酸豆奶发酵过程中大豆异黄酮及风味物质变化规律  

Changes of soybean isoflavones and flavor substances in fermented soybean milk

作　　者：刘婷 赵良忠 周小虎 何初漫 张艳艳 张雪娇 LIU Ting;ZHAO Liangzhong;ZHOU Xiaohu;HE Chuman;ZHANG Yanyan;ZHANG Xuejiao(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422300,China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422300,China;Shaoyang Food and Drug Inspection Institute,Shaoyang 422300,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422300 [2]豆制品加工与安全控制湖南省重点实验室,湖南邵阳422300 [3]邵阳市食品药品检验所,湖南邵阳422300

出　　处：《食品与发酵工业》2022年第6期181-187,共7页Food and Fermentation Industries

基　　金：湖南省研究生科研创新项目(CX20201183);湖南省科技创新计划项目(2019TP1028,2019SK2122,2019NK4229)。

摘　　要：该文通过在豆奶中添加不同种类和浓度比例的碳源,接种发酵成酸豆奶,以酸度和感官得分作为评价指标,探究其在发酵过程中的底物利用及其大豆异黄酮代谢和风味物质变化规律。结果表明,随着碳源蔗糖、乳糖、葡萄糖比例的增加会显著提升酸豆奶滋味、气味、综合接受程度方面感官评分(P<0.05),而其对质构和色泽方面评分无显著影响。经过微生物发酵之后,添加蔗糖、乳糖、葡萄糖碳源的酸豆奶,糖苷型异黄酮整体呈下降趋势,其中添加0.03 g/mL葡萄糖酸豆奶的糖苷型异黄酮大豆苷和染料木苷下降率最高,达92.62%和88.13%,而添加0.03 g/mL蔗糖碳源的苷元型异黄酮率先被转化。利用气质联用技术对发酵过程中挥发性成分进行测定,共鉴定出72种化合物,其中17种酯类、16种酸类、15种酮类、11种醇类、4种醛类占主要比例,1-辛烯-3-醇、正己醛等令人不愉悦的风味在乳酸菌的代谢作用下都被代谢到较低或检测不到的水平,并形成了新的具有良好风味的物质。To investigate the substrate utilization and changes of soybean isoflavone metabolism and flavor substances during the fermentation of soybean milk,different kinds and concentrations of carbon sources were added to soybean milk.Acidity and sensory score were taken as evaluation indexes.The results showed that with the increase of sucrose,lactose and glucose ratio,the sensory scores of taste,smell and comprehensive acceptance improved significantly(P<0.05),while the sensory scores of texture and color were not affected.The contents of isoflavones glycoside decreased linearly,and fermented soybean milk with 0.03 g/mL gluconate had the highest decreasing rates of isoflavones daidzein and genitin,up to 92.62%and 88.13%,respectively.The aglycone isoflavones of fermented soybean milk with 0.03 g/mL sucrose were transformed firstly.During the fermentation of soybean milk,a total of 72 volatile compounds were detected by GC-MS,including seventeen esters,sixteen acids,fifteen ketone,eleven alcohols,four aldehydes.The substances with unpleasant flavor,such as 1-octene-3-ol and hexanal,could not be detected after fermentation,and new pleasant flavors were formed.

关 键 词：酸豆奶 碳源优化 大豆异黄酮 风味物质 HPLC GC-MS/MS 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]