In order to analysis the volatile components of honeysuckle extract, the honeysuckle extracts by Raoultella planticola fermented and its contrast extracts were analyzed by GC/MS after simultaneous distillation extraction. The results showed：In compared with the contrast, (1) 35volatile components were identified from the fermented honeysuckle extract, including 22 kinds of new: 3- hydroxy -2- methyl ethyl ketone, hexanal, isoamyl propionate, benzene ethanol, two hydrogen actinidiolide, etc.,which accounted for more than 40% of the total relative percentage content; (2) And 23 kinds of volatile components’ content changed, including linalool, α-terpineol increased, at the same time, the stimulus components disappeared, such as dibutyl phthalate. After fermentation, the volatile components of honeysuckle extract has changed in a big way, with fragrance, fruit sweet, creamy and rich aroma, and stimulating ingredients reduce, leading to improve the quality of aroma.
| Published in | Science Discovery (Volume 6, Issue 1) |
| DOI | 10.11648/j.sd.20180601.17 |
| Page(s) | 43-46 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2018. Published by Science Publishing Group |
Enterobacter Mori, Biotransformation, Honeysuckle Extract, GC/MS, Volatile Components
| [1] | 采用桑肠杆菌(Enterobacter mori)发酵金银花提取物，经同时蒸馏萃取，气相质谱对比分析发酵金银花提取物及其对照的挥发性成分。结果表明，与对照相比较，(1)微生物发酵金银花提取物鉴定出36种挥发性成分，新增有23种，主要包括3-羟基-2-丁酮、己醛、丙酸异戊酯、苯乙醇、二氢猕猴桃内酯等香气成分，占相对百分含量40%以上；(2)相对含量发生变化的有13种，芳樟醇、α-松油醇等大幅增加；邻苯二甲酸二正丁酯等刺激性成分消失。微生物发酵后金银花提取物挥发性香气成分改变大，带有清香、水果甜香、奶香等丰富香气，刺激性成分减少，香气质提高。 |
APA Style
Wei Min, Chen Shuo, Song Xu-yan, Li Ran, Pan Xi, et al. (2018). Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation. Science Discovery, 6(1), 43-46. https://doi.org/10.11648/j.sd.20180601.17
ACS Style
Wei Min; Chen Shuo; Song Xu-yan; Li Ran; Pan Xi, et al. Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation. Sci. Discov. 2018, 6(1), 43-46. doi: 10.11648/j.sd.20180601.17
AMA Style
Wei Min, Chen Shuo, Song Xu-yan, Li Ran, Pan Xi, et al. Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation. Sci Discov. 2018;6(1):43-46. doi: 10.11648/j.sd.20180601.17
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Download@article{10.11648/j.sd.20180601.17,
author = {Wei Min and Chen Shuo and Song Xu-yan and Li Ran and Pan Xi and Guo Guo-ning},
title = {Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation},
journal = {Science Discovery},
volume = {6},
number = {1},
pages = {43-46},
doi = {10.11648/j.sd.20180601.17},
url = {https://doi.org/10.11648/j.sd.20180601.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sd.20180601.17},
abstract = {In order to analysis the volatile components of honeysuckle extract, the honeysuckle extracts by Raoultella planticola fermented and its contrast extracts were analyzed by GC/MS after simultaneous distillation extraction. The results showed：In compared with the contrast, (1) 35volatile components were identified from the fermented honeysuckle extract, including 22 kinds of new: 3- hydroxy -2- methyl ethyl ketone, hexanal, isoamyl propionate, benzene ethanol, two hydrogen actinidiolide, etc.,which accounted for more than 40% of the total relative percentage content; (2) And 23 kinds of volatile components’ content changed, including linalool, α-terpineol increased, at the same time, the stimulus components disappeared, such as dibutyl phthalate. After fermentation, the volatile components of honeysuckle extract has changed in a big way, with fragrance, fruit sweet, creamy and rich aroma, and stimulating ingredients reduce, leading to improve the quality of aroma.},
year = {2018}
}
TY - JOUR T1 - Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation AU - Wei Min AU - Chen Shuo AU - Song Xu-yan AU - Li Ran AU - Pan Xi AU - Guo Guo-ning Y1 - 2018/05/23 PY - 2018 N1 - https://doi.org/10.11648/j.sd.20180601.17 DO - 10.11648/j.sd.20180601.17 T2 - Science Discovery JF - Science Discovery JO - Science Discovery SP - 43 EP - 46 PB - Science Publishing Group SN - 2331-0650 UR - https://doi.org/10.11648/j.sd.20180601.17 AB - In order to analysis the volatile components of honeysuckle extract, the honeysuckle extracts by Raoultella planticola fermented and its contrast extracts were analyzed by GC/MS after simultaneous distillation extraction. The results showed：In compared with the contrast, (1) 35volatile components were identified from the fermented honeysuckle extract, including 22 kinds of new: 3- hydroxy -2- methyl ethyl ketone, hexanal, isoamyl propionate, benzene ethanol, two hydrogen actinidiolide, etc.,which accounted for more than 40% of the total relative percentage content; (2) And 23 kinds of volatile components’ content changed, including linalool, α-terpineol increased, at the same time, the stimulus components disappeared, such as dibutyl phthalate. After fermentation, the volatile components of honeysuckle extract has changed in a big way, with fragrance, fruit sweet, creamy and rich aroma, and stimulating ingredients reduce, leading to improve the quality of aroma. VL - 6 IS - 1 ER -
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