固相微萃取-气相色谱-质谱及气相色谱-嗅闻技术分析美味牛肝菌风味活性物质

Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O

摘要: 采用顶空固相微萃取技术（HS-SPME）提取美味牛肝菌的挥发性成分,用气相色谱-质谱联用技术（GC-MS）结合气相色谱-嗅觉测量法（GC-O）,鉴定美味牛肝菌的挥发性成分及主要风味物质。通过实验鉴定出53种挥发性成分,其中29种成分对美味牛肝菌的风味有贡献,还有3种呈味物质气相色谱检测不到。其中己醛、甲基吡嗪、3-甲硫基丙醛、2,6-二甲基吡嗪、1-辛烯-3-醇、2-戊基呋喃、2-乙基-6-甲基吡嗪、3-辛烯-2-酮、苯乙醛等化合物是美味牛肝菌主要的风味活性物质。

Abstract: Volatile components of Boletus edulis were extracted by using head space solid-phase micro-extraction (HS-SPME) .Volatile compounds and major flavor substances were identified by gas chromatography and mass spectrometry (GC-MS) , gas chromatography-olfactometry (GC-O) .53 volatile compounds were identified in the experiment, among those total 29 volatile compounds and three unknown compounds contributed to the flavor of boletus edulis.The primary flavor compounds were hexanal, methylpyrazine, 3- (methylthio) propionaldehyde, 2, 6-dimethylpyrazine, 1-octen-3-ol, 2-pentylfuran, 2-ethyl-6-methylpyrazin, 3-octen-2-one, benzeneacetaldehyde, and so on.