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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Submerged-Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction
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Submerged-Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

机译：用糖蜜浸没栽培肺炎（Pleurotus）Sapidus：通过固相微萃取和搅拌棒吸附萃取芳香稀释分析

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摘要

The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, (E)-2-octenal, (E,E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy-pmenth-1-ene, 3,6-dimethy1-3a,4,5,7a-tetrahydro-1-benzofuran-2(3H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results.
机译：底霉素Pleurotus Sapidus（PSA）在浸没式培养物中生长，糖蜜作为底物作为菌丝体作为食品应用的蛋白质来源。通过气相色谱 - 串联质谱 - 嗅觉 - 烯法分析基材的挥发物，浸没式培养物和菌丝体。对于化合物鉴定，通过分流通气流速的变化进行通过顶空固相微萃取和搅拌棒吸附萃取的香气稀释分析。 PSA形成的最有效的气味中是芳基化合物（例如，对亚甲醛），不饱和羰基（例如，1-辛烯-3-一，（E）-2-octenal，（E，E）-2,4- Decadienal）和环状单萜类（例如，3,9-环氧-PMENTH-1-ENE，3,6-二甲基1-3A，4,5,7A-四氢-1-苯并呋喃-2（3H） - ON）。来自后一组的几种化合物在Pleurotus SPP中首次描述。从培养基中分离菌丝体后，芳香化合物主要富含培养上清液。菌丝体的感觉分析与仪器结果良好。

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