Study on Volatile Flavor Components from Agaricus bisporus of Tibet

YAN Sujun; XIE Ximei; LIN Suzhen; XU Aiguo; JIANG Siping; CHEN Bin; LIU Zaimin; LIU Lan

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Study on Volatile Flavor Components from Agaricus bisporus of Tibet

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- Study on Volatile Flavor Components from Agaricus bisporus of Tibet
- Acta Scientiarum Naturalium Universitatis SunYatseni Vol. 54, Issue 1, Pages: 70-73(2015)
- 作者机构：
  
  1. 中山大学化学与化学工程学院,广东,广州,510275
  2. 
  3. 中山大学测试中心,广东,广州,510275
- 作者简介：
- 基金信息：
- DOI：
  CLC：
- Published：2015，
  
  Published Online：25 January 2015，
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YAN Sujun, XIE Ximei, LIN Suzhen, et al. Study on Volatile Flavor Components from Agaricus bisporus of Tibet. [J]. Acta Scientiarum Naturalium Universitatis SunYatseni 54(1):70-73(2015)
DOI：

YAN Sujun, XIE Ximei, LIN Suzhen, et al. Study on Volatile Flavor Components from Agaricus bisporus of Tibet. [J]. Acta Scientiarum Naturalium Universitatis SunYatseni 54(1):70-73(2015) DOI：

摘要

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。

Abstract

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

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.

关键词

双胞菇挥发性化学成分水蒸气蒸馏气相色谱-质谱联用

Keywords

Agaricus bisporusvolatile componentsteam distillationGC-MS

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