顶空固相微萃取-气质联用分析条纹鸡枞菌子实体香气成分

Analysis of flavor compounds in Termitomyces striatus using HS-SPME-GC-MS

目的分析条纹鸡枞菌Termitomyces striatus独特风味的香气组成成分。方法采用动态顶空吸附法结合气相色谱质谱联用仪(GC-MS)技术,对两份条纹鸡枞菌子实体样品挥发性成分进行测试,并通过相对气味活度值分析不同组分对鸡枞菌风味的贡献率。结果两份条纹鸡枞菌挥发性气体中含量较高的化合物有3-辛酮、1-己醇、苯甲醛、3-辛醇,含量分别对应为35%、6.1%、5.2%、3.8%和71%、0.1%、1.2%、3.6%。香气组成成分包括3-辛酮、1-辛烯-3-醇、壬醛、癸醛、2-甲基丙醛、2-戊基呋喃、(E)-2-辛烯醛、2-甲基丁醛、3-辛醇、己醛、2-十一烷酮、壬醇。结论条纹鸡枞菌挥发性气体中与香味有关的主要化合物有12种,其中3-辛酮含量显著高于其他成分。

Objective To explore the unique aroma components of Termitomyces striatus.Methods The volatile compounds of two T.striatus samples were accumulated using headspace solid-phase micro-extraction(HS-SPME),and then analyzed by gas chromatography-mass s-pectrometry(GC-MS).The relative odor activity value(ROAV)by principle component analysis were employed to evaluate the contribution of these components to the overall flavor.Results The compounds with higher content in the volatile gases of the two strains of Abietyl-firi were 3-octanone,1-hexanol,benzaldehyde and 3-octanol,with the corresponding contents of 35%,6.1%,5.2%,3.8%and 71%,0.1%,1.2%,3.6%,respectively.Their flavor components consisted of 3-octanone,1-octene-3-ol,nonanal,decanal,2-methylpropionaldehyde,2-pentylfuran,(E)-2-octenal-dehyde,2-methylbutanal,3-octanol,hexanal,2-undecanone ketone and nonanol.Conclusion 12 Main compounds are related to unique flavor in the volatile composition of T.striatus,in which 3-octyl ketone content is significantly highest among these components.