不同预处理对发酵沙棘汁理化特性及挥发性风味化合物的影响  

Effects of different pretreatment on physicochemical properties and volatile flavor compounds of fermented seabuckthorn juice

作　　者：李静静 唐凤仙[1] 赵馨馨 蔡文超 单春会[1] LI Jingjing;TANG Fengxian;ZHAO Xinxin;CAI Wenchao;SHAN Chunhui(Food College,Shihezi University,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2023年第7期196-201,共6页China Brewing

基　　金：新疆生产建设兵团重点领域创新团队建设计划项目(2017CB012);中青年领军人才-特色发酵果蔬汁生产关键技术及品质调控机制研究(2020CB025)。

摘　　要：该研究以沙棘为原料,分别对其进行带籽打浆、去籽打浆及果肉破碎处理,以酵母菌为发酵菌种制备发酵沙棘汁为研究对象,通过测定发酵沙棘汁的总黄酮、总酚及有机酸含量、抗氧化能力与挥发性风味化合物含量,探究3种预处理方式对发酵沙棘汁品质的影响。结果表明,带籽处理的发酵沙棘汁中总黄酮及总酚含量均最高,分别为247.87μg/mL、264.92μg/mL;4种有机酸酒石酸、苹果酸、琥珀酸及柠檬酸均最高,分别为3.23 g/L、4.31 g/L、0.29 g/L、1.57 g/L,其苹果酸比例(34.34%)、酒石酸比例(45.89%)低于其他处理组;其2,2-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS+)自由基清除能力、羟自由基(·OH)清除能力最高,分别为71.26%、87.47%;顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)结果表明,带籽处理发酵沙棘汁共检出71种挥发性风味化合物,其中醇类8种、酸类8种、酯类41种、醛类4种、酮类3种、其他化合物7种,其挥发性风味化合物含量(1040.77μg/L)显著高于其他两组(P<0.05)。Using seabuckthorn(Hippophae rhamnoides L.)as raw material,and it was treated by pulping with seediness and seedless,and fruit crushing respectively.Using fermented seabuckthorn juice prepared with yeast as the fermentation strain,the effects of 3 kinds of pretreatment methods on the quality of fermented seabuckthorn juice were explored by measuring the contents of total flavonoids,total phenols,and organic acids,antioxidant capacity and volatile flavor compounds contents of fermented seabuckthorn juice.The results showed that the contents of total flavonoids and total phenols in the fermented seabuckthorn juice with seediness treatment were the highest,which were 247.87μg/ml and 264.92μg/ml,respectively.4 organic acids,tartaric acid,malic acid,succinic acid and citric acid were all the highest,which were 3.23 g/L,4.31 g/L,0.29 g/L and 1.57 g/L,respectively.The proportion of malic acid(34.34%)and tartaric acid(45.89%)were lower than other treatment groups.The scavenging ability of 2,2-diazo-di-3-ethylbenzothiazolin-6-sulfonic acid(ABTS+)radicals and hydroxyl free radicals(·OH)were the highest,which were 71.26%and 87.47%,respectively.The headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)results showed that a total of 71 volatile flavor compounds were detected in fermented seabuckthorn juice with seediness treatment,including 8 alcohols,8 acids,41 esters,4 aldehydes,3 ketones and 7 other compounds.The content of volatile flavor compounds(1040.77μg/L)was significantly higher than that of the other two groups(P<0.05).

关 键 词：沙棘 抗氧化能力 有机酸 挥发性风味化合物 

分 类 号：TS262.7[轻工技术与工程—发酵工程]