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。
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-~）. 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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第10期133-137,共5页
Science and Technology of Food Industry
基金
科技部科技型中小企业技术创新基金(10C26211200196)
天津市科技计划项目--中小型企业创新基金(10ZXCXSH02600)
