| 虫药蜣螂对灵芝发酵物风味组成的影响 |
| The effect of supplemental medicinal dried dung beetle (Catharsius molossus) on the volatile flavor constituents of Ganoderma lucidum fermented broth |
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| 中文关键词:药用真菌，药用昆虫，深层发酵，风味物质，气-质联用 |
| 英文关键词:medicinal fungi, medicinal insects, submerged fermentation, flavor compounds, gas chromatography-mass spectrometry |
| 基金项目:the National Natural Science Foundation of China (No. 30700552) and Youth Science Foundation of Central South University of Forestry & Technology (No. 07y014) |
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| 中文摘要: |
| 采用顶空-气相色谱-质谱联用对虫药蜣螂和添加蜣螂发酵后的灵芝发酵物的风味物质进行了测定，进而分析了添加蜣螂对灵芝发酵物风味组成的影响。结果表明，虫药蜣螂和灵芝发酵物（添加蜣螂）中分别含有40和30多种风味物质。添加蜣螂发酵后，灵芝发酵物跟对照相比新出现了5种风味物质，分别为苯甲醛、α-松油醇、苯乙醇、唑苯并噻和桃金娘烯醇。其中α-松油醇、苯乙醇和唑苯并噻是蜣螂中的风味成分，苯甲醛和桃金娘烯醇为新产生成分。所有5种风味物质均为食品香料物质。蜣螂中其它风味成分经灵芝发酵转化或降解后，未出现在灵芝发酵物中。因此，添加蜣螂发酵对灵芝发酵物的风味无不良影响。结果还提示灵芝细胞可生物转化或降解虫药蜣螂中的部分风味物质。 |
| 英文摘要: |
| The volatile flavor compounds from medicinal insect Catharsius molossus and Ganoderma lucidum fermented broth supplemented with dried adult of C. molossus were analyzed by head-space-GC-MS, and the effect of the addition of the medicinal dried dung beetle on the detailed volatile flavor constituents from G. lucidum broth were analyzed. The results showed that over forty and thirty different volatile flavor compounds in C. molossus and G. lucidum broth supplemented with C. molossus were detected, respectively. There appeared some new flavor compounds in G. lucidum after fermented broth supplemented with C. molossus, such as phenylmethanal, alpha terpineol, phenylethyl alcohol, benzothiazole and 2-pinen-10-ol, among them, alpha terpineol, phenylethyl alcohol and benzothiazole were from the insect; phenylmethanal and 2-pinen-10-ol was newly formed volatile compound. These five compounds were all permitted food spice substances, and other potential negative flavor compounds from the insect medicine C. molossus were biotransformed or biodegraded by the enzyme systems of G. lucidum, and not appeared in G. lucidum broth after 7d fermentation. Therefore, the addition of the dried insect has little effect on the volatile flavor of G. lucidum cultured broth. This work suggests that G. lucidum cells could biotransform or biodegrade the negative flavor compounds from the insect C. molossus. |
| 刘高强 崔月花 韩文军 王晓玲. 虫药蜣螂对灵芝发酵物风味组成的影响[J]. 菌物学报, 2009, 28(5): 755-761 |
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