| 中国香菇风味成份的分离与鉴定 |
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| 引用本文： | 刘杨岷 王林祥. 中国香菇风味成份的分离与鉴定[J]. 质谱学报, 1992, 13(1): 31-35 |
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| 作者姓名： | 刘杨岷 王林祥 |
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| 作者单位： | 无锡轻工业学院(刘杨岷，王林祥，袁身淑)，无锡轻工业学院(汤坚) |
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| 摘 要： | 应用“同时蒸馏-萃取”(SDE)装置提取出干香菇的挥发性风味成份。再由旋转带式蒸馏器浓缩样品。经GC/MS鉴定出91种组份。包括硫醚、硫醇和含硫成环化合物、噻唑、呋嘀和吡嗪等类杂环化合物,以及醇、醛、酮、酯等。硫化物中的3,5-二甲基-1,2,4-三硫杂环戊烷首次被发现。
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| 关 键 词： | 香菇 成份 分离 GC／MS分析 |
Isolation and Identification of Volatile Compounds from China Dried Xianggu Mushroom |
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| Liu Yangmin Wang Linxiang Yuan Shenshu Tans Jian. Isolation and Identification of Volatile Compounds from China Dried Xianggu Mushroom[J]. Journal of Chinese Mass Spectrometry Society, 1992, 13(1): 31-35 |
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| Authors: | Liu Yangmin Wang Linxiang Yuan Shenshu Tans Jian |
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| Abstract: | Volatile flavor compounds were isolated from 100g China dried xianggu mushroom by using simultaneous distillation-extractor (SDE), and were concentrated on spinning band still. 91 compounds were identified by GC/MS, including thio-ether, thiols and cyclic sulphur compounds, as well as hydrocabons, alcohols, phenols, aldehydes, ketones, esters, furans, thiophenes, thiazoles, pyrazines etc.. 3, 5- Dimethyl- 1, 2, 4- trithiolane is reported for the first time. |
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| Keywords: | flavor mushroom SDE. |
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