不同菌株组成饮用型酸奶发酵剂指纹图谱的构建  

Fingerprints construction of starter cultures in drinking yogurt

作　　者：杨菲菲 麻志宁 王祎[1] 李红娟[1] 李洪波 于景华[1] 王妙姝 康红艳 YANG Feifei;MA Zhining;WANG Yi;LI Hongjuan;LI Hongbo;YU Jinghua;WANG Miaoshu;KANG Hongyan(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Beijing Sanyuan Food Co,Ltd.,Beijing 101107,China;Hebei New Hope Tianxiang Dairy Co,Ltd.,Baoding 071000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]北京三元食品股份有限公司,北京101107 [3]河北新希望天香乳业有限公司,河北保定071000

出　　处：《食品与发酵工业》2021年第19期244-251,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2017YFE0131800);河北省科技计划项目(17227111D)。

摘　　要：以10种嗜热链球菌和保加利亚乳杆菌为发酵剂制得的酸奶为研究对象,采用顶空固相微萃取与气相色谱质谱联用技术相结合的方法,检测发酵乳中的挥发性风味物质,构建不同菌株组成饮用型酸奶发酵剂指纹图谱。10种发酵乳中的风味成分由醛类、酮类、醇类、酯类、酸类和碳氢化合物等6类化合物组成。双乙酰、3-羟基-2-丁酮、乙醛、2-壬酮等14种共有挥发性化合物的相对峰面积>1%,为特征风味物质。基于共有峰的相对保留时间和相对峰面积对样品的精密度、重复性、稳定性分析,结果显示,指纹图谱构建方法具有可靠性。采用夹角余弦法和相关系数法对指纹图谱进行相似度评价,2种方法的相似度均在0.9255以上,说明用于构建指纹图谱的样品与标准指纹图谱之间具有较好的相似性。Ten starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus were used to ferment drinking yogurt.The fingerprint was constructed by volatile flavor substances detected by HS-SPME and GC-MS.The results showed that the flavor components were composed with aldehydes,ketones,alcohols,esters,acids and hydrocarbons.The characteristic flavor substances were diacetyl,acetoin,acetaldehyde,2-nonanone and so on.The analysis of relative retention time and relative peak area of the common peak,precision,repeatability and stability showed that the fingerprints were reliable.The similarity evaluated by the vectorial angle and the correlation coefficients were above 0.9255,indicating that the samples used to construct the fingerprints have a good similarity with the standard fingerprints.

关 键 词：饮用型酸奶 顶空固相微萃取 气质联用 挥发性风味物质 指纹图谱 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]