摘要
分别采用静态顶空与顶空固相微萃取法提取云南野生干巴菌的香气成分,通过气相色谱-质谱联用定性定量分析,对两种方法所得的香气成分进行比较。结果表明:两者共同检出的6种组分分别为苯乙醛、天然壬醛、癸醛、3-辛酮、3-辛醇、1-辛烯-3-醇,其中1-辛烯-3-醇、3-辛酮、3-辛醇是构成云南野生干巴菌香气的重要物质,两种方法测出的相对含量均较高。静态顶空法检测出的组分种类较多,相对含量较高,较真实地反映了云南野生干巴菌的香气成分;顶空固相微萃取法检测到的挥发性物质较少,主要是醛酮类和弱极性的烃类物质,基本能反映云南野生干巴菌的特色香味成分。
Aromatic components from Sparasis crispa were extracted by Static Headspace（SHS）and Solid Phase Microextraction（SPME）respectively.Their aromatic components were qualitatively and quantitatively analyzed by the gas chromatography/mass spectrometry（GC-MS）and compared.Phenylacetaldehyde,Nonyl aldehyde,Decyl aldehyde,p-Tolualdehyde,3-Octanone,DL-3-Octanoland1-Octen-3-ol were identified by Static Headspace and SPME simultaneously.The results showed that 3-Octanone,DL-3-Octanol and 1-Octen-3-ol contributed mutually to the particular aroma of Sparasis crispa.Many more compounds were identified in Static Headspace.The result could reflect the real constitutes of Sparasis crispa aroma analyzed by this method.While the fewer aromatic components were identified in HS-SPMESPME,mainly low boiling aldehydes,ketone and weakly polar hydrocarbon.They reflected the basic characteristics of the aromatic components of Sparasis crispa.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期174-176,180,共4页
Science and Technology of Food Industry
基金
云南省中青年学术技术带头人后备人才培养基金(2006py01-10)
