大蒜产香内生真菌的分离及其挥发性成分分析  

Isolation of Endophytic Fungi from with Allium sativum L.and Analysis of Their Volatile Components

作　　者：李乐溪 嵇静静 周亮吟 高雯源 袁博[1] 杨绪勤[1] 蒋继宏[1] 

机构地区：[1]江苏师范大学生命科学学院/江苏省药用植物生物技术重点实验室,江苏徐州221116

出　　处：《生物资源》2017年第1期70-73,共4页Biotic Resources

基　　金：江苏省高校自然基金项目(15KJD180004)

摘　　要：大蒜(Allium sativum L.)是百合科葱属常见的植物,富含丰富的生物活性成分和营养物质。本研究采用组织分离法从新鲜的大蒜中分离内生真菌并进行纯化,获得1株产香浓郁的菌株KLBMPAS015。采用固相微萃取固定吸附,结合气相色谱-质谱解吸附分析技术(SPME-GC-MS)对菌株KLBMPAS015的挥发成分进行分析。结果表明:该菌株代谢产物的香气成分主要为:n-丁酸2-乙基己基酯(n-butyric acid 2-ethylhexyl ester)(1.36%)、1-丁醇3-甲基-丙酸(1-butanol,3-methyl-,propanoate)(25.40%)和戊基惕各酸(iso-amyl tiglate)(65.51%)。产香真菌KLBMPAS015的戊基惕各酸含量相对较高,在天然香料生产中具有重要的潜在应用价值。Garlic（Allium sativurn L. ）is a common plant in the Liliaceae and rich in bioactive materials and nutrients. In this study, endophytic fungi were isolated from the garlic and purified. An aromatic fungus, strain KI.BM- PAS015 was obtained by screening. The fermentation liquid was extracted by SPME and analyzed by the Solid phase micro-extraction-Gas-Mass Spectrum （SPME-GC-MS）. The results showed that the fragrant components were mainly n-butyric acid 2-ethylhexyl ester （ 1. 36 % ）, 1-butanol, 3-methyl-, propanoate （ 25. 40 % ）, and iso-amyl tiglate （ 65. 51 % ）. The iso-amyl tiglate content is relatively high in the strain KLBMPAS015, and the strain has the potential ap plication in the production of natural flavors.

关 键 词：大蒜 内生真菌 挥发性成分 气相色谱-质谱(GC MS)分析 

分 类 号：Q949.93[生物学—植物学]