云南黑虎掌菌挥发性成分分析

Analysis on Volatile Flavor Substance of Sarcodon imbricatus in Yunnan

利用气相色谱/飞行时间质谱技术对云南黑虎掌菌(Sarcodon imbricatus)中的挥发性风味成分分离鉴定,共得到37种挥发性成分,主要包括醛类13种、烃类2种、酸类4种、醇类4种、酮类5种、酯类1种、酚类1种、醚类1种,其他化合物6种。其中,醛类、烃类、醇类、酮类化合物对黑虎掌菌的风味具有重要贡献。

Volatile flavor substance of Sarcodon imbricatus in Yunnan were analyzed by gas chromatography-time-of-flight mass spectrometry(GC-TOF/MS).37 volatile compounds were identified in S.imbricatus,which mainly included 13 aldehydes,2 hydrocarbons,4 acids,4 alcohols,5 ketones,1 ester,1 phenol,1 ether.Among them,aldehydes,hydrocarbons,alcohols and ketones compounds would have important influences on the flavor of S.imbricatus.