摘要
采用刺梨为原料,优化刺梨酵素的发酵工艺条件,并分析发酵前后挥发性风味成分与功能活性成分的变化。结果表明,刺梨酵素发酵的最佳工艺条件为:发酵时间为20 d、发酵剂用量为0.02%、白糖的添加量为11%、料液比为1/3,在此条件下,刺梨酵素的风味和品质良好,SOD酶活达658.64 U/mL。与发酵前相比,刺梨经酵素化处理后SOD酶活、Vc、黄酮类、三萜类化合物含量均衰减。刺梨酵素中共检出77种挥发性风味成分,且变化显著(P<0.05),其中醛类物质的含量显著降低(P<0.05),酯类和醇类物质含量显著升高(P<0.05)。因此,刺梨经酵素化发酵处理后,酯类、醇类和酸类物质成为其特征性风味物质。
Selecting Rosa roxbunghii as raw material, the fermentation process of the Rosa roxbunghi ferment was optimized and the changes of volatile flavor components and functional components before and after fermentation were analyzed. The results showed that the optimum fermentation conditions of Rosa roxbunghi ferment were as follows: fermentation time 20 d, amount of starter 0.02%, amount of white sugar 11%, and ratio of material to liquid 1/3. Under this condition, the flavor and quality of Rosa roxbunghii ferment were good, and the SOD enzyme activity was 658.64 U/mL. Compared with the Rosa roxbunghi before fermentation, SOD activity and the contents of Vc, flavonoids and triterpenoids were attenuated after fermentation. A total of 77 volatile flavor components were detected from Rosa roxbunghi ferment. Among them, the aldehydes contents decreased significantly(P<0.05), while the esters and alcohols contents increased significantly(P<0.05). Therefore, esters, alcohols and acids became the characteristic flavor components of Rosa roxbunghi ferment after fermentation.
作者
王瑜
李立郎
杨娟
林灵
李春燕
周美
杨小生
WANG Yu;LI Lilang;YANG Juan;LIN Ling;LI Chunyan;ZHOU Mei;YANG Xiaosheng(State Key Laboratory for Efficacy and Utilization of Medicinal Plants,Guizhou Medical University,Guiyang 550014;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences,Guiyang 550014;School of Pharmaceutical Science,Guizhou Medical University,Guiyang 550025)
出处
《食品科技》
CAS
北大核心
2019年第10期74-81,共8页
Food Science and Technology
基金
贵州省科技支撑项目(黔科合支撑[2017]2851)
贵州省高层次创新型人才项目(黔科合人才[2015]4027)
关键词
刺梨
酵素
风味
功能成分
气相色谱-质谱法(GC-MS)
Rosa roxbunghi
ferment
flavor
functional component
gas chromatography-mass spectrometry(GC-MS)
