| 顶空气相色谱-质谱联用法分析灵芝发酵物中的挥发性物质 |
| Head-space gas chromatographic analysis for the volatile flavor compounds from Ganoderma lucidum submerged-cultured broth |
| 投稿时间：2006-12-04 修订日期：2007-01-15 |
| 中文关键词:高等真菌，液体发酵，风味物质，气质联用 |
| 英文关键词:higher fungi, submerged fermentation, flavour compounds, gas chromatography-mass spectrometry |
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| 中文摘要: |
| 采用顶空-气相色谱-质谱联用法对灵芝发酵物的风味物质进行了定性和定量测定。结果表明，灵芝发酵物中至少含有31种风味物质。对其中21种主要成分进行了鉴定，这些物质大多是酮类、醇类和内酯类化合物。所有物质中4,5-二氢-3,5-二甲基-2-呋喃酮的含量最高，达64.12%。此外，3-戊烯-2-酮和戊基乙烯基原醇是已知的食品香料成分。结果有助于初步理解灵芝发酵物产生清淡香味的原因。 |
| 英文摘要: |
| The volatile flavor from Ganoderma lucidum submerged-cultured broth was investigated by head-space gas chromatography-mass spectrometry (GC-MS). More than thirty different volatile flavor compounds from the broth were detected, and twenty-one compounds were identified, which were mainly ketones, alcohols and lactones. Among all the compounds detected in the broth, the compound with its characteristic retention peaks at 22.41min was 4,5-dihydro-3,5-dimethyl-2-furanone, and its content was 64.12% of the total content of all the volatile flavor compounds. In addition, 3-penten-2-one and amyl vinyl carbinol with their characteristic retention peaks at 9.78min and 18.10min, respectively, were the known food spice substances. The results were useful to preliminarily understand the mechanism of light aroma emitted from the submerged-cultured broth of G. lucidum. |
| 刘高强,王晓玲. 顶空气相色谱-质谱联用法分析灵芝发酵物中的挥发性物质[J]. 菌物学报, 2007, 26(3): 389-395 |
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