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从黑果枸杞中分离得到18株黑果枸杞内生真菌,其中从棘刺分离得到3株,从根部分离得到10株,从茎部分离得到5株。对其内生真菌使用固体发酵技术放大培养后,使用固相微萃取材料对黑果枸杞内生真菌挥发性成分进行固定吸附后,经过气相色谱-质谱联用仪(GC-MS)技术解吸附分析。结果表明,4株黑果枸杞植物内生真菌(KLBMPLR001、KLBMPLR004、KLBMPLR013和KLBMPLR018)中的挥发性成分多属于有机酸、芳香烃、酯类及其少量醇类、酚类和倍半萜化合物。4株菌株有机酸百分含量分别为48.69%、51.26%、47.75%和17.78%;芳香烃类百分含量分别为6.79%、19.23%、8.65%和5.75%;酯类百分含量分别为17.18%、7.37%、5.45%和7.95%。
Eighteen black fruit Lycium barbarum endophytic fungi were isolated from black fruit of Chinese wolfberry, among which 3 were isolated from the thorn spines, 10 were isolated from the roots and 5 were isolated from the stems. After the endophytic fungi were amplified by solid fermentation, the solid components were extracted by solid-phase microextraction. The volatile components of endophytic fungi from Lycium barbarum were fixedly adsorbed and desorbed by gas chromatography-mass spectrometry (GC-MS) analysis. The results showed that most of the volatile components of endophytic fungi (KLBMPLR001, KLBMPLR004, KLBMPLR013 and KLBMPLR018) of four black fruit Lycium barbarum belonged to organic acids, aromatic hydrocarbons, esters and a few alcohols, phenols and sesquiterpenoids. The percentages of organic acids in the four strains were 48.69%, 51.26%, 47.75% and 17.78%, respectively. The percentages of aromatic hydrocarbons were 6.79%, 19.23%, 8.65% and 5.75%, respectively. The percentages of esters were 17.18 %, 7.37%, 5.45% and 7.95%.