西藏产双孢菇(Agaricus bisporus)挥发性呈香成分初探  

Study on Volatile Flavor Components from Agaricus bisporus of Tibet

作　　者：闫素君[1] 谢惜媚[2] 林素贞 徐爱国 蒋思萍 陈彬 刘在民[4] 刘岚[4] 

机构地区：[1]中山大学化学与化学工程学院,广东广州510275 [2]中山大学测试中心,广东广州510275 [3]西藏自治区高原生物研究所高原真菌重点实验室,西藏自治区拉萨850001 [4]中山大学海洋学院,广东广州510275

出　　处：《中山大学学报（自然科学版）》2015年第1期70-73,78,共5页Acta Scientiarum Naturalium Universitatis Sunyatseni

基　　金：国家重点基础研究发展计划(973计划)资助项目(2012CB126308);西藏自治区重点科技项目资助项目<毛瓣绿绒蒿等濒危藏药材内生真菌次级代谢产物及其与宿互惠共存关系研究>

摘　　要：文章采用水蒸气蒸馏法提取来自西藏的3个双孢菇样品(Agaricus bisporus)的挥发油,以1个广州样品作为对照。通过加入薄荷醇作为参照标准物质的方法,应用气相色谱-质谱法结合NIST谱库检索研究了样品中的挥发性化学成分和相对含量,从4个双孢菇样品中分析鉴定了40个化合物。藏产编号为2796,709,694中的含量分别为43.10%,37.15%,31.34%,其中含量较高的挥发性成分依次为苯甲醇、糠醛、苯甲醛和柏木醇;广州样品0107号的含量为27.24%,其中除含量较高的苯甲醇、糠醛、糠醇外,尚有2-(1,1-二甲基乙基)-3-甲基-环氧乙烷,2-丙烯醇和马索亚内酯。研究结果表明菌种来源、产地气候、栽培方式会影响双孢菇的风味,为双孢菇的综合开发利用提供了理论依据。The volatile oil was extracted from 3 samples Agaricus bisporus of Tibet using a steam distil-lation method,compared with 1 sample of Guangzhou.Forty volatile compounds were identified with GC-MS analysis and the NIST spectral library search.Through an area normalization method by adding men-thol as reference material,the relative contents of No.2796,No.709,No.694 from Tibet were deter-mined to be 43.10%,37.15%,31.34% respectively with the high content volatile compounds benzyl alcohol,furancarboxaldehyde,benzaldehyde,Cedrol.While No.0107 from Guangzhou was 27.24%with compounds benzyl alcohol,furancarboxaldehyde,benzaldehyde,2-（1,1-dimethylethyl）-3-meth-yl-Oxirane,5,6-dihydro-6-pentyl-2H-Pyran-2-one and 2-Propen-1-ol.The results showed that fungus source,origin of climate,cultivation methods affected the flavor of Agaricus bisporus and provided theo-retical basis for the multiple development and utilization of Agaricus bisporus.

关 键 词：双胞菇 挥发性化学成分 水蒸气蒸馏 气相色谱 -质谱联用 

分 类 号：R284.1[医药卫生—中药学]