李曉燕; 蘭蓉; 吳志明; 辛秀蘭; 師燕秋
北京電子科技職業學院生物技術應用中心; 甘肅農業大學食品科學與工程學院
【中文摘要】 采用水蒸氣蒸餾法提取白靈菇中風味成分,然后利用氣相色譜-質譜(GC-MS)聯用技術進行分析,得到白靈菇總離子流色譜圖中共75個峰,經過NIST譜庫聯機檢索,鑒定出35種化合物,約占色譜流峰總面積的79.75%。結果表明,白靈菇風味成分中含量最多的一類化合物為胺類化合物,相對百分含量為43.19%。在胺類化合物中(Z)-9-十八烯酰胺含量最高,相對含量為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%.
【中文關鍵詞】 白靈菇; 風味物質; 氣相色譜-質譜聯用技術
【英文關鍵詞】 Pleurotus ferulae; Flavor compounds; GC-MS
【基金】北京市教育委員會科技發展計劃面上項目(KM200700002002)
【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2009年02期 【DOI】CNKI:SUN:ZSYJ.0.2009-02-014