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采用顶空-固相微萃取技术对鲜香菇与香菇预煮液的挥发性成分进行分析,在利用NIST08数据库检索的基础上结合保留指数对各挥发性成分进行定性,共鉴定出23种挥发性成分,同时运用峰面积归一法测定各挥发性成分的相对含量。结果表明,鲜香菇的挥发性成分主要包括醛类、醇类、酮类、烃类、硫化物等物质,其中酮类化合物和醇类化合物相对含量最高,分别占总挥发性成分的49.403%和21.982%;对香菇预煮液风味有贡献的主要挥发性成分有醛类与醇类,其中含量较高的为壬醛(31.877%)、己醛(19.972%)、1-辛烯-3-醇(14.773%)。
The volatile components of fresh shiitake mushrooms and shiitake mushroom precooked liquid were analyzed by headspace-solid phase microextraction. Based on the NIST08 database and the retention index, the volatile components were identified. A total of 23 volatiles Composition, while the peak area normalization method for the determination of the relative content of volatile components. The results showed that the volatile components of fresh shiitake mushroom mainly included aldehydes, alcohols, ketones, hydrocarbons and sulfides, among which ketones and alcohols had the highest relative contents, accounting for 49.403% of the total volatile components and 21.982%. The main volatile components that contribute to the flavor of the lentinula edodes were aldehydes and alcohols. The higher contents of nonanal (31.877%), hexanal (19.972%), 1-octene-3- Alcohol (14.773%).