Li Qiang, Zhang Li, Li Wanhua, Li Xiaolin, Huang Wenli, Yang Hua, Zheng Linyong
1Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan, 610066 China.
Sichuan Aba Forestry Science and Technology Research Institute, Wenchuan, Sichuan, 623000 China.
Food Sci Biotechnol. 2016 Feb 29;25(1):71-77. doi: 10.1007/s10068-016-0010-1. eCollection 2016.
is a commercially important edible fungus. Volatile compounds, chemical compositions, and nutritional values of fruiting bodies at different stages of maturity from different geographical areas were analyzed. The main volatile compounds in fruiting bodies were (E)-2-octenal, phenylacetaldehyde, 3-octanone, methyl cinnamate, benzaldehyde, and 1- octen-3-ol. Kinds and levels of volatile compounds from different geographical areas varied. As the fruiting bodies aged, levels of methyl cinnamate and 1-octen-3-ol gradually declined. Potassium was the most abundant element in fruiting bodies. Of 17 amino acids detected in fruiting bodies, glutamate was the most abundant. Volatile compounds, chemical compositions, and nutritional values of varied with age and geographical origin and can serve as chemical indicators for classication of from different geographical areas and at different stages of maturity.
是一种具有重要商业价值的食用菌。对来自不同地理区域、处于不同成熟阶段的子实体的挥发性化合物、化学成分和营养价值进行了分析。子实体中的主要挥发性化合物为（E）-2-辛烯醛、苯乙醛、3-辛酮、肉桂酸甲酯、苯甲醛和1-辛烯-3-醇。不同地理区域的挥发性化合物种类和含量各不相同。随着子实体老化，肉桂酸甲酯和1-辛烯-3-醇的含量逐渐下降。钾是子实体中含量最丰富的元素。在子实体中检测到的17种氨基酸中，谷氨酸含量最为丰富。挥发性化合物、化学成分和营养价值随年龄和地理来源而变化，可作为不同地理区域和不同成熟阶段的分类化学指标。
