不同菌种发酵猕猴桃果醋中的香气成分分析  

Analysis of Aroma Components in Kiwi Fruit Vinegar Fermented by Different Kinds of Bacteria

作　　者：郭雅娟 范军刚 李建珍 GUO Ya-juan;FAN Jun-gang;LI Jian-zhen(Department of Light Chemical Technology,Shanxi Railway Vocational and Technical College,Taiyuan 030013,China;School of Chemistry and Materials Science,Shanxi Normal University,Taiyuan 030013,China)

机构地区：[1]山西铁道职业技术学院轻化工技术系,太原030013 [2]山西师范大学化学与材料科学学院,太原030013

出　　处：《中国调味品》2023年第7期181-185,共5页China Condiment

基　　金：2021年山西省高等学校科技创新项目(2021L607)。

摘　　要：猕猴桃果醋不仅具有丰富的维生素、氨基酸和矿物质,而且具有降低血糖、促进消化和预防人类动脉硬化等多种生物活性功效。以猕猴桃果醋为原料,采用植物乳杆菌、醋酸菌、植物乳杆菌∶醋酸菌(2∶3)、植物乳杆菌∶醋酸菌(3∶2)和植物乳杆菌∶醋酸菌(1∶1)对猕猴桃果醋的醋酸发酵阶段进行研究。先对5组不同醋酸发酵的猕猴桃果醋的营养成分、OD_(600 nm)值和可滴定酸含量进行测定分析,再利用GC-MS对猕猴桃果醋中的香气成分进行分析。研究结果表明,采用混合菌株发酵的猕猴桃果醋的营养成分高于采用单一菌株发酵的猕猴桃果醋;混合菌株发酵的猕猴桃果醋中,发酵组D(植物乳杆菌∶醋酸菌为3∶2)中的可滴定酸含量高于发酵组C(植物乳杆菌∶醋酸菌为2∶3)和E(植物乳杆菌∶醋酸菌为1∶1)中的可滴定酸含量,5组样品中分别检测出29,32,33,40,40种香气成分,这些香气成分使得发酵猕猴桃果醋的风味和口感都得到了一定程度的改善。Kiwi fruit vinegar is not only rich in vitamins,amino acids and minerals,but also has a variety of bioactive effects such as lowering blood sugar,promoting digestion and preventing human arteriosclerosis.With kiwi fruit vinegar as the raw material,the acetic acid fermentation stage of kiwi fruit vinegar is studied using Lactobacillus plantarum,Acetobacter,Lactobacillus plantarum∶Acetobacter(2∶3),Lactobacillus plantarum∶Acetobacter(3∶2)and Lactobacillus plantarum∶Acetobacter(1∶1).Firstly,the nutrients,OD_(600 nm)value and titrable acid content in five groups of kiwi fruit vinegar fermented by different acetic acids are determined and analyzed,and then the aroma components in kiwi fruit vinegar are analyzed by GC-MS.The research results show that the nutrients of kiwi fruit vinegar fermented by mixed strains are higher than those of kiwi fruit vinegar fermented by single strain;in the kiwi fruit vinegar fermented by mixed strains,the titrable acid content in fermentation group D(Lactobacillus plantarum∶Acetobacter is 3∶2)is higher than that in fermentation group C(Lactobacillus plantarum∶Acetobacter is 2∶3)and fermentation group E(Lactobacillus plantarum∶Acetobacter is 1∶1).29,32,33,40,40 kinds of aroma components are detected in the five groups of samples respectively,which improve the flavor and taste of fermented kiwi fruit vinegar to a certain extent.

关 键 词：发酵 GC-MS法 香气成分 感官评分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]