| 白灵菇风味成分的GC-MS分析 |
| |
| 引用本文： | 李晓燕,兰蓉,吴志明,辛秀兰,师燕秋.白灵菇风味成分的GC-MS分析[J].中国食用菌,2009,28(2). |
| |
| 作者姓名： | 李晓燕 兰蓉 吴志明 辛秀兰 师燕秋 |
| |
| 作者单位： | 1. 北京电子科技职业学院生物技术应用中心,北京,100029
2. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
| |
| 基金项目： | 北京市教育委员会科技发展计划面上项目 |
| |
| 摘 要： | 采用水蒸气蒸馏法提取白灵菇中风味成分,然后利用气相色谱-质谱(GC-MS)联用技术进行分析,得到白灵菇总离子流色谱图中共75个峰,经过NIST谱库联机检索,鉴定出35种化合物,约占色谱流峰总面积的79.75%。结果表明,白灵菇风味成分中含量最多的一类化合物为胺类化合物,相对百分含量为43.19%。在胺类化合物中(Z)-9-十八烯酰胺含量最高,相对含量为22.47%。
|
| 关 键 词： | 白灵菇 风味物质 气相色谱-质谱联用技术 |
GC-MS Analysis on Flavor Compounds of Pleurotus ferulae |
| |
| LI Xiao-yan,LAN Rong,WU Zhi-ming,XIN Xiu-lan,SHI Yan-qiu.GC-MS Analysis on Flavor Compounds of Pleurotus ferulae[J].Edible Fungi of China,2009,28(2). |
| |
| Authors: | LI Xiao-yan LAN Rong WU Zhi-ming XIN Xiu-lan SHI Yan-qiu |
| |
| Institution: | 1.Beijing Electronic Science and Technology Vocational College; Beijing 100029; 2.Food Science and Engineering College of Gansu Agricultural University; Lanzhou Gansu 730070); |
| |
| Abstract: | The flavor compounds of Pleurotus ferulae were extracted by steam distillation extraction.It was found that there were 75 peaks in the total ion current chromatographic chart of Pleurotus ferulae by GC-MS analysis.By NIST spectrum library online retrieval,the 35 compounds were identified from the flavor compounds,and they were 79.75% of the total chromato-graphic peak area.The results showed that the contents of the amine compounds were the most among all the flavor compounds of Pleurotus ferulae,and its re... |
| |
| Keywords: | Pleurotus ferulae Flavor compounds GC-MS |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
