食品科学2017，Vol.38Issue(24)：159-164,6.DOI:10.7506/spkx1002-6630-201724025
牛樟芝液体发酵过程挥发性物质分析
Analysis of Volatile Compounds of Antrodia camphorata during Submerged Fermentation
徐萌萌 1黄志坚 2王寒 3许正宏 3周哲敏 1丁重阳 2石贵阳1
作者信息
- 1. 江南大学生物工程学院,江苏 无锡 214122
- 2. 江南大学 粮食发酵工艺与技术国家工程实验室,江苏 无锡 214122
- 3. 共鳞实业(深圳)有限公司,广州 深圳 518116
- 折叠
摘要
Abstract
Objective: To analyze the change of volatile compounds in the fermentation broth during the submerged fermentation of Antrodia camphorata and further to conduct statistical analysis. Methods: Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to qualitatively and quantitatively analyze the volatile compounds. Principal component analysis (PCA) and cluster analysis (CA) were adopted to completely evaluate the volatile components of A.camphorata.Results:At different stages of the fermentation process,A.camphorata showed different aroma profiles and a total of 50 compounds were identified,including 10 alcohols and 16 esters. PCA results showed that the cumulative variance contribution rate of the first two principal components was 62.786%,which could represent the main volatile compounds of A.camphorate.CA results showed that the changes of volatile compounds in the whole fermentation process could be classified into three categories. Conclusion: The volatile compounds produced during the submerged fermentation process of A.camphorata could be used as an important natural resource in the fields of cosmetics and foodstuffs. Furthermore, the comprehensive analysis of volatile compounds could provide an important technical tool for evaluating the quality and value of A.camphorata-related products and developing new products in the future.关键词
牛樟芝/挥发性物质/顶空-固相微萃取-气相色谱-质谱Key words
Antrodia camphorata/volatile compounds/headspace solid-phase microextraction-gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
徐萌萌,黄志坚,王寒,许正宏,周哲敏,丁重阳,石贵阳..牛樟芝液体发酵过程挥发性物质分析[J].食品科学,2017,38(24):159-164,6.
