食用菌粉对猪肉肠冷藏过程中品质及挥发性风味物质的影响

冷坪蔚; 梅议文; 芦慧勤; 秦斐; 张玉; 王立娜; 王琳琳

doi:10.13386/j.issn1002-0306.2022080094

食用菌粉对猪肉肠冷藏过程中品质及挥发性风味物质的影响

doi: 10.13386/j.issn1002-0306.2022080094

1.
西南民族大学食品科学与技术学院，四川成都 610041
2.
西南大学食品科学学院，重庆 400700

基金项目: 中央高校基本科研业务费专项资金优秀学生培养工程项目（2022NYXXS017）；国家重点研发计划项目（2021YFD1600205）。

详细信息

作者简介:
冷坪蔚（1999−），女，硕士研究生，研究方向：畜产品加工，E-mail：alengtuantuan@163.com

通讯作者:
王琳琳（1988−），女，博士，讲师，研究方向：畜产品加工，E-mail：jiayouwl123@163.com

中图分类号: TS251.6⁺5
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- 被引次数: 0
出版历程
- 收稿日期: 2022-08-10
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Effects of Edible Fungi on Pork Intestine Quality and Volatile Flavor Compounds during Cold Storage

1.
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
2.
College of Food Science, Southwest University, Chongqing 400700, China

摘要

摘要: 为探究添加天然食用菌粉对猪肉肠品质及挥发性风味物质的影响。本研究以猪肉肠作为研究对象，添加7种食用菌粉（香菇、杏鲍菇、平菇、姬松茸、猴头菇、鸡油菌）在4 ℃冷藏条件下测定猪肉肠储藏1、3、5、7、9 d后品质变化，并利用气质联用（GC-MS）技术对猪肉肠挥发性风味物质进行测定分析。结果表明：添加食用菌的肉肠在食用品质方面整体上存在显著差异（P<0.05），其中鸡油菌、香菇、姬松茸、猴头菇分别对pH、保水性、质构、流变影响显著（P<0.05）；添加食用菌会降低猪肉肠的乳化能力，且随冷藏时间的延长会逐渐减弱；随冷藏时间的延长，添加食用菌都会使猪肉肠的硫代巴比妥酸值（TBARS）呈减小的趋势。醇类、醛类、酮类、酯类占比较大，也是对冷藏过程中猪肉肠风味影响较大的一部分物质。冷藏第9 d时，空白组检测出的挥发性物质种类少于所有处理组，猴头菇组检测到的醇类物质最多，相对含量为70.69%，其次为香菇组和杏鲍菇组，检测到的醇类物质相对含量分别为66.22%、64.23%；姬松茸组检测到的酮类物质和醛类物质相对含量最多且空白组最低；杏鲍菇组检测到的酯类物质相对含量最多。通过各项指标测定，食用菌有利于丰富猪肉肠的风味以及保质期的延长，可满足市场需求。
- 食用菌 /
- 猪肉肠 /
- 品质特性 /
- 挥发性风味物质 /
- 顶空固相微萃取 /
- 气质联用
Abstract: To investigate the effects of adding natural mushroom powder on pork sausage quality and volatile flavor compounds, in this study, 7 kinds of edible mushroom powder (Shiitake mushroom, Pleurotus eryngii, Pleurotus ostreatus, Agaricus blazei, Hericium erinaceus, and Chicken oil fungus) were added into the pork sausages as the research objects and determined the quality change of pork sausages after storage at 4 ℃ for 1, 3, 5, 7 and 9 days, and the volatile flavor substances of pork sausages were determined and analyzed by GC-MS. The results showed that there were significant differences in the edible quality of sausage added with edible fungi (P<0.05). Among them, the effects of Chicken oil fungus, Shiitake mushroom, Agaricus blazei and Hericium erinaceus on pH, water retention, texture and rheology were significant (P<0.05). The emulsifying ability of pork sausage was decreased by adding edible fungi, and it decreased with the extension of cold storage time. Meanwhile, the thiobarbituric acid value (TBARS) of pork sausage decreased with the addition of edible fungi with the extension of cold storage time. Alcohols, aldehydes, ketones and esters account for the largest proportion, and they were also the most influential substances on pork sausage flavor during cold storage. On the 9th day of cold storage, the types of volatile substances detected in the blank group were less than those in all treatment groups. The alcohol substances detected in the Hericium erinaceus were the most, with a relative content of 70.69%, followed by the Lentinus edodes and the Pleurotus eryngii, with a relative content of 66.22% and 64.23%. The relative content of ketones and aldehydes detected in Agaricus blazei was the highest and the blank group was the lowest. The relative content of esters detected in the Pleurotus eryngii group was the highest. Through the determination of various indicators, edible fungi can enrich the flavor of pork sausage and extend the shelf life, which can meet the market demand.
- edible fungi /
- pork sausage /
- quality characteristics /
- volatile flavor compounds /
- headspace solid phase microextraction /
- GC-MS

