褐黄牛肝菌挥发性风味物质组成研究

Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.

采用液-液萃取法提取褐黄牛肝菌(Boletus luridus Schaeff.:Fr)干制品中的挥发性风味物质,然后用气相色谱-质谱联用技术对提取的挥发性风味组成进行分离分析,共测定了51种挥发性化合物。研究表明,主要成分为正丁醇、3-甲基-1-丁醇、十五酸、棕榈酸、亚油酸甲酯、十七酸、亚油酸等。其中亚油酸的含量最高,占挥发性组成总量的24.9%。突出的气味分子主要有丁酸、含甲基支链的羧酸、苯甲醛、苯乙酸、α-金合欢烯和吡嗪类化合物。吡嗪类化合物可能是褐黄牛肝菌干制品特色香气的主要贡献源之一。研究结果有助于揭示褐黄牛肝菌的呈香机理,并为其干制加工提供指导。

Volatile constituents of Boletus luridus schaeff Fr. were extracted by liquid-liquid extraction and then analyzed by gas chromatography-mass spectrometry （GC-MS）. 51 volatile compounds were determined. The main volatile compounds were： 1-butanol, 3-methyl-l-butanol, pentadecanoic acid, palmitic acid, linoleic acid methyl ester, heptadecanoic acid, and linoleic acid. Linoleic acid was the compound with the highest content, accounting for 24.9% of the total volatile extract. Butanoic acid, methyl-branched carboxylic acid, benzaldehyde, benzeneacetic acid, α-farnesene and pyrazine compounds were the remarkable odor compounds. Pyrazines might be the characteristic aroma of the dried B. luridus Schaeff. ： Fr.. The investigation is helpful to reveal the flavor formation, and to guide the dehydration of B. luridus Schaeff. ： Fr..