水蒸气蒸馏提取联合顶空进样GC-MS分析白灵菇子实体挥发性成分  

Analysis of Volatile Components in Fruit Body of Pleurotus tuoliensis by Stream Distillation and Headspace Injection Gas Chromatography-Mass Spectrometry(GC-MS)Method

作　　者：程聪慧 刘思梦 李彦增 杨冉 屈凌波 曾华金[1,2] CHEN Cong-hui;LIU Si-meng;LI Yan-zeng;YANG Ran;QU Ling-bo;ZENG Hua-jin(School of Pharmaceutical Sciences,Zhengzhou University,Zhengzhou 450001,China;Henan Shijixiang Edible Fungi Co.,Ltd.,Xuchang 461000,China;Food Laboratory of Zhongyuan,Luohe 462001,China)

机构地区：[1]郑州大学药学院,河南郑州450001 [2]河南世纪香食用菌开发有限公司,河南许昌461000 [3]中原食品实验室,河南漯河462001

出　　处：《中国食用菌》2023年第5期52-57,共6页Edible Fungi of China

基　　金：河南省科技厅中原学者工作站资助项目(214400510021)。

摘　　要：食用菌的挥发性成分一直受广大研究学者的密切关注。此次试验采用水蒸气蒸馏法与顶空进样法对白灵菇子实体中的挥发性成分进行提取,并通过气相色谱-质谱联用技术(GC-MS)对所提取的挥发性成分进行分离,经NIST14.L质谱数据库结合相关文献进行成分鉴定。从水蒸气蒸馏提取物中共分离出209个组分,共鉴定出45个主要挥发性成分,其中以烷烃类、酚类、醇类为主,其峰面积之和占总色谱峰面积的58.49%。从顶空进样法提取物中共分离出193个组分,共鉴定出35个主要挥发性成分,其中以醛类、酮类、胺类为主,其峰面积之和占总色谱峰面积的96.43%。然而,在所鉴定出的化合物中,2种提取方法没有发现共有成分,表明结合2种提取方法可以建立更全面白灵菇子实体挥发性成分的GC-MS信息,为进一步开发和利用白灵菇子实体中的风味成分奠定了科学依据和实验基础。The volatile components in edible fungi have been closely investigated by a large number of researchers.In this study,the volatile components in fruit body of Pleurotus tuoliensis were extracted respectively by stream distillation and headspace injection.The extracted volatile components were separated and identified by gas chromatography-mass spectrometry(GC-MS)method.209 components were separated from the extract of stream distillation,and 45 volatile components were iden-tified through the NIST14.L mass spectrometry database combined with relevant literature.The main components in these iden-tified components were alkanes,phenols and alcohols,and the sum of their peak areas accounts for 58.49%of the total chro-matographic peak area.193 components were separated from the extract of headspace injection,and 35 volatile components were identified,among which aldehydes,ketones,and amines were the main components.The sum of their peak areas accounts for 96.43%of the total chromatographic peak area.However,among these identified components,no common components were found in the two extraction methods,indicating that combining these two extraction methods can establish more comprehensive GC-MS information on the volatile components in the fruit body of P.tuoliensis.The results in this study laid a scientific basis and experimental foundation for further development and utilization of the flavor components in the fruit body of P.tuoliensis.

关 键 词：白灵菇子实体 挥发性成分 水蒸气蒸馏 顶空进样 气相色谱-质谱 

分 类 号：S646.1[农业科学—蔬菜学]