摘要
采用同时蒸馏萃取(SDE)、GC-MS检测,分析比较了鲜香菇和干香菇的风味成分。结果显示,干、鲜香菇的风味组成存在一定差异,主要体现在以醇类为主的八碳化合物和含硫化合物的差异上。鲜香菇中八碳化合物含量为44.13%,含硫化合物含量为21.53%;干香菇中八碳化合物含量为10.28%,含硫化合物含量为49.29%。1-辛烯-3-醇是鲜香菇最特征的风味物质,1,2,4-三硫杂环戊烷、1,2,3,5,6-五硫杂环庚烷、二甲基二硫醚、二甲基三硫醚等是干香菇的重要风味化合物。
Volatile aroma components in mature fresh and dry bodies of Lentinus edodes were extracted with simultaneous distillation and extraction（SDE） and analyzed with GC-MS. The results showed that there were considerable differences of flavor compounds between the fresh and dry bodies,and the differences were mainly embodied in eight-carbon compounds and sulfur compounds. The eight-carbon volatiles and sulfur volatiles were 44.13% and 21.53% in fresh mushrooms and 10.28% and 49.29% in dry mushrooms,respectively. 1-Octen-3-ol was the most distinctive flavor substances in fresh mushrooms,and 1,2,4-trithiolane, 1,2,3,5,6-pentathiepane （Lenthionine）, disulfide dimethyl ,trisufide dimethyl were important flavor compounds in dry mushrooms.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期68-71,共4页
Science and Technology of Food Industry
基金
北京市属高等学校人才强教计划项目(PHR201008237)
北京工商大学研究生科研学术创新基金项目(19000101026)
食品学科特色学科群建设(2011111)
学科与研究生教育--食品学科特色教学科研创新平台建设(PXM2012_014213_000063)
关键词
香菇
挥发性风味成分
GC-MS
八碳化合物
含硫化合物
Lentinus edodes
volatile aroma components
GC-MS
eight-carbon volatiles
sulfur volatiles
