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采用气相色谱-质谱(GC-MS)联用仪,将采集的香味成分运用顶空进样进行分析,峰面积归一化法计算出各组分的相对百分含量,结合标准质谱库、文献资料和人工图谱综合解析鉴定成分研究采用三种不同药渣和淫羊藿培养基质得到的平菇子实体中香味成分的差异,探讨药渣利用价值。结果表明平菇子实体对基质中小分子挥发性成分的转移率低;不同药渣基质对平菇子实体中主要香味成分3-辛醇、3-辛酮的影响较小。
Gas chromatography-mass spectrometry (GC-MS) was used to analyze the collected aroma components using headspace sampling. The relative percentage of each component was calculated by the peak area normalization method. Combined with the standard mass spectral database, the literature Data and artificial map comprehensive analysis of identification components Study using three different dregs and Epimedium culture medium obtained fruiting bodies fruiting bodies of the differences in flavor components to explore the use of dregs value. The results showed that the fruiting bodies of Pleurotus ostreatus had a low transfer rate of the volatile components of small molecules in the matrix. The effect of different dregs matrixes on the 3-octanol and 3-octanone, the major flavor components of Pleurotus ostreatus, was less.