香菇干燥过程中挥发性成分的研究  

Analysis of Volatile Components in Lentinus edodes during Drying Process

作　　者：芮汉明[1] 贺丰霞[1] 郭凯[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2009年第8期255-259,共5页Food Science

摘　　要：本实验采用固相微萃取技术萃取热风干燥不同时段的香菇中的挥发性成分,然后用色谱-质谱联用分析鉴定,用GC-MS总离子流色谱峰面积分析其风味成分。香菇的挥发性成分主要是一些含硫和八碳的化合物。其中二甲基二硫醚、二甲基三硫醚、甲硫基二甲基三硫醚、1,2,4-三硫杂环戊烷、香菇精是香菇的特征风味成分。其中以含硫的杂环化合物最为重要,它们是香菇风味最重要的组成部分。The volatile components in Lentinus edodes during different periods of drying process were extracted by solid phase microextraction （SPME）, determined using gas chromatography-mass spectrometry （GC-MS）, and then quantitatively analyzed by total ion current chromatographic peak area normalization method. The results showed that the main components in Lentinus edodes are sulfur and eight-carbon compounds. Among them, dimethyldisulfide, dimethyltrisulfide, methylthiodimethyltrisulfide, 1,2,4-trithiolaneandlenthionine are the characteristic volatile components. Especially, sulfur and heterocyclic compounds are the most important volatile components in Lentinus edodes.

关 键 词：香菇 挥发性成分 GC-MS 

分 类 号：TS201.2[轻工技术与工程—食品科学]