CAJ | 학술논문

采用热风干燥对新鲜白灵菇、双孢菇、香菇、杏鲍菇进行干制处理，利用顶空-固相微萃取技术分别对其挥发性成分进行提取，用气相色谱-质谱（GC-MS）联用技术进行分析，结果表明干制白灵菇的挥发性成分主要为醛类化合物，相对含量为43.77%；干制双孢菇的挥发性成分主要为醇类化合物，相对含量为61.873%；干制香菇的挥发性成分主要为硫化物，相对含量为74.3%；干制杏鲍菇的挥发性成分主要为醛类化合物，相对含量为44.285%。
채용열풍간조대신선백령고、쌍포고、향고、행포고진행간제처리，이용정공-고상미췌취기술분별대기휘발성성분진행제취，용기상색보-질보（GC-MS）련용기술진행분석，결과표명간제백령고적휘발성성분주요위철류화합물，상대함량위43.77%；간제쌍포고적휘발성성분주요위순류화합물，상대함량위61.873%；간제향고적휘발성성분주요위류화물，상대함량위74.3%；간제행포고적휘발성성분주요위철류화합물，상대함량위44.285%。
The flavor compounds of the four edible fungis (Pleurotus nebrodensis, Agaricus bisporus, mushroom, Pleurotus eryngii) are extracted by headspace solid phase microextraction and identified by gas chromatography-mass spectrometry. The results show that the aldehydes contents of Pleurotus nebrodensis is 43.77%, the major alcohols of Agaricus bisporus is 61.873%, the relative percentage content of sulfides in mushrooms is 74.3% and 44.285% aldehydes is identified from the Pleurotus eryngii.