| HS-SPME-GC-MS法分析3种块菌子囊果主要挥发性成分 |
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| 引用本文： | 李杨,周冬宇,乔鹏,李佳梅,李忠友,陈娟.HS-SPME-GC-MS法分析3种块菌子囊果主要挥发性成分[J].菌物学报,2022,41(8):1324-1338. |
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| 作者姓名： | 李杨 周冬宇 乔鹏 李佳梅 李忠友 陈娟 |
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| 作者单位： | 1.中囯医学科学院北京协和医学院药用植物研究所,北京 1001932.山东省农业科学院山东省蚕业研究所,山东 烟台 2640023.会东县科学技术和知识产权局,四川 会东615299 |
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| 基金项目： | 中国医学科学院医学与健康科技创新工程(2021-I2M-1-032);国家自然科学基金(81973423);山东省自然科学基金(ZR2020MC001) |
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| 摘 要： | 本研究采用顶空-固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)比较分析了假喜马拉雅块菌Tuber pseudohimalayense、中华夏块菌T. sinoaestivum和印度块菌T. indicum子囊果主要挥发性有机化合物(volatile organic compounds,VOCs)组成与含量。结果表明,在3种块菌子囊果中共鉴定到173种VOCs,其中假喜马拉雅块菌、中华夏块菌和印度块菌子囊果中分别检测到79、63和71种挥发性成分,3种块菌子囊果中共有成分11种,其中1-辛烯-3-醇是含量最高的共有化合物(39.52%、38.98%和8.46%)。利用挥发性成分对3种块菌种类进行判别分析,结果表明2-丁酮、庚醛、苯乙烯、1-辛烯-3-醇和环十四烷能100.0%地将3种块菌样品按照种类正确分类。本研究初步确定了3种块菌子囊果VOCs组成和含量的差异,并探究了用VOCs相对含量区分3种块菌种类的可行性,为我国块菌质量评价,尤其是加工的块菌商品的鉴别提供了重要的理论依据。
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| 关 键 词： | 块菌 挥发性有机化合物 气相色谱质谱联用 判别分析 |
| 收稿时间： | 2021-12-02 |
Analyses of volatile compounds of three Tuber species ascocarps by HS-SPME-GC-MS |
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| Authors: | Yang LI Dongyu ZHOU Peng QIAO Jiamei LI Zhongyou LI Juan CHEN |
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| Institution: | 1. Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100193, China2. Shandong Institute of Sericulture, Shandong Academy of Agricultural Sciences, Yantai 264002, Shandong, China3. Science, Technology, and Intellectual Property Office of Huidong County, Huidong 615299, Sichuan, China |
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| Abstract: | The volatile organic compounds (VOCs) of three Tuber species ascocarps were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Total 173 VOCs were detected in T. pseudohimalayense, T. sinoaestivum and T. indicum ascocarps, including 11 common compounds and the relative content of 1-octen-3-ol is the highest. Principal component analysis and discriminant analysis on the VOCs also supported the feasibility of identifying the three Tuber species by relative content of the ascocarps VOCs. It will be a useful tool for quality evaluation and identification of processed truffle products. |
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| Keywords: | Tuber volatile organic compounds gas chromatography-mass spectrometry discrimination analysis |
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