同时蒸馏萃取/气-质联机分析东北香菇香味成分

Analyze Volatile Flavors in Dongbei Lentinus edodes by Simultaneous Distillation and Solvent Extraction combining with GC-MS

摘要:

在三个萃取时间下（2h、4h、6h），用极性色谱柱DB-WAX,同时蒸馏萃取/气-质联用分析了东北产香菇的香味成分，鉴定出137种成分，包括含氧杂环、含硫类、含氮杂环、酚类、醛类、酮类、醇类等。对比萃取率、萃取物气味特征及气-质联用分析结果，确定最佳萃取时间为6h，此时萃取率0.51%，鉴定出的较高含量香味成分为3,5-二甲基-1,2,4-三硫杂环戊烷（4.20%）、二甲基二硫醚（3.07%），1,2,4,6-四硫杂环庚烷（3.33%）、甲基(甲硫基)甲基二硫醚（2.34%）、1,3,5-三硫杂环己烷（2.22%）、1-（2-噻吩基）乙酮（2.21%）、1-辛烯-3-醇（2.03%）。

Abstract:

The volatile flavor compounds from Dongbei lentinus edodes were extracted by simultaneous distillation and solvent extraction (SDE) of 2h, 4h and 6h. The extracts were analyzed by GC-MS using the polarity column DB-WAX. Total of one hundred and thirty -seven volatiles were identified, which included ten oxygen-containing heterocyclics, thirty-six sulfur-containing compounds, twenty-one nitrogen-containing heterocyclics, eleven phenols, ten aldehydes, eight ketones, twelve alcohols, three long-chain fatty acids and twenty-six hydrocarbons. Comparing the yield, odor characteristics and flavor compounds identified in GC-MS from the extract using different SDE times, the SDE of 6h was considered optimal. In this condition, the extraction yield was 0.51% and the extract had strong lentinus edodes aroma while the flavor components identified in high amount were 3,5-dimethyl-1,2,4-trithiolane (4.20%), dimethyldisulfide, (3.07%), 1,2,4,6-tetrathiepane(3.33%), methyl(methylthio)methyl disulfide (2.34%), 1,3,5-trithiane (2.22%), 1-(2-thienyl)-ethanone (2.21%) and 1-octen-3-ol (2.03%).