棘托竹荪挥发性成分分析.PDF

※分析检测 食品科学 2012, Vol.33, No.20 221 1,2 1,2,* 1,2 1,2 1,2 郑 杨 ，黄明泉 ，孙宝国 ，田红玉 ，孙金沅 (1.北京工商大学 北京市食品风味化学重点实验室，北京 100048 ； 2.北京工商大学 食品添加剂与配料北京高校工程研究中心，北京 100048) 摘 要：采用同时蒸馏萃取法提取，通过气质联用技术和气相色谱- 闻香法分析棘托竹荪中的香气成分。结果表 明：气质联用采用极性柱和弱极性柱双柱定性分析，共鉴定出74种化合物，包括醇类18种、醛类8种、烃类16种、 酸类6种、酮类6种、杂环类8种、芳香类5种、其他类7种，其中含量较高的化合物有十四碳内酯(5.99%) 、香叶基 丙酮(3.06%)、4-(2,6,6-三甲基-2-环己烯-1-基)-3-丁烯-2-醇(2.61%)、苯乙醛(2.48%)等；通过嗅闻仪鉴定出10种风味 成分，包括1-辛烯-3-酮、6- 甲基-5-庚烯-2-酮、2-辛烯醛、2- 乙酰基呋喃、5- 甲基糠醛、2-壬烯醛、己酸、香叶基丙 酮、苯乙醇、2- 乙酰基吡咯。 棘托竹荪；同时蒸馏萃取法；气相色谱-质谱法；气相色谱- 闻香法；挥发性成分 Analysis of Volatile Compounds of Dictyophora echinovolvata Zang, Zheng et Hu ZHENG Yang1, 2，HUANG Ming-quan1, 2, *，SUN Bao-guo1, 2，TIAN Hong-yu1, 2，SUN Jin-yuan1, 2 (1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China； 2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China) Abstract Volatile compounds from Dictyophora echinovolvata Zang, Zheng et Hu fruit bodies were extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) with a DB-Wax strong-polar column and a RXT-5 weak-polar column. Totally 74 volatile compounds were identified, including 18 alcohols, 8 aldehydes, 7 acids, 6 ketones, 8 heterocyclic compounds, 5 aromatic compounds and 6 other compounds. Among them the prominent compounds were oxacyclopentadecan- 2-one (5.99%), 6,10-dimethyl-5,9-undeca