NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2012, Vol. 23 ›› Issue (8): 1063-. doi: A

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Analysis of Volatile Compounds in Dried Tricholoma matsutake Sing. by Headspace Solid Microextraction combinated with GC-MS

GU Zhen1, 2, YANG Yan2*, FENG Tao3, ZHU Jian-cai3   

  1. 1Shanghai Research Center for Edible Fungi Biotechnology and Engineer, Institute of Edible Fungi, Shanghai Academy of Agriculture Science, Shanghai 201106, China; 2Shanghai Normal University, College of live and environment science , Shanghai 200234, China; 3School of Perfume and Arome Technology, Shanghai Institute of Technology, Shanghai 200235, China
  • Online:2012-09-06 Published:2012-10-15

Abstract: Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile flavor compounds of Tricholoma matsutake Sing. fruitbody for the first time. Forty-eight components were identified which included nine kinds of aids, six kinds of esters, eleven kinds of nitrogen-containing heterocyles, three kinds of alcohols, five kinds of aldehydes, ten kinds of ketones, and four kinds of others. The results showed that the main aromatic compounds of dried T. matsutake fruitbody were methyl cinnamate, 3-methyl-butanoic acid, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine and 1-octen-3-ol.

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