固相微萃取/气-质联用分析香菇挥发性香味成分

使用Carboxen/PDMS纤维固相微萃取/气-质联机分析了香菇的挥发性香味成分,考察了萃取时间、萃取温度对所鉴定出的化合物数量和总质量分数的影响,确定了固相微萃取的优化条件为:萃取时间45 min,萃取温度60℃,此时共检出43种挥发性成分,对香菇风味有贡献的化合物:含氧杂环化合物7种,含硫化合物9种,醛类5种,醇类6种,酮类3种,其中含量较高的成分为二甲基二硫醚(4.36%)、二甲基三硫醚(13.36%)、1,2,4-三硫杂环戊烷(3.70%)、1-辛烯-3-醇(1.11%).

ANALYSIS OF VOLATILE FLAVORS IN LENTINUS EDODES BY SOLID-PHASE MICRO-EXTRACTION COMBINING WITH GC-MS

Using the fiber of Carboxen/PDMS,influences of sample temperature,adsorption time on the number and amount of volatiles identified from lentinus edodes when analyzed by solid phase microextraction(SPME) and GC-MS were investigated.The preferred SPME conditions found were sampling at 60℃ for 45min in which total of forty-three volatiles were identified.The volatiles of great contribution to lentinus edodes flavor included seven oxygen-containing heterocyclics,nine sulfur-containing compounds,five aldehydes,six alcohols and three ketones,where dimethyl dithioether(4.36%),dimethyl trithioether(13.36%),1,2,4-trithiolane(3.70%),1-octen-3-ol(1.11%) were in high amount.