利用顶空-固相微萃取技术(HS-SPME)分析青头菌幼菇期、商熟期和成熟期子实体的挥发性成分,经气相色谱质谱联用仪(GC-MS)分析测定,采用质谱检索与保留指数进行定性,并用峰面积进行归一化定量。青头菌子实体共鉴定出37种化学成分,其中从幼菇期、商熟期和完熟期分别鉴定出25种、27种和29种,分别占总峰面积的77.04%、82.55%和73.84%,主要挥发性成分具有相似性,即醛类、酮类和醇类。幼菇期及商熟期的青头菌主要成分均为苯甲醛,己醛,2-戊基呋喃,壬醛等,而完熟期的青头菌主要成分为3-辛酮,苯甲醛,松茸醇,2-戊基呋喃等。

This paper studied volatile components in three stages of Russula virescens,mycelia,commercial and ripe,which were collected by head-space solid phase microextraction( HS-SPME),and analyzed by gas chormatographmass spectrophotoerter( GC-MS). The qualitative analysis and quantitative analysis were performed by combination of retention index and accurate mass measurement as welI as area normalization,respectively. Thirty-seven chemical components was identified in Russula virescens. while twenty-five in mycelia stage,twenty-seven in commercial stage and twenty-nine in ripe stage. The contents of the identified compounds extracted from Russula virescens in these three stages are 77. 04%,82. 55% and 73. 84% of the total volatile substances,respectively,and the identified volatiles in three stages have similarities,which mainly are alcohols,aldehydes and ketones. The main composition of Russula virescens in ripe stage includes 3-octanone,phenyIaldehyde,matsutakeaIcohol,2-amyI furan ect,while the main components of RussuIa virescens are phenylaldehyde,hexanal,2-amyl furan,nonanal and other similar chemicaI components.