基于顶空气相色谱-离子迁移谱对蜂蜜中耐高渗酵母特性及其污染的早期检测研究  

Characterization of osmotolerant yeasts and the early detection based on HS-GC-IMS in honey

作　　者：王银 刘彩玲 王贤 岳田利 曹炜 WANG Yin;LIU Cailing;WANG Xian;YUE Tianli;CAO Wei(College of Food Science and Technology,Northwest University,Xi’an 710069,China)

机构地区：[1]西北大学食品科学与工程学院,陕西西安710069

出　　处：《食品与发酵工业》2022年第12期267-274,共8页Food and Fermentation Industries

基　　金：陕西省重点研发计划(2018FP2-03)。

摘　　要：该文对蜂蜜中耐高渗酵母进行分离纯化及特性检测,结合蜂蜜理化性质关联分析,通过顶空气相色谱-离子迁移谱(headspace gas chromatography-ion mobility spectrometry,HS-GC-IMS)分析蜂蜜在耐高渗酵母污染早期的挥发性香气指纹图谱变化,探究耐高渗酵母特性及其基于HS-GC-IMS技术的早期检测方法。结果表明,蜂蜜样品pH为3.45~4.48,水分含量为(16.91±0.09)%~(20.82±0.20)%,总糖含量为62.01%~76.54%,耐高渗酵母平均污染率为20.0%(7/35),其检出率与蜂蜜含水量呈极显著正相关(P<0.01);共分离出7株耐高渗酵母,均为接合酵母属,可耐受800 g/L糖;HS-GC-IMS对枣花蜜及洋槐蜜分别定性出54种及35种挥发性香气组分,以醛、酮类为主,糠醛单体、糠醛二聚体、苯甲醛单体、苯甲醛二聚体、环己酮及2-庚酮相对丰度变化可作为判断枣花蜜及洋槐蜜中耐高渗酵母早期污染(3~7 d)的潜在特征香气组分。综上所述,HS-GC-IMS对蜂蜜中挥发性香气组分变化具有灵敏的检测特性,对蜂蜜产业中耐高渗酵母污染的早期、快速、便捷检测具有较高的开发潜能。Osmotolerant yeast isolates recovered from honey samples were purified and their 26S rDNA,glucose assays,and growth curves were analyzed.The correlation analysis was performed among physicochemical properties and osmotolerant yeast characteristics.To develop a new method for detecting the osmotolerant yeast in honey in early contamination,headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)was evaluated for diagnosis of the volatile compounds(VOCs)fingerprints variation during early contamination in jujube honey and acacia honey.The results indicated that the physicochemical properties of the 35 honey samples were:pH 3.45-4.48,moisture content(16.91±0.09)%-(20.82±0.20)%,and total sugar concentration 62.01%-76.54%.The total contamination rate in honey was 20.0%(7/35),and it exhibited significant positive correlation with moisture content(P<0.01).Seven osmotolerant yeast strains were all Zygosaccharomyces sp.,and tolerated to 800 g/L glucose.A total of 54 and 35 VOCs were detected by HS-GC-IMS analysis in jujube honey and acacia honey,respectively.Most of them were aldehydes and ketones,followed by esters and alcohols.The furfurol,furfurol dimmer,benzaldehyde,benzaldehyde dimmer,cyclohexanone and 2-heptanone could be used as typical flavor substances to distinguish the yeast contamination at the early stage(3-7 d)in honey.Overall,HS-GC-IMS performed as an effective technique in VOCs typing after osmotolerant yeast early stage(3-7 d)contamination in honey,and exhibited great potential in honey osmotolerant yeast early detection as its sensitive,rapid,and convenient properties.

关 键 词：蜂蜜 理化性质 耐高渗酵母 顶空气相色谱-离子迁移谱 早期检测 

分 类 号：S896.1[农业科学—特种经济动物饲养]