野生蝉花与发酵菌丝体挥发性化合物分析  

Analysis of volatile compounds in Cordyceps cicadae and submergedly cultured mycelia of Isaria cicadae

作　　者：卫亚丽[1,2] 刘爱英[3] 吕昱[1] 汤洪敏[1] 

机构地区：[1]贵州民族大学化学与环境科学学院,贵州少数民族医药资源开发与利用重点实验室,贵州贵阳550025 [2]贵州大学农学院,贵州贵阳550025 [3]贵州大学真菌资源研究所,贵州贵阳550025

出　　处：《食品工业科技》2016年第6期78-85,共8页Science and Technology of Food Industry

基　　金：贵州省科技厅贵州民族大学联合项目(黔科合J字LKM[2012]04)

摘　　要：为研究不同提取方法对野生蝉花与发酵菌丝体挥发性化合物种类及含量的影响,首先通过ITS基因序列分析、菌落及产孢结构的形态特征对菌株GZU1205241进行鉴定。然后通过顶空固相微萃取(HS-SPME)和水蒸气蒸馏对野生蝉花和发酵菌丝体的挥发性化合物进行提取,并利用气相色谱-质谱(GC-MS)对两者挥发性化合物进行了测定。结果表明,菌株GZU1205241为蝉棒束孢菌。野生蝉花和发酵菌丝体分别含有56和58种挥发性物质,其中25种为共有物质。野生蝉花主要以酸类(90.08%)物质为主,其中油酸的相对含量达到了45.09%,棕榈酸的含量为21.18%,亚油酸的含量为9.44%。发酵菌丝体中主要也以酸类物质(86.57%)物质为主,其中棕榈酸的相对含量达到了38.44%,亚油酸的相对含量达到了18.58%,油酸的相对含量为12.83%。两种方法获得的野生蝉花及发酵菌丝体的挥发性成分种类及相对含量上有明显差别,水蒸气蒸馏法鉴定出的挥发性成分较多,而顶空固相微萃取鉴定出的挥发性成分比较少。但不论是蒸气蒸馏法还是顶空固相微萃取,野生蝉花及发酵菌丝体的挥发性成分都是以脂肪酸为主。In order to determine the volatile compounds in Cordyceps cicadae and submergedly cultured mycelia of Isaria cicadae,the strain GZU1205241 was identified by the sequence analysis of a r DNAITS fragment and the traditional identification methods（morphological characteristics of the colony and sporulation structure）.Then the volatile compounds of wild Cordyceps cicadae mycelium and fermentation volatile compounds were extracted by headspace solid phase microextraction（HS-SPME） and steam distillation and determined by gas chromatography and mass spectrometry. The results showed that the strain GZU1205241 was Isaria cicadae.Cordyceps cicadae and mycelia of Isaria cicadae,respectively,contained 56 and 58 volatile compounds.Hereinto,25 compounds in both wild and mycelia. The main volatile compounds of Cordyceps cicadae mainly were acids,and the relative content of oleic acid,hexadecanoic acid and linoleic acid was 45.09%,21.18% and9.44%,respectively. The main volatile compounds of fermented mycelia were acids,and the relative content of palmitic acid,linoleic acid and oleic acid was 38.44%,18.58% and 12.83%,respectively. The volatile composition and relative content of wild Cordyceps Cicadae and fermented mycelia obtained by steam distillation and headspace solid phase micro extraction had obvious differences. The volatile composition were more by water vapor distillation. Acid were the main volatile compounds of Cordyceps cicadae and fermented mycelia obtained by steam distillation and headspace solid phase micro extraction.

关 键 词：蝉花 挥发性化合物 顶空固相微萃取 气相色谱-质谱联用 蝉棒束孢 

分 类 号：TS201.1[轻工技术与工程—食品科学]