论文部分内容阅读
采用顶空-气相色谱-质谱联用法对灵芝发酵物的风味物质进行了定性和定量测定。结果表明,灵芝发酵物中至少含有31种风味物质。对其中21种主要成分进行了鉴定,这些物质大多是酮类、醇类和内酯类化合物。所有物质中4,5-二氢-3,5-二甲基-2-呋喃酮的含量最高,达64.12%。此外,3-戊烯-2-酮和戊基乙烯基原醇是已知的食品香料成分。结果有助于初步理解灵芝发酵物产生清淡香味的原因。
Qualitative and quantitative determination of the flavoring substances of Ganoderma lucidum fermented by headspace-gas chromatography-mass spectrometry was carried out. The results showed that the Ganoderma lucidum fermentation contains at least 31 kinds of flavor substances. Among them, 21 kinds of main components were identified, most of which are ketones, alcohols and lactones. The content of 4,5-dihydro-3,5-dimethyl-2-furanone was the highest in all substances, reaching 64.12%. In addition, 3-penten-2-one and pentyl vinyl alcohol are known food flavor components. The results help to initially understand the reasons for the lucidity of Ganoderma lucidum fermentation flavor.