菠萝和菠萝蜜复合果醋发酵工艺及挥发性物质分析  

Fermentation Technology and Volatile Substances of Compound Vinegar of Pineapple and Jackfruit

作　　者：颜韶波 黄和[1,2] 陈菊 YAN Shaobo;HUANG He;CHEN Ju(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,Zhanjiang 524088,Guangdong,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省亚热带果蔬加工科技创新中心,广东湛江524088

出　　处：《食品研究与开发》2024年第11期143-151,共9页Food Research and Development

基　　金：广东省科技计划项目(2015A020209165)。

摘　　要：为进一步丰富复合果醋的种类,提升果醋的香气,以菠萝和菠萝蜜为原料进行多菌种混合发酵,以果醋总酸和感官评分为指标,采用单因素和正交试验优化发酵工艺条件,以顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析菠萝和菠萝蜜复合果醋的挥发性物质。结果表明,最优工艺条件为菠萝与菠萝蜜体积比6∶4,醋酸发酵阶段,初始pH4.5、乙醇体积分数6%、醋酸菌接种量11%、发酵温度28℃,在该条件下发酵8 d,复合果醋的总酸(以乙酸计)为31.92 g/L。进一步检测其挥发性物质,共分析出乙酸、3-羟基丁酸乙酯、乙酸异戊酯、异戊醇、苯乙醇和苯甲醛等54种主要挥发性物质。该文对菠萝和菠萝蜜复合果醋发酵工艺及挥发性物质进行研究,为复合果醋的开发提供参考。To further enrich the types of compound fruit vinegar and enhance the aroma of fruit vinegar,pine-apple and jackfruit were used as raw materials for multi-strain mixed fermentation.With total acidity and the sensory score of vinegar as indicators,single-factor and orthogonal experiments were used to optimize the fer-mentation conditions,and headspace solid-phase microextraction(HS-SPME)combined with gas chromatog-raphy-mass spectrometry(GC-MS)was used to analyze the volatile substances of compound vinegar of pine-apple and jackfruit.The results showed that the optimal process conditions were as follows:the volume ratio of pineapple to jackfruit of 6∶4,the initial pH of 4.5,the volume fraction of ethanol of 6%,the inoculum of ace-tic acid bacteria of 11%,and the fermentation temperature of 28℃in the acetic acid fermentation stage.After 8 days of fermentation under these conditions,the total acidity(in acetic acid)of the final pineapple-jackfruit compound vinegar was 31.92 g/L.The volatile substances were further identified and a total of 54 volatile sub-stances were detected,including acetic acid,ethyl 3-hydroxybutyrate,isopentyl acetate,isoamyl alcohol,phe-nethyl alcohol,and benzaldehyde.The fermentation process and volatile substances of compound vinegar of pine-apple and jackfruit were investigated to provide a reference for the development of the compound fruit vinegar.

关 键 词：菠萝 菠萝蜜 复合果醋 发酵工艺优化 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS2[轻工技术与工程—食品科学与工程]