| 固相微萃取-气相色谱-质谱联用法分析樟芝发酵液、液体发酵菌丝体和固体培养菌丝体中香气成分 |
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| 引用本文： | 杨海芮,贾薇,张劲松,张赫男,杨焱,樊华,刘志东,张亚平,汪雯翰,孙文博.固相微萃取-气相色谱-质谱联用法分析樟芝发酵液、液体发酵菌丝体和固体培养菌丝体中香气成分[J].食用菌学报,2016(4):48-52. |
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| 作者姓名： | 杨海芮 贾薇 张劲松 张赫男 杨焱 樊华 刘志东 张亚平 汪雯翰 孙文博 |
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| 作者单位： | 1. 上海市农业科学院食用菌研究所,农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,国家食用菌加工技术研发分中心,上海市农业遗传育种重点开放实验,上海201403;石河子大学生命科学学院,新疆石河子832000;2. 上海市农业科学院食用菌研究所,农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,国家食用菌加工技术研发分中心,上海市农业遗传育种重点开放实验,上海201403;3. 德国柏林大学和洪堡大学夏洛特医学院实验医学、临床医学和病理生物化学研究所,柏林13353;4. 中国水产科学研究院东海水产研究所,上海,200082;5. 石河子大学生命科学学院,新疆石河子,832000;6. 山东省农业科学院畜牧兽医研究所,山东济南,250100 |
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| 基金项目： | 上海市自然科学基金(16ZR1431000)，山东省博士基金(BS2013SW022) |
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| 摘 要： | 采用固相微萃取-气相色谱-质谱联用分析樟芝(Taiwanofungus camphoratus)发酵液、液体发酵菌丝体和固体培养菌丝体中挥发性成分,其中共鉴定出30种香气成分.发酵液中有14种香气成分,相对含量为43.76％,以醇类为主;液体发酵菌丝体有19种香气成分,相对含量为34.97％,以醇类和醛类为主;固体培养菌丝体中有15种香气成分,相对含量为12.21％,以醛类为主.
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| 关 键 词： | 樟芝 固相微萃取 气质联用 |
Volatile Aroma Components in Taiwanofungus camphoratus Mycelium and Spent Culture Fluid Detected by Solid-Phase Microextraction and GC-MS |
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| Abstract: | Taiwanofungus camphoratus was grown in shaken (150 r/min)250 mL flasks containing 100 mL potato dextrose broth and 10％ liquid spawn inoculum and,after incubation at 26 ℃ for 6 d,fungal mycelium and spent culture fluid were separated by filtration.Fungal mycelium was also grown on potato dextrose agar (PDA) for 30 d at 26 ℃.Solid-phase microextraction combined with GC-MS was then used to determine the total volatile components present in all three sample types.These included 30 known aroma compounds,of which 14 (mainly alcohols) were detected in the spent culture fluid (relative content 43.76％),and 19 in mycelium from submerged cultures (relative content 34.97％),most of which were alcohols and aldehydes.Fifteen aroma compounds were detected in mycelium grown on PDA solid medium (relative content 12.21％),the majority of which were aldehydes. |
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| Keywords: | Taiwanofungus camphoratus solid-phase microextraction gas chromatography-mass spectrometry |
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