不同方法提取香菇中挥发性成分的测定

以香菇为研究对象，采用煎煮法、水蒸气蒸馏法提取样品，顶空固相微萃取（HS-SPME）结合气质联用（GC-MS）检测游离态、键合态挥发性成分，根据谱图库的匹配度来定性，内标法进行定量。结果表明，利用煎煮法得到的香菇提取液中游离态挥发物41种，键合态挥发物19种；利用水蒸气蒸馏法得到的香菇提取液的游离态挥发物42种，键合态挥发物19种。含硫化合物是影响干香菇风味的主要物质，煎煮法、水蒸气蒸馏法得到的香菇提取液含硫化合物的相对含量分别为40.3%、39.5%。

Determination of volatile components extracted by different methods from Lentinus edodes

Taking Lentinus edodes as the research object, the samples were extracted by decocting method and steam distillation method. Free and bound volatile compounds were detected by head space solid phase microextraction combined with GC-MS, and the results were quantified according to the matching degree of spectrum library and quantified by internal standard method. The results showed that 41 kinds of free volatiles and 19 kinds of bond volatiles were obtained from the extract of L. edodes by decocting method. 42 kinds of free volatiles and 19 kinds of bonded volatiles were obtained from the extract of L. edodes by steam distillation method. Sulfur compounds were the main compounds affecting the flavor of dried L. edodes. The relative content of sulfur compounds in L. edodes extract by decocting and steam distillation method was 40.3% and 39.5%, respectively.