五种食用菌挥发性成分比较分析

为了解猴头菇、榛菇、黄蘑菇、香菇和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-质谱联用技术(HS-SPME-GC-MS)分析了这5种食用菌的挥发性成分,并对检测结果进行了聚类分析和主成分分析,研究结果显示在5种食用菌样品中总计检测到酯类、醛类、醇类、烯烃类、酮类、酸类、含氮杂环化合物等121种化合物。5种食用菌样品中共有特征挥发性组分仅有9种,有112种特征挥发性组分存在差异,特征挥发性组分聚类分析和主成分分析结果一致。挥发性风味组分正己醇、1-辛烯-3-醇、丙基环戊醇、肉桂酸甲酯、反式-肉桂酸甲酯、月桂酸甲酯、椰子醛、1-辛烯-3-酮、松香芹酮、2,6-二甲基吡嗪、双戊烯是区别5种食用菌样品的主要特征性物质,可作为鉴定及区分5种食用菌的化学辅助手段,同时还可为评定5种食用菌的品质提供参考。

Comparative Analysis of Volatile Components of Five Kinds of Edible Fungi

In order to investigate the differences of volatile compounds in the bodies of Hericium erinaceus, Armillaria mellea, Armillarialuteo virens, Lentinula edodes and Tricholoma matsutake, dried samples of these five species were detected and analyzed using headspace solidphase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster and principal component analysis were used, and totally 121 various volatile compounds including asters, aldehydes, alcohols, olefins, ketones, acids, nitrogen-containing heterocyclic compounds were identi?ed from these five kinds of dried edible fungi samples. Among them, only nine were identified in all samples, and the other 112 compounds were different among them. The clustering and principal component analysis results for the volatile compounds from these five kinds of dried edible fungi bodies were consistent. Results indicated that hexanol, 1-octen-3-ol, 1-propyl-1-cyclopentanol, methyl cinnamate, methyl tran-cinnamate, dodecanoic acidmethyl este, 5-pentyl dihydro furanone, 1-octen-3-one, pinocarvone, 2,6-dimethyl-pyrazineand D-limonene could be used as effective chemical indicators for the classification of these five kinds of dried edible fungi, and provided some ideas to evaluate their qualities as well.