李晓燕; 兰蓉; 吴志明; 辛秀兰; 师燕秋
北京电子科技职业学院生物技术应用中心; 甘肃农业大学食品科学与工程学院
【中文摘要】 采用水蒸气蒸馏法提取白灵菇中风味成分,然后利用气相色谱-质谱(GC-MS)联用技术进行分析,得到白灵菇总离子流色谱图中共75个峰,经过NIST谱库联机检索,鉴定出35种化合物,约占色谱流峰总面积的79.75%。结果表明,白灵菇风味成分中含量最多的一类化合物为胺类化合物,相对百分含量为43.19%。在胺类化合物中(Z)-9-十八烯酰胺含量最高,相对含量为22.47%。
【英文摘要】 The flavor compounds of Pleurotus ferulae were extracted by steam distillation extraction.It was found that there were 75 peaks in the total ion current chromatographic chart of Pleurotus ferulae by GC-MS analysis.By NIST spectrum library online retrieval,the 35 compounds were identified from the flavor compounds,and they were 79.75% of the total chromato-graphic peak area.The results showed that the contents of the amine compounds were the most among all the flavor compounds of Pleurotus ferulae,and its relative percentage content was 43.19%.(Z)-9-octadecene amide was the most among the amide compounds,and its relative percentage content was 22.47%.
【中文关键词】 白灵菇; 风味物质; 气相色谱-质谱联用技术
【英文关键词】 Pleurotus ferulae; Flavor compounds; GC-MS
【基金】北京市教育委员会科技发展计划面上项目(KM200700002002)
【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2009年02期 【DOI】CNKI:SUN:ZSYJ.0.2009-02-014
