聚乙烯膜包装金针菇冷藏期间的风味变化规律

doi:10.3864/j.issn.0578-1752.2019.08.013

Abstract

Abstract:

【Objective】 The investigation of flavor changes of Flammulina velutipes during the cold torage will provide scientific basis for preservation of F. velutipes. 【Method】 F. velutipes were packed with Polyethylene film and were stored at 4℃ and 90%RH for 15 days. Sampling was conducted every three days for analysis. The volatile components of F. velutipes were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC/MS) and electronic nose (E-NOSE). The non-volatile components of F. velutipes were determined by high performance liquid phase (HPLC), amino acid automatic analyzer and electric tongue (E-TONGUE). 【Result】 Monitoring the kinetics of flavor component in F. veluptipes during cold storage revealed that the main volatile components were aldehydes and alcohols. The contents of aldehydes and alcohols decreased at the beginning of postharvest storage, and then increased in the late storage stage (15 days). However, the mannitol and fructose content of F. velutipes were increased by 8.6% and 9.9%, respectively; during the initial storage (3 days) with a decrease in the middle (9 days) and end storage time (15 days). The citric acid content was decreased by 67.9% during storage. The reduction of succinic acid was observed in the first 3-day storage but increased by 17.94% in the middle of storage (9 days), finally decreased by 17.61% at the end of storage (15 days). The trends for the changes of 5'-AMP and 5'-IMP were similar to that of mannitol that the contents increased during the middle stages of storage (9 days) but dropped at the end of storage (15 days). The content of umami amino acid decreased at the initial stage of storage (3 days), while no significant difference was observed in the middle of storage (9 days). At the end of storage (15 days), the content of umami amino acid showed an upward trend. 【Conclusion】With the extended storage time, the profile of flavor changes in F. velutipes could be effectively fingerprinted, which would provide scientific basis for the quality control and the preservation of F. veluptipes.

Key words: polyethylene film, Flammulina velutipes, postharvest storage, volatile components, nonvolatile components

MA Ning,WANG ChaoFan,FANG DongLu,DING MengTing,YAO JiaLei,YANG WenJian,HU QiuHui. Flavor Variation of Flammulina velutipes in Polyethylene Film Packaging During the Cold Storage[J].Scientia Agricultura Sinica, 2019, 52(8): 1435-1448.

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Figures/Tables 10

Table 1

The relative content of volatile flavor during the storage of F. velutipes in polyethylene film packaging"

