三种药渣和淫羊藿培育平菇的香味成分研究  

Flavor Components of Pleurotus ostreatus Cultivated with Medium from Residues of Traditional Chinese Medicine and Epimedium sagittatum

作　　者：管中华 李齐激[2] 王道平[2] 赵小云[2] 叶辉[1,2] 杨小生 

机构地区：[1]遵义医学院,贵州遵义563000 [2]贵州省中国科学院天然产物化学重点实验室,贵州贵阳550001

出　　处：《山地农业生物学报》2014年第1期36-40,共5页Journal of Mountain Agriculture and Biology

基　　金：贵州省科技创新人才团队建设项目[黔科合人才团字(2013)4006]

摘　　要：采用气相色谱-质谱(GC-MS)联用仪,将采集的香味成分运用顶空进样进行分析,峰面积归一化法计算出各组分的相对百分含量,结合标准质谱库、文献资料和人工图谱综合解析鉴定成分研究采用三种不同药渣和淫羊藿培养基质得到的平菇子实体中香味成分的差异,探讨药渣利用价值。结果表明平菇子实体对基质中小分子挥发性成分的转移率低;不同药渣基质对平菇子实体中主要香味成分3-辛醇、3-辛酮的影响较小。Inorder to investigate the changes of flavor components from the fruiting bodies of Pleurotus ostreatus cultivated with mediums from the different residues of Traditional Chinese Medicine （TCM） and Epimedium sagittamm, as well as to explore the utilization value of the residue of TCM. The volatile flavor components were detected by gas chromatography - mass spectrometry （ GC - MS） spectrometer and headspace injection technique, subsequently calculated by peak area normalization method, and followed by comprehensively ana- lyzing the standard mass spectral library, document, and the artificial spectra data. The results shuws that the small molecular volatile components of culture substrates were little transferred to fruiting bodies of Pleuro- tus ostreatus. The main flavor components of fruiting bodies, including 3 - octanol and 3 - oetanone, were not affected by the different residues of TCM. The residues of TCM can be used to culture Pleurotus ostreatus, which Provides a scientific basis for the recycled utilization of the TCM residues.

关 键 词：药渣 平菇 香味成分 GC—MS 

分 类 号：O657[理学—分析化学]