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首页> 外文会议>Bioinformatics and Biomedical Engineering , 2009. ICBBE 2009 >Head-Space Gas Chromatographic Analysis for the Volatile Flavor Compounds from Submerged Culture Broth of Ganoderma sinense (a Medicinal Fungus)
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Head-Space Gas Chromatographic Analysis for the Volatile Flavor Compounds from Submerged Culture Broth of Ganoderma sinense (a Medicinal Fungus)

机译：灵芝（药用真菌）深层培养液中挥发性风味化合物的顶空气相色谱分析

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The volatile flavor compounds from submerged culture broth of Ganoderma sinense were investigated by head-space gas chromatography-mass spectrometry (GC-MS). More than twenty-eight different volatile flavor compounds from the broth were detected, and twenty compounds were identified, which were mainly ketones, alcohols and lactones. Among all the compounds detected in the broth, the compound with its characteristic retention peaks at 22.36 min was 2,5-dihydro-3,5- dimethyl-2-furanone, and its content was 68.19 % of the total contents of all the volatile flavor compounds. In addition, 3- penten-2-one and amyl vinyl carbinol with their characteristic retention peaks at 9.74 and 18.03 min, respectively, were the known food spice substances. The results were useful to help us to know the flavor compounds of culture broth since it can be used as a convenient medicinal product, and also to preliminarily understand the mechanism of light aroma emitted from the submerged culture broth of G. sinense.
机译：通过顶空气相色谱-质谱法（GC-MS）研究了灵芝深层培养液中的挥发性风味化合物。从肉汤中检测到超过28种不同的挥发性风味化合物，并鉴定出20种化合物，主要是酮，醇和内酯。在肉汤中检测到的所有化合物中，在22.36分钟处具有特征保留峰的化合物为2,5-二氢-3,5-二甲基-2-呋喃酮，其含量为所有挥发物总含量的68.19％风味化合物。此外，已知的食品香料物质是3-penten-2-one和戊基乙烯基甲醇，其特征保留峰分别在9.74和18.03 min。这些结果可帮助我们了解培养液的风味化合物，因为它可以用作方便的药品，并且可以初步了解 G淹没培养液发出的淡淡香气的机理。 sinense 。

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