酵母菌对骏枣汁品质、抗氧化能力及挥发性风味化合物的影响  

Effect of yeast on the quality,antioxidant capacity and volatile flavor compounds of Junzao juice

作　　者：赵馨馨 唐凤仙[1] 吴希强 李智邦 彭波[1] 张瑶[1] 辛敏汉 赵史敏 单春会[1] ZHAO Xinxin;TANG Fengxian;WU Xiqiang;LI Zhibang;PENG Bo;ZHANG Yao;XIN Minhan;ZHAO Shimin;SHAN Chunhui(School of Food Science and Technology,Shihezi University,Shihezi 832000,China;Standard Technical Service(Qingdao)Co.,Ltd.,Qingdao 266000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]通标标准技术服务(青岛)有限公司,山东青岛266000

出　　处：《中国酿造》2023年第6期122-127,共6页China Brewing

基　　金：南疆重点产业科技支撑计划(2018DB002);中青年领军人才(2020CB025);石河子大学成果转化与技术推广计划(CGZH202002)。

摘　　要：以酵母菌发酵新疆骏枣汁为研究对象,对骏枣汁及发酵骏枣汁品质、抗氧化能力和挥发性风味化合物变化进行研究。结果表明,骏枣汁发酵后苹果酸含量显著上升(P<0.05),而酒石酸含量显著下降(P<0.05),乳酸含量增至373.51 mg/L;总酚和总黄酮含量分别提高11.71%和12.06%,ABTS、DPPH自由基清除率及铁离子还原能力(FRAP)分别提高12.00%、15.50%、1.13 mmol/L,发酵骏枣汁色泽变化显著(P<0.05)。此外,酵母菌发酵改变了骏枣汁中挥发性风味化合物的组成和含量,其中醇类、酯类和酮类物质含量升高,醛类物质含量降低,且新产生了3-羟基-2-丁酮和β-大马士酮两种挥发性物质。辛酸乙酯(相对气味活度值(ROAV)=24.78)、癸酸乙酯(ROAV=19.16)和月桂酸乙酯(ROAV=4.29)是典型的挥发性风味成分。Using Xinjiang Junzao juice fermented by yeast as the research object,the changes of quality,antioxidant capacity and volatile flavor compounds in Junzao juice and fermented Junzao juice were studied.The results showed that the malic acid content increased significantly after Junzao juice fermentation,while tartaric acid content decreased significantly(P<0.05),and the content of lactic acid increased to 373.51 mg/L.After yeast fermentation,the total phenol and total flavonoids contents were increased by 11.71%and 12.06%,respectively,while the ABTS and DPPH free radical scavenging rates and ferric-reducing antioxidant power(FRAP)were increased by 12.00%,15.50%and 1.13 mmol/L,respectively.The color of fermented Junzao juice was significantly changed(P<0.05).In addition,the composition and contents of volatile flavor compounds in Junzao juice were changed by yeast fermentation.Among them,the content of alcohols,esters and ketones was increased,while the content of aldehydes was decreased.Two new volatile substances,3-hydroxy-2-butanone andβ-damascone,were produced.Ethyl octanoate(relative ordor activity values(ROAV)=24.78),ethyl decanoate(ROAV=19.16),and ethyl laurate(ROAV=4.29)were typical volatile flavor components.

关 键 词：骏枣 酵母菌 品质 抗氧化 顶空固相微萃取-气相色谱-质谱联用 挥发性风味物质 

分 类 号：TS205[轻工技术与工程—食品科学]