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Pleurotus nebrodensis volatile flavor component extract and extraction method and identification method thereof

A technology of volatile components and flavor components, which is applied in the field of chromatographic analysis of mixture components, can solve the problems of inability to prepare extracts of volatile flavor components of Bailing mushroom, unfavorable comprehensive development and utilization of Bailing mushroom, and inability to accurately identify extracts, etc. No flammable and explosive hazards, little loss of raw materials, good product quality

Inactive Publication Date: 2012-07-04
BEIJING POLYTECHNIC
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method has problems such as low yield and high cost, which is not conducive to the comprehensive development and utilization of Bailing mushroom, and it is impossible to prepare the volatile flavor component extract of Bailing mushroom with clear components, and it is also impossible to accurately identify the extract.

Method used

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  • Pleurotus nebrodensis volatile flavor component extract and extraction method and identification method thereof
  • Pleurotus nebrodensis volatile flavor component extract and extraction method and identification method thereof
  • Pleurotus nebrodensis volatile flavor component extract and extraction method and identification method thereof

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Embodiment 1

[0050] An extract of volatile flavor components of Bailing mushroom, which contains fatty acid substances, ester substances, and pyrimidine substances; the weight of the fatty acid substances accounts for 97.9590% of the total weight of the extract, and the ester substances account for 1.4562% of the total weight of the extract; the pyrimidines account for 0.5848% of the total weight of the extract.

[0051] The fatty acid substances include: myristic acid (myristic acid), pentadecanoic acid, (Z)-9-hexadecenoic acid, hexadecanoic acid (palmitic acid), (Z, Z) -9,12-octadecadienoic acid (linoleic acid), 8-octadecenoic acid, cis-11,14-eicosadienoic acid, cis-13-eicosadenoic acid, 18- Methyl nonadecanoic acid, behenic acid, tetracosanoic acid;

[0052] The esters include: methyl-2-pentyl phthalate, ethyl linoleate, ethyl oleate, isopropyl octyl phthalate;

[0053] The pyrimidines contain 2-(4-benzonitrile)-5-dimethylcyanomethylaminopyrimidine.

[0054] The percentages of the weig...

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Abstract

The invention provides a Pleurotus nebrodensis volatile flavor component extract and an extraction method and an identification method of the extract. The extract contains fatty acids, esters and pyrimidines, wherein the weight of fatty acids accounts for 97.96% of the total weight of the extract, the weight of esters accounts for 1.46% of the total weight of the extract, and the weight of pyrimidines accounts for 0.58% of the total weight of the extract. The invention adopts supercritical CO2 extraction technology to extract Pleurotus nebrodensis volatile flavor components, studies the optimum technological parameters systematically and analyzes and identifies the volatile flavor components by adopting optimized chromatography-mass spectrometry analytical method, so that the invention provides a basis and a method for full understanding of composition of Pleurotus nebrodensis and further development and application of Pleurotus nebrodensis.

Description

technical field [0001] The invention belongs to the field of chromatographic analysis of mixture components, and in particular relates to an extract of volatile flavor components of Bailing mushroom, an extraction method and an identification method thereof. Background technique [0002] Pleurotus ferulae, also known as ferulic mushroom or Tianshan mushroom, belongs to Eumycota, Basidiomycotina, Hymenomycetes, Agaricales, Pleurotaceae ( Pleurotaceae), Pleurotus. Bailing mushroom is a new rare edible fungus that has been vigorously promoted in recent years and has a good market prospect. Bailing mushroom is rich in nutrition. According to the test of National Food Quality Supervision and Inspection Center, Bailing mushroom contains 14.7% protein, 43.2% carbohydrate, 19% fungal polysaccharide, 4.3% fat, 15.4% crude fiber and 4.8% ash. The eight essential amino acids in Bailing mushroom are rich in content, accounting for 35% of the total amount of amino acids, while the comm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00G01N30/06G01N30/88
Inventor 兰蓉李双石刘俊英危晴王晓杰
Owner BEIJING POLYTECHNIC
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