不同温度竹荪品种挥发性成分及风味特性分析  

Analysis of volatile components and flavor characteristics about different temperature varieties of Dictyophora duplicata

作　　者：孙燕[1] 向准[2] 罗倩[3] 李浪 刘妮 唐金刚[1] 张慧江 潘高潮[1] 龙汉武[2] 邹方伦[2] SUN Yan;XIANG Zhun;LUO Qian;LI Lang;LIU Ni;TANG Jin-gang;ZHANG Hui-jiang;PAN Gao-chao;LONG Han-wu;ZOU Fang-lun(Guizhou Institute of Mountain Resources,Guizhou Academy of Sciences,Guiyang 550002,China;Guizhou Institute of Biology,Guizhou Academy of Sciences,Guiyang 550009,China;Guizhou Education University,Guiyang 550018,China)

机构地区：[1]贵州科学院贵州省山地资源研究所,贵州贵阳550002 [2]贵州科学院贵州省生物研究所,贵州贵阳550009 [3]贵州师范学院,贵州贵阳550018

出　　处：《生物技术》2019年第6期586-592,共7页Biotechnology

基　　金：贵州省基金项目(黔科合基础[2018]1147);贵州省科技计划项目(黔科合支撑[2017]2510-1);贵州省科技计划项目(黔科合支撑[2016]2600;黔科合成果[2019]4287);贵州省农业攻关计划项目(黔科合NY字[2009]3041号)

摘　　要：[目的]分析研究不同温度竹荪品种挥发性成分及风味特性。[方法]选生长温度、子实体形态有明显差异的两个代表性竹荪品种:红托竹荪、棘托竹荪,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,分析其挥发性成分。[结果]两种竹荪挥发性成分涵盖醛、醇、酯、酮、烃、杂环等类,两个品种所含化合物种类、含量有差异。中温品种挥发性成分72种,含量95. 279%,气味表现成分36种,含量27. 713%,占其挥发性成分的29. 086%。中高温品种挥发性成分55种,含量94. 392%,气味表现成分29种,含量15. 916%,占其挥发性成分的16. 862%。[结论]不同温度竹荪品种,其所含挥发性成分不同,气味表现物质不同,其风味特征不同。[Objective]The volatile components and flavor characteristics about Dictyophora duplicata of different temperature varieties were analyzed and studied.[Method]The volatile components of two representative varieties about Dictyophora rubrovolvata Zang,Ji et Liou and Dictyophora echinovolvata Zang,Zheng et Hu with obvious difference in temperature and morphology were determined by by head-space solid micro-extraction,coupled with gas chromatography-mass spectrometer(SPME-GC-MS).[Result]The volatile components of the two varieties included aldehydes,alcohols,esters,ketones,hydrocarbons and heterocycles,but the types and contents of compounds were different.There were 72 species of volatile components in medium temperature varieties,with a content of 95.279%,36 kinds of odor components,the content of which was 27.713%,accounting for 29.086%of the volatile components.There were 55 species in medium-high temperature varieties,with a content of 94.392%,29 kinds of odor components,the content of which was 15.916%,accounting for 16.862%of the volatile components.[Conclusion]The varieties of Dictyophora duplicata at different temperatures contain different volatile components,different odor substance and different flavor characteristics.

关 键 词：红托竹荪 棘托竹荪 挥发性成分 顶空固相微萃取 气相色谱-质谱联用 分析 风味特性 

分 类 号：S646.8[农业科学—蔬菜学]