顶空固相微萃取气质联用法检测干燥大球盖菇风味物质  

Determination of Flavor Substances in Stropharia Mushroom by Headspace Solid Phase Microextraction(SPME)

作　　者：熊慧薇 李菁 李朝智 刘莹 付晓记 闵华 幸胜平 Xiong Huiwei;Li Jing;Li Chaozhi;Liu Ying;Fu Xiaoji;Min Hua;Xing Shengping(Institute of Food Science and Technology,Jiangxi Academy of Agricultural Science,Nanchang 330200,Jiangxi,China)

机构地区：[1]江西省农业科学院农产品加工研究所,江西南昌330200

出　　处：《绿色科技》2024年第8期265-270,共6页Journal of Green Science and Technology

基　　金：江西现代农业科研协同创新专项(编号:JXXTCXQN202111);江西省重点研发计划项目(编号:20212BBF63013)。

摘　　要：大球盖菇是一种口感脆嫩、栽培方便、产量较大的真菌,以农作物秸秆为培养料,既能让秸秆循环利用、变废为宝,也可以改良土壤,提高土壤有机质,大球盖菇作为的蛋白质资源在我国部分地区广泛种植。干燥后的大球盖菇可以长期保存,大球盖菇具有独特的风味,不同种植方式、干燥方式和加工方法均会影响大球盖菇的风味。采用顶空固相微萃取气质联用法检测大球盖菇中的风味物质。结果表明:大球盖菇风味物质达到40多种,优势风味物质包括醇类、壬醛、丁酸丁酯和异丁酸异丁酯等物质。其中壬醛保留时间为12.1 min,丁酸丁酯保留时间19.75 min,异丁酸异丁酯保留时间19.084 min。Stropharia mushroom is a kind of brittle,easy to cultivate and large yield fungus.Taking crop straw as culture material,it can not only recycle straw and turn waste into wealth,but also improve soil and soil organic matter.Stropharia mushroom as protein resource is widely planted in some areas of our country.Dried stropharia mushroom can be preserved for a long time.Stropharia mushroom has a special and unique flavor,which can be affected by cultivation,drying and processing methods.In this study,headspace solid-phase microextraction gas chromatography-mass spectrometry(GC-MS)was used to detect flavor substances in stropharia mushroom.The results showed that there were more than 40 flavor substances,and the dominant flavor substances included alcohols,nonanal,butyl butyrate and isobutyl isobutyrate.The retention time of nonanal,butyl butyrate and isobutyl butyrate were 12.1min,19.75min and 19.084min,respectively.

关 键 词：大球盖菇 顶空固相微萃取 气质联用 丁酸丁酯 壬醛 

分 类 号：TS201[轻工技术与工程—食品科学]