富硒纳豆芽孢杆菌发酵鹰嘴豆风味物质和活性成分研究  

Study on Flavor and Active Substances of Chickpea Fermented by Selenium-Enriched Bacillus subtilis natto

作　　者：徐颖[1] 王洋[1] 徐瑶 魏丽娜[1] 蒋国振 Xu Ying;Wang Yang;Xu Yao;Wei Lina;Jiang Guozhen(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi’an 710021;Shaanxi Institute of Supervision&Testing on Product Quality,Xi’an 710048;Shaanxi Province Grain Quality and Security Center,Xi’an 710016)

机构地区：[1]陕西科技大学食品科学与工程学院,西安710021 [2]陕西省产品质量监督检验研究院,西安710048 [3]陕西省粮食质量安全中心,西安710016

出　　处：《中国粮油学报》2024年第5期62-68,共7页Journal of the Chinese Cereals and Oils Association

基　　金：西安市农业技术攻关项目(23NYGG-0064)。

摘　　要：为了评价富硒纳豆芽孢杆菌发酵鹰嘴豆风味和活性成分,研究了富硒纳豆芽孢杆菌固态和液态发酵鹰嘴豆所产生的挥发性物质、游离氨基酸及其他活性物质组成和含量。结果表明,纳豆芽孢杆菌液态发酵鹰嘴豆(L-SD1)的主要挥发性成分是2-甲基丁酸和3-甲基丁酸,纳豆芽孢杆菌固态发酵鹰嘴豆(G-SD1)、富硒纳豆芽孢杆菌液态发酵(L-Se-SD1)及固态发酵鹰嘴豆(G-Se-SD1)的最主要挥发性成分均为2,5-二甲基吡嗪。液态发酵比固态发酵所产生的挥发性物质种类较多,富硒对主要挥发性物质的种类和相对含量影响较大(P<0.05)。采用氨基酸自动分析仪法检测出L-SD1、L-Se-SD1、G-SD1和G-Se-SD1中均含有16种氨基酸,包括7种人体必需氨基酸和9种其他氨基酸,且苦味氨基酸含量均最高。不同发酵方式对氨基酸种类影响无差异;液态发酵比固态发酵产生的总游离氨基酸含量高。富硒纳豆芽孢杆菌液态发酵鹰嘴豆总黄酮含量为(1.91±0.02)mg/mL,维生素K 2含量为(755.70±0.11)μg/100 g,卵磷脂质量分数为(2.41±0.03)%,相比于未富硒组,分别提高了80.2%、81.6%、10.6%。In order to evaluate the flavor and active ingredients of chickpea fermented by selenium-enriched Bacillus subtilis natto,the volatile matter,free amino acids and active components of chickpea solid and liquid fermentation product by selenium-enriched Bacillus subtilis natto were mainly studied in this study.The results indicated that the main volatile components of chickpea(L-SD1)fermented by Bacillus subtilis natto in liquid form were 2-methylbutyric acid and 3-methylbutyric acid.The main volatile components of chickpea(L-Se-SD1)fermented by selenium-enriched Bacillus subtilis natto in liquid form,chickpea(G-SD1)fermented by Bacillus natto in solid form and chickpea(G-Se-SD1)fermented by selenium-enriched Bacillus subtilis natto in solid form were 2,5-dimethylpyrazine.Liquid fermentation produced more volatile substances than solid fermentation,and the enrichment of selenium had little effect on the types and relative contents of the main flavoring substances.Automatic amino acid analyzer was used to detect 16 amino acids in L-SD1,L-Se-SD1,G-SD1 and G-Se-SD1,including 7 essential amino acids and 9 other amino acids,and the content of bitter amino acids was the highest.There was no difference of amino acid composition between different fermentation modes;from the point of view of free amino acid content,the total free amino acid content of liquid fermentation was higher than that of solid fermentation.The total flavonoid content,vitamin K 2 content and lecithin content of chickpea fermented by selenium-enriched Bacillus subtilis natto were(1.91±0.02)mg/mL,(755.7±0.11)μg/100 g and(2.41±0.03)%,respectively,increased by 80.2%,81.6%and 10.6%,respectively,compared with the non-selenium-enriched group.

关 键 词：纳豆芽孢杆菌 富硒 鹰嘴豆 风味物质 活性物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]