SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质

发布时间：2019-02-11 19:22

【摘要】：采用固相微萃取-气相色谱-质谱联用技术检测分析Streptococcus thermophilus与Lactobacillus delbrueckii subsp.bulgaricus单菌及复配发酵牛乳中的挥发性风味物质,结合相对气味活度值(relative odor activity value,ROAV)探讨发酵牛乳中关键性风味物质。结果表明:本实验共鉴定出100种挥发性风味物质,包括酸类、酮类、醛类、醇类、酯类、烷烃类和芳香族类化合物等。主成分分析表明,表征S.thermophilus单菌发酵乳的关键性风味物质是双乙酰、正壬醛和甲苯;表征L.bulgaricus单菌发酵乳的关键性风味物质是正庚醛、丁酸-2-甲基丙酯和1-庚醇;表征S.thermophilus与L.bulgaricus复配发酵乳的关键性风味物质是乙醛、3-甲基正丁醛、乙偶姻、2-壬酮、2-庚酮、醋酸乙烯酯、碳酸庚基苯基酯、甲酸乙烯酯和2-壬醇。相较于单菌发酵,复配发酵的风味物质组成、各组分相对含量及关键性风味物质均发生改变。
[Abstract]:A solid phase microextraction gas chromatography-mass spectrometry (SPC-MS) technique was used to detect and analyze volatile flavor compounds in Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus monobacteria and mixed fermented milk, combined with relative odor activity value (relative odor activity value,). ROAV) was used to study the key flavor substances in fermented milk. The results showed that 100 volatile flavor compounds were identified, including acids, ketones, aldehydes, alcohols, esters, alkanes and aromatic compounds. Principal component analysis (PCA) showed that the key flavor substances to characterize the fermented milk of S.thermophilus were diacetyl, n-nonaldehyde and toluene, and the key flavor substances to characterize the fermented milk of L.bulgaricus were n-heptanal, 2-methylpropyl butyrate and 1-heptanol. The key flavor substances used to characterize the mixed fermented milk of S.thermophilus and L.bulgaricus are acetaldehyde, 3-methyl-n-butyraldehyde, ethyloin, 2-nonanone, 2-heptanone, vinyl acetate, heptyl phenyl carbonate, ethylene formate and 2-nonyl alcohol. Compared with single bacteria fermentation, the composition of flavor substances, the relative content of each component and the key flavor substances of compound fermentation were all changed.
【作者单位】：内蒙古农业大学乳品生物技术与工程教育部重点实验室;
【基金】：国家自然科学基金面上项目(31471711);国家自然科学基金地区科学基金项目(31460446) 国家高技术研究发展计划(863计划)项目(2011AA100902)
【分类号】：TS252.54;O657.63

【相似文献】