甘草发酵香料制备及挥发性成分分析
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摘要
[目的]研究甘草发酵香料的制备及挥发性成分。[方法]以甘草为原料,基于烟草中分离获得3株菌株发酵制备烟用香料。采用同时蒸馏萃取结合气相色谱-质谱联用技术对甘草发酵香料进行了提取分析。[结果]从V35(短小芽孢杆菌)、V3(枯草芽孢杆菌)、OF-08(长孢洛德酵母)甘草发酵香料中分别鉴定出32、35和36种化合物,不同菌株发酵甘草香料中成分含量以及种类有着明显差异。V35发酵香料中主要成分为己酸(89.16μg/g)、亚油酸(76.72μg/g)、2,3-二氢苯并呋喃(24.25μg/g)、吲哚(19.24μg/g)、苯乙醇(8.55μg/g)等;V3发酵香料中主要成分为亚油酸(85.47μg/g)、己酸(71.07μg/g)、2,3-二氢苯并呋喃(22.04μg/g)、吲哚(15.13μg/g)、γ-壬内酯(11.33μg/g)等;OF-08发酵香料中主要成分为苯乙醇(490.12μg/g)、异戊醇(484.78μg/g)、2-甲基丁醇(318.81μg/g)、棕榈酸(225.80μg/g)、γ-壬内酯(72.88μg/g)等。卷烟感官评价结果显示,甘草发酵香料对卷烟感官品质提升效果不一样,但明显优于未发酵甘草香料。[结论]该研究为甘草发酵香料的综合利用甘草资源提供参考。
[Objective] The research aimed to study the preparation and volatile components of glycyrrhiza fermented spices.[Method]Using glycyrrhiza as raw material,three strains were isolated based on tobacco to prepare tobacco flavors.The extracts of glycyrrhiza were extracted and analyzed by simultaneous distillation and gas chromatography-mass spectrometry.[Result]32,35 and 36 compounds were identified from V35(Bacillus pumilus),V3(Bacillus subtilis),OF-08(S.cerevisiae)glycyrrhiza fermented spices,respectively.There were significant differences in the component content and type of glycyrrhiza flavor in different strains.The main components of V35 fermented spices were caproic acid(89.16 μg/g) and linoleic acid(76.72 μg/g),2,3-dihydrobenzofuran(24.25 μg/g),indole(19.24 μg/g),phenylethyl alcohol(8.55 μg/g),etc.;the main components of V3 fermented spices were linoleic acid(85.47 μg/g),caproic acid(71.07 μg/g),2,3-dihydrobenzofuran(22.04 μg/g),indole(15.13 μg/g),γ-decalactone(11.33 μg/g),etc.;the main components of OF-08 fermented spices were phenylethyl alcohol(490.12 μg/g),isoamyl alcohol(484.78 μg/g),2-methylbutanol(318.81 μg/g),hexadecanoic acid(225.80 μg/g),γ-decalactone(72.88 μg/g),etc.The sensory evaluation results of cigarettes showed that the glycyrrhiza fermented spices had different effects on the sensory quality of cigarettes,but it was significantly better than unfermented glycyrrhiza.[Conclusion]This study provides a reference for the comprehensive utilization of glycyrrhiza resources for glycyrrhiza fermented spices.
[Objective] The research aimed to study the preparation and volatile components of glycyrrhiza fermented spices.[Method]Using glycyrrhiza as raw material,three strains were isolated based on tobacco to prepare tobacco flavors.The extracts of glycyrrhiza were extracted and analyzed by simultaneous distillation and gas chromatography-mass spectrometry.[Result]32,35 and 36 compounds were identified from V35(Bacillus pumilus),V3(Bacillus subtilis),OF-08(S.cerevisiae)glycyrrhiza fermented spices,respectively.There were significant differences in the component content and type of glycyrrhiza flavor in different strains.The main components of V35 fermented spices were caproic acid(89.16 μg/g) and linoleic acid(76.72 μg/g),2,3-dihydrobenzofuran(24.25 μg/g),indole(19.24 μg/g),phenylethyl alcohol(8.55 μg/g),etc.;the main components of V3 fermented spices were linoleic acid(85.47 μg/g),caproic acid(71.07 μg/g),2,3-dihydrobenzofuran(22.04 μg/g),indole(15.13 μg/g),γ-decalactone(11.33 μg/g),etc.;the main components of OF-08 fermented spices were phenylethyl alcohol(490.12 μg/g),isoamyl alcohol(484.78 μg/g),2-methylbutanol(318.81 μg/g),hexadecanoic acid(225.80 μg/g),γ-decalactone(72.88 μg/g),etc.The sensory evaluation results of cigarettes showed that the glycyrrhiza fermented spices had different effects on the sensory quality of cigarettes,but it was significantly better than unfermented glycyrrhiza.[Conclusion]This study provides a reference for the comprehensive utilization of glycyrrhiza resources for glycyrrhiza fermented spices.
引文
[1] 徐谓,李洪军,贺稚非.甘草提取物在食品中的应用研究进展[J].食品与发酵工业,2016,42(10):274-281.
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[8] 张悠金,金闻博.烟用香料香精[M].合肥:中国科学技术大学出版社,1996.
