不同乳酸菌发酵对刺梨汁品质及风味影响
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TS 205.5

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国家自然科学基金项目(31960485);贵州省刺梨产业发展专项项目(QCN2019-261)


Effects of Fermentation with Different Lactic Acid Bacteria on Quality and Fragrance of Rosa roxburghii Tratt Juice
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    摘要:

    以副干酪乳杆菌SR10-1(全文简称SR10-1)、干酪乳杆菌(全文简称H1)、发酵乳杆菌GZSC-1(全文简称GZSC-1)发酵的刺梨汁为研究对象,对发酵前后刺梨汁品质变化进行对比,并采用气相-离子迁移谱(gas chromatography-ion mobility spectroscopy, GC-IMS)和电子鼻技术对不同乳酸菌发酵刺梨汁的挥发性风味物质组成及差异进行分析。结果表明,SR10-1发酵刺梨汁中VC和超氧化物歧化酶(SOD)的损失率最低(P<0.05),H1发酵刺梨汁中单宁降解率最高,达到(41.37±1.08)%。电子鼻分析结果表明,3株乳酸菌发酵的刺梨汁气味轮廓相似,但SR10-1对发酵刺梨汁的气味贡献度最高。采用GC-IMS从3组乳酸菌发酵样品、稀释4倍刺梨原汁和刺梨原汁样品中共分离出54种挥发性成分,鉴定出44种物质,主要有酯类、醛类、醇类和酸类化合物。3株不同乳酸菌发酵样品中共有的挥发性风味物质包括叶醇、乙醇、乙酸丙酯、3-戊酮、乙酸乙酯、丙酮等;二甲基硫、丙酮和丁酸乙酯分别是SR10-1、GZSC-1和H1发酵样品的特征性风味物质;H1和GZSC-1发酵样品的主要风味成分相似,这与电子鼻结果一致。以上结果表明,通过乳酸菌发酵刺梨汁,保留了刺梨汁的主要营养成分,并增加了新的代谢物质,增加了刺梨汁的果香,对改善刺梨汁风味起到了积极作用。

    Abstract:

    Using Lactobacillus paracasei SR10-1, Lactobacillus casei H1, and Lactobacillus fermentum GZSC-1 to ferment Rosa roxburghii Tratt juice as the research object, the quality changes of Rosa roxburghii Tratt juice before and after fermentation were compared. Gas chromatography-ion mobility spectroscopy (GC-IMS) and electronic nose (E-nose) technology were used to analyze the composition and differences of volatile flavor compounds in Rosa roxburghii Tratt juice fermented by different lactic acid bacteria. The results showed that the loss rate of VC and SOD in SR10-1 fermented Rosa roxburghii Tratt juice was the lowest (P <0.05), and the tannin degradation rate in H1 fermented Rosa roxburghii Tratt juice was the highest, reaching (41.37±1.08)%. The electronic nose analysis showed that the aroma profiles of Rosa roxburghii Tratt juice fermented by three lactic acid bacteria were similar, however, the aroma contribution of SR10-1 fermented Rosa roxburghii Tratt juice was the highest. A total of 54 volatile components were isolated from three groups of lactic acid bacteria fermented samples, diluted 4-fold Rosa roxburghii Tratt juice, and original sample of Rosa roxburghii Tratt juice by GC-IMS, and 44 compounds were identified, mainly including esters, aldehydes, alcohols, and acids. The volatile flavor substances shared by the three different lactic acid bacteria fermented samples included leaf alcohol, ethanol, propyl acetate, 3-pentanone, ethyl acetate, acetone, and so on. Dimethyl sulfide, acetone, and ethyl butyrate were the characteristic flavor compounds of SR10-1, GZSC-1, and H1 fermented samples, respectively. The main flavor components of H1 and GZSC-1 fermented samples were similar, which was consistent with the electronic nose results. These results indicated that the fermentation of Rosa roxburghii Tratt juice by lactic acid bacteria retained the main nutrients of Rosa roxburghii Tratt juice, generated new metabolic substances, enhanced the fruit flavor of Rosa roxburghii Tratt juice, and positively affected the flavor improvement of Rosa roxburghii Tratt juice.

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魏涛涛,左云洋,王 令,魏茂洋,胡 萍.不同乳酸菌发酵对刺梨汁品质及风味影响[J].食品与生物技术学报,2024,43(4):90-97.

WEI Tao-tao, ZUO Yun-yang, WANG Ling, WEI Mao-yang, HU Ping. Effects of Fermentation with Different Lactic Acid Bacteria on Quality and Fragrance of Rosa roxburghii Tratt Juice[J]. Journal of Food Science and Biotechnology,2024,43(4):90-97.

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  • 在线发布日期: 2024-05-27
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