大球盖菇子实体不同部位挥发性成分的比较分析

通过顶空固相微萃取法结合气相色谱-质谱联用方法，对比分析了大球盖菇子实体菌盖和菌柄的挥发性成分，并进行主成分分析（PCA）。结果表明，从大球盖菇子实体菌盖和菌柄都分别鉴定出50种化合物，其中菌盖主要以醇类、酯类和烷类化合物为主，分别占总比例19.93%、19.43%、9.79%；菌柄主要以醇类、酯类和酮类化合物为主，分别占总比例23.04%、21.04%、12.35%。所检测出的化合物中以3,4-二羟基-2-甲基吡啶-5-甲醇、4-哌啶醇、马来酸二乙基己酯、环己烷和3-壬烯-2-酮相对百分含量最高，对大球盖菇香味形成具有重要作用。主成分分析结果显示了醇类化合物为大球盖菇菌盖和菌柄的主要挥发性成分，且菌盖和菌柄在挥发性成分组成上具有明显差异。该研究结果为大球盖菇风味品质评价和大球盖菇品质育种提供了参考。

Comparison and Analysis of Volatile Components in Different Parts of Fruiting Body of Stropharia rugoso-annulata

The volatile components in pileus and stipe of the fruiting body of Stropharia rugoso-annulata were comparatively analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) was also performed. The results showed that 50 compounds were identified from the pileus and stipe of the fruiting body of Stropharia rugoso-annulata. Among which, alcohols, esters and alkanes were mainly present in the pileus, accounting for 19.93%, 19.43% and 9.79%, respectively. Alcohols, esters and ketones were mainly detected in the stipe, accounting for 23.04%, 21.04% and 12.35%, respectively. Among the detected compounds, the relative percentages of 3,4-dihydroxy-2-methylpyridine-5-methanol, 4-piperidinol, bis(2-ethylhexyl) maleate, cyclohexane and (E)-3-nonen-2-onewere the highest, which played important roles in the formation of the aroma of Stropharia rugoso-annulata. The results of principal component analysis showed that alcohols were the main volatile components in the pileus and stipe of Stropharia rugoso-annulata, and there were significant differences in the volatile composition between the pileus and stipe. The results of this study provide a reference for the evaluation of the flavor and quality of Stropharia rugoso-annulata and breeding of high-quality Stropharia rugoso-annulata.