腊状芽孢杆菌L16降解番茄红素生成香味物质的研究  

Study on the generation of aromatic compounds from lycopene degradation by Bacillus cereus strain L16

作　　者：杨雪鹏[1] 孙建宏 汪芳芳[1] 金宝义[1] 郑坚强 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]山东中烟工业有限责任公司,山东济南250014

出　　处：《轻工学报》2018年第1期1-6,共6页Journal of Light Industry

基　　金：国家自然科学基金项目(31571778)

摘　　要：烟叶来源的腊状芽孢杆菌L16在番茄红素底物浓度为300 mg/L的培养基中,35℃,150 r/min,p H=7.0培养至72 h时,番茄红素降解量达到最大值224.4 mg/L.经GC-MS分析,番茄红素经腊状芽孢杆菌L16降解得到两种产物,分别为6-甲基-5-庚烯-2-酮和异辛二烯酮,这两种物质均为烟草特征香气成分.Under the culture temperature 35 ℃,shaking frequency 150 r/min,culture pH value 7. 0 and culture time 72 h,the quantity of lycopene-degrading reached 224. 4 mg/L by Bacillus cereus strain L16 with300 mg/L lycopene in the medium. The degradation products analyzed by GC-MS were 6-methyl-5-hepten-2-one and isopropyl ketone,which were the characteristic aromatic components for tobacco.

关 键 词：番茄红素 腊状芽孢杆菌L16 降解产物 

分 类 号：TS41[农业科学—烟草工业]