通过顶空固相微萃取法结合气相色谱-质谱联用方法，对比分析了大球盖菇子实体菌盖和菌柄的挥发性成分，并进行主成分分析（PCA）。结果表明，从大球盖菇子实体菌盖和菌柄都分别鉴定出50种化合物，其中菌盖主要以醇类、酯类和烷类化合物为主，分别占总比例19.93%、19.43%、9.79%；菌柄主要以醇类、酯类和酮类化合物为主，分别占总比例23.04%、21.04%、12.35%。所检测出的化合物中以3,4-二羟基-2-甲基吡啶-5-甲醇、4-哌啶醇、马来酸二乙基己酯、环己烷和3-壬烯-2-酮相对含量最高，对大球盖菇香味形成具有重要作用。PCA结果显示了醇类化合物为大球盖菇菌盖和菌柄的主要挥发性成分。本研究结果为大球盖菇风味品质评价和大球盖菇品质育种提供了参考。

To analyze and compare the volatile components in pileus and stipe of Stropharia rugoso-annulata, head space solidphase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used. In addition, principal component analysis (PCA) was performed. The results showed that 50 volatile compounds were identified from the pileus and stipe.The pileus were mainly alcohols, esters and alkanes, accounting for 19.93%, 19.43% and 9.79%, respectively. The stipe were mainly alcohols, esters and ketones, accounting for 23.04%, 21.04% and 12.35%, respectively. Among which 3,4-dihydroxy-2-methylpyridine-5-methanol, 4-piperidinol, bis(2-ethylhexyl) maleate, cyclohexaneand (E)-3-nonen-2-on relative content is the highestwere the highest, and played an important role in the formation of thearoma of Stropharia rugoso-annulata.Principal component analysis results showed that alcohols were the main volatile components in pileus and stipe of Stropharia rugoso-annulata. The results provided a reference for the flavor quality evaluation and quality breeding of Stropharia rugoso-annulata.

S646.9

湖南省自然科学(2019JJ50330)；上海市农业科学院卓越团队建设计划(2017(A-02));湖南省科技特派员创新创业项目（2020NK4135）