植物乳杆菌PJ4-2发酵对南瓜汁发酵前后品质的影响  

Effect of Fermentation with Lactiplantibacillus plantarum PJ4-2 on the Quality of Pumpkin Juice Before and After Fermentation

作　　者：李娅馨 邓岚 王秀静 杨双双 李文媛 胡宏 赵雅冉 赵强 李华敏[1,2] 刘文丽 LI Yaxin;DENG Lan;WANG Xiujing;YANG Shuangshuang;LI Wenyuan;HU Hong;ZHAO Yaran;ZHAO Qiang;LI Huamin;LIU Wenli(School of Food Engineering,Ludong University,Yantai 264025,China;Yantai Key Laboratory of Nanoscience and Technology for Prepared Food,Ludong University,Yantai Engineering Research Center of Green Food Processing and Quality Control,Ludong University,Yantai 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]鲁东大学生物纳米技术研究院,烟台市绿色食品加工与质量控制工程研究中心,山东烟台264025

出　　处：《现代食品科技》2024年第6期124-132,共9页Modern Food Science and Technology

基　　金：山东省自然科学基金面上项目(ZR2021MC153);烟台市科技计划项目(2022XDRH013)。

摘　　要：利用植物乳杆菌PJ4-2发酵蜜本南瓜汁,以未发酵的南瓜汁为对照,分析利用植物乳杆菌PJ4-2发酵后南瓜汁理化指标、挥发性风味物质及感官品质的变化。结果表明:经过12 h发酵,南瓜汁pH值下降至4.52,酸度上升至10.70 mg/g,有机酸含量上升至11.64 mg/g。利用顶空固相微萃取和气相色谱-质谱联用技术(HS-SPME-GC-MS)从发酵前后的南瓜汁中共鉴定出40种挥发性风味物质,包括11种醛、9种酮、11种醇、4种烯烃、1种酚、1种酯、1种酸和2种其他物质,发酵后挥发性风味物质浓度增加了67.60%,植物乳杆菌PJ4-2对增加南瓜汁风味有重要贡献。结合香气活性值(OAV)分析以及偏最小二乘回归分析(PLS-DA)可知,南瓜汁发酵后香气差异的特征性潜在标记物为2,3-丁二酮(OAV=175.10,VIP=1.51)和3-羟基-2-丁酮(OAV=10.18,VIP=1.40),赋予发酵南瓜汁黄油香气。结果表明,植物乳杆菌PJ4-2在南瓜汁具有较好活性,发酵后南瓜汁香味浓郁、酸甜适中,整体接受度更高,植物乳杆菌PJ4-2适用于发酵南瓜汁。Cucurbita maxima pumpkin juice was fermented by Lactiplantibacillus plantarum PJ4-2,and the unfermented pumpkin juice was used as the control.The changes in physicochemical indexes,volatile flavor substances and sensory quality of the pumpkin juice after fermentation with L.plantarum PJ 4-2 were analyzed.The results showed that after a 12-h fermentation,the pH value of the pumpkin juice decreased to 4.52,the acidity increased to 10.70 mg/g,and the content of organic acid increased to 11.64 mg/g.A total of 40 volatile flavor compounds were identified from the unfermented and fermented pumpkin juices by headspace solid-phase microextraction and gas chromatography-mass spectrometry(HSSPME-GC-MS),including 11 aldehydes,9 ketones,11 alcohols,4 olefins,1 phenol,1 ester,1 acid and 2 other compounds.The concentration of volatile flavor substances increased by 67.60%after fermentation,and L.plantarum PJ 4-2 made an important contribution to the increase of pumpkin juice flavor.The odor activity value(OAV)analysis combined with the partial least squares discriminant analysis(PLS-DA)revealed that 2,3-butanedione(OAV=175.10,VIP=1.51)and 3-hydroxy-2-butanone(OAV=10.18,VIP=1.40)were the potential characteristic markers for the aroma differences of pumpkin juice before and after fermentation,giving the fermented pumpkin juice a buttery aroma.The results showed that L.plantarum PJ4-2 had a good activity in pumpkin juice,and the resulting fermented pumpkin juice was rich in fruity aroma,had moderate sweetness and sourness,and gained higher overall acceptance,indicating that L.plantarum PJ4-2 was suitable for fermentation of pumpkin juice.

关 键 词：植物乳杆菌 蜜本南瓜 理化性质 气相色谱-质谱 香气活性值 偏最小二乘回归分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]