四种桑黄类真菌挥发性风味成分分析

杨娟娟,孙波,王卓仁,刘启燕,赵会长,周洪英

Analyses of volatile flavor components in four sanghuang fungi

YANG Juanjuan,SUN Bo,WANG Zhuoren,LIU Qiyan,ZHAO Huizhang,ZHOU Hongying

图2 七个桑黄类菌株挥发性风味物质分析 A：7个供试菌株挥发性风味物质总数. B：柱形图表示使用2种萃取头提取到的挥发性风味物质数量，折线图表示化合物峰面积. C：各供试菌株挥发性风味物质分析. D，E：CAR/PDMS和DVB/CAR/PDMS萃取头提取的挥发性风味物质分析

Fig. 2 Analyses of volatile flavor compounds from 7 strains of sanghuang fungi. A: Total number of volatile flavor compounds of 7 tested strains. B: The column chart shows the quantity of volatile flavor compounds extracted by two extraction heads, and the broken line chart shows the peak area of compounds. C: Analyses of volatile flavor compounds from tested strains. D, E: Analyses of volatile flavor compounds extracted by CAR/PDMS and DVB/CAR/PDMS extraction head from tested strains.