不同产地羊肚菌风味物质研究  

Study on Flavor Substances of Morchella from Different Producing Areas

作　　者：潘红英 刘建军 周颖 徐兵[1] 宋驰[1] PAN Hong-ying;LIU Jian-jun;ZHOU Ying(College of Biology and Food Engineering,Changshu Institute of Technology,Changshu,Jiangsu 215500)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《安徽农业科学》2023年第2期192-195,共4页Journal of Anhui Agricultural Sciences

基　　金：苏州农业科技创新项目(SNG2020064);常熟市科技计划项目(CS202109)。

摘　　要：[目的]更好地筛选富含风味物质的羊肚菌。[方法]选取四川、新疆、吉林3个产地的羊肚菌干制品为研究材料,运用溶剂萃取法结合GC-MS法对3种不同地区羊肚菌的风味成分种类及含量进行鉴定与分析,并建立基本的数据库。[结果]四川、新疆和吉林羊肚菌干品中共鉴定出化合物43种,其中四川羊肚菌鉴定出风味成分22种,醇、酸、酯、烯烷类分别占总风味成分的4.02%、7.30%、2.43%、9.32%;新疆羊肚菌鉴定出21种风味成分,其中醇、酸、酯类分别占总风味成分的1.83%、14.56%、2.39%;吉林羊肚菌鉴定出22种风味成分,其中醇、酸、酯、烯烷类分别占总风味成分的3.14%、3.02%、5.74%、9.40%。[结论]不同地区同种羊肚菌干品中风味成分含量差异明显,以四川产的羊肚菌风味最佳,吉林羊肚菌其次。[Objective]To better select morels rich in flavor substances.[Method]The dry products of morchella from Sichuan,Xinjiang and Jilin were selected as research materials,and the types and contents of flavor components of morchella from three different regions were identified and analyzed by solvent extraction combined with GC-MS,and a basic database was established.[Result]A total of 43 compounds were identified in dried morchella products from Sichuan,Xinjiang and Jilin.Among them,22 flavor components were identified from Sichuan morchella.Alcohol,acid,ester and alkene accounted for 4.02%,7.30%,2.43%and 9.32%of the total flavor components,respectively.21 flavor components were identified from morchella Xinjiang,among which alcohol,acid and ester accounted for 1.83%,14.56%and 2.39%,respectively.22 flavor components were identified from morchella Jilin,among which alcohol,acid,ester and alkenes accounted for 3.14%,3.02%,5.74%and 9.40%of the total flavor components respectively.[Conclusion]There were significant differences in the flavor components of the same morchella dry products in different regions.Morchella from Sichuan was the best flavor,followed by Jilin.

关 键 词：羊肚菌 风味物质 不同产地 气质联用 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]