气相色谱-质谱法分析乳酸菌发酵苹果汁香气成分

发布时间：2018-11-05 16:19

【摘要】：以乳酸菌单一菌种和多菌组合分别发酵苹果汁,采用紫外-可见分光光度计测定发酵过程中苹果汁光密度(optical density,OD)的变化,采用顶空固相微萃取和气相色谱-质谱联用技术检测9组发酵苹果汁的香气成分,结合不同香气物质的阈值与香气值分析特征香气成分,并对各组苹果汁进行感官评价。结果表明:在发酵过程中苹果汁的OD值呈对数上升趋势。各组苹果汁中共鉴定出48种香气成分,主要包含醇类、酯类、醛类、酮类和酚类,其中酯类是各发酵组中种类最多且含量最大的香气类别,其次是醇类。9组苹果汁的主要香气成分和香气值较大并有突出贡献的特征香气成分均为丁酸乙酯、2-甲基丁酸乙酯、2-甲基丁基乙酸酯和乙酸己酯等。多菌发酵和单菌发酵苹果汁的香气成分含量及香气值差异显著(P0.05),说明多菌发酵中醇类、酯类和其他类香气物质的总含量明显高于单菌发酵,且赋予苹果汁更强烈的果香、青香和花香。多菌发酵组的总体感官评分高于单菌发酵组,当副干酪乳杆菌20241、动物双歧杆菌6165、嗜热链球菌6063、嗜酸乳杆菌6005活菌数比为1∶1∶1∶1时,感官评分最优。研究结果为今后乳酸菌在发酵果蔬汁方面的研究和应用提供理论依据。
[Abstract]:Apple juice was fermented by a single strain of lactic acid bacteria and a combination of multiple bacteria. The changes of optical density (optical density,OD) of apple juice during fermentation were determined by UV-Vis spectrophotometer. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the aroma components of 9 groups of fermented apple juice. The characteristic aroma components were analyzed by combining the threshold value and aroma value of different aroma substances, and the sensory evaluation of apple juice in each group was carried out. The results showed that the OD value of apple juice increased logarithmically during fermentation. A total of 48 aroma components were identified in apple juice, including alcohols, esters, aldehydes, ketones and phenols. The main aroma components and aroma components of apple juice in group 9 were ethyl butyrate, ethyl 2-methylbutyrate, 2-methyl Ding Ji acetate and hexyl acetate. There were significant differences in aroma components and aroma values between single and multicellular fermentation of apple juice (P0.05), which indicated that the total contents of alcohols, esters and other aroma substances in the fermentation were significantly higher than those in the fermentation of single bacteria. It also gives apple juice a stronger aroma of fruit, green and flowers. When Lactobacillus casei 20241, Bifidobacterium animal 6165, Streptococcus thermophilus 6063, Lactobacillus acidophilus 6005 living bacteria ratio 1: 1: 1, the sensory score was the best. The results provide theoretical basis for the future research and application of lactic acid bacteria in fermented fruit and vegetable juice.
【作者单位】：西北农林科技大学食品科学与工程学院;
【基金】：国家自然科学基金面上项目(31371814)
【分类号】：O657.63;TS255.44

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