Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation

Wei Min; Chen Shuo; Song Xu-yan; Li Ran; Pan Xi; Guo Guo-ning

doi:doi:10.11648/j.sd.20180601.17

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Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation

Wei Min, Chen Shuo, Song Xu-yan, Li Ran, Pan Xi, Guo Guo-ning

Received: 1 May 2018 Accepted: Published: 23 May 2018

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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.

DOI	10.11648/j.sd.20180601.17
Published in	Science Discovery (Volume 6, Issue 1, February 2018)
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), 2024. Published by Science Publishing Group

Keywords

Enterobacter Mori, Biotransformation, Honeysuckle Extract, GC/MS, Volatile Components

References

[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。

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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

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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

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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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@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}
}

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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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Author Information

Wei Min

Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China
Chen Shuo

Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China
Song Xu-yan

Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China
Li Ran

Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China
Pan Xi

Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China
Guo Guo-ning

Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China

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Plain Text BibTeX RIS

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

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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

Copy | Download

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

Copy | 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}
}

Copy | Download

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  -

Copy | Download