大蒜产香内生真菌的分离及其挥发性成分分析

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。

Isolation of Endophytic Fungi from with Allium sativum L. and Analysis of Their Volatile Components

Garlic(Allium sativum L.)is a common plant in the Liliaceae and rich in bioactive materials and nutrients.In this study,endophytic fungi were isolated from the garlic and purified.An aromatic fungus,strain KLBMPAS015 was obtained by screening.The fermentation liquid was extracted by SPME and analyzed by the Solid-phase micro extraction-Gas-Mass Spectrum (SPME-GC-MS).The results showed that the fragrant components were mainly n-butyric acid 2-ethylhexyl ester (1.36 ％),1-butanol,3-methyl-,propanoate (25.40 ％),and iso-amyl tiglate (65.51％).The iso-amyl tiglate content is relatively high in the strain KLBMPAS015,and the strain has the potential application in the production of natural flavors.