摘要
本研究旨在探究高卢蜜环菌(Armillaria gallica)发酵天麻的成分、功能活性及风味特征,分析不同发酵阶段的物质含量变化与生物活性差异,并采用顶空固相微萃取-气相色谱-质谱联用技术析其风味物质组成。结果显示,在发酵过程中总酚、总黄酮、天麻素及对羟基苯甲醇的含量基本上呈现上升趋势,发酵7 d后达到稳定状态,其质量浓度分别为(57.67±2.72)mg/mL、(52.09±5.03)mg/mL、(4714.62±45.94)μg/mL和(2064.73±12.82)μg/mL,而总三萜质量浓度则下降至(0.12±0.01)mg/mL;抗氧化和细胞实验结果表明,发酵天麻的抗氧化能力较未发酵天麻提高,且展现出更佳的PC12细胞保护活性。由感官评价分析可知,各发酵时间的天麻感官轮廓均不同,经发酵后天麻的不良气味显著减少。挥发性物质的含量和气味活性值分析结果显示,发酵后天麻的不良气味物质(对甲酚、异戊醛、萘、硫化物和吡嗪化合物)含量下降,具有愉悦香气的挥发性成分(苯乙醇、异戊醛、2,3-己二酮和4-N-丙基苯甲醛)含量升高,发酵减轻了天麻原本的不愉悦异味,赋予其更愉悦的蘑菇香气和花果香气味。本研究结合“药效成分-功能活性-风味特征”综合策略评价发酵天麻的品质特性,可为发酵天麻开发利用提供数据支撑。
This study aimed to investigate the components,biological activities,and flavor characteristics of Armillaria gallica fermented Gastrodia elata Bl.(FGR)and to explore the changes in bioactive substance contents and biological activities during fermentation stages.Meanwhile,headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was applied to identify the composition of flavor substances in FGR.The results showed that the contents of total polyphenols,total flavonoids,gastrodin(GAS),and p-hydroxybenzyl alcohol(HBA)were generally increased during the fermentation process and reached a stable state after 7 days at(57.67±2.72)mg/mL,(52.09±5.03)mg/mL,(4714.62±45.94)μg/mL,and(2064.73±12.82)μg/mL,respectively.However,the total triterpenoid content decreased to(0.12±0.01)mg/mL.The results of antioxidant and cellular assays demonstrated that the antioxidant capacity of FGR was higher than that before fermentation,and exhibited more significant protective activity on PC12 cells.The sensory profile varied at different fermentation time,and the unpleasant odor of G.elata Bl.was significantly reduced after fermentation.The analysis of the relative contents and odor activity values(OAVs)of volatile substances showed that the contents of unpleasant odor substances(p-cresol,isovaleraldehyde,naphthalene,sulfide,and pyrazine)in FGR were decreased,while the contents of volatile components with pleasant aroma(phenylethanol,isovaleraldehyde,2,3-hexanedione,and 4-N-propylbenzaldehyde)were increased compared to the unfermented control.A.gallica fermentation could alleviate the unpleasant odor of G.elata Bl.and impart more pleasant mushroom-like,floral,and fruity aromas.This study provides data support for FGR development and utilization.
作者
张俊敏
杨修
刘莎
潘雄
李良群
李齐激
陈瑞
罗夫来
王道平
高明
杨小生
ZHANG Junmin;YANG Xiu;LIU Sha;PAN Xiong;LI Liangqun;LI Qiji;CHEN Rui;LUO Fulai;WANG Daoping;GAO Ming;YANG Xiaosheng(State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chinese Medicine,Guizhou Medical University,Guiyang 550014,China;Natural Products Research Center of Guizhou Province,Guiyang 550014,China;College of Agriculture,Guizhou University,Guiyang 550025,China)
出处
《食品科学》
北大核心
2026年第2期162-173,共12页
Food Science
基金
贵州省科技计划项目(QKEJC-ZK[2024]YB639,黔科合服企[2024]005)
国家重点研发计划项目(2021YFD1601001)
贵州省科技重大专项(黔科合重大专项字[2024]015)。
关键词
发酵天麻
高卢蜜环菌
发酵
挥发性成分
风味特征
fermented Gastrodia elata.
Armillaria gallica
fermentation
volatile components
flavor characteristics
