青头菌子实体发育进程中挥发性成分分析

Changes of volatile components in Russula virescens during sporocarp development

利用顶空-固相微萃取技术(HS-SPME)分析青头菌幼菇期、商熟期和成熟期子实体的挥发性成分,经气相色谱质谱联用仪(GC-MS)分析测定,采用质谱检索与保留指数进行定性,并用峰面积进行归一化定量。青头菌子实体共鉴定出37种化学成分,其中从幼菇期、商熟期和完熟期分别鉴定出25种、27种和29种,分别占总峰面积的77.04%、82.55%和73.84%,主要挥发性成分具有相似性,即醛类、酮类和醇类。幼菇期及商熟期的青头菌主要成分均为苯甲醛,己醛,2-戊基呋喃,壬醛等,而完熟期的青头菌主要成分为3-辛酮,苯甲醛,松茸醇,2-戊基呋喃等。

This paper studied volatile components in three stages of Russula virescens, mycelia, commercial and ripe,which were collected by head-space solid phase microextraction（ HS-SPME）, and analyzed by gas chormatograph- mass spectrophotoerter（GC-MS）. The qualitative analysis and quantitative analysis were performed by combination of retention index and accurate mass measurement as welI as area normalization, respectively. Thirty-seven chemical com- ponents was identified in Russula virescens, while twenty-five in mycelia stage, twenty-seven in commercial stage and twenty-nine in ripe stage. The contents of the identified compounds extracted from Russula virescens in these three sta- ges are 77.04% , 82.55% and 73.84% of the total volatile substances, respectively, and the identified volatiles in three stages have similarities, which mainly are alcohols, aldehydes and ketones. The main composition of Russula vires- cens in ripe stage includes 3-octanone, phenyIaldehyde, matsutakeaIcohol,2-amyI furan ect, while the main components of Russula virescens are phenylaldehyde,hexanal,2-amyl furan,nonanal and other similar chemicaI components.