发酵产鸢尾酮真菌的分离鉴定及生香特性的初步研究

从陈化的鸢尾根状茎分离到产鸢尾酮的丝状真菌,以其作用于新鲜鸢尾根状茎,通过固体发酵产生了鸢尾酮。其中1株Rhizopusoryzae（94Y－01）表现最好。对培养基配方、培养温度、培养时间等发酵条件进行了报道。从发酵物提取得到的浸膏和凝脂,其理化指标分析及香气嗅评与传统鸢尾酮产品类似,经薄层层析和气相色谱－质谱（GC／MS）分析,表明含有鸢尾酮。     

发酵产鸢尾酮真菌的分离鉴定及生香特性的初步研究

从陈化的鸢尾根状茎分离到产鸢尾酮的丝状真菌,以其作用于新鲜鸢尾根状茎,通过固体发了产生了鸢尾酮,其中１株Ｒｈｉｚｏｐｕｓ ｏｒｙｚａｅ（９４Ｙ－０１）表现最好。对培养基配方,培养温度、培养时间等发酵时间进行了报道。从发酵物提取得到的浸膏和凝脂,其理化指标分析及香气嗅评与传统鸢尾酮产品类似,经薄层层析和气相色谱－质谱（ＧＣ／ＭＳ）分析,表明含有鸢尾酮。     

黄射干的异黄酮类成分

从黄射干Ｉｒｉｓｔｅｃｔｏｒｕｍ的甲醇抽提物中分到５个异黄酮：鸢尾黄酮甲素（１）,鸢尾花素（２）,野鸢尾黄酮（３）,鸢尾黄酮（４）,鸢尾黄酮甙（５）。化合物（１）和（２）系首次从黄射干中分到。所有成分经详细光谱分析确定。     

超临界二氧化碳萃取鸢尾油的工艺条件研究

本文采用L9（3^4）正交实验考察了二氧化碳超临界萃取中萃取压力、萃取温度和萃取时间对鸢尾精油提取率的影响。结果表明各影响因子的影响顺序为：压力〉时间〉温度;当原料的颗粒度为60-80目、CO2流量为20．0m^3/h时,用超临界二氧化碳萃取鸢尾精油的最佳工艺条件为：萃取压力26．0MPa,萃取温度55．0℃,萃取完成时间为2．5h,此条件下鸢尾香根中鸢尾油的萃取率高达12．71％,得到的精油中鸢尾酮的含量为39．95％,与索氏法和微波提取法相比,超临界萃取具有提取率高和产品质量好的优点。     

大理鸢尾和高原鸢尾的花粉形态

大理鸢尾（ＩｒｉｓｄａｌｉｅｎｓｉｓＸＤＤｏｎｇｅｔＹＴＺｈａｏ）是笔者发表的鸢尾植物分类群（董晓东等,１９９７）,因与高原鸢尾（ＩｒｉｓｃｏｌｅｔｉＨｏｋ．ｆ．）相似,国外有学者认为它是高原鸢尾的一个变种（Ｈｅｎｒｙ,１９９５）。为弄清它的...     

鸢尾体细胞无性系的建立与变异

本文以德鸢尾,马蔺、拟鸢尾和鸢等几种宿根鸢尾为试验材料,通过花器培养建立了体细胞无性系,在多次继代培养过程中,研究了离体培养对鸢尾体细胞无性系变异的影响,并运用聚丙烯酰胺凝胶垂直板电泳技术分析了试管苗叶片的过氧化物酶同工酶。结果表明离体培养已经改变了鸢尾的遗传基础,但在形态特征、生态习性及观赏性状等方面未发生明显的表型变异。     

野葛花异黄酮化学成分研究

从野葛花中分离得到7个异黄酮类化合物,经理化和光谱鉴定分析为：尼泊尔鸢尾异黄酮（1）、尼泊尔鸢尾异黄酮7-0-β-D-葡萄糖苷（2）、葛花苷（3）、染料木素（4）、刺芒柄花素（5）、大豆甙元（6）和8-C-芹菜糖（1→6）-葡萄糖大豆甙（7）.     

鸢尾属药用植物总DNA提取方法的比较研究

以鸢尾属（Iris L．）药用植物鸢尾Iris tectorum Maxim．叶片为材料,分别采用CTAB法、高盐低pH法、SDS法和试剂盒法四种方法提取植物总DNA,并通过琼脂糖凝胶电泳、紫外分光光度计、ISSR和RAPD四种方法对所提取的DNA样品进行检测。结果表明,用SDS—I法提取的植物总DNA纯度、浓度和完整性都很高,从经济角度考虑优于用试剂盒提取,从提取效果考虑不亚于用CTAB法和高盐低pH法提取,是比较适合鸢尾属植物总DNA提取的方法。     

