一株产香酵母的鉴定及其发酵烟叶碎片的挥发性成分分析  

Identification of an aroma yeast and analysis on the volatile composition of tobacco fragments after fermentation by the yeast

作　　者：张知晓[1] 师建全[2] 李勇[2] 杨乾栩[2] 杨蕾[2] 段焰青[2] 陈兴[2] 杨清[2] 莫明和[1] 

机构地区：[1]云南大学生物资源保护与利用重点实验室,云南昆明650091 [2]红云红河烟草(集团)有限责任公司,云南昆明652020

出　　处：《云南大学学报（自然科学版）》2013年第S2期414-419,共6页Journal of Yunnan University(Natural Sciences Edition)

基　　金：云南中烟工业有限责任公司科技项目(2012JC08;2011CP02);红云红河烟草(集团)有限责任公司科技项目(HY-HH2012HX05;HYHH2012HX06);云南省应用基础研究计划项目(2011FA002)

摘　　要：分离自烟叶的酵母13-1菌株能产生浓郁的宜人香味,结合形态学特征和26S rDNA D1/D2区序列特征分析,将该菌株鉴定为白地霉(Galactomyces candidum).用YPD液体培养基培养13-1菌株,GC/MS分析表明发酵液中含19种挥发性组分,其中酯类物质最多,共13种,质量分数高达44.68%.3-甲基-1-丁醇是13-1菌株挥发物中含量最高的单一组分,达21.75%.分析了13-1菌株发酵烟叶前后的挥发物组分变化,结果表明发酵后衍生出4种挥发物,有18种挥发物的相对含量减少,而5种挥发物的含量增加.在含量增加的组分中,1-甲基-2-(3-吡啶基)吡咯、新植二烯、3-(1-甲基-1H-吡咯-2-基)-吡啶为烟叶主要香气成分,这3种挥发物的含量增加幅度分别为24.24%、6.08%和2.48%.Strain 13-1,a yeast isolated from tobacco leaf,can produce delightful aroma.Based on the morphology as well as phylogenetic analysis of 26S rDNA D1 / D2 sequences,the 13-1 strain was identified as Galactomyces candidum.By GC / MS analysis,the culture of 13-1 strain in YPD medium could release 19 volatile compounds,in which the ester volatiles were dominant,including 13 compounds with the relative content(RT) of 44.68 %.1-Butanol,3-methyl-was the single volatile with the highest RT(21.75 %) of 13-1 strain.After fermentation of tobacco fragments by 13-1 strain,4 new volatiles were synthesized,and RTs of 18 volatiles were reduced while RTs of 5 volatiles were increased.The RT of 5 volatiles increased,Pyridine-3-(1-methyl-2-pyrrolidinyl)-(S)-,7,11,15-trimethyl-3-methylidene-hexadec-1-ene and Pyridine-3-(1-methyl-1H-pyrrol-2-yl) were the major aromatic compounds of tobacco,their RTs increased 24.24 %,6.08 % and 2.48 %,respectively.

关 键 词：烟草香料 产香酵母 挥发物 GC/MS 

分 类 号：S572[农业科学—烟草工业]