鲜香菇与香菇预煮液挥发性成分分析 Analysis of Volatile Aroma Components of Fresh Mushroom and Its Pre-cooked Juice期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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鲜香菇与香菇预煮液挥发性成分分析

引用本文：	刘璐,乔宇,高虹,程薇,廖李,史德芳,范秀芝,薛淑静,李露,郭鹏,陈金国.鲜香菇与香菇预煮液挥发性成分分析[J].北京工商大学学报(自然科学版),2015,33(6):46-50.

作者姓名：	刘璐乔宇高虹程薇 廖李史德芳范秀芝薛淑静李露郭鹏陈金国

作者单位：	湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064,湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所, 湖北武汉 430064

基金项目：	农业部公益性行业(农业)科研专项项目(201303080)。

摘要：	采用顶空-固相微萃取技术对鲜香菇与香菇预煮液的挥发性成分进行分析,在利用NIST08数据库检索的基础上结合保留指数对各挥发性成分进行定性,共鉴定出23种挥发性成分,同时运用峰面积归一法测定各挥发性成分的相对含量。结果表明,鲜香菇的挥发性成分主要包括醛类、醇类、酮类、烃类、硫化物等物质,其中酮类化合物和醇类化合物相对含量最高,分别占总挥发性成分的49.403%和21.982%；对香菇预煮液风味有贡献的主要挥发性成分有醛类与醇类,其中含量较高的为壬醛(31.877%)、己醛(19.972%)、1-辛烯-3-醇(14.773%)。
关键词：	鲜香菇香菇预煮液顶空固相微萃取气相色谱-质谱法保留指数
收稿时间：	2014/11/11 0:00:00
Analysis of Volatile Aroma Components of Fresh Mushroom and Its Pre-cooked Juice

Institution:	Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China,Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China and Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Abstract:	The head space-solid phase micro-extraction method was used to analyze aroma components in fresh mushroom and its pre-cooked juice. The approach of NIST08 spectrum library retrieval combined with retention index comparing was used to identify aroma components. Twenty-three aroma components were identified from fresh mushroom and its pre-cooked juice, and the relative concentration of each component was determined by the peak area normalization. The results showed that the ketone and alcohol contents of fresh mushroom were 49.403% and 21.982%. The major components identified from fresh mushroom pre-cooked juice were nonanal (31.877%), hexanal(19.972%), and 1-octen-3-ol(14.773%).

Keywords:	fresh mushroom mushroom pre-cooked juice head space-solid phase micro-extraction gas chromatography-mass spectrometry retention index
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