响应面法优化佛手果醋发酵工艺  

Optimization of Bergamot Fruit Vinegar Fermentation Process by Response Surface Methodology

作　　者：罗玲 柏松 何静[1] 李丽 杜菊 徐丽萍[1] 宋雪苗 LUO Ling;BAI Song;HE Jing;LI Li;DU Ju;XU Liping;SONG Xuemiao(Sichuan Liquor Institute,Sichuan Vocational College of Chemical Technology,Luzhou 646000,China;Liquor Institute,Sichuan University of Science and Engineering,Yibin 644000,China;Shide Wine Co.,Ltd.,Shehong 692200,China)

机构地区：[1]四川化工职业技术学院川酒学院,四川泸州646000 [2]四川轻化工大学白酒学院,四川宜宾644000 [3]舍得酒业股份有限公司,四川射洪692200

出　　处：《食品科技》2023年第8期74-82,共9页Food Science and Technology

基　　金：四川省科技厅成果转移转化示范项目(2021ZHCG0053);天然产物与功能性食品开发研究泸州市重点实验室项目(HYGNSP-2208-B);泸州市科学技术和人才工作局项目(2021-RCM-110)。

摘　　要：以佛手为原料,利用单因素结合响应面法优化发酵工艺,采用顶空固相微萃取-气相色谱-质谱分析最优发酵条件下的佛手果醋香气成分。结果表明:佛手果醋在醋酸菌接种量8%、初始酒精度7%、发酵温度30.4℃、发酵时间4 d、初始pH4.7的条件下发酵的醋酸含量可达到(6.17±0.02)g/100 mL。佛手果醋中分析出31种香气成分,其中酸类物质5种(31.15%)、醇类物质7种(27.86%)、酯类物质9种(25.58%)、酚类物质4种(7.27%)、醛酮类物质4种(1.65%)、其他类物质2种(0.52%)。制得的佛手果醋具有明显的醋香和佛手果的清香,组织澄清,状态均匀,无杂质。Using bergamot as raw material,the fermentation process was optimized by single factor combined with response surface method,and the aroma components of bergamot vinegar under the optimal fermentation conditions were analyzed by Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the acetic acid content of bergamot vinegar could reach(6.17±0.02)g/100 mL under the conditions of acetic acid bacteria inoculation amount of 8%,initial alcohol content of 7%,fermentation temperature of 30.4℃,fermentation time of 4 d and initial pH of 4.7.A total of 31 aroma components were identified in bergamot vinegar,including 5 acids(31.15%),7 alcohols(27.86%),9 esters(25.58%),4 phenols(7.27%),4 aldehydes and ketones(1.65%),and 2 other substances(0.52%).The prepared bergamot vinegar has obvious vinegar aroma and bergamot fragrance,clear tissue,uniform state,and no impurities.

关 键 词：佛手 果醋 响应面 发酵工艺 香气成分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]