Determination of Flavor Substances in Stropharia Mushroom by Headspace Solid Phase Microextraction(SPME)
Stropharia mushroom is a kind of brittle,easy to cultivate and large yield fungus.Taking crop straw as culture material,it can not only recycle straw and turn waste into wealth,but also improve soil and soil organic matter.Stropharia mushroom as protein resource is widely planted in some areas of our country.Dried stropharia mushroom can be preserved for a long time.Stropharia mushroom has a special and unique flavor,which can be affected by cultivation,drying and processing methods.In this study,headspace solid-phase microextraction gas chromatography-mass spectrometry(GC-MS)was used to detect flavor substances in stropharia mushroom.The results showed that there were more than 40 flavor substances,and the dominant flavor substances included alco-hols,nonanal,butyl butyrate and isobutyl isobutyrate.The retention time of nonanal,butyl butyrate and isobutyl butyrate were 12.1min,19.75min and 19.084min,respectively.
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