[9] DEMIRBAS A.Effect of temperature on pyrolysis products from foμr nut shells[J].Journal of analytical & applied pyrolysis,2006,76(1/2):285-289.
[10] GUO Z H,NIU X L,XIAO T,et al.Chemical profile and inhibition of α -glycosidase and protein tyrosine phosphatase 1B (PTP1B) activities by flavonoids from glycyrrhiza (Glycyrrhiza uralensis Fisch)[J].Journal of functional foods,2015,20(14):324-336.
[11] YAW H P,TON S H,CHIN H F,et al.Modulation of lipid metabolism in glycyrrhizic acid-treated rats fed on a high-calorie diet and exposed to short or long-term stress[J].Int J Physiol Pathophysiol Pharmacol,2014,7(1):61-75.
[12] CHOPDEY P K,TEKADE R K,MEHRA N K,et al.Glycyrrhizin conjugated dendrimer and multi-walled carbon nanotubes for liver specific delivery of doxorubicin[J].Journal of nanoscience & nanotechnology,2015,15(2):1088-1100.
[13] 杜雷,赵高岭,席宇,等.烟梗废料固态发酵生产苏云金芽孢杆菌的适宜条件筛选[J].烟草科技,2011,46(12):69-72.
[14] 李仙,董伟,段继铭,等.羊肚菌发酵烟草多糖及其在卷烟中的初步应用[J].中国烟草科学,2011,32(3):36-40.
[15] 李成斌,李仙,刘煜宇,等.葡萄发酵烟用香料的制备及挥发性成分分析[J].食品与生物技术学报,2012,31(8):891-895.
[16] 赵升逵,李源栋,王红霞,等.SDE/GC-MS分析烘烤葵花壳的挥发性成分[J].中国食品添加剂,2016(8):177-184.
[17] 李勇,王猛,陈剑明,等.出芽短梗霉OF-01菌株的筛选及其在烟草香料中的应用[J].轻工学报,2017,32(4):49-57.
[18] 中国国家标准化管理委员会.卷烟第四部分:感官技术要求:GB 5606.4—2005[S].北京:中国标准出版社,2005.
[2] 张玉龙,王梦月,杨静玉,等.炙甘草化学成分及药理作用研究进展[J].上海中医药大学学报,2015,29(3):99-102.
[3] 刘洋洋,刘春生,曾斌芳,等.甘草种质资源研究进展[J].中草药,2013,44(24):3593-3598.
[4] 张继,姚健,丁兰,等.甘草的利用研究进展[J].草原与草坪,2000(2):12-17.
[5] 王巧娥,任虹,曹学丽.甘草研究开发与利用现状[J].中国农学通报,2011,27(4):290-295.
[6] 王敏.甘草研究综述[J].齐鲁药事,2005(10):614-616.
[7] 余金恒,许明忠,黄锋林,等.烟用香精香料物质研究进展[J].河南农业科学,2011,40(2):16-18,24.
[8] 张悠金,金闻博.烟用香料香精[M].合肥:中国科学技术大学出版社,1996.
[9] DEMIRBAS A.Effect of temperature on pyrolysis products from foμr nut shells[J].Journal of analytical & applied pyrolysis,2006,76(1/2):285-289.
[10] GUO Z H,NIU X L,XIAO T,et al.Chemical profile and inhibition of α -glycosidase and protein tyrosine phosphatase 1B (PTP1B) activities by flavonoids from glycyrrhiza (Glycyrrhiza uralensis Fisch)[J].Journal of functional foods,2015,20(14):324-336.
[11] YAW H P,TON S H,CHIN H F,et al.Modulation of lipid metabolism in glycyrrhizic acid-treated rats fed on a high-calorie diet and exposed to short or long-term stress[J].Int J Physiol Pathophysiol Pharmacol,2014,7(1):61-75.
[12] CHOPDEY P K,TEKADE R K,MEHRA N K,et al.Glycyrrhizin conjugated dendrimer and multi-walled carbon nanotubes for liver specific delivery of doxorubicin[J].Journal of nanoscience & nanotechnology,2015,15(2):1088-1100.
[13] 杜雷,赵高岭,席宇,等.烟梗废料固态发酵生产苏云金芽孢杆菌的适宜条件筛选[J].烟草科技,2011,46(12):69-72.
[14] 李仙,董伟,段继铭,等.羊肚菌发酵烟草多糖及其在卷烟中的初步应用[J].中国烟草科学,2011,32(3):36-40.
[15] 李成斌,李仙,刘煜宇,等.葡萄发酵烟用香料的制备及挥发性成分分析[J].食品与生物技术学报,2012,31(8):891-895.
[16] 赵升逵,李源栋,王红霞,等.SDE/GC-MS分析烘烤葵花壳的挥发性成分[J].中国食品添加剂,2016(8):177-184.
[17] 李勇,王猛,陈剑明,等.出芽短梗霉OF-01菌株的筛选及其在烟草香料中的应用[J].轻工学报,2017,32(4):49-57.
[18] 中国国家标准化管理委员会.卷烟第四部分:感官技术要求:GB 5606.4—2005[S].北京:中国标准出版社,2005.