摘要
用嗜酸乳杆菌(L.acidophilus)、植物乳杆菌(L.plantarun)以及两种菌种的混合菌发酵酸汤和传统的自然发酵酸汤进行比较,采用蒸馏萃取法提取酸汤中产生的挥发性物质,分别用GC-MS分析了挥发性成分。结果表明:四个处理样品中的挥发性化合物有92种,其中自然发酵、La、Lp、混合处理分别为55、65、58和52种,这些化合物包括醇(20)、酸(6)、酯(17)、醛(5)、酮(2)、烯(29)、含硫化合物(1)、烷烃(4)、其他化合物(6)等9类。以混合处理组总挥发物含量最高,为96.273%,其次为嗜酸乳杆菌组,再次为自然发酵组,最少为植物乳杆菌组,但四种处理都以酸含量为最高,说明酸汤产品主体风味是酸类物质。
L.acidophilus, L.plantarun and their mixture were inoculated into the sour soup made from chopped tomato, pepper, ginger and garlic for fermentation at 25 ℃ respectively. The volatile compounds in the three sour soups and natural fermented sour soup were extracted by means of distillation extraction method, and they were analyzed with gas chromatography and mass spectrometry technique （GC-MS）. Resulis showed that the volatile compounds are found to be 92 kinds in the above four sour soups in number, which are 65, 58, 55 and 52 kinds in them respectively. These compounds consist of 9 kinds, namely alcohols （20）, acids （6）, esters （17）, aldehydes （5）, ketones （2）, alkenes （29）, sulfurcompounds （1）, alkanes （4） and other compounds （6）. The total volatiles content in the fermented sour soup by the mixture of L.acidophilus and L.plantarun is the highest, reaching 96.273%, followed by the fermented sour soup by L.acidophilus, the natural fermented sour soup and the fermented sour soup by L.plantarun in turn. However the acid contents in the four sour soups are high, which indicated that the main flavor compounds in the sour soup products are acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期505-509,共5页
Food Science
基金
贵州省科技厅农业攻关资助项目(NY20073022)
关键词
酸汤
乳酸菌
挥发物质
气质联用
sour soup
lactic acid bacteria
volatile compounds~ gas chromatography-mass spectrometry （GC-MS）
