比较微波、蒸汽和沸水烫漂对香菇挥发性成分的影响。采用顶空固相微萃取-气相色谱质谱联用技术进行挥发性成分定性分析，并对苯甲醛与1-辛烯-3-醇进行外标法定量分析。结果表明：新鲜香菇的主要挥发性化合物分为五类25种，包括醇类6种、醛类4种、酮类2种、烃类5种和含硫化合物8种，苯甲醛与1-辛烯-3-醇分别为0.28 ng/g和308.44 ng/g。微波烫漂的香菇中1-辛烯-3-醇含量为515.65 ng/g；蒸汽烫漂与沸水烫漂对醇类与含硫化合物的相对含量影响较大，其中蒸汽烫漂使香菇中醇类相对含量由22.49%降至3.93%，含硫化合物相对含量由64.57%增至87.64%，苯甲醛与1-辛烯-3-醇含量分别为0.45 ng/g和245.64 ng/g；香菇经沸水烫漂，醇类相对含量达87.89%，含硫化合物（2.85%）显著降低，1-辛烯-3-醇含量为1482.46 ng/g。以上表明，从挥发性成分组成来看，蒸汽烫漂与沸水烫漂处理对其差异影响较大，特别是醇类与含硫化合物的相对含量有明显区别。

The effects of microwave, steam, and boiling-water blanching treatments on the volatile components of Lentinus edodes were compared. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) was employed to qualitatively analyze the volatile components. The external standard method was employed for the quantitative analysis of benzaldehyde and 1-octen-3-ol. Five different types, totaling 25 volatile components, were obtained from Lentinus edodes, including six alcohols, four aldehydes, two ketones, five hydrocarbons, and eight sulfur-containing compounds. The contents of benzaldehyde and 1-octen-3-ol in fresh Lentinus edodes were 0.28 and 308.44 ng/g, respectively. The content of 1-octen-3-ol of Lentinus edodes upon microwave blanching treatment was 515.65 ng/g. The contents of alcohols and sulfur-containing compounds were significantly affected by steam and boiling-water blanching treatments, where steam treatment showed a reduction from 22.49% to 3.93% in the relative content of alcohols, and an increase from 64.57% to 87.64% in the relative amount of sulfur-containing compounds. The contents of benzaldehyde and 1-octen-3-ol after steam treatment were 0.45 and 245.64 ng/g, respectively. Blanching by boiling water resulted in relative content of alcohols at 87.89%. Additionally, the content of sulfur-containing compounds was significantly reduced (2.85%) and the content of 1-octen-3-ol was 1482.46 ng/g. These results suggested that steam and boiling-water blanching processes had a significant impact on volatile components, where contents of alcohols and sulfur compounds were especially significantly different.

农业部公益性行业（农业）科研专项（201303080）