贵州米酸汤中呈味物质对滋味的影响  

Effects of Flavor Components on Taste in Guizhou Rice Sour Soup

作　　者：肖甜甜 干昭波 吴君海 冯子娟 邱树毅 吴鑫颖[1,2] Xiao Tiantian;Gan Zhaobo;Wu Junhai;Feng Zijuan;Qiu Shuyi;Wu Xinying(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025;Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025;Shandong Bailong Chuangyuan Biotechnology Co.,Ltd.,Dezhou 253000,Shandong)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵阳550025 [3]山东百龙创园生物科技股份有限公司,山东德州253000

出　　处：《中国食品学报》2022年第10期303-313,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y008号)。

摘　　要：米酸汤是以糯米粉为原料,经自然发酵后制成的具有滋味酸鲜、风味独特和多种保健功能的传统发酵食品。为了解发酵后贵州传统米酸汤呈味物质对滋味的影响,采用与衍生化处理结合的气相色谱-飞行时间质谱(GC-TOF-MS)及超高效液相色谱与QExactive HF-X质谱联用(UHPLC-QE-MS)的非靶标代谢组学技术,全面系统地对米酸汤中呈味物质进行分析和滋味评价。结果表明:共有49种呈味物质被鉴定为差异代谢物(VIP>1.00,P<0.05),其中有机酸27种,氨基酸4种,糖类及其衍生物9种,醇类3种,醛类4种,酯类2种。对所涉及的代谢物通路的分析发现,共有10条显著影响(Impact>0.01,P<0.05)的差异代谢途径。对差异代谢物与酸汤滋味的相关性分析表明,脂肪酸(油酸、亚油酸、肉豆蔻酸等)、有机酸(乳酸、酒石酸、苹果酸、琥珀酸等)与酸味之间;异麦芽酮糖、乳糖、甘氨酸与鲜味,赤藓糖、甘油和苏氨酸与适口性之间;乳果糖、α-D-葡萄糖、毛蕊花糖、麦芽四糖、N-乙酰基-DL-天冬氨酸等与回甜味之间;琥珀酸酐、对羟基苯乳酸、乳糖等与口感丰富度之间,均呈正相关关系。本研究解析了米酸汤发酵的呈味机制,为酸汤品质的稳定和提高奠定了理论基础。Rice sour soup is a traditional fermented food with sour taste, unique flavor and various health functions,which is formed by spontaneous fermentation with glutinous rice flour. To understand the effect of flavors on the taste of rice sour soup, we systematically evaluated the taste of rice sour soup and analyzed the taste-related compounds and using untargeted metabolomics techniques based on gas chromatography time-of-flight mass spectrometer(GC-TOF-MS)coupled with derivatization and ultrahigh-performance liquid chromatography coupled with QExactive HF-X mass spectrometry(UHPLC-QE-MS). The results showed that 49 different metabolites were identified based on VIP(variable importance of projection) > 1.00 and P < 0.05, including 27 organic acids, four amino acids, nine carbohydrates, three alcohols, four aldehydes and two esters. And then, the metabolite pathways related different metabolites were revealed that there were ten significant differential metabolic pathways(Impact > 0.01, P < 0.05). Finally, the correlation analysis of different metabolites and taste indicators of sour soup revealed that there were the statistically significant positive relationships between fatty acids(oleic acid, linoleic acid, and myristic acid), organic acids(lactic acid, tartaric acid, malic acid, succinic acid) and the sour taste;between isomaltulose, lactose, glycine and umami;between erythritol, glycerol,threonine and palatability;between lactulose, α-D-glucose, mullein, maltotetraose, N-acetyl-DL-aspartic acid and aftertaste;between succinic anhydride, p-hydroxyphenyl lactate, lactose and mouthfeel richness. Therefore, this study analyzed the relationship between flavors and taste of fermented rice sour soup, and laid an important theoretical foundation for the stability and improvement of sour soup quality in industry.

关 键 词：贵州米酸汤 自然发酵 呈味物质 滋味 相关性分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]