CAJ | 학술논문

为探明一株拟层孔菌的胞外多糖对烟草薄片致香成分的影响，采用液体深层发酵获取该真菌的胞外多糖添加到烟草薄片，并通过 GC/MS法进行检测。结果表明：烟草薄片中加入该拟层孔菌胞外多糖，其醇类、酚类香味成分分别较空白组增加73．6％和106．9％，而氮杂环类和呋喃类香味物质则分别下降38．1％和78．3％。
위탐명일주의층공균적포외다당대연초박편치향성분적영향，채용액체심층발효획취해진균적포외다당첨가도연초박편，병통과 GC/MS법진행검측。결과표명：연초박편중가입해의층공균포외다당，기순류、분류향미성분분별교공백조증가73．6％화106．9％，이담잡배류화부남류향미물질칙분별하강38．1％화78．3％。
To investigate the influence of the extracellular polysaccharide from Fomitopsis sp.on the aroma materials of tobacco sheet,the polysaccharide was collected using submerged fermentation.Then the extracellular polysaccharide was applied in tobacco sheet.The changes of the composition and flavoring substances were measured by GC/MS.Results:Compared with the control group,alcohols,phenols flavor components the experimental group were increased by 73.6% and 106.9%,while the heterocyclic, furans flavoring substances decreased by 38.1% and 78.3%.