牛樟芝液体发酵过程挥发性物质分析

发布时间：2018-03-19 04:11

本文选题：牛樟芝　切入点：挥发性物质　出处：《食品科学》2017年24期 　论文类型：期刊论文

【摘要】：目的:分析牛樟芝发酵液中挥发性物质在液体发酵过程中的动态变化并以此为依据进行统计分析。方法:采用顶空-固相微萃取-气相色谱-质谱技术对挥发性物质进行定性定量分析,并利用主成分分析和聚类分析对牛樟芝进行综合评价。结果:牛樟芝液体发酵过程中,不同阶段呈现出不同的香味,此过程共鉴定出50种化合物,其中醇类10种,酯类16种。主成分分析结果表明,主成分1和主成分2的方差贡献率为62.786%,能够代表牛樟芝的主要挥发性物质;聚类分析结果表明,整个发酵过程随挥发性物质变化规律聚集为3类。结论:牛樟芝液体发酵过程产生的香味物质可以作为化妆品、食品等领域的重要天然资源,同时,挥发性物质的综合分析为将来对牛樟芝相关产品的质量评价、价值评估以及新产品开发提供了重要的技术指标。
[Abstract]:Objective: to analyze the dynamic changes of volatile substances in fermented liquor of Onocamphor lucidum and analyze them statistically. Methods: headspace solid phase microextraction-gas chromatography-mass spectrometry (GC-MS) was used to detect volatility. Qualitative and quantitative analysis of substances, The principal component analysis and cluster analysis were used to evaluate the quality of Onocamphor lucidum. Results: in the process of liquid fermentation, 50 compounds were identified, 10 of which were alcohols. The results of principal component analysis showed that the variance contribution rate of principal component 1 and principal component 2 was 62.78666, which could represent the main volatile substances of Onocamphor lucidum, and the results of cluster analysis showed that the variance contribution rate of principal component 1 and principal component 2 was 62.7866.The results of cluster analysis showed that. Conclusion: the aroma produced by the fermentation process can be used as an important natural resource in cosmetics, food and other fields. The comprehensive analysis of volatile substances provides an important technical index for the quality evaluation, value evaluation and the development of new products.
【作者单位】：江南大学生物工程学院;江南大学粮食发酵工艺与技术国家工程实验室;共鳞实业(深圳)有限公司;
【分类号】：O657.63;TQ929

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