云南野生黑虎掌菌元素分析和风味研究

Flavor and Elementary Analysis of the Wild Tremellodon gelatinosum from Yunnan

摘要: 采用气相色谱质谱分析、氨基酸分析、电感耦合等离子体质谱分析方法,研究了云南野生食用黑虎掌菌独特的风味成分。研究结果首次发现,室温下黑虎掌菌中含挥发性芳香物质42种,主要为脂肪烃醇类、烯烃类和芳香性杂环类,非挥发性的滋味活性物质氨基酸17种,矿物质微量元素10种以及稀土元素9种。表明了黑虎掌菌具有较高的营养价值和药用价值。

Abstract: Unique flavor and elements components of wild Tremellodon gelatinosum in Yunnan were investigate by using GC-MS, amino acid analyzer and ICP-MS analysis. The results showed that under room temperature there are 42 volatile aroma matters(mainly alkyl alcohols, alkenes and heterocyclic compounds), 17 non-volatile active matters (amino acid), 10 microelements and 9 rare-earth elements in wild T.gelatinosum. This indicates that T.gelatinosum possesses high nutritional value and medicinal value.