甘草发酵香料制备及挥发性成分分析

Preparation of Glycyrrhiza Fermented Spices and Analysis of Volatile Composition

[目的]研究甘草发酵香料的制备及挥发性成分。[方法]以甘草为原料,基于烟草中分离获得3株菌株发酵制备烟用香料。采用同时蒸馏萃取结合气相色谱-质谱联用技术对甘草发酵香料进行了提取分析。[结果]从V35(短小芽孢杆菌)、V3(枯草芽孢杆菌)、OF-08(长孢洛德酵母)甘草发酵香料中分别鉴定出32、35和36种化合物,不同菌株发酵甘草香料中成分含量以及种类有着明显差异。V35发酵香料中主要成分为己酸(89.16μg/g)、亚油酸(76.72μg/g)、2,3-二氢苯并呋喃(24.25μg/g)、吲哚(19.24μg/g)、苯乙醇(8.55μg/g)等;V3发酵香料中主要成分为亚油酸(85.47μg/g)、己酸(71.07μg/g)、2,3-二氢苯并呋喃(22.04μg/g)、吲哚(15.13μg/g)、γ-壬内酯(11.33μg/g)等;OF-08发酵香料中主要成分为苯乙醇(490.12μg/g)、异戊醇(484.78μg/g)、2-甲基丁醇(318.81μg/g)、棕榈酸(225.80μg/g)、γ-壬内酯(72.88μg/g)等。卷烟感官评价结果显示,甘草发酵香料对卷烟感官品质提升效果不一样,但明显优于未发酵甘草香料。[结论]该研究为甘草发酵香料的综合利用甘草资源提供参考。

[Objective]The research aimed to study the preparation and volatile components of glycyrrhiza fermented spices.[Method]Using glycyrrhiza as raw material,three strains were isolated based on tobacco to prepare tobacco flavors.The extracts of glycyrrhiza were extracted and analyzed by simultaneous distillation and gas chromatography-mass spectrometry.[Result]32,35 and 36 compounds were identified from V35 ( Bacillus pumilus), V3 (Bacillus subtilis), OF-08 (S.cerevisiae) glycyrrhiza fermented spices,respectively.There were significant differences in the component content and type of glycyrrhiza flavor in different strains.The main components of V35 fermented spices were caproic acid (89.16 μg/g) and linoleic acid (76.72 μg/g),2,3-dihydrobenzofuran (24.25 μg/g),indole(19.24 μg/g),phenylethyl alcohol ( 8.55 μg/g ),etc.;the main components of V3 fermented spices were linoleic acid (85.47 μg/g),caproic acid (71.07 μg/g),2,3-dihydrobenzofuran (22.04 μg/g),indole (15.13 μg/g),γ-decalactone (11.33 μg/g),etc.;the main components of OF-08 fermented spices were phenylethyl alcohol(490.12 μg/g),isoamyl alcohol(484.78 μg/g),2-methylbutanol(318.81 μg/g),hexadecanoic acid (225.80 μg/g),γ-decalactone(72.88 μg/g),etc.The sensory evaluation results of cigarettes showed that the glycyrrhiza fermented spices had different effects on the sensory quality of cigarettes,but it was significantly better than unfermented glycyrrhiza.[Conclusion]This study provides a reference for the comprehensive utilization of glycyrrhiza resources for glycyrrhiza fermented spices.