Analysis Of Lipid Components And Aroma Volatile Of Morels From Different Ecological Environments

Morel is a popular medicinal and edible fungus with unique flavor,crisp taste and high nutritional value.At present,the study on chemical constituents of morels mainly focus on protein,polysaccharide and other macromolecules,but few on lipid components and aroma components.First,the appearance of morels from twelve markets of different cities(one market/city)was compared and analyzed,and large differences were found for the size,color and shape of fruiting body of morels from different location,even the same species.Species of the twelve samples were identified by molecular biological methods.The results showed that eight samples were Morchella sextelata,and four samples were M.importuna.These two species are popularly cultivated species.Second,UPLC-Q-TOF-MS/MS technology was used to determine the types,composition and relative content of lipids from four different M.sextelata samples.The results showed that there were 209 lipids in total for the four M.sextelata samples,including 48 phospholipids,103 triglycerides,26 fatty acids and 32 sphingolipids.The sample from Zhengjiang Lishui was found to have the highest content in lipids(46.53mg/g),followed by Sichuan Bazhong(32.25 mg/g),Yunnan Shangri-La(23.42 mg/g)and Qinghai Haidong(21.92 mg/g).The sample from Qinghai Haidong contained more fatty acids(32.75%),Yunnan Shangri-La contained more triglycerides(26.69%),Sichuan Bazhong and Zhejiang Lishui contained more phosphatioinositol(47.67% and 55.30%,respectively).Principal component analysis and cluster analysis were used to analyze the data.Results showed that the composition and relative content of lipids from four M.sextelata samples were different,and the four samples can be well distinguished by these difference.Third,aroma volatiles of four different M.sextelata samples were analyzed and compared by electronic nose and headspace solid phase microextraction,combined with GC-MS.Results of electronic nose experiment showed that the scent contour for the four samples was similar and principal component analysis(PCA)couldn't distinguish them well.Results of GC-MS experiment showed: 1)94 aroma components in total were identified from four different samples;2)the main aroma components were compounds with short chain;3)benzene acetaldehyde was the major shared ingredients.Principal component analysis and cluster analysis were used to analyze the data.Results showed that the composition and relative content of aroma volatiles from four M.sextelata samples were different,and the four samples can be well distinguished by these difference.In this research,the total lipid components of morels were studied for the first time,and the qualitative and quantitative analysis of aroma components of morels were conducted by electronic nose and HS-SPME/GC-MS technology.These studies provided not only theoretical basis for the development and utilization of morels,but also new perspective for the differentiation and identification of morels.