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Method for distinguishing flavor substance in edible mushroom through combination of headspace gas chromatography-mass spectrometer and electronic nose

A headspace gas chromatography and flavor substance technology, applied in instruments, scientific instruments, measuring devices, etc., can solve problems such as comprehensive reflection of the overall flavor characteristics of volatile substances in inedible fungi, and achieve the effect of accurate identification and determination

Inactive Publication Date: 2014-03-26
SHANGHAI INST OF TECH +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The purpose of the present invention is to solve the technical problem that the above-mentioned gas chromatography-mass spectrometry method cannot comprehensively reflect the overall flavor characteristics of edible mushroom volatile substances, and to provide a method that utilizes headspace gas chromatography-mass spectrometry and electronic Method of Discriminating Flavor Substances in Edible Fungi Using Nasal Combination

Method used

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  • Method for distinguishing flavor substance in edible mushroom through combination of headspace gas chromatography-mass spectrometer and electronic nose
  • Method for distinguishing flavor substance in edible mushroom through combination of headspace gas chromatography-mass spectrometer and electronic nose
  • Method for distinguishing flavor substance in edible mushroom through combination of headspace gas chromatography-mass spectrometer and electronic nose

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Embodiment 1

[0036] A method for identifying flavor substances in edible fungi using headspace gas chromatography-mass spectrometry combined with an electronic nose, specifically comprising the following steps:

[0037] (1) Sample preparation:

[0038] Take commercial dried shiitake mushrooms and Grifola frondosa to be identified, dry them at 80°C for 4 hours, grind them mechanically, pass through a 40-mesh sieve, and extract them with steam distillation for 2.5 hours under the condition of solid-liquid ratio of 1:10. Obtain the essential oil samples of shiitake mushroom and frondosa frondosa respectively;

[0039] (2) Carry out headspace-gas chromatography-mass spectrometry analysis and determination of the essential oil samples of shiitake mushrooms and frondosa frondosa obtained in step (1), the specific process is as follows:

[0040] ①. Take 8ml of essential oil samples of Lentinus edodes and Grifola frondosa respectively, put them into 15ml sample containers, and put them in a 50°C ...

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Abstract

The invention discloses a method for distinguishing a flavor substance in an edible mushroom through combination of a headspace gas chromatography-mass spectrometer and an electronic nose. According to the method, the headspace gas chromatography-mass spectrometer and the electronic nose are combined to collect volatile flavor substances of different edible mushrooms, and the similarity of the edible mushrooms is judged according to principal component analysis and a radar map so as to distinguish different mushrooms. The method can be used to rapidly and accurately distinguish the different edible mushrooms to improve the accuracy, the scientificity and the authority of distinguishing the edible mushrooms.

Description

technical field [0001] The invention belongs to the field of identification of volatile flavor substances in edible fungi, and in particular relates to a method for identifying flavor substances in edible fungi by using a headspace gas chromatography-mass spectrometer combined with an electronic nose. Background technique [0002] Edible fungi are a class of large fungi with higher fruiting bodies, commonly known as mushrooms or mushrooms, including shiitake mushrooms, oyster mushrooms, pleurotus eryngii, Hericium erinaceus, bamboo fungus and other varieties. Edible fungi have high nutritional value, rich in protein, B vitamins, some polysaccharides, nucleic acids and other active ingredients, and have health effects such as enhancing human immunity, anti-tumor activity, and lowering blood fat. From a nutritional point of view, edible mushrooms concentrate all the good properties of food, and are recommended as one of the top ten healthy foods. [0003] There are many kinds...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N27/04
Inventor 冯涛杨焱周进杰
Owner SHANGHAI INST OF TECH
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