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图 1 添加不同食用菌对猪肉肠冷藏期间色度的影响

Figure 1. Effect of different edible fungi on chromaticity of pork sausage during cold storage

注：KB为不加食用菌的空白组；不同小写字母表示同一处理组不同冷藏时间差异显著（P<0.05）；不同大写字母表示不同处理组同一冷藏时间差异显著（P<0.05）；图2、图4、图5，表2~表4同。

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图 2 添加不同食用菌对猪肉肠冷藏期间pH的影响

Figure 2. Effect of different edible fungi on pH value of pork intestine during cold storage

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图 3 添加不同食用菌对猪肉肠冷藏期间流变特性的影响

Figure 3. Effect of adding different edible fungi on rheological properties of pork sausage during cold storage

注：第1 d-储能模量（a）、损耗模量（b）；第3 d-储能模量（c）、损耗模量（d）；第5 d-储能模量（e）、损耗模量（f）；第7 d-储能模量（g）、损耗模量（h）；第9 d-储能模量（i）、损耗模量（j）。

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图 4 添加不同食用菌对猪肉肠冷藏期间乳化性及乳化稳定性的影响

Figure 4. Effects of different edible fungi on emulsibility and ES of pork sausage during cold storage

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图 5 添加不同食用菌对猪肉肠冷藏期间TBARS值的影响

Figure 5. Effects of different edible fungi on TBARS value of pork intestine during cold storage

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表 1 猪肉肠感官评价

Table 1. Sensory evaluation of pork intestines

等级（分）	色泽	香味	口感	切片性能	组织形态
9~10	呈红色，鲜亮，易接受	香气浓郁	富有弹性，味道好	切片坚实，切面平滑	形态完整，无粘液
7~8	呈暗红色，一般，较易接受	香气一般	弹性较好，味道较好	切片坚实，切面稍平滑	形态较完整，无粘液
4~6	呈灰红色，无光泽，较难接受	少许异味	弹性一般，味道一般	切片稍坚实，切面稍平滑	形态较完整，些许粘液
0~3	呈灰黑色或黑色，无光泽，难以接受	严重异味	弹性较差，味道较差	切片不坚实，切面不平滑	形态不完整，有黏液

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表 2 添加不同食用菌对猪肉肠冷藏过程中保水性的影响

Table 2. Effects of different edible fungi on water holding capacity of pork sausage during cold storage

