植物乳杆菌NCU166发酵胡萝卜浆风味物质的分析  

Analysis of Flavor Compounds from Lactobacillus plantarum-Fermented Carrot Slurry

作　　者：熊涛[1] 马晓娟[1] 

机构地区：[1]南昌大学生命科学与食品工程学院,食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2013年第2期152-154,共3页Food Science

基　　金：国家"863"计划项目(2011AA100904);教育部留学回国人员创业基金项目(赣教财字[2009]135号);江西省教育厅科技落地计划项目(赣教财字[201 1]243号)

摘　　要：采用静态顶空-气相色谱-质谱法对植物乳杆菌NCU166发酵胡萝卜浆前后的挥发性风味物质作定性分析,并对加NaCl是否影响风味物质的相对含量和种类作对比分析。结果表明,发酵后胡萝卜浆的风味物质中,烯萜类物质明显减少,醇酯类物质增加,其中主要的香气物质有檀香醇、癸酸甘油三酯、α-松油醇、芳樟醇、玫瑰醇、紫苏醇、L-香芹醇等。在样品中添力NaCl能够影响挥发性风味物质的萃取效果。In the present study, flavor compounds in Lactobacillus plantarum-fermented carrot slurry and non-fermented carrot slurry were identified by static headspace gas chromatography-mass spectrometry （GC-MS）, and a comparative analysis was carried out to examine whether addition of NaC1 to Lactobacillus plantarum-fermented carrot slurry impacts results of determination of flavor compounds. Compared to non-fermented carrot slurry, Lactobacillusplantarum-fermented carrot slurry was found to contain significantly less terpenoids but more alcohols and esters and the predominant aromatic compounds were santalol, capric triglyceride, a-terpineol, linalool, rhodinol, perilly alcohol and L-carveol. Addition of NaC1 significantly influenced the extraction efficiency of volatile components.

关 键 词：气相色谱-质谱法 发酵 胡萝卜浆 风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]