山楂果醋混合菌种发酵工艺及香气成分的HS-SPME/GC-MS分析  

The Fermentation Technology and Analysis of Aroma Components in Hawthorn Fruit Vinegar with Mixed Strains by HS-SPME/GC-MS

作　　者：邢晓莹[1,2] 于迪 乔羽[3] 范振宇[3] 王如福 XING Xiao-ying;YU Di;QIAO Yu;FAN Zhen-yu;WANG Ru-fu(College of Horticulture,Shanxi Agricultural University,Jinzhong 030801,China;Department of Biology,Taiyuan Normal University,Jinzhong 030619,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学园艺学院,山西晋中030801 [2]太原师范学院生物系,山西晋中030619 [3]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国调味品》2021年第1期146-152,共7页China Condiment

基　　金：山西省重点研发项目(2015-TN-10);山西省重点研发计划重点项目(201703D211001-06-05)。

摘　　要：以山楂果实为原料,将山西老陈醋的醋醅或从山西老陈醋发酵过程中分离到的酵母菌、乳酸菌和醋酸菌接种于酒化或醋化阶段,从而制得山楂果醋。研究结果表明,酒化发酵的条件为接种2%(V/V)安琪果酒专用酵母和1%(V/V)乙醇假丝酵母,发酵温度28℃,时间15 d;醋化发酵的条件为接种醋醅,接种量10%(m/m),发酵温度30℃,时间6 d,摇床转速150 r/min,酸度达到52.6 g/L,总黄酮含量为0.823 mg/mL。利用SPME-GC-MS技术对不同菌种发酵的山楂果醋香气成分进行了鉴定,主要是酸类、酯类、醇类、醛类和酚类化合物,其中乙酸乙酯、苯甲酸乙酯、乙酸、己酸、糠醛、苯甲醛、丁香酚等为香气的主体成分。山楂果醋成品澄清透亮,色泽呈棕红色,酸味柔和,略带甜味,保留了山楂果的清香和黄酮、丁香酚、松油醇等功能因子。Take hawthorn fruit as the raw material,the fermented grains of Shanxi aged vinegar or yeast,lactic acid bacteria and acetic acid bacteria isolated in the fermentation process of Shanxi aged vinegar are inoculated at the stage of alcoholization or acetification to produce hawthorn fruit vinegar.The results show that the conditions of alcoholic fermentation are as follows:inoculate 2%(V/V)Angel fruit wine special yeast and 1%(V/V)Candida ethanolica,the fermentation temperature is 28℃,the fermentation time is 15 days;the conditions of acetic acid fermentation are as follows:inoculate fermented grains,the inoculation amount is 10%(m/m),the fermentation temperature is 30℃,the fermentation time is 6 dayds,the rotation speed is 150 r/min,the acidity reaches 52.6 g/L,and the total flavonoids'content is 0.823 mg/mL.SPME-GC-MS is used to identify the aroma components of hawthorn fruit vinegar fermented by different strains,mainly including acid,ester,alcohol,aldehyde and phenol compounds,among which,ethyl acetate,ethyl benzoate,acetic acid,hexanoic acid,furfural,benzaldehyde and eugenol are the main aroma components.The finished product of hawthorn fruit vinegar is clear and bright,with brownish red color,soft sourness and slightly sweetness.It retains the aroma of hawthorn fruit and functional factors such as flavonoids,eugenol and terpilenol.

关 键 词：山楂果醋 混合发酵 易挥发成分 顶空固相微萃取与气相色谱-质谱联用法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]