3种云南野生食用菌对鸡汤滋味和挥发性风味的影响

杨仁军1; 2; 张秀萍1; 金怀慷1; 2; 肖智超1; 2; 葛长荣1; 徐志强1; 2*

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DOI:10.12161/j.issn.1005-6521.2022.17.021

食品研究与开发:2022,43(17):150-159

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3种云南野生食用菌对鸡汤滋味和挥发性风味的影响

杨仁军1，2，张秀萍1，金怀慷1，2，肖智超1，2，葛长荣1，徐志强1，2*^1,2

(1.云南农业大学云南省畜产品加工工程技术研究中心，云南昆明 650201;2.云南农业大学食品科学技术学院，云南昆明 650201)

Effect of Three Kinds of Wild Edible Fungi from Yunnan on Taste and Flavor Volatiles of Chicken Soup

YANG Ren-jun1，2，ZHANG Xiu-ping1，JIN Huai-kang1，2，XIAO Zhi-chao1，2，GE Chang-rong1，XU Zhi-qiang1，2*^1,2

(1.Livestock Product Processing Engineering and Technology Research Center of Yunnan Province，Yunnan Agricultural University，Kunming 650201，Yunnan，China;2.College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，Yunnan，China)

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投稿时间：2021-08-08

中文摘要: 为研究3种云南野生食用菌炖煮对鸡汤风味的影响，以500日龄的淘汰蛋鸡和3种云南野生食用菌（松露、牛肝菌和松茸）为原料，利用液相色谱-三重四极杆-质谱法（liquid chromatography-triple quadrupole mass spectrometry，LC-QQQ-MS）和顶空固相微萃取-气相色谱-质谱（headspace solid phase microextraction-gas chromatography-mass spectrometry，HP-SPME-GC-MS）技术分析未添加和添加3种云南野生食用菌鸡汤中游离氨基酸和挥发性风味物质的变化，探讨3种野生食用菌对鸡汤滋味和风味的影响。4种鸡汤均检测出17种游离氨基酸。与空白组相比，添加野生食用菌的鸡汤中氨基酸含量和对鸡汤滋味有特殊贡献的氨基酸种类显著增多；4种鸡汤中分别检出62、69、69种和73种挥发性风味化合物。添加3种云南野生食用菌后，鸡汤中风味物质种类、含量发生明显改变，气味活度值（odor activity value，OVA）分析显示，鸡汤特征挥发性风味成分也发生了明显改变。

中文关键词: 云南野生食用菌鸡汤滋味和风味顶空固相微萃取-气相色谱-质谱（HP-SPME-GC-MS）液相色谱-三重四极杆-质谱法（LC-QQQ-MS）

Abstract:This study aimed to investigate the effect of three kinds of wild edible fungi （truffle，porcini，and matsutake）from Yunnan on the flavor of stewed soup made of 500-day-old spent hens.The changes of free amino acids and flavor volatiles in the soup without and with the three kinds of fungi were detected by liquid chromatography triple quadrupole mass spectrometry（LC-QQQ-MS）and headspace solid phase microextractiongas chromatography-mass spectrometry（HP-SPME-GC-MS），and the effect of the fungi on the taste and flavor of chicken soup was discussed.A total of 17 free amino acids were detected in the four kinds of soup.The content of amino acids was significantly higher and the types of amino acids which made major contributions to the taste were significantly more in the soup added with fungi than in the soup without the fungi.A total of 62，69，69 and 73 flavor volatiles were detected in the soup without fungi，and with truffle，porcini，and matsutake，respectively.Owing to the three kinds of fungi，the types and content of flavor compounds in the soup obviously changed.The analysis of odor activity value（OVA）suggested that the characteristic flavor volatiles significantly altered. Key words：wild edible fungi from Yunnan；chicken soup；taste and flavor；headspace solid phase microextraction-gas chromatography-mass spectrometry（HP-SPME-GC-MS）；liquid chromatography-triple quadrupole mass spectrometry（LC-QQQ-MS）

keywords: wild edible fungi from Yunnan chicken soup taste and flavor headspace solid phase microextraction-gas chromatography-mass spectrometry（HP-SPME-GC-MS） liquid chromatography-triple quadrupole mass spectrometry（LC-QQQ-MS）

文章编号：202217021 中图分类号： 文献标志码：

基金项目:云南省院士专家工作站（202005AF150016）

作者	单位
杨仁军1，2，张秀萍1，金怀慷1，2，肖智超1，2，葛长荣1，徐志强1，2*	1.云南农业大学云南省畜产品加工工程技术研究中心，云南昆明 650201；2.云南农业大学食品科学技术学院，云南昆明 650201

Author Name	Affiliation
YANG Ren-jun1，2，ZHANG Xiu-ping1，JIN Huai-kang1，2，XIAO Zhi-chao1，2，GE Chang-rong1，XU Zhi-qiang1，2*	1.Livestock Product Processing Engineering and Technology Research Center of Yunnan Province，Yunnan Agricultural University，Kunming 650201，Yunnan，China；2.College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，Yunnan，China

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