西藏产双孢菇(Agaricus bisporus)挥发性呈香成分初探

文章采用水蒸气蒸馏法提取来自西藏的3个双孢菇样品(Agaricus bisporus)的挥发油,以1个广州样品作为对照。通过加入薄荷醇作为参照标准物质的方法,应用气相色谱-质谱法结合NIST谱库检索研究了样品中的挥发性化学成分和相对含量,从4个双孢菇样品中分析鉴定了40个化合物。藏产编号为2796,709,694中的含量分别为43.10%,37.15%,31.34%,其中含量较高的挥发性成分依次为苯甲醇、糠醛、苯甲醛和柏木醇;广州样品0107号的含量为27.24%,其中除含量较高的苯甲醇、糠醛、糠醇外,尚有2-(1,1-二甲基乙基)-3-甲基-环氧乙烷,2-丙烯醇和马索亚内酯。研究结果表明菌种来源、产地气候、栽培方式会影响双孢菇的风味,为双孢菇的综合开发利用提供了理论依据。

Study on Volatile Flavor Components from Agaricus bisporus of Tibet

The volatile oil was extracted from 3 samples Agaricus bisporus of Tibet using a steam distillation method, compared with 1 sample of Guangzhou. Forty volatile compounds were identified with GC-MS analysis and the NIST spectral library search. Through an area normalization method by adding menthol as reference material, the relative contents of No.2796,No.709,No.694 from Tibet were determined to be 43.10%，37.15%，31.34% respectively with the high content volatile compounds benzyl alcohol, furancarboxaldehyde, benzaldehyde, Cedrol. While No.0107 from Guangzhou was 27.24% with compounds benzyl alcohol, furancarboxaldehyde, benzaldehyde, 2-(1,1-dimethylethyl)-3-methyl-Oxirane, 5,6-dihydro-6-pentyl-2H-Pyran-2-one and 2-Propen-1-ol. The results showed that fungus source, origin of climate, cultivation methods affected the flavor of Agaricus bisporus and provided theoretical basis for the multiple development and utilization of Agaricus bisporus.