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

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.