产γ-氨基丁酸酿酒酵母JM037酿造桑葚酒风味物质分析

发布时间：2019-04-08 20:11

【摘要】：探究以产γ-氨基丁酸(γ-aminobutyric acid,GABA)酿酒酵母JM037发酵制备桑葚酒过程中风味物质的变化。采用高效液相色谱和顶空固相微萃取-气相色谱-质谱联用法,分析发酵过程有机酸与挥发性风味物质的变化,并评估桑葚酒中GABA含量。结果表明:发酵过程中有机酸共检测出7种,其含量整体呈现出先上升后下降的趋势;挥发性风味物质共检测出54种,其中酯类19种、醇类16种、醛类8种、酮类4种、酚类3种及其他类4种,相对含量从高到低依次为醇类、酯类、酮类、醛类和酚类,且挥发性风味物质的种类与相对含量随发酵过程也不断变化。主成分分析显示,桑葚中的醛类、酮类和酚类为发酵桑葚酒中的其他风味成分提供前体物质。评估GABA含量发现,桑葚酒中GABA质量浓度达到1 180 mg/L。
[Abstract]:To investigate the changes of flavor substances in the preparation of mulberry wine from Saccharomyces cerevisiae JM037 producing 纬-aminobutyric acid (纬-aminobutyric acid,GABA). High performance liquid chromatography (HPLC) and headspace solid-phase microextraction (SPME)-gas chromatography-mass spectrometry (GC-MS) were used to analyze the changes of organic acids and volatile flavor substances in the fermentation process and to evaluate the content of GABA in mulberry wine. The results showed that 7 kinds of organic acids were detected in the fermentation process, and the contents of organic acids increased first and then decreased. A total of 54 volatile flavor substances were detected, including 19 esters, 16 alcohols, 8 aldehydes, 4 ketones, 3 phenols and 4 others. The relative contents were alcohols, esters, ketones, aldehydes and phenols in order from high to low. The species and relative content of volatile flavor substances also changed with the fermentation process. Principal component analysis (PCA) showed that aldehydes ketones and phenols in mulberry provided precursors for other flavor components in fermented mulberry wine. It was found that the concentration of GABA in mulberry wine was up to 1 180 mg/L. by evaluating the content of GABA.
【作者单位】：西华大学食品与生物工程学院四川省食品生物技术重点实验室;四川省食品药品检验检测院;
【基金】：四川省应用基础项目(2016JY0253) 四川省科技成果转化示范项目(2016CC0074) 四川省食品生物技术重点实验室项目(szjj2016-019) 西华大学大健康管理发展中心重点项目(szjj2017-037)
【分类号】：O657.63;TS262.7

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