采用固相微萃取(SPME)与气相色谱-质谱(GC-MS)联用的方法,对塑料箱式气调和塑料袋自发气调贮藏后期的香菇中的香气成分进行了分析鉴定。从香菇中分别分离出多种挥发性物质,其中,醇类、含硫化合物、醛类等是鲜香菇贮藏后期风味的重要组成部分。研究表明,与塑料袋自发气调相比,塑料箱式气调保鲜能够有效地维持香菇中的香气成分。 The aroma constituents in the mushrooms of the plastic box-type atmosphere and plastic bags during the spontaneous storage were determined by SPME and gas chromatography-mass spectrometry (GC-MS). From the mushrooms were isolated a variety of volatile substances, of which alcohols, sulfur compounds, aldehydes and other fresh mushrooms is an important part of the late storage of flavor. Research shows that, compared with the spontaneous tone of plastic bags, plastic box style atmosphere preservation can effectively maintain the aroma composition of mushrooms.