组别	冷藏天数（d）	冻融损失（%）	干燥损失（%）	蒸煮损失（%）
空白组	1	1.11±0.12^Ea	5.97±1.71^Ac	6.61±1.23^BCa
	3	1.40±0.31^Ba	18.22±0.37^Aa	5.90±3.14^Aa
	5	1.33±0.34^Aa	11.81±2.60^Ab	1.19±0.30^Db
	7	1.23±0.23^Aa	11.52±2.06^Ab	5.05±0.41^BCab
	9	1.03±0.24^Aa	9.06±1.36^Abc	2.75±0.13^Bab
香菇组	1	2.77±0.14^Aa	6.93±0.92^Ab	1.90±0.09^Da
	3	2.02±0.56^Ab	11.88±0.47^BCa	5.63±2.58^Aa
	5	1.81±0.29^Ab	8.61±0.39^Bb	2.31±2.02^CDa
	7	1.64±0.43^Ab	14.15±2.04^Aa	2.80±0.66^Da
	9	1.35±0.18^Ab	8.00±2.55^Ab	5.69±0.23^ABa
杏鲍菇组	1	2.09±0.25^Ba	6.61±2.66^Ab	1.54±0.12^Db
	3	1.85±0.20^ABab	11.51±0.95^BCa	1.18±0.54^Bb
	5	1.71±0.15^Aab	8.47±0.99^Bab	8.04±0.65^Aa
	7	1.59±0.69^Aab	11.24±0.36^Aa	1.63±0.48^Db
	9	1.20±0.12^Ab	8.81±2.14^Aab	1.59±0.04^Bb
平菇组	1	2.00±0.32^BCa	7.38±0.83^Ac	3.27±0.77^CDa
	3	1.74±0.12^ABab	12.39±0.42^Ba	2.09±1.28^ABa
	5	1.63±0.32^Aab	8.73±1.03^Bbc	4.00±0.15^BCDa
	7	1.62±0.41^Aab	11.28±0.41^Aab	3.48±0.61^CDa
	9	1.22±0.17^Ab	10.20±3.82^Aabc	3.71±0.63^ABa
姬松茸组	1	1.52±0.31^DEa	7.41±1.13^Ab	12.04±0.02^Aa
	3	1.48±0.08^ABa	12.15±1.25^Ba	2.49±0.62^ABc
	5	1.47±0.49^Aa	8.68±0.63^Bb	5.41±0.20^ABCb
	7	1.44±0.40^Aa	12.11±1.74^Aa	5.45±1.09^BCb
	9	1.12±0.06^Aa	8.17±1.41^Ab	6.40±0.50^ABb
猴头菇组	1	1.74±0.07^BCDa	8.56±0.88^Ab	3.65±1.54^CDa
	3	1.53±0.21^ABa	11.10±0.96^BCab	2.89±0.18^ABa
	5	1.50±0.18^Aa	8.63±1.01^Bb	2.41±2.60^CDa
	7	1.49±0.56^Aa	12.55±1.74^Aa	10.21±1.38^Aa
	9	1.28±0.21^Aa	9.24±1.85^Ab	9.18±5.70^Aa
鸡油菌组	1	1.60±0.31^CDa	8.00±1.95^Ab	7.50±3.07^Ba
	3	1.55±0.37^ABa	10.53±0.70^Cab	2.03±0.43^ABb
	5	1.47±0.41^Aa	9.35±0.20^Bb	5.79±0.24^ABab
	7	1.46±0.35^Aa	12.95±2.16^Aa	5.73±0.93^Bab
	9	1.16±0.12^Aa	7.56±1.90^Ab	5.55±0.12^ABab

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表 3 添加不同食用菌对猪肉肠冷藏期间质构的影响

Table 3. Effects of different edible fungi on texture of pork sausage during cold storage

