中国香菇风味成份的分离与鉴定

Isolation and Identification of Volatile Compounds from China Dried Xianggu Mushroom

应用“同时蒸馏-萃取”(SDE)装置提取出干香菇的挥发性风味成份。再由旋转带式蒸馏器浓缩样品。经GC/MS鉴定出91种组份。包括硫醚、硫醇和含硫成环化合物、噻唑、呋嘀和吡嗪等类杂环化合物,以及醇、醛、酮、酯等。硫化物中的3,5-二甲基-1,2,4-三硫杂环戊烷首次被发现。

Volatile flavor compounds were isolated from 100g China dried xianggu mushroom by using simultaneous distillation-extractor (SDE), and were concentrated on spinning band still. 91 compounds were identified by GC/MS, including thio-ether, thiols and cyclic sulphur compounds, as well as hydrocabons, alcohols, phenols, aldehydes, ketones, esters, furans, thiophenes, thiazoles, pyrazines etc.. 3, 5- Dimethyl- 1, 2, 4- trithiolane is reported for the first time.