铁皮石斛发酵乳游离氨基酸及挥发性风味物质成分分析  

Analysis of free amino acids and volatile flavor components in Dendrobium officinale fermented milk

作　　者：邵旭升 赵广生 邓亦秋 刘将 肖海龙[3] 张慧 肖功年[1,3] SHAO Xusheng;ZHAO Guangsheng;DENG Yiqiu;LIU Jiang;XIAO Hailong;ZHANG Hui;XIAO Gongnian(School of Biological and Chemical Engineering,Zhejiang University of Science and technology,Hangzhou310023,China;Hangzhou New Hope Shuangfeng Dairy Co.Ltd.,Hangzhou 311100,China;Key Laboratory of Dairy Products Supervision of Zhejiang Provincial Market Bureau,Institute ofHangzhou Food&Drugs Inspection,Hangzhou 310052,China)

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310023 [2]杭州新希望双峰乳业有限公司,杭州311100 [3]杭州市食品药品检验研究院浙江省市场局乳及乳制品监管重点实验室,杭州310052

出　　处：《中国乳品工业》2023年第7期23-27,34,共6页China Dairy Industry

基　　金：2020年杭州市农业重大科技创新项目(202003A08);浙江省市场监管局“雏鹰计划”培育项目(CY2022345);杭州市农业与社会发展重点研发项目(20230701A04);浙江省公益技术应用研究项目(LGN20C200011)。

摘　　要：通过SPME-GC-MS和氨基酸分析仪对不同添加量的铁皮石斛发酵乳的游离氨基酸含量和挥发性风味物质进行研究,通过相关性分析、主成分分析和TAV呈味特征对游离氨基酸进行分析,采用气味活度值(ROAV)确定了主体风味物质。结果表明,游离氨基酸种类不变,含量有所不同,大多数游离氨基酸指标间有较强的相关性,Glu对铁皮石斛发酵乳呈味有较大贡献,通过主成分分析提取出两个主成分,主成分1为99.90%,主成分2为0.04%,足以反映各组别游离氨基酸的大部分信息。不同组别的挥发性风味物质的种类和含量差异较大,双乙酰和乙偶姻是对照发酵乳和铁皮石斛发酵乳中关键风味物质。The content of free amino acids and volatile flavor compounds of Dendrobium Officinale yogurt with different additions were studied by solid-phase microextraction(SPME)combined with gas mass spectrometry(GC-MS)analysis technique and amino acid analyzer,and the free amino acids were analyzed by correlation analysis,principal component analysis,and TAV taste presentation characteristics,and the main flavor substances were determined by odor activity value(ROAV).The results showed that the free amino acid types remained the same,the contents varied,there were strong correlations among most of the free amino acid indicators,and Glu contributed more to the flavor presentation of Dendrobium officinale yogurt,and two principal components were selected by principal component analysis,where principal component 1 was 99.90%and principal component 2 was 0.04%,with a cumulative variance contribution of 99.94%,which is sufficient to reflect most of the information of free amino acids in each group.The types and contents of volatile flavor compounds varied widely among the groups,and diacetyl and acetoin were the key flavor compounds in the control yogurt and Dendrobium Officinale yogurt.The addition of Dendrobium officinale to yogurt was beneficial in improving its nutritional quality and flavor.

关 键 词：SPME-GC/MS 铁皮石斛 发酵乳 风味物质 游离氨基酸 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]