组别	冷藏天数（d）	硬度（g）	弹性（mm）	内聚性（N·s）	黏性（N）	咀嚼性（mJ）
空白组	1	936.48±91.91^BCbc	0.77±0.06^Ba	0.62±0.08^Bab	585.51±93.51^Cb	451.27±100.48^CDb
	3	1238.30±112.98^ABa	0.79±0.02^ABa	0.68±0.05^ABab	838.20±31.41^Aa	663.31±32.97^Aa
	5	1057.96±46.64^BCb	0.79±0.09^Aa	0.59±0.06^Ab	626.69±86.50^BCb	486.00±113.05^Bb
	7	824.49±116.58^Dc	0.85±0.09^ABa	0.69±0.06^Aab	570.98±89.01^Cb	482.67±29.08^Bb
	9	869.98±40.49^Ebc	0.84±0.05^Aa	0.72±0.02^Aa	648.47±16.82^ABb	546.85±29.43^ABab
香菇组	1	942.35±99.78^BCb	0.83±0.02^ABa	0.69±0.04^ABa	645.87±73.61^BCa	538.38±73.35^BCa
	3	1008.91±48.45^Cb	0.84±0.03^Aa	0.75±0.04^Aa	753.14±60.12^ABa	632.43±71.06^Aa
	5	1033.69±109.15^BCb	0.87±0.09^Aa	0.69±0.11^Aa	716.09±165.22^BCa	632.86±201.44^ABa
	7	1203.94±66.26^Ba	0.79±0.04^ABa	0.67±0.03^Aa	800.93±20.94^ABa	632.61±15.78^Ba
	9	1060.11±88.22^CDab	0.80±0.03^ABa	0.65±0.09^ABa	682.75±79.60^ABa	547.19±83.24^ABa
杏鲍菇组	1	1171.17±127.46^Aa	0.88±0.02^Aa	0.71±0.04^Aa	832.69±55.98^Aa	729.74±47.73^Aa
	3	1142.72±70.70^BCa	0.82±0.01^ABa	0.67±0.05^ABa	767.46±26.37^ABa	630.63±29.16^Aab
	5	1057.13±31.80^BCa	0.83±0.01^Aa	0.72±0.02^Aa	759.32±23.02^ABa	628.37±12.72^ABab
	7	1098.87±93.17^BCa	0.85±0.04^ABa	0.67±0.11^Aa	744.68±183.46^BCa	635.55±184.48^Bab
	9	1201.92±31.41^Ba	0.74±0.08^Bb	0.56±0.01^Bb	670.49±33.41^ABa	496.74±49.40^ABb
平菇组	1	596.33±78.21^Dc	0.80±0.06^Ba	0.74±0.03^Aa	440.86±36.74^Db	354.80±45.94^Db
	3	1036.79±73.93^Cab	0.78±0.02^ABa	0.66±0.05^ABa	690.20±92.96^ABa	540.09±86.74^Aa
	5	1139.08±12.56^ABa	0.79±0.05^Aa	0.58±0.09^Aa	661.72±98.37^BCa	525.77±95.08^Ba
	7	933.82±94.74^CDb	0.77±0.06^Ba	0.64±0.02^Aa	597.39±57.30^Ca	459.25±74.77^Bab
	9	950.89±33.95^DEb	0.78±0.03^ABa	0.64±0.09^ABa	611.57±108.37^Ba	475.16±68.78^Bab
姬松茸组	1	1032.23±92.37^ABc	0.80±0.04^Ba	0.69±0.00^ABa	709.92±63.69^Bbc	569.45±75.04^Bab
	3	1241.00±91.42^ABab	0.80±0.05^ABa	0.67±0.05^ABab	831.75±124.38^Aab	671.38±132.94^Aab
	5	1237.32±113.44^Aab	0.81±0.01^Aa	0.72±0.06^Aa	891.84±57.32^Aa	720.11±54.90^Aa
	7	1060.33±137.70^BCbc	0.83±0.02^ABa	0.60±0.02^Abc	638.50±99.53^BCc	532.13±77.25^Bb
	9	1330.84±89.23^Aa	0.77±0.04^ABa	0.58±0.04^Bc	774.39±102.73^Aabc	601.62±106.80^Aab
猴头菇组	1	941.45±68.04^BCc	0.81±0.03^Bab	0.69±0.04^ABa	651.69±25.02^BCab	525.60±4.17^BCa
	3	1135.40±42.42^BCa	0.79±0.02^ABb	0.63±0.05^Bab	712.39±74.99^ABa	562.71±68.74^Aa
	5	1033.43±56.19^BCbc	0.88±0.05^Aa	0.62±0.05^Aab	643.50±30.32^BCab	566.71±23.36^ABa
	7	957.21±48.76^CDbc	0.81±0.02^ABab	0.66±0.04^Aab	626.35±11.92^BCb	505.34±22.03^Ba
	9	1051.96±29.00^CDab	0.70±0.07^Bc	0.57±0.01^Bc	603.18±30.86^Bb	422.02±36.55^Bb
鸡油菌组	1	834.31±73.07^Cc	0.82±0.01^ABab	0.68±0.02^ABa	570.13±35.71^Cd	465.56±29.83^BCDc
	3	1286.62±59.18^Ab	0.77±0.05^Bab	0.62±0.02^Bab	797.24±22.94^ABb	618.05±48.19^Ab
	5	937.64±122.17^Cc	0.86±0.09^Aa	0.61±0.08^Aab	566.78±34.28^Cd	488.61±63.58^Bc
	7	1436.67±63.37^Aa	0.89±0.07^Aa	0.65±0.03^Aab	930.09±75.35^Aa	829.76±127.76^Aa
	9	1145.52±77.39^BCb	0.73±0.04^Bb	0.57±0.03^Bb	656.62±28.79^ABc	479.55±37.48^ABc

