%0 Journal Article
%T 红托竹荪子实体各部位挥发性成分分析<br> Analysis of Volatile Components in Various Parts of the Fruiting Body of Dictyophora rubrovolvata
%A 孙燕
%A 陈光贤
%A 陈桐杰
%A 王庆勇
%A 邹方伦
%A 龙汉武
%J Hans Journal of Food and Nutrition Science
%P 220-226
%@ 2166-6121
%D 2023
%I Hans Publishing
%R 10.12677/HJFNS.2023.123027
%X 采集红托竹荪鲜品，分离为菌柄 + 菌裙、菌盖、菌托三部分，对其中挥发性成分进行测试分析。三个部位共鉴定出99种挥发性成分，菌柄 + 菌裙、菌盖、菌托各部分所含挥发性成分种类及含量不同。菌柄 + 菌裙鉴定出59种成分，含量95%。菌盖鉴定出49种成分，含量99.05%。菌托鉴定出34种成分，含量97.42%。本文以期为红托竹荪进一步开发利用提供参考。<br />
Collect fresh products of Dictyophora rubrovolvata and separate them into three parts: stem and skirt, cap, and tray. Test and analyze the volatile components in them. A total of 99 volatile components were identified in the three parts, with different types and contents of volatile components in the stem, stem and skirt, cap, tray. 59 components were identified from the stem and skirt, with a content of 95%. 49 components were identified in the cap, with a content of 99.05%. 34 components were identified in the bacterial tray, with a content of 97.42%. This paper aims to provide reference for the further development and utilization of Dictyophora rubrovolvata.
%K 红托竹荪，菌柄 + 菌裙，菌盖，菌托，挥发性成分<br> Dictyophora rubrovolvata
%K Stem and Skirt
%K Cap
%K Tray
%K Volatile Components
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=70361