发酵香草兰豆荚主要风味成分及其前体物与蛋白的变化  

Changes Of Flavor Precursors and Major Flavors and Proteins in Vanilla beans during Curing

作　　者：蔡莹莹 陈星星 谷风林[2,3,4] 徐飞 CAI Yingying;CHEN Xingxing;GU Fenglin;XU Fei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070;Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Science,Wanning,Hainan 571533;National Center of Important Tropical Crops Engineering and Technology Research,Wanning,Hainan 571533;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops,Wanning,Hainan,571533)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]国家重要热带作物工程技术研究中心,海南万宁571533 [4]海南省热带香料饮料作物工程技术研究中心,海南万宁571533

出　　处：《热带农业科学》2019年第3期80-90,共11页Chinese Journal of Tropical Agriculture

基　　金：国家自然科学基金项目(No.31671848);国家科技支撑计划课题(No.2012BAD36B03)

摘　　要：探究了香草兰发酵过程中主要风味物质及其前体物的消长规律以及蛋白的动态变化。香草兰豆荚的发酵过程分为杀青、发汗、干燥和陈化4个阶段,期间豆荚发生复杂的变化并产生香味。通过LC-MS/MS方法对风味前体物和主要风味物质分析的结果表明:风味前体物L-苯丙氨酸的含量在发汗阶段达到顶峰,进一步发酵时含量降低; L-酪氨酸的含量在发汗、干燥、陈化阶段逐渐降低;阿魏酸和葡萄糖的含量从鲜豆荚到杀青豆荚逐渐升高,发汗阶段下降,干燥和陈化阶段又逐渐升高;咖啡酸和肉桂酸的含量在干燥阶段下降,陈化阶段开始回升;对香豆酸和松柏醇从鲜豆荚到干燥阶段的含量逐渐降低,陈化阶段开始回升;主要风味物质香草酸和香兰素从杀青阶段到陈化阶段的含量逐渐增加;对羟基苯甲酸和对羟基苯甲醛都是在发汗阶段含量最低,在干燥和陈化阶段逐渐升高;电泳图表明鲜豆荚和杀青豆荚的蛋白分布范围比较宽,陈化豆荚的蛋白分布范围比较集中,并且随着发酵的进行蛋白条带逐渐减少。本研究为完善发酵生香技术,提高豆荚质量提供理论依据。It was explored that the growth and decline of major flavors and their precursors of vanilla beans during curing and the dynamic changes of proteins.The fermentation process of vanilla beans was divided into four stages: blanching sweating drying and conditioning.The vanilla beans undergo complex changes and produce aroma during those processes.Studies on flavor precursors and major flavors by LC-MS/MS showed that the content of L-phenylalanine reached a peak in the sweating stage and the content in the further fermentation decreased.The contents of L-tyrosine in the sweating,drying and conditioning stages gradually decreased.The content of ferulic acid and glucose increased gradually from fresh beans to blanching beans,decreased in the sweating stage,and gradually increased in the drying and conditioning stages.The content of caffeic acid and cinnamic acid began to decrease in the drying stage and pick up in conditioning stage.The content of coumaric acid and coniferyl alcohol from fresh beans to the drying stage beans gradually decreased and began to rise in conditioning stage.The content of vanillic acid and vanillin increased gradually from blanching stage to conditioning stage.The content of p-hydroxybenzoic acid and p-hydroxybenzaldehyde in the sweating stage are lowest,but gradually increased in the drying and conditioning stages.The electrophoresis profiles showed that the protein distribution range of fresh bean and blanching beans was relatively wide,but the protein distribution range of the conditioning beans was relatively concentrated,and the protein bands gradually reduced as fermentation proceeded.This study provides a theoretical basis for improving the fermentation technology and improving the quality of the vanilla beans.

关 键 词：香草兰 风味前体物 风味成分 蛋白 

分 类 号：TQ6512[化学工程—精细化工]