Published:Journal of Chromatographic Science,
ISSN 0021-9665 Volume
46, Number 8, September 2008, pp. 690-696
A GC–MS Study of the Volatile Organic Composition
of Straw and Oyster Mushrooms During Maturity and its Relation
to Antioxidant Activity
Zhuo-Min Zhang1,2, Wen-Wei Wu1,
and Gong-Ke Li1, 1School of Chemistry and Chemical Engineering, Sun Yat-Sen University,
Guangzhou 510275, P.R. China and 2The MOE Key Laboratory of Analysis
and Detection Technology for Food Safety, Department of Chemistry,
Fuzhou University, Fuzhou, Fujian 350002, P.R. China
Mushrooms are very popular in the market for their
nutritional and medicinal use. Mushroom volatiles are not only
an important factor in the flavor, but also contain many antioxidant
compounds. Antioxidant activity is a very important property
for disease prevention. The volatile compositional characteristics
of straw mushrooms (Volvariella volvacea [Bull. ex Fr.]
Sing.) and oyster mushrooms (Pleurotus ostreatus [Jacq.
ex Fr.] Kummer) during maturity and the mushroom antioxidant
activity related to the non-volatiles and volatiles are studied
by a chromatographic method in combination with a spectrophotometric
method. The volatile compounds of straw and oyster mushrooms
are sampled and identified by a combination sampling method,
including headspace solid phase microextraction and steam distillation,
followed by gas chromatography–mass
spectrometry detection. Among all the volatile compounds identified,
1-octen-3-ol and 3-octanone are the two main compounds with the
highest amounts in the volatile compositions of straw and oyster
mushrooms. During maturity time of the straw mushrooms, the unsaturated
1-octen-3-ol peak area is reduced, whereas the saturated 3-octanone
peak area is increased. However, during normal maturity time
of oyster mushrooms, the peak areas of 1-octen-3-ol and 3-octanone
remain at the same level. 1-Octen-3-ol has a different antioxidant
activity from 3-octanone. Combining the results of antioxidant
experiments of water extract and main volatile components by
the use of a phosphomolybdenum spectrophotometric method, the
conclusion is drawn that oyster mushrooms might possess stronger
antioxidant activities than straw mushrooms.
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