Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages

被引：0

作者：

Hou, Zhenshan ^{[1
]}

Xu, Heran ^{[1
]}

Xia, Rongrong ^{[1
]}

Li, Yunting ^{[1
]}

Wang, Yafei ^{[1
]}

Pan, Song ^{[1
]}

Xin, Guang ^{[1
]}

机构：

[1] Food Science College, Shenyang Agricultural University, Shenyang

来源：

Shipin Kexue/Food Science | 2025年 / 46卷 / 01期

关键词：

aroma; gas chromatography-mass spectrometry; headspace solid-phase microextraction; Lentinus edodes; maturity stage; partial least squares discriminant analysis; volatile compounds;

D O I：

10.7506/spkx1002-6630-20231227-240

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The volatile organic compounds (VOCs) in Lentinus edodes at different maturity stages were identified by optimized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) and analyzed by odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA). The results showed that the optimal extraction conditions were as follows: 1.0 g of sample was extracted at 50 ℃ for 25 min and then the analytes adsorbed on the fiber were desorbed in the GC-MS injection port for 3 min. A total of 71 VOCs were identified in L. edodes, and there were significant differences in the types and contents of volatile compounds at different maturity stages (P < 0.05). Out of these, 18 VOCs that could be used as biomarkers to distinguish L. edodes at different maturation stages were selected by PLS-DA and variable importance in projection (VIP). Besides, 16 volatile compounds with OAV ≥ 1 were identified. Among these compounds, 1-octen-3-ol, 3-octanol, 1-octen-3-one, 3-octanone, benzeneacetaldehyde, dimethyl disulphide, dimethyl trisulphide, 2,3,5-trithiohexane, and 1,2,4-trithiohexane showed VIP greater than 1, thus making them the most significant differential volatile compounds among different maturity stages of L. edodes. This study provides a theoretical foundation for understanding the mechanism of aroma formation during the maturation process of L. edodes. © 2025 Chinese Chamber of Commerce. All rights reserved.

引用

页码：74 / 82

页数：8

共 32 条

[1]

SUN L B, XIN G, HOU Z S, Et al., Biosynthetic mechanism of key volatile biomarkers of harvested Lentinula edodes triggered by spore release, Journal of Agricultural and Food Chemistry, 69, 32, pp. 9350-9361, (2021)

[2]

ZHU R Y, WEN Y X, WU W H, Et al., The flavors of edible mushrooms: a comprehensive review of volatile organic compounds and their analytical methods, Critical Reviews in Food Science and Nutrition, 64, 16, pp. 5568-5582, (2024)

[3]

CAIAFA M V, JUSINO M A, WILKIE A C, Et al., Discovering the role of Patagonian birds in the dispersal of truffles and other mycorrhizal fungi, Current Biology, 31, 24, pp. 5558-5570, (2021)

[4]

FENG T, YANG M Y, MA B W, Et al., Volatile profiles of two genotype Agaricus bisporus species at different growth stages, Food Research International, 140, (2021)

[5]

LI Q, ZHANG L, LI W H, Et al., Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity, Food Science and Biotechnology, 25, pp. 71-77, (2016)

[6]

KALOGIOURI N P, MANOUSI N, PARASKEVOPOULOU A, Et al., Headspace solid-phase microextraction followed by gas chromatography-mass spectrometry as a powerful analytical tool for the discrimination of truffle species according to their volatiles, Frontiers in Nutrition, 9, (2022)

[7]

AISALA H, LINDERBORG K M, SANDELL M., Fiber depth, column coating and extraction time are major contributors in the headspace solid-phase microextraction-gas chromatography analysis of Nordic wild mushrooms, European Food Research and Technology, 244, 5, pp. 841-850, (2018)

[8]

LU Z M, TAO W Y, XU H Y, Et al., Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction, Food Chemistry, 127, 2, pp. 662-668, (2011)

[9]

CHEN W C, LI W, YANG Y, Et al., Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages, Journal of Agricultural and Food Chemistry, 63, 3, pp. 795-801, (2015)

[10]

ZHANG S L, FANG X J, WU W J, Et al., Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage, Food Chemistry, 371, (2022)

← 1 2 3 4 →