摘要
采用顶空固相微萃取气质联用(Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析检测了灵芝菌丝体中的挥发性风味物质。共检测到58种风味化合物,其中烯烃类7种、芳香烃类2种、醚类1种、醇类12种、酮类5种、醛类19种、酸类2种、酯类7种、呋喃类3种。研究表明,1-辛烯-3-醇是灵芝菌丝体中最主要的挥发性风味物质。
Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry（HS- SPME-GC-MS） was used to identify the volatile flavor compounds of Ganoderrna lucidum mycelia. Fifty＇eight compounds were identified which include seven kinds of alkenes, two kinds of aromatic hydrocarbons, a kind of ether, twelve kinds of alcohols, five kinds of alkones, ninteen kinds of aldehydes, two kinds of acids, seven kinds of esters, three kinds of furans. The main volatile flavor compounds of Ganoderma lucidurn mycelia were 1 - octen-3-ol, ethanol, hexanal, 1-hexanol, sesquirosefuran, 3-octanol, 3-octanone.
出处
《食品研究与开发》
CAS
北大核心
2010年第2期132-135,共4页
Food Research and Development
