食品科学2011，Vol.32Issue(18)：171-175,5.
西南地区不同产地松茸挥发性成分分析
Analysis of Volatile Compounds in Pine-mushrooms from Different Areas in Southwest China
摘要
Abstract
The volatile compounds in the fresh fruit bodies of pine-mushroom（Tricholoma matsutake Sing.） collected from Linzhi,Yajiang and Xiaojing in Southwest China were extracted by organic solvent extraction-distillation method and analyzed by gas chromatography-mass spectrometry（GC-MS）.Twenty-eight,22 and 27 volatile compounds were identified in samples from Linzhi,Yajiang and Xiaojing,respectively,with a total number of 66.Nine volatile compounds were contained in both inzhi and Xiaojin samples and the predominant compounds were 1-oct-3-ol（28.43%） and linoleic acid（33.86%）.Nevertheless,only 2 compounds,linoleic acid methyl ester（16.58%）,and 2-ethyl hexanal（16.54%）,were found simultaneously in the two samples and Yajiang sample.C8 alcohols and aldehydes such as 1-octen-3-ol（mushroom-like aroma） in both Linzhi and Xiaojin samples,3-octanol（mushroom and butter-like aroma）,phenyl acetaldehyde（floral honey-like aroma） in Xiaojin sample and 2-ethyl hexanal（green grass-like aroma） in Yajiang sample mostly contributed to the variation of pine-mushroom flavor.These compounds may be used for the classification of pine-mushrooms from different areas in Southwest China.关键词
松茸/挥发性成分/气相色谱-质谱联用Key words
Tricholoma matsutake Sing./volatile compounds/gas chromatography-mass spectrometry（GC-MS）分类
轻工纺织引用本文复制引用
黄小菲,罗强,丁祥,叶海霞,杨志荣..西南地区不同产地松茸挥发性成分分析[J].食品科学,2011,32(18):171-175,5.基金项目
国家“863”计划项目 （）
