药食植物黑果枸杞内生真菌的分离及其挥发性成分分析

从黑果枸杞中分离得到18株黑果枸杞内生真菌,其中从棘刺分离得到3株,从根部分离得到10株,从茎部分离得到5株。对其内生真菌使用固体发酵技术放大培养后,使用固相微萃取材料对黑果枸杞内生真菌挥发性成分进行固定吸附后,经过气相色谱-质谱联用仪(GC-MS)技术解吸附分析。结果表明,4株黑果枸杞植物内生真菌(KLBMPLR001、KLBMPLR004、KLBMPLR013和KLBMPLR018)中的挥发性成分多属于有机酸、芳香烃、酯类及其少量醇类、酚类和倍半萜化合物。4株菌株有机酸百分含量分别为48.69%、51.26%、47.75%和17.78%;芳香烃类百分含量分别为6.79%、19.23%、8.65%和5.75%;酯类百分含量分别为17.18%、7.37%、5.45%和7.95%。

Isolation of Endophytic Fungi from Lycium ruthenicum Murr and Analysis of Their Volatile Components

In present study,18 endophytic fungi were isolated from Lycium ruthenicum Murr.Among them,3 strains were from the thorn,10 strains from the root and 5 strains from the stem.The volatile constituents of endophytic fungi were extracted using solid-phase microextraction (SPME).Then,the volatile constituent was analyzed using gas chromatography-mass spectrometer (GC-MS)through adsorption-desorption.The results showed that the organic acid,esters and arene were the main ingredients in the volatile constituents of 4 endophytic fungi.In addition,sesquiterpenes,alcohol and phenol were also existed in the volatile constituents.The contents of organic acids of 4 strains were 48.69％,51.26％,47.75％ and 17.78％,respectively,the contents of aromatic hydrocarbons were 6.79％,19.23％,8.65％ and 5.75％,respectively,and the contents of esters were 17.18％,7.37％,5.45％ and 7.95 ％,respectively.