基于HS-SPME-GC-MS法分析不同干燥条件对皱环球盖菇挥发性成分的影响

采用顶空固相微萃取-气相色谱-质谱联用法对新鲜、冷冻干燥和不同干燥温度制得的皱环球盖菇样品挥发性组成进行分析。研究表明，新鲜皱环球盖菇风味物质以3-辛酮、己醛和2-十一烷酮为主，含量分别占总挥发物的68.25%、13.12%和1.40%，风味活度值分别为142.63、162.39和11.71；高温会导致皱环球盖菇风味物质的损失，并产生以烷烃为主的挥发性组成；冷冻干燥样品形态保存最佳，但由于高真空的原因烯、酮等易挥发性组分损失严重；30 ℃干燥皱环球盖菇样品挥发物组成最为丰富，共鉴定出58 种化合物，包括醛、烯、醇、酯、吡嗪类、呋喃类等风味化合物，相对含量超过5%的包括1-癸烯、环十二烷、2-戊基呋喃、4,6-二甲基嘧啶、2-十一烷酮、橙花叔醇，分别占总挥发物的17.17%、6.58%、5.97%、5.74%、5.62%、5.58%。本研究结果对了解不同皱环球盖菇产品风味差异化合物及精深加工具有重要指导意义。

Effects of Various Drying Methods on Volatile Composition of Stropharia rugosoannulata by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

The volatile composition of fresh, freeze-dried and oven-dried Stropharia rugosoannulata was analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. The results showed that 3-octanone, nerolidol and hexanal were the major flavor substances in fresh S. rugosoannulata, accounting for 68.25%, 13.12% and 1.40% of the total volatiles, respectively, and the flavor activity values of these compounds were 142.63, 162.39 and 11.71, respectively. High temperature caused loss of the flavor substances of S. rugosoannulata and the production of alkanes and other volatile components. The freeze-dried sample had the best preserved morphology, but some volatile components such as alkene and ketone were seriously lost due to the high vacuum. The volatile profile of the sample dried by hot air at 30 ℃ was the most diverse, and 58 compounds were identified, including aldehydes, alkenes, alcohols, esters, pyrazines, furans and other flavor compounds. 1-Decene, cyclododecane, 2-amyl furan, 4,6-dimethylpyrimidine, 2-undecane ketone and schisterol accounted for 17.17%, 6.58%, 5.97%, 5.74%, 5.62% and 5.58% of the total volatiles, respectively. The results of this study are of great significance for understanding the difference in the volatile composition of fresh and dried S. rugosoannulata and guiding the deep processing of S. rugosoannulata.