| 姬松茸中挥发性风味物质的GC-MS分析 |
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| 引用本文： | 邢增涛,郭倩,冯志勇,郭力刚,刘玉敏.姬松茸中挥发性风味物质的GC-MS分析[J].中药材,2003,26(11):789-791. |
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| 作者姓名： | 邢增涛 郭倩 冯志勇 郭力刚 刘玉敏 |
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| 作者单位： | 1. 农业部食用菌遗传育种重点开放实验室、上海市农业遗传育种重点实验室、上海市农业科学院食用菌研究所,上海201106
2. 上海交通大学分析测试中心,上海200030 |
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| 摘 要： | 利用顶空GC-MS技术对姬松茸新鲜子实体和固体发酵的菌丝体挥发性风味物质进行了分析。在子实体中检测出7种主要的挥发性风味物质，其中以苯甲醛和苯甲醇为主，相对含量分别达到43．20％和28．98％；在菌丝体中检测出16种主要的挥发性风味物质，其中苯甲醛相对含量最高，达38．50％。苯甲醛和苯甲醇是姬松茸中的主要风味物质。
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| 关 键 词： | 姬松茸 挥发性风味物质 GC-MS 苯甲醛 苯甲醇 中药材 |
| 修稿时间： | 2003年8月11日 |
Analysis on the Volatile Flavor Compounds in Agaricus blazei by GC-MS |
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| Xing Zengtao ,Guo Qian ,Feng Zhiyong ,Guo Ligang ,Liu Yumin.Analysis on the Volatile Flavor Compounds in Agaricus blazei by GC-MS[J].Jorunal of Chinese Medicinal Materials,2003,26(11):789-791. |
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| Authors: | Xing Zengtao Guo Qian Feng Zhiyong Guo Ligang Liu Yumin |
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| Institution: | Key Laboratory of Edible Fungus Genetics and Breeding, Ministry of Agriculture & Key Laboratory of Agriculture Genetics and Breeding of Shanghai & Edible Fungi Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106. |
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| Abstract: | The volatile flavor compounds in Agaricus blazei fruit bodies and mycelia were analyzed by head space analysis GC-MS. 7 kinds of volatile flavor compounds were identified in fruit bodies,and 16 in mycelia. Benzaldehyde and benzyl alcohol are main compounds in fruit bodies,their contents are 43.20% and 28.98% respectively. Benzaldehyde is the main compound in the mycelia and its content is 38.50%. Benzaldehyde and benzyl alcohol are main volatile flavor compounds in Agaricus blazei . |
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| Keywords: | Agaricus blazei Benzaldehyde Benzyl alcohol |
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