松茸挥发油化学成分的气相色谱-质谱联用分析

GC-MS Analysis of Volatile Compounds in Fruitbodies of Tricholoma matsutake Sing

采用水蒸气蒸馏法提取松茸中的挥发油,并采用气相色谱-质谱联用技术(GC-MS)和峰面积归一化法分离分析其化学成分和相对含量,同时探讨其化学成分与松茸特有食用香气之间的关系。结果表明,本法可从松茸挥发油中分离出66种化合物,鉴定出其中的48种,占挥发性成分总量的91.76%。松茸挥发油的主要成分有己酸(11.04%)、乙酸冰片酯(11.28%)、肉桂酸甲酯(27.37%)。其中乙酸冰片酯、肉桂酸甲酯是组成松茸独特香气的主要成分。

Steam distillation extraction followed by GC-MS combined with quantification by peak area normalization method was used to analyze volatile compounds in the fruitbodies of Tricholoma matsutake Sing..Meanwhile,the relationship between volatile compounds and characteristic aroma of the fruitbodies of Tricholoma matsutake Sing.was explored.Results showed that 46 compounds were identified,accounting for 91.76% of the total volatile compounds from the fruitbodies of Tricholoma matsutake Sing.among which the predominant compounds were hexanoic acid（11.04%）,bornyl acetate（11.28%） and methyl cinnamylate（27.37%）.Bornyl acetate and methyl cinnamylate were mainly responsible for the characteristic aroma of the fruitbodies of Tricholoma matsutake Sing..