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检测，分别从伞部与柄部中鉴定出６４与４２种风味化合物。在所检出的含硫化合物中，有２种组分系首次发现。
Using simutaneous distillation-extractor(SDE),the extracted volatile flavour compounds by GC-MS from fruit body(BG)and foot body(BJ)of Fujian Lentinus edodes were analysed,64 were isolated and 42 flavour compounds were identified. Analysis 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 not obvious.Among the sulphur compounds identified,2 components were found for the first time.
出处
《无锡轻工大学学报（食品与生物技术）》
CAS
CSCD
1995年第2期102-108,共7页
Journal of Wuxi University of Light Industry
关键词
香菇
风味
蒸馏-萃取
检测
Lentinus edodes
Flavour
Distillation-Extraction
