郑建仙
华南理工大学食品工程系
【中文摘要】 应用ＳＤＥ抽提装置结合ＧＣ－ＭＳ联机分析，对福建产香菇伞部与柄部的风味物质作了分析，分别从伞部与柄部中鉴定出６４与４２种风味化合物。分析在明，香菇伞部与柄部的风味组成有一定的差异，但两者在主要呈味物质（含硫化合物与含八碳化合物）上差异并不大。在所检出的含硫化合物中，有２种组分系首次发现。
【英文摘要】 With the help of Simultaneous distillation-extractor(SDE),the extracted volatile f1avour compounds were analysed by GC-MS from fruit body(BG)and foot body (BJ) of Fujian Lentinus edodes,all of 64 and 42 kinds of flavour compounds were isolated and identified respectively. The results showed that there were considerable differences of flavour compounds between BG and BJ,but the differences between chief compounds(sulphur and 8-carbons volatile)were small.Among the sulphur compounds identified,2components were found for the first time.
【中文关键词】 香菇; 风味
【英文关键词】 Lentinus edodes; Flavour
【文献出处】 中国食用菌,EDIBLE FUNGI OF CHINA,编辑部邮箱,1995年06期 【DOI】CNKI:SUN:ZSYJ.0.1995-06-000