脂环酸芽孢杆菌对5种商业果汁饮料中异味物质含量的影响  

Effect of Alicyclobacillus spp. on the quality of 5 commercial fruit juice beverages

作　　者：许灿[1] 李二虎[1] 

机构地区：[1]华中农业大学食品科学技术学院/环境食品学教育部重点实验室,武汉430070

出　　处：《食品科技》2014年第12期327-331,共5页Food Science and Technology

基　　金：华中农业大学自主科技创新基金环境食品学培育专项(2013PY098)

摘　　要：将2株酸土脂环酸芽孢杆菌分别接入5种市销商业果汁饮料中,45℃培养30 d后,研究不同接种处理果汁饮料中嗜热耐酸菌的菌落总数以及2种异味物质愈创木酚和邻乙氧基苯酚的含量。试验结果表明,未接种的市售饮料高温培养30 d后均无嗜酸耐热菌检出。接种处理后5种果汁饮料高温培养30 d后均可检出嗜酸耐热菌,其中水蜜桃乳饮料的检出量最大,达10^6 cfu/m L,草莓复合果肉饮料和水果牛乳混合饮料的菌落数在10^3-10^6 cfu/m L之间,橙汁及苹果汁饮料中的菌落数最小,低于10^2 cfu/m L。水蜜桃乳饮料中愈创木酚和邻乙氧基苯酚的含量最高,平均值分别为2818、2036μg/L,水果牛乳混合饮料中愈创木酚和邻乙氧基苯酚的含量次之,其平均值分别为1126、161μg/L,其他果汁中愈创木酚和邻乙氧基苯酚均未检出。结合2种异味物质气味阈值进行分析,水蜜桃乳饮料和水果牛乳混合饮料中愈创木酚和邻乙氧基苯酚的气味活度（浓度与阈值的比值）均大于1。专业鉴评人员感官分析表明2种饮料具有强烈的臭袜子及浓郁的药水气味,严重影响果汁的品质。其他3种果汁饮料风味特征无明显变化。Two isolates of Alicyclobacillus acidoterrestris were inoculated into five commercial fruit juice beverages and was incubated at 45 ℃ for 30 days. Then colony number of Alicyclobacillus spp. was counted and concentration of 2-methoxyphenol and 2-ethoxyphenol was evaluated. All beverages were detected with Alicyclobacillus spp. colonies at the end of incubation and peach-milk beverage had the largest number of 10^6 cfu/m L. Strawberry mix and fruit-milk beverage had a medium colony number ranged from 10^3-10^6 cfu/m L. Orange and apple juice beverages had the lowest number below 10^2 cfu/m L. The concentration of 2-methoxyphenol and 2-ethoxyphenol was highest in the peach-milk beverage with average values of 2818 and 2036 μg/L, respectively. Fruit-milk beverage had a lower concentration with average values of 1126 and 161 μg/L, respectively. 2-methoxyphenol and 2-ethoxyphenol were not detected in other beverages. Considering odour threshold, the OAV（Odour Activity Value） of peach-milk and fruit-milk beverages were higher than 1. Sensory evaluation by a specialized panel showed that these two beverages had a strong smell of socks and medicine.

关 键 词：脂环酸芽孢杆菌 果汁饮料 品质 愈创木酚 邻乙氧基苯酚 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]