Method for identifying flavor components of edible mushrooms based on gas chromatography-ion mobility spectrometry

The invention discloses a method for identifying flavor components of edible mushrooms based on gas chromatography-ion mobility spectrometry. The method comprises the following steps: performing gas chromatography-ion mobility spectrometry detection on edible mushrooms, and analyzing and extracting characteristic components of different varieties of edible mushrooms by a data processing method; and comparing special flavor substances in various edible mushrooms. Compared with a traditional method, the method does not need sample pretreatment, is simple to operate, high in sensitivity, effective and accurate, and provides a new method for rapid detection and flavor contrastive analysis of edible mushroom samples. 本发明公开了一种基于气相色谱-离子迁移谱的食用菌风味成分的鉴定方法：将食用菌进行气相色谱-离子迁移谱检测，通过数据处理方法对不同品种食用菌的特征成分进行分析提取；将多种食用菌中特别的风味物质进行对比。相比于传统方法，该方法无需样品前处理，操作简单，灵敏度高，有效准确，为食用菌样品快速检测和风味对比分析提供一个新方法。