不同培养基对平菇香气成分的影响  

Effects of Different Culture Media on Aroma Components of Pleurotus ostreatus

作　　者：许佳妮[1] 张剑飞[2] 袁娅[1] 杨小兰[1] 明建[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]四川省农业科学院蚕业研究所,四川南充637000 [3]西南大学国家食品科学与工程实验教学中心,重庆400715

出　　处：《食品科学》2015年第4期86-91,共6页Food Science

基　　金：国家自然科学基金面上项目(31271825);国家现代农业(蚕桑)产业技术体系建设专项(CARS-22)

摘　　要：以8种不同组成的培养基培养的平菇为研究对象,采用固相微萃取、气相色谱-质谱联用技术测定不同培养基对平菇香气成分的影响,并通过主成分分析法对香气成分进行对比。结果表明:8种培养基生产的平菇香气成分存在较大差异,大部分培养基平菇香气种数分布在26~35种之间,主要是醇类、酯类、醛类物质,其中醇类物质含量达到总量的一半以上。通过主成分分析法提取了6个主成分以代表8种培养基平菇的112种香气成分,6个主成分累积贡献率超过92%,其中主成分综合得分较高的是C组培养基和A组培养基,即70%棉籽壳、30%桑枝屑(棉籽壳含水率18%、陈桑枝屑含水率20%)培养基和100%棉籽壳(棉籽壳含水率18%)培养基。In the present study, the aroma components of Pleurotus ostreatuses from eight different culture media were investigated by solid phase micro-extraction(SPME) followed by gas chromatography-mass spectrometry(GC-MS) and analyzed by principal component analysis. Results showed that Pleurotus ostreatuses from various culture media presented a large difference in their aroma components. The number of aroma components identified in most of them was from 26 to 35, mainly including alcohols, esters and aldehydes, while the content of alcohols accounted for more than half of the total aroma compounds. Six principal components with a cumulative contribution rate of more than 92% to the aroma were extracted indicating 112 kinds of aroma components from Pleurotus ostreatuses cultured in eight different culture media. In addition, the aroma components of Pleurotus ostreatuses cultured in media C and A had higher comprehensive scores than six other media in the principal component analysis.

关 键 词：平菇 香气 培养基 气相色谱-质谱联用 主成分分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]