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表 4 添加不同食用菌对冷藏过程中猪肉肠感官品质的影响

Table 4. Effects of different edible fungi on sensory of pork sausage during cold storage

样品	天数（d）	色泽	香味	口感	切片性能	组织形态
空白组	1	9.00±0.71^Aa	8.40±0.55^Aa	8.20±0.84^Aa	8.60±0.55^Aa	8.80±0.45^Aa
	3	8.20±0.84^Aab	7.20±0.84^Ab	7.60±0.55^Aab	8.60±0.55^Aa	8.40±0.55^Aa
	5	7.60±0.55^Ab	7.20±0.84^Ab	7.40±0.55^Aab	8.00±0.71^Aa	6.80±0.84^Ab
	7	7.40±0.55^Ab	6.60±0.55^Abc	6.80±0.84^Ab	8.00±0.71^Aa	5.40±0.89^Ac
	9	6.40±0.55^Ac	5.8±0.84^Ac	5.20±0.84^Ac	7.60±0.71^Aa	5.20±0.84^Ac
香菇组	1	9.00±0.71^Aa	8.40±0.55^Aa	8.60±0.55^Aa	8.80±0.84^Aa	9.40±0.55^Aa
	3	8.40±1.14^Aab	7.20±0.84^Ab	7.40±0.55^Ab	8.40±0.55^Aab	8.40±0.55^Ab
	5	7.60±0.55^Abc	6.80±0.84^Ab	7.40±0.55^Ab	8.40±0.55^Aab	6.60±0.55^Ac
	7	7.20±0.45^Acd	6.20±0.84^Abc	6.80±0.84^Ab	8.00±0.71^Aab	5.40±0.89^Ad
	9	6.40±0.55^Ad	5.40±0.55^Ac	5.30±0.55^Ac	8.00±0.55^Ab	5.20±0.84^Ad
杏鲍菇组	1	9.60±0.55^Aa	8.20±0.84^Aa	8.20±0.84^Aa	9.00±0.71^Aa	9.40±0.89^Aa
	3	8.20±0.84^Ab	6.80±0.84^Ab	7.40±0.55^Aab	8.60±0.55^Aab	8.40±0.55^Aa
	5	7.60±0.55^Ab	6.60±1.14^Ab	7.40±0.55^Aab	8.40±0.55^Aab	6.80±0.84^Ab
	7	7.40±0.55^Ab	6.20±0.84^Abc	6.80±0.84^Ab	8.00±0.71^Abc	5.40±0.89^Ac
	9	6.40±0.55^Ac	5.40±0.55^Ac	5.20±0.84^Ac	7.40±0.55^Ac	5.40±0.84^Ac
平菇组	1	9.20±0.84^Aa	8.20±0.84^Aa	8.20±0.84^Aa	9.20±0.84^Aa	9.40±0.55^Aa
	3	8.20±0.84^Ab	7.00±0.71^Ab	7.40±0.55^Aab	8.60±0.55^Aab	8.60±0.89^Aa
	5	7.60±0.55^Ab	6.80±0.84^Abc	7.40±0.55^Aab	8.00±0.71^Abc	7.40±0.89^Ab
	7	7.40±0.55^Ab	6.60±0.55^Abc	6.80±0.84^Ab	8.00±0.71^Abc	5.20±0.84^Ac
	9	6.40±0.55^Ac	5.80±0.84^Ac	5.20±0.84^Ac	7.20±0.45^Ac	4.40±0.55^Ac
姬松茸组	1	9.00±0.71^Aa	8.40±0.55^Aa	8.20±0.84^Aa	8.60±0.55^Aa	8.80±0.45^Aa
	3	8.20±0.84^Aab	7.20±0.84^Ab	7.60±0.55^Aab	8.60±0.55^Aa	8.40±0.55^Aa
	5	7.60±0.55^Ab	7.20±0.84^Ab	7.40±0.55^Aab	8.00±0.71^Aa	6.80±0.84^Ab
	7	7.40±0.55^Ab	6.60±0.55^Abc	6.80±0.84^Ab	8.00±0.71^Aa	5.40±0.89^Ac
	9	6.40±0.55^Ac	5.80±0.84^Ac	5.20±0.84^Ac	7.80±0.45^Aa	5.20±0.84^Ac
猴头菇组	1	9.00±0.71^Aa	8.40±0.55^Aa	8.00±1.00^Aa	8.60±0.55^Aa	8.60±0.55^Aa
	3	8.40±0.55^Aab	7.20±0.84^Ab	7.60±0.55^Aa	8.60±0.55^Aa	8.20±0.84^Aa
	5	7.80±0.45^Abc	7.00±0.71^Ab	7.40±0.55^Aa	8.00±0.71^Aa	7.00±0.71^Ab
	7	7.40±0.55^Ac	6.40±0.55^Abc	6.40±0.55^Ab	7.80±0.45^Aa	5.40±0.89^Ac
	9	6.40±0.55^Ad	5.80±0.84^Ac	5.20±0.84^Ac	7.80±0.84^Aa	5.00±0.71^Ac
鸡油菌组	1	9.00±0.71^Aa	8.20±0.84^Aa	8.20±0.84^Aa	8.60±0.55^Aa	8.60±0.55^Aa
	3	8.20±0.84^Aab	7.00±0.71^Ab	7.60±0.55^Aab	8.60±0.55^Aa	8.40±0.55^Aa
	5	7.60±0.55^Ab	6.80±0.84^Ab	7.40±0.55^Aab	8.00±0.71^Aab	6.80±0.84^Ab
	7	7.40±0.55^Ab	6.40±0.55^Abc	6.80±0.84^Ab	8.00±0.71^Aab	5.20±0.84^Ac
	9	6.40±0.55^Ac	5.60±0.55^Ac	5.20±0.84^Ac	7.60±0.55^Ab	4.20±0.45^Ad

