鲜云南松露的挥发性香成分分析

Analysis of Volatile Flavor Compounds in Fresh Yunnan Truffle

摘要:

采用顶空固相微萃取（SPME）法和同时蒸馏萃取（SDE）法提取鲜云南松露中的挥发性风味成分，利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明，经过GC-MS分析，共鉴定出107种挥发性成分，包括烃类5种、醛类14种、酮类13种、酸类5种、酯类4种、醇酚类13种、醚类2种、含硫含氮及其他杂环化合物32种。其中醛类、醇酚类和含硫含氮及其他杂环化合物对松露的特殊风味有着重要的影响。

Abstract:

The volatile flavor components in Fresh Yunnan Truffle were extracted by solid-phase micro extraction (SPME) or simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 107 volatile compounds were identified in Yunnan Truffle, Including 5hydrocarbons, 14aldehydes, 13ketones, 5acids, 4 esters, 13 alcohols and phenols, 2 ethers, 32 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds. Aldehydes, alcohols and phenols, sulfur-containing compounds，nitrogen-containing compounds，and heterocyclic compounds may have an important influence on the flavor of Yunnan Truffle.