同时蒸馏萃取/气-质联用分析黑龙江香菇香味成分  

Analysis of Volatile Flavors in Heilongjiang Lentinus Edodes by Simultaneous Distillation and Solvent Extraction Combining with GC-MS

作　　者：张书香[1] 谢建春[1] 靳林溪[1] 肖阳[1] 孙宝国[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100048

出　　处：《精细化工》2010年第5期456-462,共7页Fine Chemicals

基　　金：北京市教委科技发展计划重点项目;北京市自然科学基金联合资助(KZ201010011011)~~

摘　　要：在3个萃取时间下(2、4、6 h),用极性色谱柱DB-WAX,同时蒸馏萃取/气-质联用分析了黑龙江产香菇的香味成分,鉴定出137种成分,包括含氧杂环、含硫类、含氮杂环、苯酚类、醛类、酮类、醇类等。对比萃取率、萃取物气味特征及气-质联用分析结果,确定最佳萃取时间为6 h,此时萃取率0.51%,鉴定出相对质量分数较高的香味成分为3,5-二甲基-1,2,4-三硫杂环戊烷(4.20%)、二甲基二硫醚(3.07%),1,2,4,6-四硫杂环庚烷(3.33%)、甲基(甲硫基)甲基二硫醚(2.34%)、1,3,5-三硫杂环己烷(2.22%)、1-(2-噻吩基)乙酮(2.21%)、1-辛烯-3-醇(2.03%)。The volatile flavor compounds from Heilongjiang lentinus edodes were extracted by the simultaneous distillation and solvent extraction（SDE） for 2 h,4 h and 6 h.The extracts were analyzed by GC-MS using the polarity column DB-WAX.A total of one hundred and thirty-seven volatiles were identified,which included oxygen-containing heterocyclics,sulfur-containing compounds,nitrogen-containing heterocyclics,phenols,aldehydes,ketones,alcohols,etc.Comparing the yield,odor characteristics and flavor compounds identified in GC-MS from the extract using different SDE times,the SDE of 6 h was considered as the optimal condition and the extraction yield was 0.51%,while the flavor components identified in high amount were 3,5-dimethyl-1,2,4-trithiolane（4.20%）,dimethyldisulfide（3.07%）,1,2,4,6-tetrathiepane（3.33%）,methyl（methylthio）methyl disulfide（2.34%）,1,3,5-trithiane（2.22%）,1-（2-thienyl）-ethanone（2.21%） and 1-octen-3-ol（2.03%）.

关 键 词：香菇 同时蒸馏萃取 风味 DB-WAX 香料与香精 

分 类 号：TQ651.2[化学工程—精细化工] O657.63[理学—分析化学]