西南地区不同产地松茸挥发性成分分析  

Analysis of Volatile Compounds in Pine-mushrooms from Different Areas in Southwest China

作　　者：黄小菲[1] 罗强[1] 丁祥[1] 叶海霞[1] 杨志荣[1] 

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,四川成都610064

出　　处：《食品科学》2011年第18期171-175,共5页Food Science

基　　金：国家"863"计划项目(2007AA021506)

摘　　要：用有机溶剂萃取-蒸馏法提取西南地区林芝、雅江、小金县产鲜松茸子实体样品中的挥发性物质,并采用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析其化学成分。从3个样品的挥发性成分中依次确定出28、22、27个化合物,共计66种。结果显示林芝样与小金样的挥发性成分中有9个共同成分,两者主要成分依次为1-辛烯-3醇(28.43%)、亚油酸(33.86%);雅江样与前两者仅有2个共同成分,其主要成分为亚油酸甲酯(16.58%)和2-乙基己醛(16.54%)。其中林芝样和小金样中的1-辛烯-3-醇(蘑菇香)、雅江样中的2-乙基己醛(青草香)、小金样中的3-辛醇(蘑菇及黄油香)和苯乙醛(花蜜香)等C8醇及醛是导致3者香气差异的主要成分,可作为辅助西南地区不同产地松茸分类的化学鉴定指标。The volatile compounds in the fresh fruit bodies of pine-mushroom（Tricholoma matsutake Sing.） collected from Linzhi,Yajiang and Xiaojing in Southwest China were extracted by organic solvent extraction-distillation method and analyzed by gas chromatography-mass spectrometry（GC-MS）.Twenty-eight,22 and 27 volatile compounds were identified in samples from Linzhi,Yajiang and Xiaojing,respectively,with a total number of 66.Nine volatile compounds were contained in both inzhi and Xiaojin samples and the predominant compounds were 1-oct-3-ol（28.43%） and linoleic acid（33.86%）.Nevertheless,only 2 compounds,linoleic acid methyl ester（16.58%）,and 2-ethyl hexanal（16.54%）,were found simultaneously in the two samples and Yajiang sample.C8 alcohols and aldehydes such as 1-octen-3-ol（mushroom-like aroma） in both Linzhi and Xiaojin samples,3-octanol（mushroom and butter-like aroma）,phenyl acetaldehyde（floral honey-like aroma） in Xiaojin sample and 2-ethyl hexanal（green grass-like aroma） in Yajiang sample mostly contributed to the variation of pine-mushroom flavor.These compounds may be used for the classification of pine-mushrooms from different areas in Southwest China.

关 键 词：松茸 挥发性成分 气相色谱-质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]