采用顶空固相微萃取和气质联用法分析花脸香蘑菌丝体和子实体挥发性成分  

Analysis of Volatile Components in Fruiting Body and Mycelium of Lepista sordida by HS-SPME-GC-MS

作　　者：徐宁 彭思敏 王小艳 陆欢[2] 龙新 XU Ning;PENG Simin;WANG Xiaoyan;LU Huan;LONG Xin(Institute of Hunan Edible Fungi,Changsha 410013,Hunan,China;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,National Engineering Research Center of Edible Fungi,Key Laboratory of Edible Fungal Resources and Utilization(South),Ministry of Agriculture and Rural Affairs,P.R.China,National Edible Fungi Germplasm Resource Bank(Shanghai),Ministry of Agriculture and Rural Affairs,P.R.China,Key Laboratory of Agricultural Genetics and Breeding of Shanghai,Shanghai 201403,China;Hunan Jinfu Agricultural Science and Technology Co.,Ltd.,Hengyang 421200,Hunan,China)

机构地区：[1]湖南省食用菌研究所,湖南长沙410013 [2]上海市农业科学院食用菌研究所,囯家食用菌工程技术研究中心,农业农村部南方食用菌资源利用重点实验室,农业农村部国家食用菌种质资源库(上海),上海市农业遗传育种重点实验室,上海201403 [3]湖南金芙农业科技有限公司,湖南衡阳421200

出　　处：《食用菌学报》2023年第4期78-87,共10页Acta Edulis Fungi

基　　金：衡阳市科技创新重大项目(202250015416);湖南省重点研发项目(2018NK2025)。

摘　　要：采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)法结合气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)法对花脸香蘑(Lepista sordida)发酵菌丝体和子实体的挥发性成分进行测定,共检测出116种挥发性成分,从菌丝体中鉴定出91种挥发性成分,主要为醛类;从子实体中鉴定出66种挥发性成分,主要为烷烃类;菌丝体和子实体中均含有1-辛烯-3-醇、反式-橙花叔醇、3-辛烯-2-酮、苯甲醛、苯乙醛、辛醛和2-戊基呋喃等40种挥发性成分。采用相对气味活度值(relative odor activity value,ROVA)进行分析,γ-壬内酯是菌丝体的特征风味成分,正戊酸、柠檬醛、1-辛烯-3-醇是子实体的特征风味成分。Using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPMEGC-MS),volatile components in fermented mycelia and fruiting bodies of Lepista sordida were analyzed.A total of 116 volatile components were detected,among which 91 volatile components,mainly aldehydes,were identified in mycelia,and 66 volatile components,mainly alkanes,were identified in fruiting bodies.There were 40 volatile components shared by the mycelia and fruiting bodies,such as 1-octene-3-ol,transnerolidol,3-octene-2-one,benzaldehyde,phenylacetaldehyde,octanal and 2-pentylfuran.Relative odor activity value(ROAV)analysis showed thatγ-nononolactone was the characteristic volatile component in mycelia,and pentanoic acid,citral and 1-octen-3-ol were the characteristic volatile components in fruiting bodies.

关 键 词：花脸香蘑 挥发性成分 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：S646[农业科学—蔬菜学]