生姜产香内生真菌的分离鉴定及其挥发性成分分析  

Isolation and Identification of Endophytic Fungi from Ginger and Analysis of Volatile Components

作　　者：王丽娟[1] 陶静[1] 陈玉龙[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2012年第11期99-102,共4页China Condiment

摘　　要：对新鲜生姜的内生真菌进行分离纯化,共获得17株纯系微生物,通过筛选获得1株产香浓郁的菌株,利用GC-MS对其发酵产物进行分析。结果表明,该菌株代谢产物的香气成分主要为3-羟基-2-丁酮(44.08%)、3-(1,1-二甲基乙基)-噻吩(5.4%)、3,4-二氢-8-羟基-3-甲基异香豆素(6.19%)、1,2-苯二甲酸丁基二甲基酯(5.68%)等。所有挥发性成分中酮类和酯类所占比例最大,酮类有10种,占总含量的50.94%,酯类有7种,占总含量的17.73%。Seventeen strains of pure microbes were isolated and purified from the endophytic fungi in fresh gingers. One of them was selected as a sample because of its fragrant metabolite and speedy growth. The metabolite which was analyzed by GC-MS showed that the fragrant components were mainly from 3-hydro xy-2-butanone （44.08 % ）, 3- （ 1,1-dimethylethyl）-thioPhene （ 5.4 % ）, 3,4-dihydro- 8-hydroxy-3-A based isocoumarin（6.19 %）, 1,2-phthalate butyl dimethyl ester（5.68%）. Among the volatile components, the proportion of ketones and esters is the biggest, the ketones is of ten kinds, accounting for 50. 94% of the total content; the esters is of seven kinds, accountinu for 17.73 % of the total content.

关 键 词：生姜 内生真菌 挥发性成分 GC-MS 

分 类 号：TS201.3[轻工技术与工程—食品科学]