复合益生菌发酵鲜茶饮料挥发性风味物质分析  

Analysis of Volatile Flavor Substances in Fresh Tea Beverage Fermented by Compound Probiotics

作　　者：陈一萌 颜麟沣 李鸣[3] 冯德建[4] 杜晓[5] 罗凡[6] CHEN Yimeng;YAN Linfeng;LI Ming;FENG Jiande;DU Xiao;LUO Fan(Sichun Food and Fermentation Industry Research&Design Insitute Co.,Ltd.,Chengdu 611130;Sichuan Tea Group Co.,Ltd.,Yibin 644007;Sichuan University,Chengdu 610065;China Institute of Testing Technology,Chengdu 610056;Sichuan Agricultural University,Yaan 625014;Tea Research Institute,Sichuan Academy of Agricultural Sciences,Chengdu 610066)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,成都611130 [2]四川省茶业集团股份有限公司,宜宾644007 [3]四川大学,成都610065 [4]中国测试技术研究院,成都610056 [5]四川农业大学,雅安625014 [6]四川省农业科学院茶叶研究所,成都610066

出　　处：《食品工业》2023年第10期134-138,共5页The Food Industry

基　　金：四川省科技计划重点研发项目(2020YFN0154)。

摘　　要：以新鲜茶叶为原料制备发酵鲜茶饮料,利用顶空固相微萃取(HS-SPME)结合气相色谱/质谱联用技术分析由酵母菌+植物乳杆菌混菌发酵与市售菌剂(含植物乳杆菌、保加利亚乳杆菌、嗜热链球菌、瑞士乳杆菌)发酵的茶饮料主要挥发性风味成分的区别。结果表明:由酵母菌+植物乳杆菌发酵的茶饮料中检出挥发性风味物质74种,包括醇类33种、醛类8种、酯类13种、酸类6种、酮类6种、烯类2种、酚类1种、呋喃类1种、其他化合物4种;由市售菌剂发酵的茶饮料中检出挥发性风味物质99种,其中醇类31种、醛类16种、酯类14种、酸类12种、酮类17种、烯类2种、酚类1种、呋喃类2种、其他化合物4种。酵母菌结合植物乳杆菌复合发酵促进发酵过程中醇类、酯类等对风味具有积极影响的化合物产生,抑制醛类、酮类、酸类、呋喃类等对风味有消极影响的风味成分产生,使最终产品具有宜人的风味。Using fresh tea as raw material to prepare fresh tea beverage,headspace solid phase microextraction(HS-SPME)combined with gas chromatography/mass spectrometry was used to analyze the differences of main volatile favor components in tea beverage fermented by yeast and Lactobacillus plantarum and commercial bacteria(including Lactobacillus plantarum,Lactobacillus bulgaricus,Streptococcus thermophilus and Lactobacillus Swiss).The results showed that a total of 74 kinds of volatile flavor substances were detected in the tea beverage fermented by yeast and Lactobacillus plantarum,including 33 kinds of alcohols,8 kinds of aldehydes,13 kinds of esters,6 kinds of acids,6 kinds of ketones,2 kinds of alenes,1 kind of phenols,1 kind of furans and 4 kinds of other compounds.A total of 99 kinds of volatile flavor substances were detected in the tea beverage fermented by commercial bacteriostatic agent,including 31 kinds of alcohols,16 kinds of aldehydes,14 kinds of esters,12 kinds of acids,17 kinds of ketones,2 kinds of alkenes,1 kinds of phenols,2 kinds of furans and 4 kinds of others.In the fermentation process,yeast combined with Lactobacillus plantarum can promote the production of alcohol,ester and other compounds that have positive effects on flavor,and inhibit the production of aldehydes,ketones,acids,furans and other flavor components that have negative effects on flavor,so that the final product has pleasant flavor.

关 键 词：发酵茶饮料 挥发性风味物质 植物乳杆菌 酵母菌 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]