花生粕混合菌发酵产挥发性物质的初步探索  

Preliminary Exploration of Volatile Substances Fermented from Peanut Meal by Mixed Bacteria

作　　者：张小菊 黄慧艳 杨娟 戴文芳 ZHANG Xiao-ju;HUANG Hui-yan;YANG Juan;DAI Wen-fang(Wuchang Shouyi University,Wuhan 430060,China)

机构地区：[1]武昌首义学院,湖北武汉430060

出　　处：《化学与生物工程》2018年第4期48-52,共5页Chemistry & Bioengineering

基　　金：2015年湖北省普通高等学校战略性新兴(支柱)产业人才培养计划本科项目(083001);湖北省教学研究项目(2016461)

摘　　要：对花生粕进行混合菌发酵,通过感官评价发酵醪确定适宜的混合菌发酵条件,采用同时蒸馏萃取法提取挥发性物质,并通过气相色谱法进行分析。初步确定花生粕基质料液比为0.6∶1、混合菌最佳组合为A+C(配比3∶1)、最佳蒸馏萃取温度为90℃。同时蒸馏萃取法是提取挥发性物质的有效方法,提取条件和气相色谱条件有待进一步探索优化。We explored mixed bacteria fermentation of peanut meal,and investigated the appropriate conditions for mixed bacteria fermentation by sensory evaluation.Furthermore,we extracted volatile substances by a simultaneous distillation and extraction method,and analyzed them by gas chromatography(GC).It is preliminarily identified that the optimal solid-liquid ratio of peanut meal fermentation substrate is 0.6∶1,the best mixed bacteria is A+C(ratio of 3∶1),and the temperature of distillation and extraction is 90℃.The study shows that simultaneous distillation and extraction is an effective method to extract volatile substances,but the extraction conditions and the conditions of GC need to be further explored and optimized.

关 键 词：花生粕 混合菌发酵 挥发性物质 提取 分析 感官评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]