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Analysis of Volatile Compounds in Dried Tricholoma matsutake Sing.by Headspace Solid Microextraction combinated with GC-MS
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- Author:
- No author available
- Journal Title:
- Natural Product Research and Development
- Issue:
- 8
- DOI:
- 10.3969/j.issn.1001-6880.2012.08.012
- Key Word:
- 野松茸;顶空-固相微萃取;气相色谱-质谱联用;挥发性成分
Abstract： 采用顶空固相微萃取结合气相色谱-质谱联用技术分析鉴定了野松茸干品中的挥发性风味成分.鉴定出48种风味化合物,占挥发性成分总量的91.44％,其中酸类9种、酯类6种、含氮杂环化合物11种、醇类3种、醛类5种、酮类10种、其他类4种.野松茸干品中主要的芳香成分是桂酸甲酯(42.99％)、3-甲基丁酸(8.56％)、2,6-二甲基吡嗪(8.36％)、2,5-二甲基吡嗪(2.46％)和1-辛烯-3-醇(2.06％).
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