不同羊肚菌干品挥发性成分检测及其差异性分析

Detection and analysis of volatile components in dried morel

摘要:

为探究不同品种羊肚菌干品挥发性成分及其差异性，采用顶空固相微萃取（HS-SPME)联用气相色谱-质谱(GC-MS)分析的方法对 M2、M3、M4、M5和M6 共5个人工栽培品种羊肚菌干品挥发性成分进行检测和分析.从 5 个品种中共检测出173种化合物，其中不同化合物134种，分别为 31 种烷烃、19 种醇类、16种醛类、12种胺类、9种酸类、8种烯烃、8种酯类、6种酮类、4种苯类、4种吡嗪、3种炔烃、3种呋喃、12种其它类型化合物; 在2个及以上品种中含有的非特征化合物共46种，在各品种中的相对含量为70.13%～90.15%；只在1个品种中检测到的特征化合物共88种，在各品种中的相对含量为9.85%～29.87%. 主成分分析(PCA)表明不同品种间挥发性成分的差异大小与品种间亲缘远近关系表现出相一致的特点；检测结果表明特征化合物种类少、但含量高，是羊肚菌挥发性成分的主体，而非特征化合物种类多、含量却较低是不同品种间香气成分差异的原因.

Abstract:

In order to explore the volatile components and their differences among five varieties of dried morels, the methods of headspace solid+phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components in varieties of M2, M3, M4, M5, and M6. The results showed that a total of 173 compounds were detected from 5 varieties, of which 134 were different compounds, including 31 alkanes, 19 alcohols, 16 aldehydes, 12 amines, 9 acids, 8 olefins, 8 esters, 6 ketones, 4 benzenes, 4 pyrazines, 3 alkynes, 3 furans, and 12 others. There are 46 kinds of non characteristic compounds in 2 or more varieties, and the relative content in each variety was 70.13%～90.15%. A total of 88 kinds of characteristic compounds were detected in only 1 variety and the relative contents of which was 9.85%～29.87%. The PCA analysis indicated that the difference in the size of volatile components among varieties showed consistent characteristics with the close relationship among them. The results showed that the characteristic compounds are few kinds but higher contents, which is the main volatile components of the morel. The non characteristic compounds contents are low but more species, and it is the reason for the difference of aroma components among different varieties.