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采用固相微萃取-气相色谱-质谱联用分析樟芝(Taiwanofungus camphoratus)发酵液、液体发酵菌丝体和固体培养菌丝体中挥发性成分,其中共鉴定出30种香气成分。发酵液中有14种香气成分,相对含量为43.76%,以醇类为主;液体发酵菌丝体有19种香气成分,相对含量为34.97%,以醇类和醛类为主;固体培养菌丝体中有15种香气成分,相对含量为12.21%,以醛类为主。
Thirty kinds of aroma components were identified by solid phase microextraction-gas chromatography-mass spectrometry (GC-MS) in the fermentation broths of Taiwanofungus camphoratus, liquid fermentation mycelia and solid culture mycelium. There are 14 kinds of aroma components in the fermentation broth, the relative content is 43.76%, mainly alcohol; liquid fermentation mycelium has 19 kinds of aroma components, the relative content of 34.97%, with alcohol and aldehydes mainly; solid culture bacteria There are 15 kinds of aroma components in silk, the relative content of 12.21%, mainly aldehydes.