采用溶剂萃取法提取新鲜块菌与块菌发酵酒的香气成分,用气相色谱-质谱联用(GC-MS)法结合计算机检索对其进行成分分析和鉴定,应用色谱峰面积归一化法测定各成分的相对含量。结果表明:新鲜块菌和块菌发酵酒中分别分离出35和57个峰,鉴定出20和47种香气成分,共占其色谱流出组分总量的54.45%和95.33%。新鲜块菌中的挥发性物质,主要是醇类和醛类物质等;经过发酵的发酵酒中的挥发性物质,醛类几乎消失,主要为醇类、酯类和酸类物质。

The aromoatic compounds of fresh truffles and their fermented wine were extracted by solvent extraction and analyzed by GC-MS.Their relative contents were determined by area normalization.The results showed that 35 and 57 peaks were separated from fresh truffles and their fermented wine respectively,and 20 and 47 of aromatic components were identified,which accounted for 54.45% and 95.33% of the total peak areas.The main aroma components with higher relative content in fresh truffles were alcohols compounds and aldehydes compounds.The main volatile substances in fermented wine were alcohols,esters,and acids.The aldehydes compounds nearly disappeared after fermentation.This experiment laid the foundation for the further research and development of truffles.