分子式 Molecular formula	保留时间 Retention time	RI	RI*	化合物 Compound	相对含量 Relative content
分子式 Molecular formula	保留时间 Retention time	RI	RI*	化合物 Compound	0 d	3 d	6 d	9 d	12 d	15 d
醛类 Aldehydes （13）					0.352	0.240	0.232	0.344	0.307	0.369
C₆H₁₂O	6.358	803		己醛 Hexanal	0.019	0.107	0.075	0.124	0.163	0.160
C₇H₁₂O	11.438	953	956	反式-2-庚烯醛 2-Heptenal, (E)-	0.091	0.027	0.022	0.019	0.027	0.036
C₇H₆O	11.600	962	961	苯甲醛 Benzaldehyde	0.018	0.016	0.012	0.016	0.014	0.019
C₈H₁₆O	13.003	1005	1004	辛醛 Octanal	0.047	-	0.023	0.027	0.017	0.019
C₇H₁₀O	13.249	1012	1011	反式-2,4-庚二烯醛 2,4-Heptadienal, (E,E)-	0.039	0.008	0.009	0.014	0.011	0.015
C₈H₈O	14.327	1041	1045	苯乙醛 Benzeneacetaldehyde	-	-	-	-	-	0.023
C₈H₁₄O	14.784	1063	1059	反式-2-辛烯醛 2-Octenal, (E)-	0.057	0.018	0.016	0.013	0.016	0.020
C₉H₁₈O	16.271	1098	1105	壬醛 Nonanal	0.019	0.052	0.060	0.119	0.059	0.064
C₉H₁₆O	17.969	1168	1161	反式-2-壬烯醛 2-Nonenal, (E)-	0.011	-	-	-	-	-
C₉H₁₀O	18.087	1168	1165	3-乙基苯甲醛 Benzaldehyde, 3-ethyl-	0.014	-	-	-	-	-
C₁₀H₂₀O	19.357	1223	1207	癸醛 Decanal	0.012	0.012	0.015	0.012	-	0.008
C₉H₁₄O	19.643	1224	1217	反,反-2,4-壬二烯醛2,4-Nonadienal, (E,E)-	0.011	-	-	-	-	-
C₁₀H₁₆O	22.557	1320	1313	反,反-2,4-癸二烯醛 2,4-Decadienal, (E,E)-	0.014	-	-	-	-	0.005
酮类 Ketones （4）					0.038	0.133	0.125	0.039	0.040	0.044
C₇H₁₄O	9.164	885	886	2-庚酮 2-Heptanone	0.006	0.010	-	-	-	-
C₈H₁₆O	12.393	988	985	3-辛酮 3-Octanone	0.013	0.064	0.067	-	-	-
C₁₁H₂₂O	21.823	1290	1293	2-十一烷酮 2-Undecanone	0.005	0.041	0.038	0.031	0.031	0.035
C₁₃H₂₂O	26.012	1435	1444	5,9-十一碳二烯-2-酮,6,10-二甲基 5,9-Undecadien-2-one, 6,10-dimethyl-, (E)-	0.014	0.018	0.020	0.008	0.009	0.009
续表1 Continued table 1
分子式 Molecular formula	保留时间 Retention time	RI	RI*	化合物 Compound	相对含量 Relative content
分子式 Molecular formula	保留时间 Retention time	RI	RI*	化合物 Compound	0 d	3 d	6 d	9 d	12 d	15 d
醇类 Alcohols （11）					0.458	0.444	0.425	0.344	0.337	0.367
C₅H₁₂O	5.438	764		l-正戊醇 1-Pentanol	0.006	0.049	0.026	0.007	0.030	0.018
C₄H₁₀O₂	5.846			2,3-丁二醇 2,3-Butanediol	-	0.003	0.004	0.001	0.018	0.007
C₆H₁₄O	8.514	870	866	正己醇 Hexanol	0.023	0.226	0.183	0.085	0.164	0.195
C₇H₁₄O	11.782		966	反式-2-庚烯-1-醇 2-Hepten-1-ol, (E)-	0.027	-	-	-	-	-
C₇H₁₆O	11.871	969	969	正庚醇 1-Heptanol	-	0.018	0.017	-	0.014	0.013
C₈H₁₆O	12.210	992	979	1-辛烯-3-醇 1-Octen-3-ol	0.028	0.015	0.014	0.011	0.021	0.025
C₈H₁₈O	13.800	1029	1028	1,2-二乙基己醇 Hexanol, 1,2-ethyl-	0.012	0.016	0.013	0.008	-	0.005
C₈H₁₈O	15.174	1070	1071	正辛醇 1-Octanol	0.154	0.052	0.067	0.097	0.043	0.046
C₉H₁₈O	17.753	1156	1154	顺-3-壬烯-1-醇 3-Nonen-1-ol, (Z)-	-	-	0.011	-	-	-
C₉H₂₀O	18.299	1173	1172	l-正壬醇 1-Nonanol	0.195	0.065	0.090	0.135	0.047	0.058
C₁₀H₂₂O	21.233	1275	1273	正癸醇 1-Decanol	0.013	-	-	-	-	-
酯类 Esters （6）					0.039	0.044	0.029	0.013	0.003	0.022
C₇H₁₂O₂	9.897	989	989	顺式2-戊烯醇乙酸酯 (Z)-pent-2-en-1-yl acetate	0.004	-	-	-	-	-
C₇H₁₄O₂	9.981	912	912	乙酸戊酯 Acetic acid, pentyl ester	0.035	0.008	0.008	0.009	-	0.009
C₈H₁₄O₂	13.017		1004	丙酸2-戊烯-1-酯 Propanoic acid, 2-penten-1-yl ester (Z)-	-	0.032	-	-	-	-
C₁₆H₂₂O₄	34.905	1868	1862	邻苯二甲酸二异丁酯 Phthalic acid, butyl isohexyl ester	-	0.004	0.015	-	0.003	0.007
C₁₆H₂₂O₄	36.067	1954	1955	邻苯二甲酸二丁酯 Dibutyl phthalate	-	-	0.007	-	-	-
C₁₈H₃₆O₂	36.510	1997	1993	十六烷酸乙酯 Hexadecanoic acid, ethyl ester	-	-	-	0.004	-	0.006
烃类 Hydrocarbons （5）					0.024	0.057	0.039	0.032	0.039	0.023
C₁₀H₁₆	13.854	1026	1031	D-柠檬烯 D-Limonene	0.011	0.026	0.014	0.007	0.024	0.004
C₁₄H₃₀	24.732	1400	1401	十四烷 Tetradecane	0.006	0.006	0.005	0.006	-	0.004
C₁₆H₃₄	30.579	1600	1601	十六烷 Hexadecane	0.007	0.010	0.009	0.007	0.008	0.011
C₁₇H₃₆	32.548	1700	1701	十七烷 Heptadecane	-	0.009	0.005	0.008	0.007	-
C₁₈H₃₈	34.103	1800	1801	十八烷 Octadecane	-	0.006	0.006	0.004	-	0.004
其他化合物 Other compounds （8）					0.092	0.084	0.151	0.229	0.266	0.179
C₆H₁₂O	5.005			2-甲基,异丙基环氧乙烷 Oxirane,2-methyl, isopropyl	0.004	0.027	0.006	0.032	0.050	0.034
C₉H₁₄O	12.545	993	990	2-正戊基呋喃 Furan, 2-pentyl	0.076	-	0.044	0.034	0.041	0.035
C₁₀H₁₄	13.702	1023	1025	1-甲基-4-异丙基苯 Benzene, 1-methyl-4-isopropyl	0.006	0.005	0.006	0.004	0.006	0.014
C₈H₁₀O	16.478	1112	1112	苯乙醇 Phenylethyl alcohol	-	-	-	-	-	0.012
C₁₀H₈	18.776	1178	1188	萘 Naphthalene	0.006	0.036	0.043	0.039	0.034	0.036
C₁₁H₁₆O	20.021	1229	1230	2-异丙基-4-甲基茴香醚 4-methy anisole, 2-isopropyl	-	-	-	-	0.002	0.014
C₁₀H₁₄O	21.725	1292	1290	百里酚 Thymol	-	-	-	-	-	0.003
C₁₄H₂₂O	27.872	1502	1507	2,4-二异丙基苯酚 2,4-diisopropyl phenol	-	0.016	0.052	0.120	0.133	0.031

