两个香菇菌株的挥发性物质比较

Comparison of Volatile Components in Two Lentinula edodes Strains by SPME-GC-MS

采用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对L808和ww808(子实体无香菇香味)两个香菇菌株(Lentinula edodes)的菌丝体和子实体挥发性成分进行分析。挥发性成分主要包括含硫化合物、八碳化合物、醛类化合物、酯类化合物、醇类化合物、酮类化合物、酸类化合物、芳香和烯烃化合物和杂环化合物八种。剔除其中相对质量分数低于0.5%的部分,检出挥发性成分79种,其中,L808和ww808的菌丝体中挥发性成分分别有54和43种,主要是醛类化合物、芳香和烯烃化合物及含硫化合物;子实体中挥发性成分分别有36和38种,主要是含硫化合物(通常认为的主要香味物质),其中ww808的含硫化合物含量是L808的64.61%。

Volatile components in mycelia and fruit bodies of two Lentinula edodes strains, L808 （a widely used strain in commercial production） and ww808 （a mutant strain from L808 that almost has no flavor in fruit body） were analyzed by headspace solid phase micro extraction-gas chromatography-mass spectrometry （SPME-GC-MS）. Volatile components included sulfocompounds, eight-carbon compounds, aldehyde compounds, esters, alcohols, ketone compounds, acid compounds, aromatic and olefin compounds and heterocyclic compounds. Excluding components with a relative mass fraction lower than 0.5%, 79 volatile molecules were identified. There were 43 and 54 volatile molecules in mycelia of ww808 and L808 respectively （mainly of aldehydes, aromatic and organosulfur compounds）, and 38 and 36 in fruit bodies of ww808 and L808 respectively （mainly of organosulfur compounds）. Organosulfur compounds are generally regarded as the main flavoring substance in L. edodes. The organosulfur compound content in fruit body of ww808 was only 64.61% of that in L808 fruit body.