摘要
为探讨不同干制温度对茶树菇香气成分的影响，将新鲜茶树菇在不同温度条件下进行千制处理，至水分在11％-13％，再用乙醚进行同时蒸馏萃取香气成分，采用气相色谱质谱联用仪（GC／MS）对香气成分进行分析比较．结果显示：从茶树菇中共检测出30种香气成分，各温度干制样品香气成分数量不同，共有成分仅有十二醇、花生酸、棕榈酸甲酯、8-十八碳烯酸甲酯和顺-11-十八烯酸甲酯．因此，不同干燥温度下干制的茶树菇，其香气成分在种类和数量上存在-定差异．
Fresh Agrocybe aegerita were dried at different temperatures until the content of water was about 13 %, then aroma components of these samples were extracted by aether through the simultaneous distillation extraction process and detected by gas chromatographymass spectrometry （GC/MS）, in order to investigate effect of drying temperature on aroma components of Agrocybe aegerita. The results showed that 30 kinds of components were analyzed at all samples, but there were only 5 common components： 1 -dodecanol, arachic acid, hexadecanoic acid, methyl ester, 8 -octadecenoic acid, methyl ester and 11 -octadecenoic acid, methyl ester, （Z） -. Therefore, aroma components of Agrocybe aegerita dried through different temperatures were different in the type and quantity.
出处
《重庆文理学院学报（社会科学版）》
2014年第2期65-69,共5页
Journal of Chongqing University of Arts and Sciences（Social Sciences Edition)
基金
重庆市教委科学技术研究项目(JK111219)
