固相微萃取结合GC/MS联用技术研究野松茸干品的挥发性成分  

Analysis of Volatile Compounds in Dried Tricholoma matsutake Sing.by Headspace Solid Microextraction combinated with GC-MS

作　　者：谷镇[1,2] 杨焱[1] 冯涛[3] 朱建材[3] 

机构地区：[1]上海市农业科学院食用菌研究所农业部南方食用菌资源利用重点实验室上海市农业遗传育种重点开放实验室,上海201403 [2]上海师范大学生命与环境科学学院,上海200234 [3]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《天然产物研究与开发》2012年第8期1063-1066,共4页Natural Product Research and Development

基　　金：食用菌深加工关键技术研究与示范项目[沪农科攻字(2008)第8-2号]

摘　　要：采用顶空固相微萃取结合气相色谱-质谱联用技术分析鉴定了野松茸干品中的挥发性风味成分。鉴定出48种风味化合物,占挥发性成分总量的91.44%,其中酸类9种、酯类6种、含氮杂环化合物11种、醇类3种、醛类5种、酮类10种、其他类4种。野松茸干品中主要的芳香成分是桂酸甲酯(42.99%)、3-甲基丁酸(8.56%)、2,6-二甲基吡嗪(8.36%)、2,5-二甲基吡嗪(2.46%)和1-辛烯-3-醇(2.06%)。Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry （ HS-SPME-GC- MS） was used to identify the volatile flavor compounds of Tricholoma matsutake Sing. fruitbody for the first time. Forty- eight components were identified which included nine kinds of aids, six kinds of esters, eleven kinds of nitrogen-contai- ning heterocyles, three kinds of alcohols, five kinds of aldehydes, ten kinds of ketones, and four kinds of others. The re- sults showed that the main aromatic compounds of dried T. matsutake fruitbody were methyl cinnamate,3-methyl-butano- ic acid,2,6-dimethylpyrazine ,2,5-dimethylpyrazine and 1-octen-3-ol.

关 键 词：野松茸 顶空-固相微萃取 气相色谱-质谱联用 挥发性成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]