同时蒸馏萃取和固相微萃取对双孢蘑菇风味物质的提取分析

Comparative Application of SDE and SPME for Analysis of Aroma-Active Compounds in Button Mushroom(Agaricus bisporus)

采用同时蒸馏萃取法和固相微萃取法对双孢蘑菇的挥发性风味物质进行提取,并通过气相色谱-质谱联用分析及鉴定。采用同时蒸馏萃取法鉴定出36种化合物,采用固相微萃取法鉴定出34种风味化合物,2种方法分析出蘑菇的特征风味物质为1-辛烯-3-醇、1-辛烯-3-酮、2-辛烯-1-醇、2,6-二甲基吡嗪、2-戊基呋喃、甲基吡嗪、1-辛醇等,均以1-辛烯-3-醇含量最高。2种提取方式相互补充相互验证。

Aroma-active compounds in Agarucs bisporus were isolated by simultaneous distillation extraction(SDE) or solid phase micro extraction(SPME) and analyzed by gas chromatography-olfactometry-mass spectrometry(GC-O-MS). A total of 36 and 34 kinds of aroma-active compounds were identified by SDE and SPME, respectively. The following characteristic flavor compounds were identified: 1-octene-3-ol, 1-octene-3-one, 2-octene-1-ol, 2,6-dimethyl pyrazine, 2-pentyl furan, methyl pyrazine, n-octanol etc. 1-Octene-3-ol was identified by both methods as the most abundant compound. The two extraction methods can be used to complement and validate each other.