鄭建仙
華南理工大學食品工程系

【中文摘要】 應用ＳＤＥ抽提裝置結合ＧＣ－ＭＳ聯(lián)機分析，對福建產香菇傘部與柄部的風味物質作了分析，分別從傘部與柄部中鑒定出６４與４２種風味化合物。分析在明，香菇傘部與柄部的風味組成有一定的差異，但兩者在主要呈味物質（含硫化合物與含八碳化合物）上差異并不大。在所檢出的含硫化合物中，有２種組分系首次發(fā)現(xiàn)。

【英文摘要】 With the help of Simultaneous distillation-extractor(SDE),the extracted volatile f1avour compounds were analysed by GC-MS from fruit body(BG)and foot body (BJ) of Fujian Lentinus edodes,all of 64 and 42 kinds of flavour compounds were isolated and identified respectively. The results showed that there were considerable differences of flavour compounds between BG and BJ,but the differences between chief compounds(sulphur and 8-carbons volatile)were small.Among the sulphur compounds identified,2components were found for the first time.

【中文關鍵詞】 香菇; 風味
【英文關鍵詞】 Lentinus edodes; Flavour

【文獻出處】 中國食用菌,EDIBLE FUNGI OF CHINA,編輯部郵箱,1995年06期 【DOI】CNKI:SUN:ZSYJ.0.1995-06-000