云芝发酵红薯浆水代谢产物对酸奶风味的影响  

Effects of water metabolites from fermented sweet potato pulp water from Coriolus versicolor on yogurt flavor

作　　者：李家敏 俞珊 胡文康 曾雪峰 LI Jia-Min;YU Shan;HU Wen-Kang;ZENG Xue-Feng(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang 550025,China;College of Life Sciences,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省农畜产品贮藏加工重点实验室,贵阳550025 [3]贵州大学生命科学学院,贵阳550025

出　　处：《食品安全质量检测学报》2024年第7期28-36,共9页Journal of Food Safety and Quality

基　　金：贵州省科技攻关计划项目(2022MA6H69KAX2000)。

摘　　要：目的探究云芝发酵红薯浆水(Coriolus versicolor fermentation of sweet potato pulp water,CV-SPPW)代谢产物对酸奶风味的影响。方法该研究测定红薯浆水(sweet potato pulp water,SPPW)发酵前后的理化指标和利用液相色谱-串联质谱法(liquid chromatography tandem mass spectrometry,LC-MS/MS)分析CV-SPPW的代谢产物。通过气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)和感官评定方法对酸奶的风味进行研究。结果与SPPW相比,CV-SPPW中总多糖、总黄酮、总酚、总三萜的含量分别提高4.79、13.67、10.54、2.74倍,游离氨基酸提高了121.87%;棉籽糖、赤藓酮糖、灵芝酸F等代谢产物分别上升13.70、7.49、7.00倍,这些代谢产物通过糖类热解、美拉德反应等途径形成酸奶的风味物质。与0%酸奶组相比,5%、10%、15%的3组酸奶中香茅醇、4-壬酮、E-2-辛烯醛等风味物质的含量显著增加,赋予酸奶果香味、花香味。结论CV-SPPW能够明显改善酸奶品质,提升酸奶的风味特性,具有很好的应用前景。Objective To clarify the effects of metabolites of Coriolus versicolor fermentation of sweet potato pulp water(CV-SPPW)on the flavor of yogurt.Methods This study determined the physicochemical parameters of sweet potato pulp water(SPPW)before and after fermentation and analyzed the metabolites of CV-SPPW using liquid chromatography tandem mass spectrometry(LC-MS/MS).The flavor of yogurt was investigated by gas chromatography-mass spectrometry(GC-MS)and sensory evaluation method.Results Compared with SPPW,the content of total polysaccharides,total flavonoids,total phenols,and total triterpenes were increased by 4.79,13.67,10.54 and 2.74 times,respectively,and free amino acids were increased by 121.87%in CV-SPPW.In addition,the metabolites of raffinose,erythrulose,and ganoderic acid F in CV-SPPW increased 13.70,7.49 and 7.00 times,respectively,and these metabolites formed the flavor substances of yogurt through carbohydrate pyrolysis and Maillard reaction.Compared with 0%yogurt group,the content of citronellol,4-nonone,E-2-octenal and other flavor substances in 5%,10%and 15%yogurt groups were significantly increased,giving yogurt fruit flavor and flower flavor.Conclusion CV-SPPW can significantly improve the quality of yogurt and enhance the flavor characteristics of yogurt,which has a good application prospect.

关 键 词：云芝 红薯浆水 代谢产物 酸奶 风味 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]