龙眼微生物保鲜剂挥发性物质的分析.docVIP

龙眼微生物保鲜剂挥发性物质的分析 陈峥,刘波*,车建美,唐建阳,朱育菁 (福建省农业科学院农业生物资源研究所，福建 福州 350003) 摘要： 关键词：气相色谱质谱联用；固相微萃取；果立鲜；挥发性物质 中国分类号： 文献标识码： Analysis of Volatile Components Extrected from Microbial Longan Fresh-keeping Angent CHEN Zheng, LIU Bo, CHE Jian-mei, TANG Jian-yan, ZHU Yu-jing (Institute of Agrobiological Resources, Fujian Academy of Agricultural Sicences, Fuzhou, Fujian 350003, China) Abstract： The volatile components of mrcrobial Longan fresh-kepping angent were analyzed by SPME/ GC-MS. Thirteen componds were identified with the match degree above 86%. There were nine types of alkene in the volatile, with relative relative amount of 14.76%, including Hexadecane、Cyclopentasiloxane, decamethyl-、Tetradecane、Heptadecane, Octadecane、Pentadecane, 2, 6, 10, 14- tetramethyl、Pentadecane, 4-methyl-、Pentadecane, 2-methyl-、Dodecane, 2-methyl-. There were two types of alkene, with relative amount of 1.65%, including Longifolene, (+)-、Cedrene,(-)-alpha-.There was one type of esters,with relative amount of 0.70%, including Sulfurous acid, 2-propyl tetradecyl ester.One type of phenols , Phenol, 2,4-bis(1,1-dimethylethyl), with the relative amount of 0.45%. (+)-Longifolene, and (-)-alpha-Cedrene, ,two kinds of natural spice, are the aromatic compounds extrected form Microbial Longan Fresh-keeping Angent. Phenol, 2,4-bis(1,1-dimethylethyl) was the important intermediate productlight stabilizer of Light stabilizer and antioxidants. Key words: GC/MS; SPME, GLX, volatile components 在研究龙眼微生物保鲜剂的过程中，福建省农业科学院农业生物资源所微生物研究中心筛选到一株具有龙眼保鲜功能的微生物FJAT-0809-GLX，经中科院微生物研究所鉴定为短短芽孢杆菌（Brevibacillus brevis FJAT-0809-GLX）。利用该菌株生产的龙眼微生物保鲜剂“果立鲜”，不仅对龙眼等多种水果具有很好的保鲜作用，同时具有特殊的挥发性香气。为了了解该菌株挥发性香气的成分，本研究利用固相微萃取法（SPME），对菌株的挥发性物质进行了收集，用气相色谱质谱联用（GC/MS）的方法对其进行分析。 关于微生物产生挥发性物质的分析随着物质收集技术，检测手段、生物活性测定等体系的完善[1]。国内目前对微生物的挥发性物质的研究较少，特别对于保鲜功能芽孢杆菌挥发性物质的研究为见报道。吴艳等[2]（2007）报道了1 株组合Bacillus sp. CL-8的挥发性物质对立枯丝核菌的具有抑菌效果，揭示了挥发性抑菌物质也是参与其在田间发挥抗病作用的重要成分。 本实验采用固相微萃取SPME-GC/MSD的方法分析发酵液的挥发性成分，初步尝试从挥发性成分方面探索“果立鲜”的气味组成，以及探索挥发物中是否含有抗病物质成分。 1