不同培养模式下桑黄挥发性风味物质的检测和分析

Analysis of volatile flavor compounds in Phellinus linteus at various cultivation modes

探究不同培养方式下桑黄发酵液和菌丝中挥发性成分。使用Carboxen/PDMS纤维固相微萃取/气-质联用仪选择最佳的萃取条件,并分析桑黄发酵液、桑黄液态发酵菌丝、桑黄固态发酵菌丝中挥发性风味物质的主要组成成分。在最佳萃取条件下发酵清液、液态发酵菌丝体、固态发酵菌丝体中分别检出20、25、29种挥发性成分,其中发酵液中主要为酯类41.43%、醇类34.06%、芳香烃类6.58%、生物碱类4.02%、醌类1.51%、烷烃类1.40%、酮类1.31%、酸类0.51%;液态发酵菌丝中烷烃类36.95%、醇类22.24%、烯烃类16.5%、酯类6.3%、生物碱类5.84%、酸类3.05%、醛类1.2%、酚类1.29%、芳香烃类0.63%、酮类0.52%;固态发酵菌丝中风味物质主要为烷烃类51.19%、醛类9.33%、酯类8.96%、醇类8.91%类、酮类3.55%、芳香烃类2.44%、酸类2.12%。该试验结果为桑黄资源的利用和挥发性风味物质的开发和应用提供了新的途径和理论指导。

Volatile components from liquid-and solid-state fermentation of Phellinus linteus were analyzed by HS-SPME-GC-MS.There were 20,25 and 29 kinds of volatiles detected from the fermentation broth and from liquid-and solid-state fermented mycelia,respectively.In liquid-state fermentation,the main compounds in the broth were esters(41.43%),alcohols(34.06%),aromatic hydrocarbons(6.58%),alkaloids(4.02%),quinones(1.51%),alkanes(1.40%),ketones(1.31%)and acids(0.51%),while in the mycelia were alkanes(36.95%),alcohols(22.24%),olefins(16.5%),esters(6.3%),alkaloids(5.84%),acids(3.05%),aldehydes(1.2%),phenols(1.29%),aromatic hydrocarbons(0.63%)and ketones(0.52%).In solid-state fermentation,the mycelia possessed alkanes(51.19%),aldehydes(9.33%),esters(8.96%),alcohols(8.91%),ketones(3.55%),aromatic hydrocarbons(2.44%)and acids(2.12%).Overall,this study provides a theoretical basis and new approach for utilizing P.linteus and its volatiles components.