栗蘑挥发性香气成分的研究

利用自动热解析器热脱附和气质联用仪从栗蘑中鉴定出二十一种挥发性香味成分。其中醇类物质主要有2-丁基-1-辛醇、2-丙基-1-戊醇;醛类化合物中含量较高的癸醛、3,5,5-三甲基己醛有很强的果香味;酮类物质中的2,5-二苯基-2,5-环己二烯-1,4-二酮有着浓郁的植物芳香;其他一些化合物如呋喃类、烷烃类、酯类等在栗蘑风味中起着调和和互补的作用。栗蘑的香味不是单一化合物所能够体现出来的,而是组分相互作用、相互平衡的效果。研究结果为进一步认识和了解食用菌的风味价值以及更有效地利用我国食用菌资源提供参考。 

Study on volatile components of chestnut mushroom

Volatile components in chestnut mushroom were analyzed by an automatic thermal desorption -gas chromatography-mass spectrometric (ATD-GC-MS) system. The result showed that more than 20 kinds of volatiles were identified. 1 -octanol -2 -butyl, 2 -propyl -1 -pentanol were two main alcohols, decanal and 3, 5, 5-trimethyl hexanal that had strong fruit flavor were two main aldehyde compounds in chestnut mushroom flavor, 2, 5 -cyclohexadiene -2, 5 -diphenyl -1, 4 -dione was one of the ketone which was rich in plant odor. Some other compounds such as furans, alkanes, esters played a complementary role in overall flavor. Chestnut mushroom flavor was the interaction and mutual balance effect of all volatiles. Results not only provided the flavor value of edible mushroom but also gave a reference for effective use of these resources.