| 摘要: |
| 【目的】 研究微生物发酵法生产梨渣饲料的风味和香气成分，为梨渣发酵优良菌株的选育提供依据。【方法】 利用地霉属菌株TF和TM对新鲜梨渣进行固态发酵，并用GC/MS方法分析鉴定发酵过程中所产挥发性物质的种类和相对含量。【结果】 在发酵和未发酵梨渣中共检出化合物81 种，鉴定出化合物77 种，其中未发酵梨渣中鉴定出31 种，TF和TM发酵梨渣中分别鉴定出38和37 种；除反式-4-癸烯酸乙酯为发酵和未发酵梨渣共有物质以外，其他物质均不相同。未发酵梨渣中挥发性成分主要是酚、烷类及其他物质（18 种，相对含量为49.35%），醛、酸类（7 种，相对含量为36.70%）和酯类（11 种，相对含量为14.45%）；经TF和TM发酵后的梨渣中，主要挥发性物质为酯类（TF 29 种，相对含量为74.83%；TM 31 种，相对含量为88.86%）、醇类（TF 4 种，相对含量为22.17%；TM 4 种，相对含量为10.15%）和少量醛、酸类（TF 2 种，相对含量为1.53%；TM 1 种，相对含量为0.52%）。酯类是地霉属菌株TF和TM发酵梨渣中的主要化合物。【结论】 发酵能够有效地提高梨渣中酯类和醇类的种类和含量，减少醛、酸、酚、烷类及其他物质的种类和含量，并能有效提高梨渣的风味。 |
| 关键词: 地霉属 梨渣 挥发性成分 GC/MS |
| DOI： |
| 分类号: |
| 基金项目:国家自然科学基金项目(20862014)；国家葡萄产业技术体系专项（nycytx 30 ch 03）;西北农林科技大学农业科技创新专项（CX200905） |
|
| GC/MS analysis of the aroma compounds produced in pear pomace by Geotrichum fungi |
|
|
| Abstract: |
| 【Objective】 Pear pomace flavor and production of aroma compounds were studied by fermentation in order to provide theoretical basis as well as screening good strains in this field.【Method】 The paper studied the kinds and relative concentration of the volatile compounds produced by two Geotrichum fungi TF and TM during the solid state fermentation in fresh pear pomace.GC/MS was used in the research.【Result】 Eighty one compounds were found in the fermented pear pomace (the sample) and the unfermented pear pomace (the control) in total.Among them,77 compounds were identified including 31 in the unfermented pear pomace,38 and 37 components fermented in pear pomace by the strains TF and TM,respectively.Ethyl trans-4-decenoate was the only one appeared in both samples and the control. Volatile compounds in the unfermented pear pomace were mainly phenol,alkyl and other compounds (18 kinds,taking up relative content of 49.35% ),aldehyde and acid (7 kinds,taking up relative content 36.70%),and esters (11 kinds,taking up relative content 14.45%).The volatile compounds in the fermented pear pomace by the strains TF and TM were mainly esters of 29 kinds,74.83% and 31 kinds,88.86%,substances with alcohols of 4 kinds,22.17% and 4 kinds,10.15%,and small amount of aldehyde and acid of 2 kinds,1.53% and 1 kind,0.52% for the strains TF and TM respectively.Esters is the main compounds fermented by the Geotrichum fungi TF and TM.【Conclusion】 In conclusion,fermentation with the two strains of Geotrichum fungi could effectively enhance the varieties and contents of the ester and substances with alcohols in pear pomace and reduce that of other compounds including aldehyde acid,phenol,and alkyl substances,and thus improve the flavor of the pear pomace. |
| Key words: Geotrichum fungi pear pomace volatile component GC/MS |
