食用菌挥发性香味物质及分离鉴定技术研究进展

Research progress in volatile odor components of edible fungi and their separation and identification techniques

摘要:

食用菌营养丰富，风味独特，深受消费者喜爱。食用菌的风味主要由非挥发性的滋味物质和挥发性香味物质组成，其影响食用菌的品质和消费者的接受度。香味通过嗅觉系统感知，能够通过增加人们的愉悦感，刺激食欲的方式来促进消化吸收。本文综合论述了食用菌中的挥发性香味物质组成，主要包括含硫化合物、八碳化合物和一些其他化合物。随后分别对水蒸气蒸馏法、同时蒸馏萃取法、超临界萃取、固相微萃取等分离萃取技术，以及气相色谱-质谱和气相色谱-离子迁移谱鉴定技术进行归纳总结，概述了这些技术的优缺点，为食用菌挥发性香味物质研究及更好地开发食用菌风味产品提供参考。

Abstract:

Edible fungi with rich nutrients and unique flavors are popular among consumers. The flavor of edible fungi is mainly composed of non-volatile taste components and volatile odor components, which affect the quality and consumer acceptance of edible fungi. Odor is perceived through the olfactory system and can promote digestion and absorption by increasing people’s pleasure and stimulating appetite. This paper comprehensively summarizes the volatile odor components in edible fungi, mainly including sulfur-containing compounds, eight carbon compounds, and other compounds. Subsequently, the development of separation techniques for these components such as steam distillation (SD), simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE) and solid phase micro-extraction (SPME) were summarized, as well as identification techniques such as gas chromatography-mass spectrum (GC-MS) and gas chromatography-ion migration spectrum (GC-IMS), and the advantages and disadvantages of these techniques were generalized. The purpose of this paper is to provide a reference for the future research on volatile odor components in edible fungi and the development of flavor products from edible fungi.