微生物发酵产生鸢尾酮的初步研究

对微生物发酵鸢尼新鲜根状茎产生鸢尾酮香气的情况进行了初步探讨．试验表明，用真菌Ｒｈｉｚｏｐｕｓｏｒｙｚａｅ的９４Ｙ－０１进行固体发酵有利于鸢尾酮香的产生；报道了固体发酵的有关培养温度，培养基，接种量，培养时间等工艺条件．从发酵物提取得到的净油及凝脂，经薄层分析及ＧＣ／ＭＳ分析与嗅评，其理化指标与香气情况同传统产品类似，含有鸢尾酮．

The Preliminary Research on Producing Irone Aroma by Microbe Fermentation

The producing bone aroma by microbe fermentation in fresh iris rhizome was preliminarily researched in this paper. The solid fermentation by 94Y-01 (Rhizopus oryzae) was better than liquid fermentation for producing bone aroma. About the technological requirement for medium compound, culture temperature and time, inoculation amount etc. was studied and reported. The neat oil and solidify fats from fresh iris rhizome fermentation on quality index in physics and chemistry and aroma by thin-layer chromatography, GC/ MS analysis and scent identification is alike traditional producing with bone.