中国食品学报

老香黄贮藏过程中微生物群落与挥发性风味物质的变化

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魏先领 ¹,²,³ , 陈淇 ³ , 陈旭彬 ⁴ , 丁洁 ³ , 陈奕东 ⁴ , 郭敏婷 ³ , 董浩 ¹,²,³ , 杨应楷 ⁴

中国食品学报 | 分析与检测 2026,26(1): 362-372

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中国食品学报 | 分析与检测 2026, 26(1): 362-372

老香黄贮藏过程中微生物群落与挥发性风味物质的变化

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魏先领¹,²,³, 陈淇³, 陈旭彬⁴, 丁洁³, 陈奕东⁴, 郭敏婷³, 董浩¹,²,³, 杨应楷⁴

作者信息

^1.农业农村部岭南特色食品绿色加工与智能制造重点实验室广州 510225

^2.广东省岭南特色食品科学与技术重点实验室广州 510225

^3.仲恺农业工程学院轻工食品学院广州 510225

^4.广东济公保健食品有限公司广东潮州 515600

The Changes of Microbial Community and Volatile Flavor Compounds during the Storage of Citrus medical L. var. sarcodatylis

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.032

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摘要

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本研究旨在系统解析老香黄在长期贮藏过程中微生物群落结构与挥发性风味物质的动态变化规律及其关联性。采用高通量测序技术对贮藏4年、7年、10年及12年的样本进行微生物群落分析，并利用顶空-固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)测定挥发性成分。结果表明，在门水平上，所有样本均以厚壁菌门、变形菌门、拟杆菌门和放线菌门为优势菌门。挥发性物质分析共鉴定出9类共287种关键风味成分，其中，2014年样本以醚类(相对含量约35%)和烃类(约30%)为主；2017年样本中烯类化合物上升至约40%；至2020年，烃类含量下降至约12%，而酯类与醇类占比增加。综上，老香黄在长期贮藏过程中，微生物群落结构保持基本稳定，而挥发性风味物质组成发生显著演变，二者变化趋势具有明显相关性。本研究从微生物与风味代谢关联的角度，揭示了老香黄风味形成与转化的潜在机制，为其工艺优化与品质控制提供了理论依据。

关键词

老香黄 / 微生物群落 / 挥发性风味物质 / 贮藏 / 变化规律

Abstract

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This study aimed to systematically investigate the dynamics of microbial community structure and volatile flavor compounds during the long-term storage of Citrus medical L. var. sarcodatylis and to elucidate their interrelationships. Microbial communities in samples stored for 4， 7， 10， and 12 years were analyzed using high-throughput sequencing， while volatile components were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). At the phylum level， all samples were predominantly composed of Firmicutes， Proteobacteria， Bacteroidetes， and Actinobacteria. Analysis of volatile compounds revealed 9 chemical categories encompassing 287 key flavor substances， samples from 2014 were rich in ethers (~35%) and hydrocarbons (~30%)； those from 2017 showed a marked increase in alkenes (~40%)； by 2020， hydrocarbon content declined to ~12%， whereas esters and alcohols increased significantly. In conclusion， although the microbial community remained relatively stable throughout storage， the volatile flavor profile underwent considerable transformation， and these shifts were closely associated with microbial succession. These findings provide insights into the flavor development of Citrus medical L. var. sarcodatylis from a microbial-metabolic perspective and offer a scientific basis for optimizing its production and quality control.

Key words

Citrus medical L. var. sarcodatylis / microbial community / volatile flavor compounds / storage / change rule

引用本文

魏先领, 陈淇, 陈旭彬, 丁洁, 陈奕东, 郭敏婷, 董浩, 杨应楷. 老香黄贮藏过程中微生物群落与挥发性风味物质的变化. 中国食品学报, 2026 , 26 (1) : 362 -372 . DOI: 10.16429/j.1009-7848.2026.01.032

. The Changes of Microbial Community and Volatile Flavor Compounds during the Storage of Citrus medical L. var. sarcodatylis[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 362 -372 . DOI: 10.16429/j.1009-7848.2026.01.032

基金

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广东省重点领域研发计划项目
广东省农村科技特派员团队项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.032

接收时间：2025-02-16
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-02-16

基金

广东省重点领域研发计划项目

广东省农村科技特派员团队项目

作者信息

^1.农业农村部岭南特色食品绿色加工与智能制造重点实验室广州 510225

^2.广东省岭南特色食品科学与技术重点实验室广州 510225

^3.仲恺农业工程学院轻工食品学院广州 510225

^4.广东济公保健食品有限公司广东潮州 515600

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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