Gas chromatography-mass spectrometry analysis of principal lipid-soluble components of Pinellia ternate fermented with Bacillus subtilis, Aspergillus niger and Meyerozyma guillermondii

  • Lin Wang
  • Jiabin Sun
  • Meiying Yue
  • Jin Wang
  • Qinwan Huang
  • Zelun Lan
Keywords: BanXia Qu, Pure culture fermentation, Pinellia ternate, Principal component analysis, Lipidsoluble components

Abstract

Purpose: To study the differences in lipid-soluble compounds from naturally-fermented Rhizoma Pinelliae fermentata (BXQ) samples, and fermentation products of BXQ using pure cultures of Bacillus subtilis, Aspergillus niger, and Meyerozyma guillermondii.

Methods: First, unfermented BXQ (CTFJ-Q), traditional, naturally-fermented BXQ (CTFJ-H), and fermentation products of BXQ using pure cultures of Bacillus subtilis (XJFJ), Aspergillus niger (MJFJ), and Meyerozyma guillermondii (JMJFJ) were obtained. Their lipid-soluble components were then analyzed using gas chromatography-mass spectrometry (GC-MS) technology and principal component analysis (PCA).

Results: GC-MS results showed that there were 26, 24, 27, 31 and 32 types of chemical components in CTFJ-Q, CTFJ-H, XJFJ, MJFJ and JMJFJ, respectively. Furthermore, PCA revealed that samples obtained using fermentation with pure cultures of the three microorganisms had unique chemical components.

Conclusion: These results suggest that the microorganisms used for fermentation greatly influence the lipid-soluble components of BXQ. This finding is considered beneficial for the optimization of BXQ fermentation process.

Published
2021-05-27
Section
Articles

Journal Identifiers


eISSN: 1596-9827
print ISSN: 1596-5996