以阿魏菇(NB-1)为液态发酵菌种,25℃培养4 d,5、25℃处理1.5 d,再于25℃培养2 d,采用顶空固相微萃取和气相色谱法/三重四级杆质谱联用法测定各处理挥发性成分。结果表明:5、25℃处理中分别鉴定出45和23种挥发性成分,共有的挥发性成分为16种,分别是:肉豆蔻醇、十一醇、正戊醇、正辛醇、苯甲醛、己醛、壬醛、十一醛、乙醛、2-甲基戊醛、2,3-丁二酮、2-己酮、2-甲基环戊酮、3-甲基-3-羟甲基氧杂环丁烷、2,2,5,5-四甲基-3-己烯和十三烯。25℃和5℃处理相比,醇类和醛类物质种类减少,酸类物质未检出,这可能是由于培养温度升高,引起阿魏菇的代谢改变而导致的。

Pleurotus ferulae NB-1 was used to be liquid fermented in this work.After 4 days of fermentation at 25℃,fermentation broth was separated at 5℃ and 25℃ for 1.5 days,then 25℃ for 2 days.Using headspace solid phase micro-extraction and GC/MS/MS,45 kinds and 23 kinds of volatile components were detected in group fermented at 5 and 25℃,respectively.16 volatile components as follows were the same in the two treatment groups: 1-Tetradecanol,1-Undecanol,1-Pentanol,1-Octanol,Benzaldehyde,Hexanal,Nonanal,Undecanal,Acetaldehyde,2-Methylpentanal,2,3-Butanedione,2-Hexanone 2-methyl-Cyclopentanone,3-Methyl-3-oxetanemethanol,2,2,5,5-tetramethyl-3-hexene,and 1-Tridecene.The number of alcohols and aldehydes in group fermented at 25℃ were less 5℃,and acids were not detected.Maybe it will due to the higher temperature which changes the metabolites of Pleurotus ferulae.