香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立

doi:10.3969/j.issn.1673-1689.2016.10.010

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香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立
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                        10.3969/j.issn.1673-1689.2016.10.010
                    
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Analysis of Volatile Components in Lentinula edodes by SPME-GC-MS and Establishment of Fingerprint

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采用顶空固相微萃取?鄄气相色谱?鄄质谱联用技术（SPME-GC-MS）对12个品种香菇挥发性成分进行分析，并结合聚类分析提取出42个共有香气特征成分，构建成香菇特征指纹图谱。同时图谱信息与样品共有峰信息进行相似性分析，得到其良好可靠性，且可设定相似度阈值为0.6来衡量其香气品质，或者甄别与香菇香气的差异程度；依据所建图谱信息，采用主成分分析对其他食用菌样品进行对照研究，显示香菇样品与其他食用菌样品均存在明显差异，表明该特征指纹图谱可用于香菇香气的鉴定和监控。

Abstract:

Volatile components in 12 Lentinula edodes species were analyzed by headspace solid phase micro extraction-gas chromatography-mass spectrometry（SPME-GC-MS），and 42 common aroma components were extracted according to the results of clustering analysis to construct the L. edodes characteristic fingerprints. At the same time，the similarity analysis between fingerprint information and sample common component information was performed，the results turned out to be its good reliability. Furthermore，the similarity threshold can be set as 0.6 to measure the quality of its aroma or the degree of difference from L. edodes odor. Based on the characteristic fingerprints information，samples were compared to other edible fungi by principal component analysis（PCA），and the results showed that the odors between L. edodes and other edible fungi were significantly different，indicating that the aroma characteristic fingerprint can be used to identify and monitor L. edodes aroma.

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陈万超,杨焱,李文,蒋俊,于海龙,冯杰,李晓贝,刘昆.香菇挥发性成分SPME-GC-MS分析及特征指纹图谱的建立[J].食品与生物技术学报,2016,35(10):1074-1080.

CHEN Wanchao, YANG Yan, LI Wen, JIANG Jun, YU Hailong, FENG Jie, LI Xiaobei, LIU Kun. Analysis of Volatile Components in Lentinula edodes by SPME-GC-MS and Establishment of Fingerprint[J]. Journal of Food Science and Biotechnology,2016,35(10):1074-1080.

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在线发布日期: 2016-10-31
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