牛樟芝液体发酵过程挥发性物质分析

doi:10.7506/spkx1002-6630-201724025

食品科学 ›› 2017, Vol. 38 ›› Issue (24): 159-164.doi: 10.7506/spkx1002-6630-201724025

牛樟芝液体发酵过程挥发性物质分析

徐萌萌，黄志坚，王寒，许正宏，周哲敏，丁重阳，石贵阳

（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）

收稿日期:2017-12-07 修回日期:2017-12-07 出版日期:2017-12-25 发布日期:2017-12-07

Analysis of Volatile Compounds of Antrodia camphorata during Submerged Fermentation

XU Mengmeng, HUANG Zhijian, WANG Han, XU Zhenghong, ZHOU Zhemin, DING Zhongyang, SHI Guiyang

(1. School of Biotechnology, Jiangnan University, Wuxi 214122, China;2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China;3. KYORI IND (SHENZHEN) Co. Ltd., Shenzhen 518116)

Received:2017-12-07 Revised:2017-12-07 Online:2017-12-25 Published:2017-12-07

摘要/Abstract

摘要： 目的：分析牛樟芝发酵液中挥发性物质在液体发酵过程中的动态变化并以此为依据进行统计分析。方法：采用顶空-固相微萃取-气相色谱-质谱技术对挥发性物质进行定性定量分析，并利用主成分分析和聚类分析对牛樟芝进行综合评价。结果：牛樟芝液体发酵过程中，不同阶段呈现出不同的香味，此过程共鉴定出50?种化合物，其中醇类10?种，酯类16?种。主成分分析结果表明，主成分1和主成分2的方差贡献率为62.786%，能够代表牛樟芝的主要挥发性物质；聚类分析结果表明，整个发酵过程随挥发性物质变化规律聚集为3类。结论：牛樟芝液体发酵过程产生的香味物质可以作为化妆品、食品等领域的重要天然资源，同时，挥发性物质的综合分析为将来对牛樟芝相关产品的质量评价、价值评估以及新产品开发提供了重要的技术指标。

关键词: 牛樟芝, 挥发性物质, 顶空-固相微萃取-气相色谱-质谱

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.

Key words: Antrodia camphorata, volatile compounds, headspace solid-phase microextraction-gas chromatography-mass spectrometry

中图分类号:

TS201

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.

XU Mengmeng, HUANG Zhijian, WANG Han, XU Zhenghong, ZHOU Zhemin, DING Zhongyang, SHI Guiyang. Analysis of Volatile Compounds of Antrodia camphorata during Submerged Fermentation[J]. FOOD SCIENCE, 2017, 38(24): 159-164.

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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

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