Quantitative Determination for the Major Volatile Organic Compounds of Tuber melanosporum Fermentation System by Distillation鈥揝olid-Phase Extraction鈥揋as Chromatography

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• 作者：Ya-Jie Tang (123) yajietang@hotmail.com
  Guan Wang (1)
  Yuan-Yuan Li (1)
  Hong-Mei Li (1)
  Yang Tang (1)
  Ping Liu (1)
• 关键词：Tuber melanosporum – ; Submerged fermentation – ; Volatile organic compounds – ; Distillation – ; Solid ; phase extraction
• 刊名：Food Analytical Methods
• 出版年：2012
• 出版时间：August 2012
• 年：2012
• 卷：5
• 期：4
• 页码：651-658
• 全文大小：846.6 KB
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  16. Tang YJ, Zhu LL, Liu RS, Li HM, Li DS, Mi ZY (2008b) Bioresour Technol 99:7606–7615
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• 作者单位：1. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068 China2. National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100080 China3. Lab of Biorefinery Engineering, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai, 201203 China
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

A method using distillation–solid-phase extraction coupled with gas chromatography and flame ionization detector was developed for assaying the major volatile organic compounds (VOCs) (i.e., 3-methyl-1-butanol, 2-methyl-1-butanol, and 2-phenylethanol) in the Tuber melanosporum fermentation system. Satisfied linearity, precision, accuracy, and recovery obtained in the method validation test indicate that the method was simple, accurate, and reproducible. Furthermore, the developed analytical method was used for the dynamic monitoring of the T. melanosporum fermentation process, and the highest amount of major VOCs was occurred on days 9 and 10. This method can be employed to monitor the VOCs in the fermentation process and thus to evaluate the VOC quality of the truffle fermentation system.