基于顶空固相微萃取—气质联用法的香菇香气成分分析  

Aroma components analysis of shiitake mushroom based on headspace solid phase microextraction and temperament combination

作　　者：陈强 豆海港[1] 孙玲凌 崔孟姣 CHEN Qiang;DOU Haigang;SUN Lingling;CUI Mengjiao(Zhoukou Vocational&Technical College,Zhoukou 466001,China)

机构地区：[1]周口职业技术学院,河南周口466001

出　　处：《安徽农学通报》2025年第6期96-98,共3页Anhui Agricultural Science Bulletin

摘　　要：为探究香菇香气成分特征性物质,本研究采用顶空固相微萃取提取香菇中的香气成分,使用气相色谱—质谱仪(Gas chromatography-mass spectrometry,GC-MS)分析香菇挥发性成分,并将获得的挥发性成分与香菇鲜汤进行对比,以确定其香气成分。结果表明,通过GC-MS鉴定出42种挥发性成分,主要包括烃类、醇类、酸类、醛类、酮类、咪唑类、酚类和酯类等,其中十二甲基环六硅氧烷、十四甲基环七硅氧烷相对含量较高,分别为20.32%和14.19%;结合香菇鲜汤的反复嗅辨,发现1-辛烯-3-酮为特征性香气,苯甲醛、异戊醇可增加香菇的鲜美风味。本文为香菇相关产品的进一步开发提供参考。To explore the characteristic substances of aroma components in shiitake mushrooms,headspace solid phase microextraction was used to extract aroma components from shiitake mushrooms,gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile components of mushroom and compare them with fresh mushroom soup to determine its aroma composition.The results showed that 42 volatile components were identified by GC-MS,including hydrocarbons,alcohols,acids,aldehydes,ketones,imidazoles,phenols and esters,and the relative contents of dodecamethylcyclohexasiloxane and tetradecylmethylcycloheptaciloxane were 20.32%and 14.19%,respectively.Combined with the repeated sniffing of fresh mushroom soup,it was found that 1-octene-3-one was the characteristic aroma,and benzaldehyde and isoamyl alcohol could increase the delicious flavor of mushroom,which provided a reference for the further development of mushroom related products.

关 键 词：顶空固相微萃取 气质联用 挥发性成分 特征性物质 

分 类 号：O657.63[理学—分析化学]