灵芝发酵过程中挥发性风味物质的变化研究Study on dynamic change of volatile flavor compounds during Ganoderma lucidumfermentation process
陈志杰,顾立众,顾振新
摘要(Abstract)：
采用顶空固相微萃取气质联用检测灵芝发酵液中挥发性风味物质在发酵过程中的变化规律。结果表明:灵芝发酵初期发酵液中检测出73种化合物,发酵第2天检测出75种化合物、发酵第4天检测出61种化合物,发酵第6天检测出55种化合物,其中醇类、醛类、酯类是灵芝发酵液中主要的挥发性风味物质。试验结果为灵芝发酵过程中风味物质的产生和变化提供了理论依据。
关键词(KeyWords)： 灵芝;液体深层发酵;顶空固相微萃取(HS-SPME);挥发性风味物质
基金项目(Foundation):
作者(Author): 陈志杰,顾立众,顾振新
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