不同栽培方法银耳挥发性成分的HS-SPME/GC-MS分析

HS-SPME/GC-MS Analysis on Volatile Components of Tilia tremella with Different Cultivation Methods

采用顶空固相微萃取分别提取椴木银耳、袋栽银耳的挥发性成分,采用GC-MS法分析样品的挥发性成分,采用相对气味活度值(ROAV)判定关键风味物质。从椴木银耳中检出51种挥发性成分,主要是酸类、醛类、醇类化合物,相对含量最高的是乙酸,占比21.212%。从袋栽银耳中检出58种挥发性成分,主要是醛类、酸类、醇类化合物,相对含量最高的是正己醛,占比13.173%。采用ROAV法进行评价,得出椴木银耳的关键风味物质包括正己醛、辛醛、壬醛、蘑菇醇、庚醛、正庚酸、肉桂醛、正戊醛,共8种。袋栽银耳的关键风味物质包括壬醛、正己醛、辛醛、蘑菇醇、正戊醛、庚醛,共6种。

The volatile components of woodsnow Tremella and bagging cultivation Tremella were extracted by headspace solid phase microextraction. The volatile components of samples were analyzed by GC-MS. The relative odor activity value(ROAV)was used to determine the key flavor components. 51 volatile components were identified from Tilia tremella, they mainly were acids, aldehydes and alcohols. The highest relative content was acetic acid, accounting for 21.212%. 58 volatile components were found in bagging cultivation Tremella, which mainly ware aldehydes, acids and alcohols. The highest relative content was hexaldehyde, accounting for 13.173%. The ROAV method was used to evaluate the 8 key flavor substances of the T. tremella,including hexaldehyde, symplecal, nonaldehyde, mushroom alcohol, heptanal aldehyde, N-heptanic acid, cinnamaldehyde, and N-valaraldehyde. 6 key flavor compounds of bagging cultivation Tremella were found, including nonaldehyde, hexaldehyde, octyl aldehyde, mushroom alcohol, positive aldehyde and heptanal.