牛肝菌及其酶解液挥发性风味成分的对比分析  

Comparison of Volatile Compounds in Boletus Edulis and Enzymatic Hydrolysate

作　　者：张玉玉[1] 陈怡颖 孙颖[1] 丁奇[1] 张兴[1] 孙宝国[1] 陈海涛[1] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京市食品风味化学重点实验室食品质量与安全北京实验室北京工商大学,北京100048

出　　处：《中国食品学报》2016年第11期233-239,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31401604);"十三五"国家研发计划(2016YFD0400705)

摘　　要：采用固相微萃取法分别提取牛肝菌粉和酶解液中的挥发性风味成分,以连接HP-5和DB-wax两种极性柱子的气相色谱-质谱联用仪对其进行分离鉴定。结果显示:从牛肝菌粉中共鉴定出22种挥发性风味成分,包括醛类3种、醇类5种、酮类4种、酯类5种、酚类2种、烃类1种、杂环化合物2种;从牛肝菌酶解液中共鉴定出22种挥发性风味成分,包括醛类5种、醇类4种、酮类2种、酯类1种、酸类4种,酚类3种、烃类1种、杂环化合物2种。牛肝菌粉中含量最高的为醇类和酯类化合物,包括1-辛烯-3-醇、异丁酸异戊酯和反式-2-辛烯-1-醇等;酶解液中为醛类和杂环化合物,包括苯甲醛、糠醛等。Volatile flavor components in boletus edulis and its enzymatic hydrolysate were extracted by solid-phase micro extraction（SPME）, and identified by gas chromatography-mass spectrometry（GC-MS） installed with HP-5 and DBwax capillary column. The results show that a total of 22 volatiles were identified in boletus edulis, including 3 aldehydes, 5 alcohols, 4 ketones, 5 esters, 2 phenols, 1 hydrocarbons, 2 heterocyclic compounds. A total of 22 volatiles were identified in enzymatic hydrolysate, including 5 aldehydes, 4 alcohols, 2 ketones, 1 esters, 4 acids, 3 phenols, 1hydrocarbons, 2 heterocyclic compounds. The relative content of alcohols and esters compounds was higher in boletus edulis, including 1-octene-3-ol, 3-methylbutyl 2-methylpropanoate,（E）-2-octen-1-ol, et al. The relative content of aldehydes and heterocyclic compounds was higher in enzymatic hydrolysate, including benzaldehyde and furfural, et al.

关 键 词：牛肝菌 酶解液 挥发性风味成分 固相微萃取 气相色谱-质谱联用 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]