Analysis of Volatile Components of Cantharellus cibarius Fr. by GC-MS

doi:10.7506/spkx1002-6630-201308030

Abstract

Abstract: Volatile components in dried fruiting bodies and steam distilled extract of Cantharellus cibarius Fr. were extracted by headspace solid-phase micro-extraction (HS-SPME) method, analyzed by gas chromatography-mass spectrometry (GC-MS) and quantified by peak area normalization method. A total of 75 volatile components were identified in dried fruiting bodies and 48 volatile components in steamed fractions, which were 76.05% and 32.05% of the total volatile components, respectively. Volatile components in dried fruiting bodies mainly included acids, ketones, alcohols and esters, whereas those in steam distilled extract mainly consisted of ketones and aldehydes. Major volatile compounds in dried fruiting bodies were hexanoic acid, isovaleric acid and 1-octen-3-ol and butanoic acid, compared to dihydro-β-ionone, (2E,4E)-2,4-decadienal and geranylacetone for steam distilled extract. Meanwhile, 15 volatile compounds with significant differences in contents were observed in both samples.

Key words: Cantharellus cibarius Fr., dried fruiting bodies, steam distilled extract, volatile components, headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

LI Wen，GU Zhen，YANG Yan，FENG Tao，LIU Yan-fang，ZHOU Shuai，ZHANG Jin-song. Analysis of Volatile Components of Cantharellus cibarius Fr. by GC-MS[J]. FOOD SCIENCE, 2013, 34(8): 149-152.

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