单一及混合益生菌发酵猕猴桃果汁的香气成分分析  

Analysis of Aroma Components of Fermented Kiwifruit Juice Inoculated with Single and Mixed Probiotics

作　　者：张璐 梁锦 黄天姿 王丹 李瑞娟 杨淑霞 罗安伟[1] ZHANG Lu;LIANG Jin;HUANG Tianzi;WANG Dan;LI Ruijuan;YANG Shuxia;LUO Anwei(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2021年第24期213-220,共8页Food Science

基　　金：陕西省重点研发计划农业领域重点项目(2018ZDXM-NY-056);杨凌示范区产学研用协同创新重大项目(2018CXY-04);杨凌示范区农业科技示范推广项目(2018-GG-21)。

摘　　要：为开发营养健康且果香浓郁的猕猴桃益生菌发酵果汁,以徐香猕猴桃果汁为原料,采用植物乳杆菌115、副干酪乳杆菌及植物乳杆菌115-副干酪乳杆菌混合(1∶1)发酵的3种益生菌发酵果汁,以原果汁为对照,利用顶空固相微萃取和气相色谱-质谱联用技术对原果汁及发酵果汁的香气成分进行比较分析。结果表明:从4组果汁样品中共鉴定出74种香气成分,其中醇类17种、酮类8种、酯类19种、醛类12种、烷烯烃类8种、酸类4种、其他类6种。混合菌种发酵和单一菌种发酵猕猴桃果汁的香气成分种类、含量及香气值差异显著(P<0.05),混合菌种发酵猕猴桃果汁中的醇类、酯类和其他类香气物质的种类和含量显著(P<0.05)高于单一菌种发酵,赋予了猕猴桃果汁更浓郁的花香和果香。混和菌种益生菌发酵的猕猴桃汁香气物质种类多,含量高,果香浓郁且典型,适于猕猴桃益生菌发酵果汁的生产。In order to develop a nutritious and healthy probiotic fermented kiwifruit juice with a strong fruity aroma,the aroma components of fermented kiwifruit juices inoculated with single and mixed(1:1)cultures of Lactobacillus plantarum and L.paracasei were comparatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS).Non-fermented juice was used as control.The results showed that a total of 74 aroma components were identified from the four juice samples,including 17 alcohols,8 ketones,19 esters,12 aldehydes,8 alkanes,4 acids,and 6 other compounds.The types and contents of aroma compounds and the aroma values of kiwifruit juices fermented with mixed and single cultures were significantly different(P<0.05),and the types and contents of alcohols,esters and other aroma substances were significantly(P<0.05)higher in kiwifruit juices fermented with the mixed culture than with the single cultures,giving a stronger floral and fruity aroma.Therefore,mixed probiotic strains are suitable for the production of fermented kiwi juice.

关 键 词：猕猴桃 益生菌 发酵果汁 香气成分 气相色谱-质谱法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]