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Flavor from Ganoderma lucidum or Antrodia camphorata and preparation method thereof

A technology for flavors and fragrances and Ganoderma lucidum, which is applied to the field of flavors and fragrances and their preparation, can solve the problems of lack of aroma quality, aroma intensity and fragrance retention time, increase the market competitiveness of flavors and fragrances, eliminate them, and achieve good nutritional function and medicinal value. , low cost, high safety effect

Inactive Publication Date: 2019-05-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] However, the existing research on the preparation of flavors and fragrances from Ganoderma lucidum and Antrodia camphorata as raw materials by fermentation is still at a relatively primitive stage, and most people simply use Ganoderma lucidum and Antrodia camphorata After cultivating Antrodia camphorata, flavors and fragrances are extracted from the obtained culture solution. There is a lack of research on improving the quality of aroma, aroma intensity and fragrance retention time of these flavors and fragrances, which is undoubtedly not conducive to increasing the quality of these flavors and fragrances. Market competitiveness, there is a risk of being gradually eliminated by the market

Method used

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  • Flavor from Ganoderma lucidum or Antrodia camphorata and preparation method thereof
  • Flavor from Ganoderma lucidum or Antrodia camphorata and preparation method thereof
  • Flavor from Ganoderma lucidum or Antrodia camphorata and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1: Ganoderma lucidum + Sophora japonica

[0064] Specific steps are as follows:

[0065] (1) Take 80mL seed culture medium and place it in a 250mL shake flask, take a piece of 1cm 2 Ganoderma lucidum stored at 4°C was inoculated into the seed medium, and the -1 Cultivate under the condition of 7d, obtain seed solution;

[0066] (2) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 2 for fermentation, and obtain fermentation product A 0 、A 1 、A 2 、A 3 ; where, A 0 group is the blank control group.

[0067] With 2-octanol as the internal standard (final concentration 8.2ppb), the fermentation product A 0 、A 1 、A 2 、A 3 Analyze according to the analysis method recorded in the flavor and fragrance solid-phase microextraction-gas analysis method, wherein, the fermented product A 0 、A 1 The analysis results are...

Embodiment 2

[0085] Embodiment 2: Antrodia camphorata+chrysanthemum

[0086] Specific steps are as follows:

[0087] (1) Take 80mL seed culture medium and place it in a 250mL shake flask, take a piece of 1cm 2 The Antrodia camphorata stored at 4°C was inoculated into the seed medium, and at a temperature of 28°C and a rotation speed of 110r min -1 Cultivate for 10 days under the condition of , and obtain the seed solution;

[0088] (2) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 6 for fermentation, and obtain fermentation product B 0 , B 1 , B 2 , B 3 ; where, B 0 group is the blank control group.

[0089] ferment B 0 , B 1 , B 2 , B 3 Analyze according to the analysis method recorded in the flavor and fragrance solid phase microextraction-gas analysis method, wherein, the fermented product B 0 , B 1 The analysis results are show...

Embodiment 3

[0145] Embodiment 3: the preparation of tobacco

[0146] Specific steps are as follows:

[0147] 1. Extraction

[0148] With the fermented product A that embodiment 1 obtains 1 And the fermented product B that embodiment 2 obtains 1 Extract according to the parameter conditions of scheme 1, scheme 2, scheme 3 and scheme 4 respectively, and obtain flavors and fragrances A, B, C, D, E, F, G, H; wherein, the extraction conditions of each scheme are as follows:

[0149] Option 1: Add 30% ethanol (v / v) to the fermented product at a volume ratio of 1:3, extract at 150 rpm for 2 hours, and centrifuge the extract at 10,000 rpm for 10 minutes to obtain the supernatant, which is the essence and fragrance;

[0150] Scheme 2: Add 50% ethanol (v / v) to the fermented product at a volume ratio of 1:4, extract at 200 rpm for 2 hours, and centrifuge the extract at 10,000 rpm for 10 minutes to obtain the supernatant, which is the essence and fragrance;

[0151] Scheme 3: Add 40% ethanol (v / v...

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Abstract

The invention discloses a flavor from Ganoderma lucidum or Antrodia camphorata and a preparation method thereof and belongs to the technical field of microbial fermentation. According to the preparation method, Ganoderma lucidum or Antrodia camphorata is inoculated to a fermenting culture medium containing flowers to carry out fermenting, aroma properties of the flavor made by fermenting Ganodermalucidum and Antrodia camphorata, such as aroma quality, aroma intensity and aroma duration, are greatly improved, and the flavor with improved aroma is attained. The preparation method is simple, thematerial origins are rich, the cost is low, and the flavor is suitable for industrial production; the flavor prepared via the preparation method has pleasing aroma and rich bioactive substances producible by edible and medicinal fungi, such as active polysaccharides, active proteins, flavone compounds, and triterpenoids, also has certain activities, such as immunity regulation, tumor resistance,oxidation resistance, glucose lowering and liver protection, and is widely applicable to the fields, such as food, medicine, cosmetics and tobacco.

Description

technical field [0001] The invention relates to a flavor and fragrance using Ganoderma lucidum or Antrodia camphorata as raw materials and a preparation method thereof, belonging to the technical field of microbial fermentation. Background technique [0002] Spices and flavors can bring people a sense of comfort and joy, and to a certain extent relieve the tension brought by the fast-paced lifestyle of contemporary society. They are closely related to human life. Therefore, they have been widely used in food, daily chemicals, tobacco, etc. , medicine and other industries, the spice industry has also become an important part of the national economy, and has very broad market prospects both at home and abroad. [0003] Moreover, with the rapid development of the national economy and the continuous improvement of people's living standards, traditional living consumption can no longer meet the growing consumption needs of consumers. The diversified needs of consumers have drive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 丁重阳徐萌萌赵丽婷李东亮孟奇张倩颖马忠宝刘元法王琼罗诚石贵阳
Owner JIANGNAN UNIV
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