植物乳杆菌发酵砀山梨汁香气成分的变化过程分析  

Analysis of the variation of aroma components in Dangshan pear juice fermented by Lactobacillus plantarum

作　　者：陈清爱 徐道煌 秦宇昕 韩金志 庞杰[4] CHEN Qing’ai;XU Daohuang;QIN Yuxin;HAN Jinzhi;PANG Jie(College of Tourism and Leisure Management,Fujian Business University,Fuzhou 350012;Fujian Royal Crown Food Co.,Ltd.,Fuqing 362302;College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002)

机构地区：[1]福建商学院旅游与休闲管理学院,福州350012 [2]福建御冠食品有限公司,福清362302 [3]福州大学生物科学与工程学院,福州350108 [4]福建农林大学食品科学学院,福州350002

出　　处：《安徽农业大学学报》2023年第6期1067-1074,共8页Journal of Anhui Agricultural University

基　　金：国家自然科学基金(31772045);福建省科技厅项目(2021Y0043);福建省自然科学基金(2020J01492)共同资助。

摘　　要：砀山梨汁经乳酸菌发酵可用于开发益生菌发酵饮料。基于固相微萃取技术联合气相色谱-质谱(SPME-GC-MS)定性和定量分析,对植物乳杆菌发酵砀山梨汁在不同发酵时间其香气成分的变化过程进行了分析。结果表明,发酵过程共检测出以酚类、醛类、醇类、烃类、酯类、酮类及酸类等为主共66种挥发性气味物质。其中,在未发酵的砀山梨汁中检测到26种香气成分物质,其特征香气物质包括:正己醛、糠醛、癸醛、壬醛、2-乙基己醇、1-己烯、甲酸辛酯、大马酮等。此外,在不同发酵阶段,发酵梨汁中挥发性香气物质的种类及含量均发生动态变化;经发酵6、12、24、36和48 h,分别由发酵梨汁中检测出25、20、28、28和32种气味物质。其中,当发酵48 h时,风味物质组成最为丰富,总计共检测到32种香气成分物质,主要包括:糠醇、正己醇、1-辛醇、1-癸醇、3-甲基-2-庚醇、羟基丙酮、顺式-1, 2-二甲基环戊烷、甲酸己酯、3, 3-二甲基-2, 4-戊二酮、乙酸甲酯、大马士酮等,这些香气物质可赋予发酵梨汁清新的花香和果香。同时,感官评价结果亦表明,梨汁经植物乳杆菌发酵48 h可获得最佳感官品质。结果表明,砀山梨汁经植物乳杆菌发酵可赋予其新的特征风味,并改善其感官品质,可为乳酸菌发酵砀山梨汁饮料的开发提供理论依据。Dangshan pear juice can be used to develop probiotic fermented beverage after lactic acid bacteria fermentation.In this research,qualitative and quantitative approaches with solid phase microextraction(SPME)com-bined with gas chromatography-mass spectrometry(GC-MS)were applied to analyzing the changing process of aro-ma components in Dangshan pear juice fermented by Lactobacillus plantarum during different fermentation time.The results showed that a total of 66 aroma components,including phenols,aldehydes,alcohols,hydrocarbons,esters,ke-tones and acids were detected during the fermentation process.Of which,26 aroma components had been identified in unfermented Dangshan pear juice,which were Hexanal,Furfural,Decanal,Nonaldehyde,2-Ethyl-1-hexanol,1-Hexene,n-Octyl formate,1-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one and so on.Furthermore,the dynamic changes of types and contents of aroma components in fermented Dangshan pear juice were observed at dif-ferent fermentation stages;25,20,28,28 and 32 aroma components were detected in fermented Dangshan pear juice after fermentation for 6,12,24,36 and 48 h,respectively.A total of 32 aroma components were detected in Dangshan pear juice after fermentation for 48 h,which were 2-Furanmethanol,1-Hexanol,1-Octanol,1-Decanol,3-Methyl-2-hexanol,cis-1,2-Dimethyl-cyclopentane,Methyl acetate,n-Hexyl methanoate,1-Hydroxy-2-propanone,3,3-Di-methyl-2,4-pentane dione and(E)-1-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one.These aromas can provide a fresh floral and fruity flavor for the fermented Dangshan pear juice.Meanwhile,the results of sensory evaluation also indicated that the best sensory quality of fermented pear juice was achieved after 48 h of fermentation with L.plantarum.The results demonstrated that Dangshan pear juice can be imbued with new characteristic flavor and im-prove the sensory quality by L.plantarum fermentation,which can provide a theoretical basis for the development of Dangshan pear juice beverage fermented by L.plantarum.

关 键 词：砀山梨 植物乳杆菌 发酵 香气成分 气相色谱-质谱 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]