GC-MS分析鸡油菌中挥发性成分  

Analysis of Volatile Components of Cantharellus cibarius Fr. by GC-MS

作　　者：李文[1] 谷镇[1,2] 杨焱[1] 冯涛[3] 刘艳芳[1] 周帅[1] 张劲松[1] 

机构地区：[1]农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,上海市农业科学院食用菌研究所,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：《食品科学》2013年第8期149-152,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD36B05);上海市科技兴农重点攻关项目(沪农科攻字(2008)第8-2号)

摘　　要：采用顶空固相微萃取法(headspace solid-phase micro-extraction,HS-SPME)对鸡油菌干品和蒸馏萃取得到的鸡油菌馏分中的挥发性成分进行了提取,通过气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)进行定性定量分析,以峰面积归一化法计算各组分的相对含量。鉴定得到鸡油菌干品中75种挥发性成分,占色谱流出峰总面积的76.05%,主要为酸类、酮类、醇类和酯类,主要成分有己酸、3-甲基丁酸、1-辛烯-3-醇和丁酸;鸡油菌馏分中48种挥发性成分,占色谱流出峰总面积的32.05%,主要为酮类和醛类,主要成分有β-二氢紫罗兰酮、(2E,4E)-2,4-癸二烯醛和香叶基丙酮;鸡油菌干品和馏分中共有15种相同组分。Volatile components in dried fruiting bodies and steam distilled extract of Cantharellus cibarius Fr. were extracted by headspace solid-phase micro-extraction （HS-SPME） method, analyzed by gas chromatography-mass spectrometry （GC-MS） and quantified by peak area normalization method. A total of 75 volatile components were identified in dried fruiting bodies and 48 volatile components in steamed fractions, which were 76.05% and 32.05% of the total volatile components, respectively. Volatile components in dried fruiting bodies mainly included acids, ketones, alcohols and esters, whereas those in steam distilled extract mainly consisted of ketones and aldehydes. Major volatile compounds in dried fruiting bodies were hexanoic acid, isovaleric acid and 1-octen-3-ol and butanoic acid, compared to dihydro-β-ionone, （2E,4E）-2,4-decadienal and geranylacetone for steam distilled extract. Meanwhile, 15 volatile compounds with significant differences in contents were observed in both samples.

关 键 词：鸡油菌 干品 馏分 挥发性成分 顶空固相微萃取 气相色谱-质谱法 

分 类 号：TS201.2[轻工技术与工程—食品科学] S646.4[轻工技术与工程—食品科学与工程]