HPLC法测定葛花中鸢尾苷的含量

目的：测定8个产地葛花中鸢尾苷的含量,建立葛花中鸢尾苷含量测定的HPLC方法。方法：采用GRACEC18（250mm×4.6mm,5μm）色谱柱,流动相为乙腈-水梯度洗脱,流速为0.8mL/min,紫外检测波长为265nm;柱温为室温。结果：鸢尾苷的峰面积（Y）与浓度（X）在11.8～236.4μg/mL范围内具有良好线性关系,Y=34920X-1156.5,r=0.9995（n=7）;平均加样回收率为103.66%,RSD〈2%（n=9）;测得8批不同产地的葛花药材中鸢尾苷含量在37.00～113.1mg/g。结论：建立了高效液相色谱法测定葛花中鸢尾苷含量的方法,该法准确、可靠,可用于葛花中主要成分鸢尾苷的含量测定;不同产地葛花中均检测到鸢尾苷,但其含量有一定区别。     

中甸鸢尾的分类位置及其一新变型

中甸鸢尾 (IrissubdichotomaY .T .Zhao)最初被置于野鸢尾亚属 (Subgen Pardanthopsis(Hance)Baker)中 ,这是基于中甸鸢尾 (IrissubdichotomaY .T .Zhao)的植株形态与该亚属的野鸢尾 (I dichotomaPall.)相似。此后 ,由于在外花被上发现了鸡冠状附属物 ,1999年董晓东等将其移至鸡冠状附属物亚属 (Subgen CrossirisSpach)中。但是我们根据中甸鸢尾的植株基部具有毛发状老叶残留纤维 ,根状茎极短 ,花茎自叶丛旁侧抽出 ,开花习性 ,以及花粉外壁纹饰等特征与尼泊尔鸢尾亚属 (Subgen Nepalensis (Dykes)Lawr.)极其相近 ,认为将其置于尼泊尔鸢尾亚属中更为妥当。此外 ,还发现了一个中甸鸢尾的白花变型。     

An alternative method for irones quantification in iris rhizomes using headspace solid-phase microextraction

Introduction – The essential oil obtained from iris rhizomes is one of the most precious raw materials for the perfume industry. Its fragrance is due to irones that are gradually formed by oxidative degradation of iridals during rhizome ageing. Objective – The development of an alternative method allowing irone quantification in iris rhizomes using HS‐SPME‐GC. Methodology – The development of the method using HS‐SPME‐GC was achieved using the results obtained from a conventional method, i.e. a solid–liquid extraction (SLE) followed by irone quantification by CG. Results – Among several calibration methods tested, internal calibration gave the best results and was the least sensitive to the matrix effect. The proposed method using HS‐SPME‐GC is as accurate and reproducible as the conventional one using SLE. These two methods were used to monitor and compare irone concentrations in iris rhizomes that had been stored for 6 months to 9 years. Conclusion – Irone quantification in iris rhizome can be achieved using HS‐SPME‐GC. This method can thus be used for the quality control of the iris rhizomes. It offers the advantage of combining extraction and analysis with an automated device and thus allows a large number of rhizome batches to be analysed and compared in a limited amount of time. Copyright © 2010 John Wiley & Sons, Ltd.     

产香细菌的筛选及产香特性分析

醇化烟叶作为巨大的微生物库,具有极其可观的研究和应用价值。本研究应用模拟烟叶生长环境的烟叶浸提物培养基筛选产香细菌,并分析所筛选菌株发酵烟叶的产香特性,用于研究其在烟叶醇化中提升烟叶香味的可行性,同时探究该微生物用于生产天然香料的可能性。实验结果表明:通过烟叶浸提物培养基筛选出一株细菌HD-40,该菌可发酵烟叶可产生明显奶香味;经生理生化和分子生物学鉴定,初步表明该菌属于甲基营养型芽孢杆菌;进一步,利用该菌株发酵处理烟叶,并将发酵液萃取后GC-MS检测,与未经菌株处理的发酵液对比,其所含的酯类、醛类、酸类等对香气有贡献的成分明显增加,特别是其中3-羟基-2-丁酮的比例可高达60%以上。HD-40可发酵烟叶产生明显的奶香味,其不仅在烟叶醇化方面,用于提高烟叶香气、改善烟叶吸味等,还可在制备天然香料香精方面均有着很好的应用前景。     

产香酵母Pichia myanmarensis LX15的分离纯化及对精酿啤酒风味物质形成的影响

为了适应精酿啤酒对个性化风味的需求,能产生特定风味化合物的产香酵母成为研究者的研究重点。从精酿啤酒原液中分离到1株产香酵母LX15菌,该菌细胞呈圆形或卵圆形、多极芽殖生长;LX15菌在玉米粉培养基上培养7~10 d不形成假菌丝,在酵母膏蛋白胨培养基上培养3 d能够形成子囊孢子。经生理生化特征和系统发育分析,确认该生香酵母为Pichia myanmarensis菌中的一个菌株,所产主要风味化合物包括乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸乙酯。当LX15菌与啤酒酵母C1菌共发酵时,能够产生协同效应,提高酯类化合物和高级醇类的含量,并与LX15菌的接种比例正相关,但并不影响啤酒酿造的整体发酵速率和发酵能力。因此,LX15菌是一株适于提高精酿啤酒风味的产香酵母菌。     

