中文摘要：

使用Carboxen/PDMS纤维固相微萃取/气-质联机分析了香菇的挥发性香味成分,考察了萃取时间、萃取温度对所鉴定出的化合物数量和总质量分数的影响,确定了固相微萃取的优化条件为：萃取时间45 min,萃取温度60℃,此时共检出43种挥发性成分,对香菇风味有贡献的化合物：含氧杂环化合物7种,含硫化合物9种,醛类5种,醇类6种,酮类3种,其中含量较高的成分为二甲基二硫醚（4.36%）、二甲基三硫醚（13.36%）、1,2,4-三硫杂环戊烷（3.70%）、1-辛烯-3-醇（1.11%）.

英文摘要：

Using the fiber of Carboxen/PDMS,influences of sample temperature,adsorption time on the number and amount of volatiles identified from lentinus edodes when analyzed by solid phase microextraction（SPME） and GC-MS were investigated.The preferred SPME conditions found were sampling at 60℃ for 45min in which total of forty-three volatiles were identified.The volatiles of great contribution to lentinus edodes flavor included seven oxygen-containing heterocyclics,nine sulfur-containing compounds,five aldehydes,six alcohols and three ketones,where dimethyl dithioether（4.36%）,dimethyl trithioether（13.36%）,1,2,4-trithiolane（3.70%）,1-octen-3-ol（1.11%） were in high amount.