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利用从茶树中分离的1株经鉴定为黑孢霉属的内生真菌EFTI-01在优化的条件下对葡萄干提取物进行生物转化,采用GC-MS联用仪分析葡萄干提取物中2种重要的香料物质2,3-二氢-3,5二羟基-6-甲基-4H-吡喃-4-酮和5-羟甲基糠醛转化前后含量的变化。结果表明:生物转化能显著提高葡萄干提取物中2种物质的含量,不同处理方法,其转化效率有显著差异,采用从EFTI-01提取粗酶液对葡萄干提取物进酶转化后,2,3-二氢-3,5二羟基-6-甲基-4H-吡喃-4-酮和5-羟甲基糠醛的含量最高提升了3.0倍和3.2倍,以EFTI-01的活菌丝对葡萄干提取物进行生物转化后这2种物质含量最高分别提升了87.7倍52.3倍。
The rasberry extract was biotransformed with an endophytic fungus EFTI-01 isolated from tea plant and identified as Nocosporium. The two important raisin extracts were analyzed by GC-MS The content of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and 5-hydroxymethylfurfural before and after the conversion. The results showed that biotransformation could significantly increase the content of two substances in the raisin extract, and the conversion efficiency was significantly different with different treatment methods. After the crude enzyme solution was extracted from EFTI-01, -dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and 5-hydroxymethylfurfural increased by a factor of 3.0 and 3.2, respectively. The contents of these two substances increased by 87.7 times and 52.3 times respectively after the raisin extract was biotransformed.