Table 1

Fig. 1

Fig. 2

Fig. 3

Table 2

Table 3

Table 4

Table 5

Changes of free amino acids content (mg·g-1) during storage of F. velutipes in polyethylene film packaging"

类型 Type	氨基酸 Amino acid	氨基酸含量 Amino acid content (mg?g^-1)
类型 Type	氨基酸 Amino acid	0 d	3 d	6 d	9 d	12 d	15 d
呈鲜味氨基酸 Umami amino acid	天冬氨酸 Asp	2.474±0.023c	2.724±0.061b	2.665±0.013b	2.182±0.013d	0.732±0.088e	3.333±0.218a
	谷氨酸 Glu	10.055±0.029bc	7.701±0.007e	9.793±0.356c	10.291±0.002b	8.510±0.085d	12.025±0.454a
	小计 Subtotal	12.529±0.050b	10.425±0.062c	12.457±0.356b	12.473±0.013b	9.242±0.157d	15.358±0.289a
呈甜味氨基酸 Sweet amino acid	丙氨酸 Ala	1.941±0.012c	1.607±0.007e	2.035±0.012b	1.775±0.012d	1.381±0.045f	2.373±0.050a
	甘氨酸 Gly	1.274±0.001b	1.047±0.001e	1.169±0.001c	1.137±0.010d	0.888±0.029f	1.447±0.011a
	丝氨酸 Ser	2.084±0.014ab	1.087±0.015d	1.936±0.373b	1.798±0.034b	1.375±0.025c	2.29±0.119a
	苏氨酸 Thr	1.758±0.002c	1.126±0.017e	1.883±0.159b	1.623±0.001d	1.08±0.014e	2.019±0.058a
	小计 Subtotal	7.057±0.015b	4.867±0.009d	7.023±0.520b	6.333±0.054c	4.725±0.085d	8.129±0.213a
呈苦味氨基酸 Bitter amino acid	精氨酸 Arg	1.123±0.013b	0.894±0.001c	1.113±0.024b	1.097±0.024b	0.508±0.025d	1.288±0.013a
	组氨酸 His	1.178±0.007a	1.049±0.058b	1.041±0.037b	1.168±0.066a	0.000±0.000c	1.238±0.014a
	异亮氨酸 Ile	1.070±0.007b	0.929±0.001c	1.005±0.001bc	1.077±0.018b	0.798±0.132d	1.278±0.013a
	亮氨酸 Leu	1.904±0.001b	1.634±0.032cd	1.778±0.051bc	1.829±0.018b	1.541±0.229d	2.089±0.032a
	甲硫氨酸 Met	1.544±0.008a	1.069±0.183bc	0.972±0.057c	0.987±0.115c	0.522±0.001d	1.155±0.028b
	苯丙氨酸 Phe	7.270±0.066a	6.734±0.077b	6.542±0.023b	6.720±0.274b	7.215±0.578a	7.664±0.023a
	酪氨酸 Tyr	2.915±0.021b	2.893±0.051b	2.794±0.024bc	2.744±0.050c	1.434±0.146d	3.512±0.039a
	缬氨酸 Val	2.214±0.003b	2.023±0.044c	2.142±0.090b	2.184±0.056b	1.873±0.050d	2.622±0.044a
	小计 Subtotal	19.218±0.035b	17.224±0.282d	17.386±0.111d	17.805±0.332c	13.891±0.125e	20.847±0.03a
无味氨基酸 Odorless amino acid	半胱氨酸 Cys	0.503±0.005ab	0.503±0.051ab	0.484±0.044b	0.555±0.008a	0.474±0.046b	0.475±0.051b
	赖氨酸 Lys	3.733±0.005b	3.452±0.021c	3.490±0.020c	3.537±0.025c	3.166±0.138d	4.000±0.021a
	脯氨酸 Pro	22.540±0.466cd	22.398±0.961cd	23.199±0.336bc	24.140±0.104b	21.824±0.694d	27.277±1.164a
	小计 Subtotal	26.777±0.473cd	26.354±0.984cd	27.172±0.367bc	28.231±0.117b	25.465±0.822d	31.752±1.120a
	总计 Total	65.581±0.515b	58.870±0.751c	64.038±0.754b	64.842±0.424b	53.323±1.120d	76.087±1.572a

