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当前位置: 首页 > 文章 > 松茸和姬松茸挥发性成分比较分析 食品科学 2019 (10) 229-235
Position: Home > Articles > Comparative Analysis of Volatile Components of Tricholoma matsutake and Agaricus blazei FOOD SCIENCE 2019 (10) 229-235

松茸和姬松茸挥发性成分比较分析

作  者：
张宪臣;张朋杰;容裕棠;邱德义;卢俊文;华洪波
单  位：
中山市卓雅外语学校;中山出入境检验检疫局检验检疫技术中心
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
摘  要：
为了解干松茸和干姬松茸挥发性成分的异同,采用顶空固相微萃取结合气相色谱-串联质谱联用技术分析4个不同产地干松茸和3个不同产地的干姬松茸挥发性成分,并对二者的共有组分进行比较分析,研究结果显示在4个不同产地干松茸样品中总计检出酯类、醛类、醇类、酚类、烯烃类、酮类、酸类、呋喃类、含氮杂环化合物等76种化合物,其中共有的特征挥发性组分为25种。在3个不同产地干姬松茸样品中总计检出酯类、醛类、醇类、酚类、烯烃类、酮类、酸类、呋喃类、含氮杂环化合物等69种,其中共有的特征挥发性组分为28种。干松茸样品与干姬松茸样品中共有特征挥发性组分进行比较分析显示,干松茸样品独特的挥发性风味组分肉桂酸甲酯、1-辛烯-3-酮、1-辛烯-3-醇、戊醛、癸醛和干姬松茸独特的挥发性风味组分苯甲醛、可可醛可作为鉴定及区分松茸和姬松茸的化学辅助手段,同时还可为评定干松茸和干姬松茸品质提供参考。
译  名：
Comparative Analysis of Volatile Components of Tricholoma matsutake and Agaricus blazei
作  者：
ZHANG Xianchen;ZHANG Pengjie;RONG Yutang;QIU Deyi;LU Junwen;HUA Hongbo;Inspection and Quarantine Technology Center of Zhongshan Entry-Exit Inspection and Quarantine Bureau;Zhongshan Zhuoya Foreign Language School;
单  位：
ZHANG Xianchen%ZHANG Pengjie%RONG Yutang%QIU Deyi%LU Junwen%HUA Hongbo%Inspection and Quarantine Technology Center of Zhongshan Entry-Exit Inspection and Quarantine Bureau%Zhongshan Zhuoya Foreign Language School
关键词：
Tricholoma matsutake;;Agaricus blazei;;volatile components;;headspace solid phase micro-extraction (HSSPME);;gas chromatography-tandem mass spectrometry(GC-MS/MS)
摘  要：
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 identi?ed 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 identi?ed 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.

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