIN Weiwei(Heilongjiang Vocational Institute Ecological Engineering,Harbin 150025,China)
出处
《农畜产品加工学报》
2025年第2期62-69,共8页
JOURNAL OF AGRICULTURAL AND LIVESTOCK PRODUCTS PROCESSING
基金
2024年度黑龙江职业教育与继续教育教学改革研究项目(SJGZY2024196)。
关键词
食用菌
挥发性成分
提取技术
检测仪器
影响因素
edible mushrooms
volatile components
extraction techniques
detection instruments
influencing factors
