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首页> 外文期刊>Journal of mass spectrometry: JMS >Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis
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Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

机译：干燥牛肝菌保质期内挥发性化合物的变化：SPME-GC-MS与PTR-ToF-MS分析之间的比较

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摘要

Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques. Copyright (c) 2015 John Wiley & Sons, Ltd.
机译：干燥过程通常用于长时间保存有价值的牛肝菌（Boletus edulis）。尽管被认为是稳定的产品，但干牛肝菌的味道在储存过程中会发生变化。货架期内对挥发性化合物的监测可能有助于了解观察到的变化的性质。在本工作中，两种质谱技术用于监测干牛肝菌在商业货架期内的挥发性化合物的演变。固相微萃取（SPME）结合气相色谱-质谱（GC-MS）可以鉴定66种挥发性化合物，其中36种为首次报道，在干牛肝菌的商业货架期内进行监测。质子转移反应-飞行时间-质谱法（PTR-ToF-MS）是一种直接注射质谱技术，是一种快速，灵敏的仪器，用于在干燥牛肝菌储存过程中总体监测挥发性化合物的释放。此外，PTR-ToF-MS允许使用化合物的测定，否则这些化合物的测定将需要漫长的预浓缩和/或衍生化步骤，例如氨气和少量挥发性胺。这两种技术都是首次用于研究干牛肝菌，它们提供了在保质期内挥发性化合物随时间变化的详细描述。储存期间，酒精，醛，酮和单萜减少，而羧酸，吡嗪，内酯和胺增加。储存温度会改变观察到的变化速率，从而影响干牛肝菌的最终品质。我们展示了这两种技术的优势，并提出了一种在货架期内跟踪食品中挥发性化合物时间演变的策略，该方法基于GC-MS对化合物的鉴定以及PTR-ToF-MS测量的快速时间监测为了最大化两种技术的优势。版权所有（c）2015 John Wiley＆Sons，Ltd.

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