食品科学 ›› 2011, Vol. 32 ›› Issue (18): 171-175.doi: 10.7506/spkx1002-6630-201118036

• 分析检测 • 上一篇    下一篇

西南地区不同产地松茸挥发性成分分析

黄小菲,罗 强,丁 祥,叶海霞,杨志荣*   

  1. 四川大学生命科学学院生物资源与生态环境教育部重点实验室
  • 出版日期:2011-09-25 发布日期:2011-09-24
  • 基金资助:
    国家“863”计划项目(2007AA021506)

Analysis of Volatile Compounds in Pine-mushrooms from Different Areas in Southwest China

HUANG Xiao-fei,LUO Qiang,DING Xiang,YE Hai-xia,YANG Zhi-rong*   

  1. (Key Laboratory of Bio-resouces and Eco-envionment, Ministry of Education, School of Life Sciences, Sichuan University, Chengdu 610064, China)
  • Online:2011-09-25 Published:2011-09-24

摘要: 用有机溶剂萃取-蒸馏法提取西南地区林芝、雅江、小金县产鲜松茸子实体样品中的挥发性物质,并采用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析其化学成分。从3个样品的挥发性成分中依次确定出28、22、27个化合物,共计66种。结果显示林芝样与小金样的挥发性成分中有9个共同成分,两者主要成分依次为1-辛烯-3醇(28.43%)、亚油酸(33.86%);雅江样与前两者仅有2个共同成分,其主要成分为亚油酸甲酯(16.58%)和2-乙基己醛(16.54%)。其中林芝样和小金样中的1-辛烯-3-醇(蘑菇香)、雅江样中的2-乙基己醛(青草香)、小金样中的3-辛醇(蘑菇及黄油香)和苯乙醛(花蜜香)等C8醇及醛是导致3者香气差异的主要成分,可作为辅助西南地区不同产地松茸分类的化学鉴定指标。

关键词: 松茸, 挥发性成分, 气相色谱-质谱联用

Abstract: The volatile compounds in the fresh fruit bodies of pine-mushroom (Tricholoma matsutake Sing.) collected from Linzhi, Yajiang and Xiaojing in Southwest China were extracted by organic solvent extraction-distillation method and analyzed by gas chromatography-mass spectrometry (GC-MS). Twenty-eight, 22 and 27 volatile compounds were identified in samples from Linzhi, Yajiang and Xiaojing, respectively, with a total number of 66. Nine volatile compounds were contained in both inzhi and Xiaojin samples and the predominant compounds were 1-oct-3-ol (28.43%) and linoleic acid (33.86%). Nevertheless, only 2 compounds, linoleic acid methyl ester (16.58%), and 2-ethyl hexanal (16.54%), were found simultaneously in the two samples and Yajiang sample. C8 alcohols and aldehydes such as 1-octen-3-ol (mushroom-like aroma) in both Linzhi and Xiaojin samples, 3-octanol (mushroom and butter-like aroma), phenyl acetaldehyde (floral honey-like aroma) in Xiaojin sample and 2-ethyl hexanal (green grass-like aroma) in Yajiang sample mostly contributed to the variation of pine-mushroom flavor. These compounds may be used for the classification of pine-mushrooms from different areas in Southwest China.

Key words: Tricholoma matsutake Sing., volatile compounds, gas chromatography-mass spectrometry (GC-MS)

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