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第 36 卷第 2 期 精 细 化 工 Vol.36, No.2
201 9 年 2 月 FINE CHEMICALS Feb. 2019

香料与香精
云南新鲜松露和干制松露挥发性风味成分的对比分析

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冯 涛 ，水梦竹 ，宋诗清 ，余跃先 ，孙 敏 ，徐志民
（1. 上海应用技术大学 香料香精技术与工程学院，上海 201418；2. 云南南华县咪依噜天然食品开发有
限责任公司，云南 南华 675200；3. 美国路易斯安那州立大学 食品科学系，路易斯安那 巴吞鲁日 70802,
美国）
摘要：采用顶空固相微萃取（HS-SPME）法萃取云南新鲜采摘黑松露和真空冷冻干燥黑松露中的挥发性成分，
利用气相色谱-质谱联用仪（GC-MS）和气相色谱-火焰光度检测器（GC-FPD）对挥发性成分和含硫物质进行鉴
定。结果表明，新鲜黑松露和干制松露中分别鉴定出 30 种和 83 种挥发性风味物质，8 种和 19 种含硫化合物。
1-辛烯-3-醇、对甲酚甲醚、3-甲基丁醛、二烯丙基二硫醚和二甲基硫醚在新鲜松露中的含量较高；对甲酚甲醚、
己酸、右旋柠檬烯、二甲基砜、烯丙基甲基三硫醚在干制松露中含量较高。气相色谱-嗅闻（GC-O）结合香气
活力值（OAV）发现，新鲜松露中二烯丙基二硫醚、二甲基硫醚、1-辛烯-3-酮、3-甲基丁醛对香气贡献较大；
干制松露中双（2-甲基-3-呋喃基）二硫醚、丙位壬内酯、己酸、1-辛烯-3-酮对伞花烃贡献较大。
关键词：云南松露；风味；顶空固相微萃取（HS-SPME）；气相色谱-质谱联用仪（GC-MS）；气相色谱-火焰光
度检测器（GC-FPD）；气相色谱-嗅闻（GC-O）；香料与香精
中图分类号：TS201.2 文献标识码：A 文章编号：1003-5214 (2019) 02-0262-09

Comparative Analysis of Volatile Flavor Compounds of
Fresh Truffles and Dried Truffles in Yunnan

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FENG Tao , SHUI Meng-zhu , SONG Shi-qing , YU Yue-xian , SUN Min , XU Zhi-min
（1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; 2. Yunnan Nanhua
Miyilu Natural Food Development Co., Ltd., Nanhua 675200, Yunnan, China; 3. Department of Food Science, Louisiana State
University, Baton Rouge 70802, USA）
Abstract: Volatile compounds of fresh-picked truffles and vacuum freeze-drying truffles in Yunnan were
extracted by headspace solid-phase microextraction (HS-SPME). Volatile components and sulfur aroma
compounds were identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-
flame photometric detector (GC-FPD). The results showed that 30 and 83 volatile flavor compounds, 8 and
19 sulfur aroma compounds were detected in fresh-picked truffles and vacuum freeze-drying truffles,
respectively. 1-Octen-3-ol, p-cresyl methyl ether, 3-methyl butyraldehyde, diallyl disulfide and dimethyl
sulfide were higher in fresh truffles. p-Cresyl methyl ether, hexanoic acid, d-limonene, dimethyl sulfone,
allyl methyl trisulfide were higher in dry truffles. The results of gas chromatography-olfactory (GC-O)
combined with aroma activity value (OAV) indicated that diallyl disulfide, dimethyl sulfide, 1-octen-3-one
and 3-methyl butyraldehyde had larger contribution to the aroma of fresh truffles. In dried truffles,
bis(2-methyl-3-furyl)disulfide, γ-nonalactone, hexanoic acid, 1-octen-3-one had greater contribution to the
aroma.
Key words: Yunnan truffle; flavor; headspace solid phase microextraction (HS-SPME); gas chromatography-
mass spectrometry (GC-MS); gas chromatography-flame photometric detector (GC-FPD); gas
chromatography-olfactory (GC-O); perfumes and essences
Foundation items: National Natural Science Foundation of China (31771942); Shanghai Municipal Natural

收稿日期：2018-07-10; 定用日期：2018-11-04; DOI: 10.13550/j.jxhg.20180513
基金项目：国家自然科学基金面上项目（31771942）；上海市自然科学基金项目（17ZR142600）；上海市地方能力建设项目（16090503800）
作者简介：冯 涛（1978—），男，教授，博士，E-mail：fengtao@sit.edu.cn。