自然发酵青金桔果浆中主要有机酸检测方法的建立及其含量变化  

Establishment of a Method for Determination of Main Organic Acids in Naturally Fermented Citrus microcarpa Pulp and Their Content Changes

作　　者：刘帅光 张红建 马泽威 王青松 曾令莉 郑联合 LIU Shuaiguang;ZHANG Hongjian;MA Zewei;WANG Qingsong;ZENG Lingli;ZHENG Lianhe(Hainan Province Institute of Grain and Oil Science,Qionghai 571400,Hainan,China)

机构地区：[1]海南省粮油科学研究所,海南琼海571400

出　　处：《食品研究与开发》2024年第17期159-167,共9页Food Research and Development

基　　金：海南省创新能力建设计划项目(KYYS-2021-08)。

摘　　要：为探究青金桔自然发酵过程中有机酸含量变化情况,该文利用高效液相色谱建立发酵青金桔中7种有机酸的检测方法,测定其含量随发酵时间的变化情况,并利用非度量多维尺度(non-metric multidimensional scaling,NMDS)分析和聚类分析对有机酸变化规律进行分析,探讨自然发酵对青金桔果浆滋味变化的影响。结果表明,7种有机酸在标准曲线浓度范围内的线性关系优异,检测限0.114~0.416μg/mL,定量限0.393~1.388μg/mL,精密度峰面积相对标准偏差(relative standard deviation,RSD)在6.72%以内,保留时间RSD在0.12%以内,加标回收率为93.29%~102.74%,稳定性、重复性试验RSD均在3.67%以内。自然发酵使7种有机酸含量明显改变,0~56 d的发酵期可分为3个阶段,即0~7 d发酵初期、10~35 d发酵稳定期、42~56 d发酵后期。发酵初期有机酸总量逐渐增加,柠檬酸、酒石酸、草酸、乙酸、琥珀酸含量明显增加,青金桔果浆酸味口感增强;发酵稳定期柠檬酸、酒石酸等含量变化趋于稳定,青金桔果浆口感丰富度和口感温和度增加;发酵后期柠檬酸、酒石酸含量均呈现明显降低,酸味与苦味得到改善,口感丰富度进一步增强。综上,自然发酵可明显改变青金桔中有机酸含量,并对改善其滋味具有促进作用。The aim of this study was to investigate the changes of organic acids during the natural fermentation of Citrus macrocarpa.A method for the determination of seven organic acids in fermented Citrus macrocarpa was established through using high performance liquid chromatography(HPLC).The changes of the organic acid contents with fermentation time were determined,the change patterns were analyzed using non-metric multidimensional scaling(NMDS)and the effect of natural fermentation on the change in taste of Citrus micro⁃carpa pulp was investigated with cluster analysis.The results showed that the seven organic acids exhibited excellent linearity within the standard curve concentration range,with the limits of detection(LODs)ranging from 0.114 to 0.416μg/mL and the limits of quantification(LOQs)ranging from 0.393 to 1.388μg/mL.The RSD of the precision peak area was within 6.72%,the RSD of the retention time was within 0.12%,the recoveries of the spiked standards ranged from 93.29%to 102.74%,the stability and the RSD of repeatability experiments were within 3.67%.The natural fermentation significantly changed the content of the seven organic acids,and the fermentation period from 0 to 56 days can be divided into three periods:the initial fermentation period from 0 to 7 days,the stable fermentation period from 10 to 35 days,and the later fermentation period from 42 to 56 days.During the initial fermentation period,the total amount of organic acids increased gradually,with notable increases in citric acid,tartaric acid,oxalic acid,acetic acid,and succinic acid,enhancing the sour taste of Citrus microcarpa pulp.During the stable period of fermentation,the changes of citric acid and tartaric acid tended to stabilize,increasing the taste richness and mildness of Citrus microcarpa pulp.In the late stage of fermentation,the citric acid and tartaric acid showed a significant decrease,improving the acidity and bitterness as well as enhancing the richness of the taste.In conclusion,natural fermentation can significantly alte

关 键 词：发酵青金桔 有机酸 高效液相色谱 非度量多维尺度分析 聚类分析 感官评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]