摘要
采用顶空-固相微萃取技术对鲜香菇与香菇预煮液的挥发性成分进行分析,在利用NIST08数据库检索的基础上结合保留指数对各挥发性成分进行定性,共鉴定出23种挥发性成分,同时运用峰面积归一法测定各挥发性成分的相对含量。结果表明,鲜香菇的挥发性成分主要包括醛类、醇类、酮类、烃类、硫化物等物质,其中酮类化合物和醇类化合物相对含量最高,分别占总挥发性成分的49.403%和21.982%;对香菇预煮液风味有贡献的主要挥发性成分有醛类与醇类,其中含量较高的为壬醛(31.877%)、己醛(19.972%)、1-辛烯-3-醇(14.773%)。
The head space-solid phase micro-extraction method was used to analyze aroma components in fresh mushroom and its pre-cooked juice. The approach of NIST08 spectrum library retrieval combined with retention index comparing was used to identify aroma components. Twenty-three aroma components were identified from fresh mushroom and its pre-cooked juice,and the relative concentration of each component was determined by the peak area normalization. The results showed that the ketone and alcohol contents of fresh mushroom were 49. 403% and 21. 982%. The major components identified from fresh mushroom pre-cooked juice were nonanal( 31. 877%), hexanal( 19. 972%), and 1-octen-3-ol( 14. 773%).
出处
《食品科学技术学报》
CAS
2015年第6期46-50,共5页
Journal of Food Science and Technology
基金
农业部公益性行业(农业)科研专项项目(201303080)
关键词
鲜香菇
香菇预煮液
顶空固相微萃取
气相色谱-质谱法
保留指数
fresh mushroom
mushroom pre-cooked juice
head space-solid phase micro-extraction
gas chromatography-mass spectrometry
retention index