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GC-MS and GC-olfactometry analysis of aroma compounds extracted from culture fluids of Antrodia camphorata

文献类型： 外文期刊

作者： Liu, Hua 1 ; Jia, Wei 1 ; Zhang, Jingsong 1 ; Pan, Yingjie 3 ;

作者机构： 1.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201106, Peoples R China

2.Nanjing Agr Univ, Coll Life Sci, Nanjing 210095, Jiangsu, Peoples R China

3.Shanghai Fisheries Univ, Coll Food Sci, Shanghai 200090, Peoples R China

期刊名称：WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY （ 影响因子：3.312； 五年影响因子：3.58 ）

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收录情况： SCI

摘要： A comprehensive inventory of the organic components and aroma-active compounds produced by Antrodia camphorata during growth in submerged culture has been established by extracting culture fluids using three different organic solvent systems and subjecting the extracts to gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Forty-two organic components, of which esters, alcohols, acids and ketones were the most prevalent, were identified in pentane/ether (1/1, v/v) extracts. The most representative of A. camphorata aroma-active compounds were detected in pentane/ether and ether extracts (eleven and nine aroma-active compounds, respectively) by GC-O. Of these, ethyl acetate, d-undecalactone, linalocel and 3-hydroxy-2-butanone were assessed to be present at the highest intensity.

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