关键词: 松茸, 姬松茸, 挥发性成分, 顶空-固相微萃取, 气相色谱-串联质谱联用技术

Abstract: In order to investigate the differences in the volatile components of dried fruit bodies of Tricholoma matsutake and A. blazei, headspace solid phase micro-extraction combined with gas chromatography-tandem mass spectrometry (HSSPME- GC-MS/MS) was used to analyze the volatile components of T. matsutake from four different producing areas and A. blazei from three different producing areas. Totally seventy-six volatile compounds including asters, aldehydes, alcohols, phenols, olefins, ketones, acids, furans, and nitrogen-containing heterocyclic compounds were identified from the dried samples of T. matsutake, twenty-five of which were common to these samples. Totally, sixty-nine volatile compounds including asters, aldehydes, alcohols, phenols, olefins, ketones, acids, furans, and nitrogen-containing heterocyclic compounds were identified from the dried samples of A. blazei, twenty-eight of which were common to these samples. Comparative analysis indicated that methyl cinnamate, 1-octen-3-one, 1-octen-3-ol, pentanal and decanal as the characteristic volatile components of T. matsutake, and benzaldehyde, 2-isopropyl-5-methylhex-2-enal as the characteristic volatile components of A. blazei could be used as effective chemical indicators for the discrimination of T. matsutake from A. blazei, and could also provide useful information to evaluate the quality of T. matsutake and A. blazei.

Key words: Tricholoma matsutake, Agaricus blazei, volatile components, headspace solid phase micro-extraction (HSSPME), gas chromatography-tandem mass spectrometry (GC-MS/MS)