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Accession number: 20100312643654 Title: Analysis of volatile flavor compounds in submerged cultured Ganoderma sinense mycelium by headspace gas chromatography Authors: Wang, Xiao-Ling1 ; Han, Wen-Jun1 ; Zhou, Guo-Ying1 Author affiliation: 1 College of Life Sciences and Technology, Central South University of Forestry and Technology, Changsha 410004, China Corresponding author: Wang, X.-L. (wxl_edu@yahoo.com.cn) Source title: Proceedings of the 2009 2nd International Conference on Biomedical Engineering and Informatics, BMEI 2009 Abbreviated source title: Proc. Int. Conf. Biomed. Eng. Informatics, BMEI Monograph title: Proceedings of the 2009 2nd International Conference on Biomedical Engineering and Informatics, BMEI 2009 Issue date: 2009 Publication year: 2009 Article number: 5304906 Language: English ISBN-13: 9781424441341 Document type: Conference article (CA) Conference name: 2009 2nd International Conference on Biomedical Engineering and Informatics, BMEI 2009 Conference date: October 17, 2009 - October 19, 2009 Conference location: Tianjin, China Conference code: 78840 Sponsor: IEEE Engineering in Medicine and Biology Society Publisher: IEEE Computer Society, 445 Hoes Lane - P.O.Box 1331, Piscataway, NJ 08855-1331, United States Abstract: Headspace gas chromatography-mass spectrometry (GC-MS) was used to study the volatile flavor compounds from submerged cultured Ganoderma sinense mycelium. Over twenty-six different volatile flavor compounds from the cultured G. sinense mycelium were detected, and sixteen compounds were identified, which were mainly ketones, alcohols and lactones. Among all the compounds detected in the mycelium, the compound with its characteristic retention peaks at 22.11 min was 2,5-dihydro-3,5-dimethyl-2-furanone, and its content was 59.01 % of the total contents of all the volatile flavor compounds. In addition, 3-penten-2-one and amyl vinyl carbinol with their characteristic retention peaks at 9.75 and 18.07 min, respectively, were the known food spice substances. The results were useful to help us to know the flavor compounds of cultured Ganoderma sinense mycelium since it can be used as a convenient medicinal product, and also to preliminarily understand the mechanism of light aroma emitted from the submerged cultured Ganoderma sinense mycelium. ©2009 IEEE. Number of references: 10 Main heading: Gas chromatography Controlled terms: Biomedical engineering - Chromatographic analysis - Fermentation - Fungi - Ketones - Mass spectrometers - Mass spectrometry - Methanol Uncontrolled terms: Flavor compound - Furanones - Ganoderma - Gas chromatography-mass spectrometry - Headspace gas chromatography - Headspace gas chromatography-mass spectrometry - Medicinal products - Submerged fermentation - Total content - Volatile flavor compounds Classification code: 805.1.1 Biochemical Engineering - 804.1 Organic Compounds - 802.3 Chemical Operations - 802.2 Chemical Reactions - 943.3 Special Purpose Instruments - 801.2 Biochemistry - 461.9 Biology - 461.8 Biotechnology - 461.1 Biomedical Engineering - 801 Chemistry DOI: 10.1109/BMEI.2009.5304906 Database: Compendex Compilation and indexing terms, © 2009 Elsevier Inc. |
6楼2010-01-28 16:01:31
