| 顶空固相微萃取气质联用检测灵芝菌丝体挥发性风味物质 |
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| 引用本文： | 陈志杰,杨振东,顾振新.顶空固相微萃取气质联用检测灵芝菌丝体挥发性风味物质[J].食品研究与开发,2010,31(2). |
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| 作者姓名： | 陈志杰 杨振东 顾振新 |
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| 作者单位： | 1. 江苏食品职业技术学院,食品工程系,江苏,淮安,223003
2. 南京农业大学,农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
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| 摘 要： | 采用顶空固相微萃取气质联用(Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析检测了灵芝菌丝体中的挥发性风味物质.共检测到58种风味化合物,其中烯烃类7种、芳香烃类2种、醚类1种、醇类12种、酮类5种、醛类19种、酸类2种、酯类7种、呋喃类3种.研究表明,1-辛烯-3-醇是灵芝菌丝体中最主要的挥发性风味物质.
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| 关 键 词： | 顶空固相微萃取气质联用 挥发性风味物质 灵芝 1-辛烯-3-醇 |
Determination of Volatile Flavor Compounds in Ganoderma lucidum by HS-SPME-GC-MS |
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| CHEN Zhi-jie,YANG Zhen-dong,GU Zhen-xin.Determination of Volatile Flavor Compounds in Ganoderma lucidum by HS-SPME-GC-MS[J].Food Research and Developent,2010,31(2). |
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| Authors: | CHEN Zhi-jie YANG Zhen-dong GU Zhen-xin |
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| Affiliation: | CHEN Zhi-jie1,YANG Zhen-dong1,GU Zhen-xin2 (1. Department of Food Engineering,Jiangsu Food Science College,Huaian 223003,Jiangsu,China,2. Key Laboratory Food Processing , Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,Jiangsu China) |
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| Abstract: | Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to identify the volatile flavor compounds of Ganoderma lucidum mycelia. Fifty-eight compounds were identified which include seven kinds of alkenes, two kinds of aromatic hydrocarbons, a kind of ether, twelve kinds of alcohols, five kinds of alkones, ninteen kinds of aldehydes, two kinds of acids, seven kinds of esters, three kinds of furans. The main volatile flavor compounds of Ganoderma lucidum ... |
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| Keywords: | HS-SPME-GC-MS Volatile flavor compounds Ganoderma lucidum 1-octen-3-ol |
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