杏鲍菇及其预煮液挥发性成分分析

Analysis of Volatile Aroma Components of Fresh Pleurotus eryngii and Pre-cooked Juice

采用顶空固相微萃取和气相色谱-质谱联用分析新鲜杏鲍菇(Pleurotus aryngii)及其预煮液中的挥发性成分,并用峰面积归一法进行定量分析。共鉴定出挥发性成分43种,包括醛类11种、醇类9种、酯类5种、烃类4种、含氧杂环类4种、酮类3种、酚类2种、含氮杂环类2种及其他类别3种。其中共有挥发性成分13种,以醛类、醇类、酚类3大类为主。新鲜杏鲍菇的挥发性成分主要为2,4-二叔丁基苯酚49.164%、己醛11.165%、正己醇10.012%;杏鲍菇预煮液的挥发性成分主要为2,4-二叔丁基苯酚、乙酸和壬醛,其相对含量分别为75.186%、6.173%和5.302%。

The method for determination of volatiles in fresh Pleurotus aryngii and its pre-cooked juice using headspace solid phase micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS） was developed and the relative concentration of each components were determined by peak area normalization. The results showed that a total of 43 aroma components were identified, mainly including 11 aldehydes,9 alcohols,5 esters,4 hydrocarbons,4 oxygen heterocyclie tings,3 ketones,2 phenols,2 nitrogen heteroeyelic tings and 2 other compounds. The major components identified from fresh Pleurotus eryngii were phenol, 2,4-bis （1,1-dimethylethyl） （49.164%）, hexanal （11.165%）, 1-hexanol （ 10.012%）. The 2,4-bis （ 1,1- dimethylethyl） ,acetic acid and nonanal contents of pre-cooked iuice were 75.186%,6.173% and 5.302%.