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

Received: 1 May 2018     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.

Published in Science Discovery (Volume 6, Issue 1)
DOI 10.11648/j.sd.20180601.17
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), 2018. 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
  • Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, China

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

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

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

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

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

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