| 灵芝发酵过程中挥发性风味物质的变化研究 |
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| 引用本文： | 陈志杰,顾立众,顾振新.灵芝发酵过程中挥发性风味物质的变化研究[J].中国调味品,2011,36(9). |
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| 作者姓名： | 陈志杰 顾立众 顾振新 |
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| 作者单位： | 1. 江苏食品职业技术学院食品与营养工程学院,江苏淮安223003;江苏省食品加工工程技术研究开发中心,江苏淮安223003
2. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京,210095 |
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| 摘 要： | 采用顶空固相微萃取气质联用检测灵芝发酵液中挥发性风味物质在发酵过程中的变化规律.结果表明:灵芝发酵初期发酵液中检测出73种化合物,发酵第2天检测出75种化合物、发酵第4天检测出61种化合物,发酵第6天检测出55种化合物,其中醇类、醛类、酯类是灵芝发酵液中主要的挥发性风味物质.试验结果为灵芝发酵过程中风味物质的产生和变化提供了理论依据.
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| 关 键 词： | 灵芝 液体深层发酵 顶空目相微萃取(HS-SPME) 挥发性风味物质 |
Study on dynamic change of volatile flavor compounds during Ganoderma lucidum fermentation process |
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| CHEN Zhi-jie,GU Li-zhong,GU Zhen-xin.Study on dynamic change of volatile flavor compounds during Ganoderma lucidum fermentation process[J].China Condiment,2011,36(9). |
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| Authors: | CHEN Zhi-jie GU Li-zhong GU Zhen-xin |
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| Affiliation: | CHEN Zhi-jie1,2,GU Li-zhong1,GU Zhen-xin3(1.Institute of Food and Nutrition,Jiangsu Food Science College,Huaian 223003,China,2.Jiangsu Food Processing Research and Development Center,3.Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to identify the volatile flavor compounds of Ganoderma lucidum fermentation broth at 0,2,4 d and 6 d.At initial stage of fermentation,73 kinds of volatile compounds were identified.Sampling in the interval time of two,four and six days,the identified numbers of volatile compounds in the samples were 75,61,55,respectively.The results showed that the alcohols,aldehydes,esters had main contribution ... |
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| Keywords: | Ganoderma lucidum submerged fermentation headspace solid phase microextraction volatile flavor compounds |
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