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- Title
大球盖菇子实体不同部位挥发性成分的比较分析.
- Authors
陆欢; 尚晓冬; 王小艳; 王春晖; 刘建辉; 陈晚朱; 王瑞娟; 徐宁
- Abstract
The volatile components in pileus and stipe of the fruiting body of Stropharia rugoso-annulata were comparatively analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) was also performed. The results showed that 50 compounds were identified from the pileus and stipe of the fruiting body of Stropharia rugoso-annulata. Among which, alcohols, esters and alkanes were mainly present in the pileus, accounting for 19.93%, 19.43% and 9.79%, respectively. Alcohols, esters and ketones were mainly detected in the stipe, accounting for 23.04%, 21.04% and 12.35%, respectively. Among the detected compounds, the relative percentages of 3,4-dihydroxy-2-methylpyridine-5-methanol, 4-piperidinol, bis(2-ethylhexyl) maleate, cyclohexane and (E)-3-nonen-2-onewere the highest, which played important roles in the formation of the aroma of Stropharia rugoso-annulata. The results of principal component analysis showed that alcohols were the main volatile components in the pileus and stipe of Stropharia rugoso-annulata, and there were significant differences in the volatile composition between the pileus and stipe. The results of this study provide a reference for the evaluation of the flavor and quality of Stropharia rugoso-annulata and breeding of high-quality Stropharia rugoso-annulata.
- Publication
Modern Food Science & Technology, 2022, Vol 38, Issue 7, p271
- ISSN
1673-9078
- Publication type
Academic Journal
- DOI
10.13982/j.mfst.1673-9078.2022.7.1016