林芝松口蘑与红菇蜡伞子实体香气成分比较  

Analysis of volatile flavor compounds in Tricholoma matsutake and Hygrophorus russula(Fr.) Quel. by using HS-SPME-GC-MS

作　　者：薛蓓[1] 罗章[1] 刘振东[1] 李梁[1] 扎罗[2] 王波[2] XUE Bei;LUO Zhang;LIU Zhendong;LI Liang;ZHA Luo;WANG Bo(Tibet Agriculture and Animal Husbandry University,Nyingchi 860000,China;Institute of Agriculture Science of Tibet Academy of Agriculture and Animal Science, Lhasa 850032,China)

机构地区：[1]西藏农牧学院,西藏林芝860000 [2]西藏自治区农牧科学院农业研究所,西藏拉萨850032

出　　处：《食品与发酵工业》2019年第6期225-230,共6页Food and Fermentation Industries

基　　金：食品科学与工程重点学科建设(2017ZDXK-01);西藏自治区自然科学基金(2016ZR-NZ-03);西藏自治区科技重大专项(XZ201801-GA-15)

摘　　要：研究采用顶空固相微萃取技术联合气质联用技术分别对松口蘑和红菇蜡伞子实体香气成分进行分析测定和比较分析,以期建立准确、快速、高效的鉴别方法。结果显示,松口蘑检测到74种香气成分,红菇蜡伞检测到72种香气成分,松口蘑相较红菇蜡伞检测到特有的香气成分14种,包括乙醛、庚醛等6种醛类,2(5H)-呋喃酮1种酮类,3-苯丙醇1种醇类,正己酸乙酯、丙位戊内酯2种酯类,萜品烯和异松油烯等4个烯烃类;红菇蜡伞相较松口蘑,检测到特有的香气成分16种,包括2-丁基-2-辛烯醛1种醛类,3-羟基-2-丁酮、甲基庚烯酮等4种酮类,丁醇等5种醇类,(1-羟基-2,4,4-三甲基戊-3-基) 2-甲基丙酸酯1种酯类,异丁酸、丁酸等3种羧酸类,邻甲酚1种酚类,乙二醇单丁醚1种醚类,N-甲基吡咯烷酮1种含氮化合物。经过主成分分析,得到红菇蜡伞中的主要特征性香气成分为:己醛、3-羟基-2-丁酮、3-辛烯酮、2-甲烯基丁内酯、异戊酸;松口蘑中为:异戊醛、庚醛、壬醛、2,5,2-三甲基吡嗪、2,6,2-三甲基吡嗪。同时对松口蘑与红菇蜡伞干品挥发性香气成分相对含量对比发现,松口蘑主要香气成分含量关系为醛类>烯烃类>醇类>酯类,红菇蜡伞主要香气成分含量关系为醛类>醇类>烯烃类>酯类。通过松口蘑与红菇蜡伞子实体干品香气成分的比较分析可为市售的2种产品的快速检验鉴别奠定理论基础。In order to establish an accurate,rapid and efficient method to authenticate of Tricholoma matsutake and Hygrophorus russula( Fr.) Quel. by using HS-SPME-GC-MS. The results showed that a total of 74 and 72 volatile flavor compounds were identified in Tricholoma matsutake and Hygrophorus russula( Fr.) Quel. Tricholoma matsutake detected 14 kinds of characteristic aroma components,including 6 kinds of aldehydes( such as acetaldehyde and heptaldehyde),1 kind of ketones(2(5 H)-furanone),1 kind of alcohols(3-phenyl-1-propanol),2 kinds of esters( ethyl caproate and valerolactone),4 kinds of olkenes( such as g-terpinene,terpinolene). Sixteen kinds of characteristic aroma components were detected in Hygrophorus russula( Fr.) Quel,including 4 kinds of ketones( such as 3-hydroxy-2-butanone,methylheptenone,etc.),5 kinds of alcohols( such as 1-butanol,2-butoxyethanol,etc.),1 kinds of esters(2-methyl-,1-(2-hydroxy-1-methylethyl)-2,2-dimethylpropyl ester),3 kinds of carboxylic acids( isobutyric acid,butyric acid,etc.),1 kind of phenols( o-cresol),1 kind of ethers(2-butoxyethanol),1 kind of nitrogenous compounds(1-methyl-2-pyrrolidinone). The key volatile aroma components of Hygrophorus russula( Fr.) Quel were hexaldehyde,3-hydroxy-2-butanone,1-octen-3. one,3-methylenedihydro-2( 3 H)-furanone,isovalericacid. The key volatile aroma components of Tricholoma matsutake were isovaleraldehyde,heptaldehyde,1-nonanal,2,5-2-methylpyrazine,2,6-2-methylpyrazine. Comparing Tricholoma matsutake and Hygrophorus russula( Fr.) Quel in terms of their relative contents of volatile flavor compounds,the main volatile flavor compounds in Tricholoma matsutake was aldehydes > olkenes> alcohols > esters,the main volatile flavor compounds in Hygrophorus russula( Fr.) Quel was aldehydes > alcohols >olkenes > esters. Based on comparative analysis of volatile flavor compounds of the dried Tricholoma matsutake and Hygrophorus russula( Fr.) Quel,a theoretical foundation for rapid inspection and identification of two kinds of products sold in the market was

关 键 词：松口蘑 红菇蜡伞 挥发性香味成分 顶空固相微萃取(headspace SOLID-PHASE microextraction HS-SPME) 气相色谱-质谱(gas chromatography-mass spectrometry GC-MS) 

分 类 号：O657.63[理学—分析化学] TS219[理学—化学]