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发酵过程中南瓜汁挥发性成分的变化 被引量:1

The Change of Volatile Compounds in Fermented Pumpkin Juice
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摘要 为了比较瑞士乳杆菌在发酵过程中0、24、36、48 h南瓜汁挥发性物质的变化,采用气相色谱-质谱法对发酵南瓜汁的挥发性成分进行检测和分析。结果表明:微生物能增加南瓜汁风味物质的种类和含量,且在不同的发酵时间内,其挥发性物质种类和含量均存在差异性,发酵0 h时检测出29种物质,含量较高的物质主要有己醛(12.72%)、2-甲基丁醛(6.61%)、2,4-二叔丁基苯酚(6.17%);发酵12 h时共鉴定出44种物质,含量较高的物质主要有3-羟基-2-丁酮(31.56%)、2,3-丁二酮(11.06%)、丙酮(6.95%);发酵24 h时检测出44种物质,含量较高的物质主要有3-羟基-2-丁酮(38.87%)、2,3-丁二酮(12.35%)、丙酮(5.24%);发酵36 h时检测出40种物质,含量较高的物质主要有3-羟基-2-丁酮(47.22%)、2,3-丁二酮(7.15%)、乙酸(5.26%);发酵48 h时检测出38种挥发性成分,含量较高的物质主要有3-羟基-2-丁酮(32.36%)、2,3-丁二酮(7.79%)、乙酸(5.83%)。在感官上,乳酸菌能显著影响发酵南瓜汁的风味,瑞士乳杆菌倾向于将醛类和醇类物质转化成酮类和酸类物质,发酵12 h的南瓜汁评分是最高的。 In order to compare the change of volatile components in Lactobacillus helveticus fermentation pumpkin juice during 0,24,36,48 h,the volatile compounds were detected by using headspace-solid-phase microextraction combined with gas chromatography-mass spectrometry. The results showed that microbes could increase species and content of flavor substances in pumpkin juice and those existed differences in different fermentation time.29 kinds of volatile components were identified with 0 h fermentation and mainly included hexanal(12.72%),2-methyl butyl aldehyde(6.61%) and 2,4-2 tertiary butyl phenol(6.17%). 44 kinds of volatile components were identified with 12 h fermentation and mainly included 3-hydroxy-2-butanone(31.56%),2,3-dione(11.06%)and acetone(6.95%). 44 kinds of volatile components were identified with 24 h fermentation and mainly included 3-hydroxy-2-butanone(38.87%),2,3-dione(12.35%) and acetone(5.24%). 40 kinds of volatile components were identified with 36 h fermentation and mainly included 3-hydroxy-2-butanone(47.22%)and 2,3-dione(7.15%),acetic acid(5.26%). 38 kinds of volatile components were identified with 48 h fermentation and mainly included 3-hydroxy-2-butanone(32.36%)and 2,3-dione(7.79%),acetic acid(5.83%).On the sensory,Lactobacillus could significantly affect the flavor of fermented pumpkin juice. Lactobacillus helveticus tended to convert aldehydes and alcohols into ketones and acids.The score of fermented pumpkin juice for 12 h was the highest.
作者 彭兴兴 郭巧云 杨土琳 PENG Xing-xing;GUO Qiao-yun;YANG Tu-lin(Jiangmen Polytechnic,Jiangmen 529030,Guangdong,China;Guangdong Provincial Green and High Performance Novel Materials Engineering Research Center,Jiangmen 529030,Guangdong,China)
出处 《食品研究与开发》 CAS 北大核心 2021年第15期8-14,19,共8页 Food Research and Development
基金 广东省普通高校青年创新人才项目(2018GkQNCX136) 江门市科学技术局项目(2019JC02067) 广东大学生科技创新培育专项资金项目(pdjh2021b0967) 江门市高性能功能材料工程技术研究中心(江科[2018]359) 广东省绿色高性能新材料研发工程技术研究中心(江科[2019]131)
关键词 发酵 南瓜汁 挥发性成分 气质联用仪 乳酸菌 fermentation pumpkin juice the volatile flavor compounds gas chromatography-mass spectrometry(GC-MS) Lactobacillus
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