Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation
Science Discovery
Volume 6, Issue 1, February 2018, Pages: 43-46
Received: May 1, 2018; Published: May 23, 2018
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Authors
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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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.
Keywords
Enterobacter Mori, Biotransformation, Honeysuckle Extract, GC/MS, Volatile Components
To cite this article
Wei Min, Chen Shuo, Song Xu-yan, Li Ran, Pan Xi, Guo Guo-ning, Analysis of Volatile Components From the Extracts of Honeysuckle by Microbial Fermentation, Science Discovery. Vol. 6, No. 1, 2018, pp. 43-46. doi: 10.11648/j.sd.20180601.17
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