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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 sativum L.) is a common plant of Liliaceae, rich in bioactive ingredients and nutrients. In this study, endophytic fungi were isolated from fresh garlic by tissue isolation method and purified. A strong strain of KLBMPAS015 was obtained. The volatile components of the strain KLBMPAS015 were analyzed by solid phase microextraction, fixed adsorption and gas chromatography-mass spectrometry desorption analysis (SPME-GC-MS). The results showed that the aroma constituents of the metabolites of the strain were mainly n-butyric acid 2-ethylhexyl ester (1.36%), 1-butanol 3-methyl-propionic acid 1-butanol, 3-methyl-, propanoate (25.40%) and iso-amyl tiglate (65.51%). Producing aroma fungi KLBMPAS015 pentyl tigny acid content is relatively high, in the production of natural spices has important potential applications.