云南黑虎掌菌挥发性成分分析  

Analysis on Volatile Flavor Substance of Sarcodon imbricatus in Yunnan

作　　者：王婷婷[1] 严明[1] 邓雅元[1] 杨璐敏 WANG Ting-ting;YAN Ming;DENG Ya-yuan;YANG Lu-min(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650221

出　　处：《中国食用菌》2020年第6期17-20,共4页Edible Fungi of China

基　　金：2016年云南省应用基础研究计划青年项目(2017FD039)。

摘　　要：利用气相色谱/飞行时间质谱技术对云南黑虎掌菌(Sarcodon imbricatus)中的挥发性风味成分分离鉴定,共得到37种挥发性成分,主要包括醛类13种、烃类2种、酸类4种、醇类4种、酮类5种、酯类1种、酚类1种、醚类1种,其他化合物6种。其中,醛类、烃类、醇类、酮类化合物对黑虎掌菌的风味具有重要贡献。Volatile flavor substance of Sarcodon imbricatus in Yunnan were analyzed by gas chromatography-time-of-flight mass spectrometry(GC-TOF/MS).37 volatile compounds were identified in S.imbricatus,which mainly included 13 aldehydes,2 hydrocarbons,4 acids,4 alcohols,5 ketones,1 ester,1 phenol,1 ether.Among them,aldehydes,hydrocarbons,alcohols and ketones compounds would have important influences on the flavor of S.imbricatus.

关 键 词：云南 黑虎掌菌 挥发性成分 

分 类 号：S646.9[农业科学—蔬菜学]