陳智毅; 劉學(xué)銘; 施英; 吳娛明; 鄒宇曉
廣東省農(nóng)業(yè)科學(xué)院蠶業(yè)與農(nóng)產(chǎn)品加工研究所廣東省農(nóng)產(chǎn)品加工公共實(shí)驗(yàn)室

【中文摘要】 采用頂空固相微萃取-氣相色譜-質(zhì)譜聯(lián)用法(HS-SPME-GC-MS)測(cè)定干白金針菇(Flammulina velutipes)中的揮發(fā)性成分,得到5種酯類成分,4種醛類成分,烯烴、醇類、呋喃類各1種。分析結(jié)果表明,干金針菇的香氣成分主要來(lái)源于其脂肪。

【英文摘要】 Twelve volatile compounds produced by white Flammulina velutipes were identified by Headspace Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)and consisted of five esters,four aldehydes,one alkene,one alcohol and one furan.Our data showed that aroma compounds present in dried F.velutipes are derived mainly from the fat component.

【中文關(guān)鍵詞】 金針菇; 固相微萃取; 氣相色譜-質(zhì)譜; 揮發(fā)性成分
【英文關(guān)鍵詞】 Flammulina velutipes; SPME; GC-MS; volatile compounds
【基金】廣東省科技攻關(guān)項(xiàng)目“食用菌產(chǎn)業(yè)化推進(jìn)關(guān)鍵技術(shù)研究與示范”(編號(hào):2008A020100024)的部分研究?jī)?nèi)容

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2009年01期 【DOI】CNKI:SUN:SYJB.0.2009-01-020