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表 5 添加不同食用菌的猪肉肠冷藏期间挥发性风味物质种类及相对含量

Table 5. Types and relative contents of volatile flavor substances in pork sausage with different edible fungi during cold storage

分类	天数（d）	空白组		香菇组		杏鲍菇组		平菇组		姬松茸组		猴头菇组		鸡油菌组
分类	天数（d）	种类数量	相对含量（%）	种类数量	相对含量（%）	种类数量	相对含量（%）	种类数量	相对含量（%）	种类数量	相对含量（%）	种类数量	相对含量（%）	种类数量	相对含量（%）
烷烃	1	2	2.55	2	0.89	1	2.05	2	1.26	—	—	1	1.89	1	1.70
	3	6	2.38	2	3.38	1	0.27	—	0.09	—	—	2	0.82	1	0.10
	5	2	3.21	—	—	—	—	—	—	—	—	—	—	1	0.28
	7	1	0.11	2	0.58	1	0.18	—	—	—	—	—	—	—	—
	9	4	0.72	1	0.20	—	—	1	0.12	1	0.83	—	—	—	—
烯烃	1	3	0.64	3	1.85	3	1.61	3	2.42	1	0.56	3	2.36	1	0.62
	3	1	0.38	2	1.43	1	0.82	2	1.41	3	1.81	1	0.60	3	0.43
	5	2	0.92	3	1.99	2	0.44	1	0.25	2	0.71	4	1.32	1	0.38
	7	3	1.99	2	0.54	2	0.76	2	0.80	2	0.38	2	0.68	2	0.88
	9	2	2.65	2	1.14	5	3.02	1	0.47	2	0.60	1	0.42	2	0.87
醚类	1	—	—	1	2.03	—	—	1	1.98	1	1.97	—	—	—	—
	3	1	1.31	—	—	1	2.34	1	3.73	1	1.70	1	2.38	1	0.61
	5	—	—	1	0.85	1	0.59	1	0.31	1	0.42	1	0.38	—	—
	7	1	0.52	—	—	—	—	—	—	—	—	—	—	—	—
	9	1	0.21	—	—	—	—	—	—	—	—	—	—	—	—
酚类	1	2	0.36	2	0.30	2	0.50	1	0.48	2	0.64	2	0.78	2	1.52
	3	—	—	2	0.72	2	0.44	2	0.61	1	0.36	2	0.50	2	0.31
	5	1	0.12	2	0.54	2	0.27	2	0.22	—	—	2	0.26	2	0.23
	7	1	0.07	2	0.41	2	0.21	2	0.23	1	0.27	2	0.34	—	—
	9	1	0.06	2	0.54	2	0.33	2	0.33	1	0.53	2	0.64	—	—
醛类	1	6	25.11	3	7.38	4	13.00	4	12.33	4	12.19	4	10.22	4	10.80
	3	6	20.84	4	14.33	4	14.31	4	12.26	4	10.34	6	12.48	4	5.40
	5	5	21.67	4	7.28	4	6.19	3	4.55	2	2.25	3	2.54	3	1.72
	7	5	10.16	3	4.08	4	3.32	4	3.35	4	4.80	3	3.20	4	3.21
	9	3	2.22	3	4.17	3	4.17	4	3.36	3	5.06	3	3.47	5	4.15
