乳酸菌发酵对复合豆乳饮料营养成分、香气成分及抗氧化活性的影响  

Effects of lactic acid bacteria on nutritional components,aroma components and antioxidant activity of compound soybean milk

作　　者：李彤 彭珍 熊涛 LI Tong;PENG Zhen;XIONG Tao(State Key Laboratory of Food Science and Technology, Nanchang University School of Food Science and Technology Nanchang 330047, Chin)

机构地区：[1]南昌大学食品学院,食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2018年第4期111-118,共8页Food and Fermentation Industries

基　　金：国家重点研发计划(2017YFD0400503); 江西省蔬菜产业技术体系岗位专家项目(JXARS-06)

摘　　要：以植物乳杆菌发酵复合豆乳饮料为研究对象,对复合豆乳发酵前后的蛋白质、小肽、脂肪、乳酸及氨基酸含量进行测定。采用高效液相色谱法测定发酵前后大豆异黄酮单体含量;采用顶空固相微萃取结合气相色谱/质谱联用技术分析鉴定复合豆乳发酵前后香气成分;通过3种体外总抗氧化能力测定方法对复合豆乳发酵前后抗氧化能力进行分析和评价。结果表明,复合豆乳发酵后小肽、乳酸、氨基酸含量较发酵前显著上升(p<0.05);糖苷型异黄酮转化为游离型异黄酮;总抗氧化能力较发酵前有所增加;醇、酸、酯类等香气成分在发酵后显著增加,有利于改善复合豆乳风味。Lactobacillus plantarum was used as starter to ferment compound soybean milk. The changes of proteins,peptides,lipids,lactic acids,amino acids and 4 kinds of isoflavone were determined before and after fermentation. Three antioxidant models were used to analyze the changes of antioxidant activity of the compound soybean milk.The results showed that the contents of peptides,lactic acids and amino acids in compound soymilk increased significantly after fermentation; and isoflavone glucoside was converted to isoflavone aglycone. Furthermore,the antioxidant activity of compound soymilk was enhanced. The results of gas chromatography-mass spectrometry showed that alcohols,acids and esters aroma components increased significantly after fermentation,which improved the flavour of compound soymilk.

关 键 词：植物乳杆菌 发酵复合豆乳饮料 风味物质 大豆异黄酮 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS275.4[轻工技术与工程—食品科学与工程]