低温胁迫对阿魏菇菌丝挥发性物质的影响

Effect of Low Temperature Stress on Volatile Components in Pleurotus ferulae Mycelia

以阿魏菇(NB-1)为液态发酵菌种,25℃培养4 d,5、25℃处理1.5 d,再于25℃培养2 d,采用顶空固相微萃取和气相色谱法/三重四级杆质谱联用法测定各处理挥发性成分。结果表明:5、25℃处理中分别鉴定出45和23种挥发性成分,共有的挥发性成分为16种,分别是:肉豆蔻醇、十一醇、正戊醇、正辛醇、苯甲醛、己醛、壬醛、十一醛、乙醛、2-甲基戊醛、2,3-丁二酮、2-己酮、2-甲基环戊酮、3-甲基-3-羟甲基氧杂环丁烷、2,2,5,5-四甲基-3-己烯和十三烯。25℃和5℃处理相比,醇类和醛类物质种类减少,酸类物质未检出,这可能是由于培养温度升高,引起阿魏菇的代谢改变而导致的。

Pleurotus ferulae NB-1 was used to be liquid fermented in this work. After 4 days of fermentation at 25 ℃ , fermentation broth was separated at 5 ℃ and 25℃for 1.5 days, then 25℃for 2 days. Using headspace solid phase micro-extraction and GC/MS/MS, 45 kinds and 23 kinds of volatile components were detected in group fermen- ted at 5 and 25℃ , respectively. 16 volatile components as follows were the same in the two treatment groups： 1-Tetra- decanol, 1-Undecanol, 1-Pentanol, 1-Octanol, Benzaldehyde, Hexanal, Nonanal, Undecanal, Acetaldehyde, 2- M ethylpentanal, 2,3-Butanedione,2-Hexanone 2-methyl-Cyclopentanone, 3-Methyl-3-oxetanemethanol, 2,2,5,5-tet- ramethyl-3-hexene, and 1-Tridecene. The number of alcohols and aldehydes in group fermented at 25℃ were less 5℃ , and acids were not detected. Maybe it will due to the higher temperature which changes the metabolites of Pleu- rotus ferulae.