醇类	1	6	31.79	5	26.72	5	28.33	4	21.57	6	28.90	5	30.60	4	23.02
	3	9	43.05	5	22.72	5	24.30	5	21.25	11	47.04	11	39.98	9	57.73
	5	5	31.88	9	26.09	11	59.17	11	61.28	9	55.24	12	63.47	12	62.47
	7	12	62.57	13	62.73	12	15.85	9	17.20	11	66.49	13	19.61	8	15.08
	9	8	23.57	12	66.22	12	64.23	9	17.07	11	59.98	15	70.69	10	23.70
酸类	1	2	1.61	1	3.22	1	2.62	1	1.93	1	4.04	—	—	1	2.83
	3	1	1.57	1	3.44	2	3.21	1	2.33	2	4.57	2	0.96	1	1.97
	5	—	—	1	0.89	3	1.69	3	4.34	2	1.31	2	2.58	3	2.21
	7	2	3.52	2	5.81	3	2.43	1	1.39	3	1.12	2	2.14	2	3.20
	9	1	1.35	1	3.95	1	1.35	1	0.93	2	2.56	3	1.28	1	0.69
酯类	1	3	2.91	2	2.81	2	3.26	2	2.97	2	2.62	2	2.73	3	2.88
	3	2	3.22	2	3.70	2	4.28	2	3.85	3	2.99	3	3.26	3	1.88
	5	3	3.55	4	3.02	3	2.76	1	0.92	3	1.18	3	1.75	2	0.72
	7	4	2.26	1	0.67	3	1.38	3	1.79	1	0.52	2	1.13	2	0.88
	9	4	1.10	1	0.65	3	2.10	3	1.78	2	1.46	1	0.46	3	1.86
杂环类	1	—	—	—	—	—	—	—	—	—	—	1	0.34	—	—
	3	—	—	—	—	1	0.09	—	—	1	0.11	1	0.13	1	0.10
	5	1	1.45	1	0.25	1	0.05	1	0.04	—	—	—	—	1	0.05
	7	1	0.18	1	0.07	1	0.06	1	0.24	1	0.08	—	—	—	—
	9	—	—	2	0.25	1	0.06	2	0.11	1	0.12	—	—	—	—
芳香类	1	2	0.39	1	2.09	1	2.51	1	2.14	1	2.64	1	2.79	2	2.85
	3	1	0.63	2	2.82	2	2.96	3	2.86	2	2.20	2	2.79	3	1.42
	5	—	—	1	1.89	2	1.75	1	0.84	2	1.57	2	1.11	1	0.47
	7	2	0.44	1	0.86	1	0.47	1	0.37	1	0.71	1	0.56	2	0.99
	9	—	—	2	1.25	1	0.80	1	0.42	1	0.81	1	0.62	2	1.01
酮类	1	2	4.12	2	1.96	3	8.25	2	1.84	3	5.54	1	0.80	—	—
	3	3	2.50	3	4.92	3	5.10	2	6.45	2	2.82	1	1.31	1	0.55
	5	3	2.14	2	2.91	1	0.47	3	2.19	1	1.31	1	1.25	2	0.82
	7	2	1.04	3	2.34	1	0.57	—	—	3	2.83	2	1.13	1	0.53
	9	1	0.25	3	2.33	3	2.32	4	1.70	3	2.74	3	1.99	3	1.47
注：“—”表示未检出。

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