Table 5

Fig. 4

Fig. 5

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贮藏时间 Storage time (d)	果糖 Fructose	甘露醇 Mannitol	海藻糖 Trehalose	总量 Total content
0	81.666±0.524b	86.656±1.081b	13.235±0.258d	181.057±1.002c
3	89.761±0.681a	94.102±1.633a	64.940±0.051b	248.803±2.330a
6	62.412±0.879c	67.030±0.318c	76.749±0.376a	206.192±0.965b
9	44.405±0.701d	52.984±1.260d	21.961±0.079c	119.350±2.011d
12	37.280±0.513e	48.579±0.593e	9.309±0.015e	95.169±1.117e
15	44.971±0.440d	42.117±0.375f	8.157±0.074f	95.245±0.806e

贮藏时间 Storage time (d)	富马酸 Fumaric acid	琥珀酸 Succinic acid	酒石酸 Tartaric acid	苹果酸 Malic acid	柠檬酸 Citric acid	冰乙酸 Glacial acetic acid	总量 Total content
0	1.148±0.191a	21.074±0.102c	3.280±0.182e	3.778±0.057a	29.151±0.236a	0.078±0.002a	58.508±0.180a
3	0.870±0.018b	18.981±0.217d	4.880±0.134d	2.291±0.104c	22.945±0.808c	0.058±0.001b	50.025±0.767c
6	0.883±0.015b	22.358±0.787b	5.114±0.093c	2.963±0.102b	22.369±0.626c	0.056±0.001b	53.743±0.022b
9	0.912±0.010b	24.853±0.136a	5.970±0.010b	2.027±0.067d	24.161±0.591b	0.022±0.000d	57.946±0.612a
12	0.712±0.076c	16.363±0.168f	6.593±0.081a	1.592±0.043e	18.087±0.559e	0.020±0.001e	43.366±0.594e
15	0.819±0.042bc	17.362±0.718e	5.888±0.042b	2.036±0.093d	21.008±0.588d	0.039±0.001c	47.153±1.484d

贮藏时间 Storage time (d)	5'-AMP	5'-GMP	5'-CMP	5'-IMP	5'-UMP	总量 Total content
0	1.103±0.079c	0.110±0.010c	1.629±0.035d	0.024±0.009de	0.054±0.001b	2.920±0.106c
3	1.603±0.018b	0.127±0.010bc	2.445±0.134c	0.015±0.001e	0.072±0.002b	4.262±0.141b
6	1.663±0.017b	0.160±0.007b	3.611±0.188a	0.043±0.008bc	0.084±0.007b	5.561±0.200a
9	1.842±0.043a	0.242±0.050a	3.136±0.229b	0.068±0.013a	0.144±0.033a	5.431±0.196a
12	1.699±0.088b	0.130±0.018bc	0.649±0.161f	0.058±0.016ab	0.135±0.039a	2.671±0.218c
15	1.638±0.125b	0.050±0.014d	0.969±0.207e	0.033±0.008cd	0.070±0.009b	2.761±0.271c

Flavor Variation of Flammulina velutipes in Polyethylene Film Packaging During the Cold Storage

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