一种紫斑牡丹花茶的研制及其主要香气成分分析

以紫斑牡丹(Paeonia suffruticosa var. papaveracea)花瓣为原料,采用隔离窨制,对牡丹花茶窨制过程中花坯、配花量等主要影响因子进行研究。结果表明,密闭箱桶温度21 ℃、相对湿度90%、窨制时间48 h条件下经一窨一提获得的花茶,感官评审花与茶叶的协调度高、香气高锐持久、茶汤滋味醇正鲜爽。采用气相色谱-质谱联用仪分析花茶香气成分,新鲜花瓣与茶叶配比5:1窨制48 h的花茶苯乙醇、香叶醇、橙花醇含量较高,其香气高扬、茶汤醇正鲜爽,配比2.5:1的花茶上述成分含量和感官其次,而拌和型茶品透素欠鲜爽。发酵或发酵揉捻花瓣窨制的花茶乙醇、环氧芳樟醇及高级烷烃含量较高,其主要赋香物质低于新鲜花瓣含量,渥味明显,茶汤有浊气欠鲜爽。     

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires the action of yeast during fermentation to release the aroma active thiol. A method was developed to measure 4MMP release from the precursor by headspace solid-phase microextraction and separation by gas chromatography with atomic emission detection to screen the ability of wine yeast to release 4MMP. Yeast commonly used in white wine making were grown with the precursor at two different temperatures, and the amount of 4MMP released was measured. The results demonstrate that yeast strain selection and fermentation temperature can provide an important tool to enhance or modulate the grape-derived aromas formed during wine fermentation.     

The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates

In Saccharomyces cerevisiae, branched-chain amino acid transaminases (BCAATases) are encoded by the BAT1 and BAT2 genes. BCAATases catalyse the transfer of amino groups between those amino acids and alpha-keto-acids. alpha-Keto-acids are precursors for the biosynthesis of higher alcohols, which significantly influence the aroma and flavour of yeast-derived fermentation products. The objective of this study was to investigate the influence of BAT-gene expression on general yeast physiology, on aroma and flavour compound formation and on the sensory characteristics of wines and distillates. For this purpose, the genes were overexpressed and deleted in a laboratory strain, BY4742, and overexpressed in an industrial wine yeast strain, VIN13. The data show that, with the exception of a slow growth phenotype observed for the BAT1 deletion strain, the fermentation behaviour of the strains was unaffected by the modifications. The chemical and sensory analysis of fermentation products revealed a strong correction between BAT gene expression and the formation of many aroma compounds. The data suggest that the adjustment of BAT gene expression could play an important role in assisting winemakers in their endeavour to produce wines with specific flavour profiles.     

一株产木聚糖酶的蜡样芽孢杆菌对雪茄烟叶成分及发酵产物的影响

雪茄烟叶中的半纤维素在叶脉及叶片韧性等特性中发挥重要作用,烟叶叶脉较粗,半纤维素含量过高,导致雪茄烟叶韧性较差,可用性变差.本实验室前期筛选到一株产木聚糖酶的蜡样芽孢杆菌,该菌株对烟碱有较好的耐受性,利用液态发酵方法研究菌株以雪茄烟叶为营养源产木聚糖酶的最佳发酵条件,并对最佳发酵条件下菌株降解烟叶中半纤维素的效果进行测...     

一株产白藜芦醇虎杖内生真菌的分离和鉴定

从药食同源植物虎杖根中分离得到15株内生真菌,在马铃薯葡萄糖液体培养基(PDB)中发酵后对所有内生真菌发酵液进行HPLC检测,有5株菌的发酵液中相关成分与白藜芦醇标准品保留时间一致,确定5株菌能产生白藜芦醇,在此基础上测定了5株菌的生长曲线。其中菌株H8生长最旺盛,白藜芦醇产量最高。应用形态学及ITS序列分析方法对其进行鉴定,确定为拟轮枝镰孢菌Fusarium verticillioides。     

Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland,India

Rice beer, known locally as zutho was collected in the Kohima district in Nagaland, India, and subjected to analytical and microbiological characterization. Zutho was a whitish porridge-like slurry containing 5.0% (v/v) ethanol. Volatile esters and higher alcohols, such as ethyl acetate and 3-methylbutanol, were detected in this indigenous alcoholic beverage by gas chromatography. The pH and acidity of zutho were 3.6 and 5.1, respectively. Zutho had a fruity aroma and sour taste and its unique aroma had characteristics similar to those of Japanese sake and sprouted rice sake. A fermentation yeast isolated from zutho was identified as being a strain of Saccharomyces cerevisiae and was found to be suitable as the brewing yeast for ethanol fermentation.