一个产香大型真菌鉴定及其挥发性成分分析

Identification and volatile components analysis of an aromatic macrofungi

摘要:

[目的]开发优质的产香大型真菌资源，丰富挥发性香味成分的获取途径。[方法]本文通过传统形态分类学和分子生物学相结合的方法对采自泰国北部的野生产香大型真菌及其菌株进行鉴定。利用液体发酵、HP20大孔树脂固相萃取和气相色谱-质谱联用（GC-MS）等方法分析发酵液中的挥发性物质。同时筛选了对该真菌液体培养的最佳碳源、氮源及无机盐离子条件。[结果]该真菌经鉴定为茉莉小皮伞Marasmius jasminodorus，分析发现其主要香味组分及对应的峰面积百分比分别为芳樟醇（33.11%）、5-羟甲基糠醛（4.64%）、4-甲基-5-（β羟乙基）噻唑（4.55%）、甲基麦芽酚（4.49%）、糠醇（4.46%）、桃醛（2.20%）、羟基丙酮（2.18%）等。同时该菌的最优培养液配方中最佳碳源、氮源及无机盐离子为麦芽糖、酵母粉和KH₂PO₄。[结论]本研究表明该大型真菌能够产生多种在现有工业生产中广泛应用的挥发性香味成分，如芳樟醇等，所以其在天然香精香料生产中具有较好的潜在应用前景。

Abstract:

[Objective] The aim of this study was to explore aromatic macrofungi resources, and obtain volatile aroma components.[Methods] An aromatic mushroom collected from northern Thailand was identified by combining the traditional morphological taxonomy and molecular phylogenetic analysis. HP20 macroporous resin and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile components in fermentation broth. Then, carbon source, nitrogen source and inorganic salts were optimized. [Results] The fungus was identified as Marasmius jasminodorus. The analysis result suggests that the main aromatic compounds and their peak area percentage include linalool (33.11%), 5-Hydroxymethylfurfural (4.64%), 5-Thiazoleethanol, 4-methyl (4.55%), Maltol (4.49%), 2-Furanmethanol (4.46%), 2(3H)-Furanone, 5-heptyldihydro (2.20%), 2-Propanone and 1-hydroxy (2.18%). In addition, the optimal fermentation conditions of carbon source, nitrogen source and inorganic salts were maltose, yeast powder and KH₂PO₄. [Conclusion] The study shows that this macrofungi can produce a variety of volatile aroma components that are widely used in existing industrial production, such as linalool, and it has potential application in the production of natural flavor.