纳米膜包装真姬菇贮藏期间挥发性风味成分变化分析

研究纳米膜包装真姬菇在采后贮藏过程中挥发性风味物质的变化规律。选用一种新型聚丙烯纳米膜（0.05 mm）为包装材料，在4 ℃进行12 d的真姬菇贮藏实验，采用顶空固相微萃取和气相色谱-质谱联用技术对真姬菇的挥发性成分进行分析检测，并采用相对气味活度值法和主成分分析（principal component analysis，PCA）法，确定真姬菇的特征风味物质。通过对真姬菇挥发性成分的动态监测可知，贮藏期间共鉴定出66 种挥发性物质，包括醛类23 种、醇类22 种、酮类10 种、酯类3 种、羧酸类4 种及呋喃类4 种。真姬菇挥发性物质总含量呈现先降低后升高的趋势，在贮藏前期（0 d）含量为98 927 μg/kg，贮藏中期（6 d）含量为28 079 μg/kg，贮藏后期（12 d）含量为89 021 μg/kg。相对气味活度值分析表明：正辛醛、1-辛烯-3-酮、1-辛烯-3-醇为真姬菇的特征风味物质，2-戊基呋喃对真姬菇的风味具有重要的修饰作用；反-2-辛烯醛是影响新鲜真姬菇风味形成的关键物质；反,反-2,4-壬二烯醛、3-辛酮是真姬菇风味劣化后的关键物质。PCA表明醛类和醇类对风味的影响最大。根据挥发性成分的变化规律可以有效区分不同贮藏时期的真姬菇样品，可为实现真姬菇品质的快速检测、风味鉴定以及货架期的预测提供一定的理论依据。

Changes of Volatile Flavor Components in Hypsizygus marmoreus Packaged with Nano-film during Storage

The change of volatile flavor substances in nano-film packaged Hypsizygus marmoreus was studied in this work. The mushroom was packaged with a new polypropylene nano-film (0.05 mm) and stored at 4 ℃ for up to 12 days. During this period, the volatile components were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor components were determined by relative odor activity value (ROAV) and principal component analysis (PCA). A total of 66 volatile components were identified during storage, including 23 aldehydes, 22 alcohols, 10 ketones, 3 esters, 4 carboxylic acids and 4 furans. The total content of volatile compounds showed a trend of first decreasing and then increasing, with values of 98 927, 28 079 and 89 021 μg/kg on days 0, 6 and 12, respectively. ROAV analysis showed that n-octyl aldehyde, 1-octene-3-ketone and 1-octene-3-alcohol were the characteristic flavor components of H. marmoreus, and 2-pentyl furan also contributed greatly to the flavor of H. marmoreus. Trans-2-octenal played a key role in the formation of the flavor of fresh H. marmoreus. Trans, trans-2,4-nondienal and 3-octyl were the key substances for the flavor deterioration of H. marmoreus. PCA analysis showed that aldehydes and alcohols were the most important flavor contributors. It can be concluded that samples of H. marmoreus from different storage periods could be distinguished according to the change of volatile components, which may provide the basis for rapid quality detection, flavor identification and shelf life prediction.