HS-SPME-GC-MS法分析卵孢小奥德蘑子实体不同部位挥发性成分及营养成分分析

采用顶空固相微萃取法结合气相色谱-质谱联用技术,对卵孢小奥德蘑子实体菌盖和菌柄的挥发性成分进行测定。结果表明从卵孢小奥德蘑子实体菌盖和菌柄分别鉴定出101和102种化合物,其中44种为相同物质,占挥发性物质的43%。主要以烷类、酯类和酸类化合物为主,其中十四烷、八甲基环四硅氧烷、己酸、抗坏血酸二棕榈酸酯和芳樟醇相对含量最高。营养成分分析表明,卵孢小奥德蘑子实体含粗纤维1.2%、总糖28.7%、脂肪0.3g/100g、蛋白质3.58g/100g、灰分1.6%;必需氨基酸0.871g/100g,占氨基酸总量（2.783g/100g）的31.30%;1kg子实体含29.2mg Na、4.37×10 ³mg K、115mg Mg、12.6mg Zn、6.19mg Ca、46.5mg Fe、6.93μg B₁、17.9μg B₂、33.6μg B₆。本研究首次对卵孢小奥德蘑营养成分和挥发性成分进行了系统研究,为进一步研究卵孢小奥德蘑中活性物质及完善化合物谱图库提供理论支撑。

Volatile components analysed by HS-SPME-GC-MS in different parts of fruiting bodies and nutritional composition of Oudemansiella raphanipes

The volatile components in pileus and stipe of Oudemansiella raphanipes were determined by head space solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Respectively 101 and 102 compounds were identified from the pileus and stipe, 44 of which were the same components, accounting for 43% of the total components. They were mainly anesane, ester and acid compounds, of which the relative content of tetradecane, octamethylcyclotetrasiloxane, hexanoic acid, l-(+)-ascorbic acid 2,6-dihexadecanoate and linalool is the highest. Nutritional analysis showed that the O. raphanipes fruiting body contained 1.2% coarse fiber, total sugar 28.7%, fat 0.3g/100g, protein 3.58g/100g, ash 1.6%, essential amino acid 0.871g/100g, and 31.30% of total amino acids (2.783g/100g). Per kg fruiting body contains 29.2mg Na, 4.37×10 ³mg K, 115mg Mg, 12.6mg Zn, 6.19mg Ca, 46.5mg Fe, 6.93mg B₁, 17.9mg B₂, and 33.6mg B₆. This is the first analysis of the nutritional and volatile components in O. raphanipes, aiming at providing theoretical support for further study and the improvement of the compound spectrum library.