干巴菌挥发性化学成分的HS-SPME-GC-MS分析  

Analysis on the Volatile Compounds in Thelephora ganbajun by HS-SPME-GC-MS

作　　者：叶肖辰皓 姜珊珊 叶敏[2] YE Xiao-chen-hao;JIANG Shan-shan;YE Min(College of Chemistry and Chemical Engineering,Yantai University,Yantai 264005,China;State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]烟台大学化学化工学院,山东烟台264005 [2]云南农业大学云南生物资源保护与利用国家重点实验室,云南昆明650201

出　　处：《中国食用菌》2019年第11期76-81,共6页Edible Fungi of China

基　　金：国家重点研发计划项目（2018YFD0200300、2018YFD0200500）

摘　　要：挥发性化学成分是食用菌香气的重要组成部分,也是食用菌风味的关键评价指标。干巴菌(Thelephora ganbajun)是一种极具云南特色的野生食用菌,其风味十分独特。为探究野生干巴菌的挥发性化学成分构成,采用3种不同特性的固相微萃取吸附纤维对干巴菌的挥发性化学成分进行顶空固相微萃取(HS-SPME),结合气相色谱-质谱(GC-MS)联用技术分析了干巴菌的挥发性化学成分及其相对含量,从干巴菌中共分离鉴定了24种挥发性化学成分。研究结果表明,在分离鉴定的24种挥发性化学成分中有烯烃类化合物8种、醇类化合物4种、苯2种、酮、肟、硫醚类化合物各1种、其他化合物7种。经对各化学成分的相对含量比较分析发现,干巴菌的主要挥发性化学成分是二甲基二硫醚、1R-α-蒎烯和1-十一烯,这三种化合物均具有特殊的香气,可以推测3种物质是影响干巴菌风味的关键挥发性化学成分。Volatile flavor composition is an important indicator for evaluating the quality of edible fungi.The Thelephora ganbajun mushroom is one of the distinctive wild edible fungi in Yunnan.T.ganbajun is a species of coral fungus in the family Thelephoraceae and well-known for its unique flavor.In this study,the compounds and relative contents of the volatile flavor composition in T.ganbajun were investigated by using headspace solid-phase micro-extraction(HS-SPME)with three different solid phase micro-extraction fibers.The volatile compounds were identified by gas chromatography-mass spectrometry(GC-MS).The results showed that twenty-four volatile compounds were identified from T.ganbajun.Among of them,there were eight alkenes,four alcohols,two benzenes,one ketone,one oxime,one disulfide and seven other compounds in the volatile of T.ganbajun.The compounds dimethyl disulfide,1 R-α-pinene and 1-undecene were main components in the volatile of T.ganbajun.So it can be speculated that the compounds dimethyl disulfide,1 R-α-pinene and 1-undecene could be the key flavor compositions of T.ganbajun because of the three compounds got special aroma.

关 键 词：干巴菌 固相微萃取 挥发性化学成分 气相色谱-质谱联用 香气成分 

分 类 号：S646.9[农业科学—蔬菜学]