改善小蓟水提液风味的发酵工艺优化及机制研究  

Fermentation Process Optimization and Metabolomics for Flavor Improvement of Water Extract of Cirsium setosum

作　　者：晋海军 龚荣英 杨灵丽 周敏 王国凯 陈美娟 梁建东 田维毅 JIN Haijun;GONG Rongying;YANG Lingli;ZHOU Min;WANG Guokai;CHEN Meijuan;LIANG Jiandong;TIAN Weiyi(Guizhou University of Traditional Chinese Medicine,Guiyang 550025,Guizhou,China)

机构地区：[1]贵州中医药大学,贵州贵阳550025

出　　处：《食品研究与开发》2024年第21期118-125,共8页Food Research and Development

基　　金：贵州省科技计划项目(黔科合支撑[2021]一般131、黔科合平台人才-ZDSYS[2023]004)。

摘　　要：为优化改善小蓟水提液风味的发酵工艺,分析发酵改善其口感的分子机制。该试验通过单菌及混菌发酵、响应面优化法确定最佳发酵工艺,利用代谢组学技术阐释发酵改善小蓟水提液风味的分子机制。结果表明,嗜酸乳杆菌∶嗜热链球菌=3∶1(体积比)为最佳混菌发酵组合,最佳发酵工艺条件为接菌量1.46%、发酵温度23.65℃、蔗糖含量4.35%。发酵后,小蓟水提液总黄酮含量未发生明显变化。代谢组学分析结果显示,小蓟水提液发酵后,6'-唾液乳糖、α-乳糖等甜味成分和2-羟基肉桂酸、双香豆素芳香味成分均显著上调,苦毒宁、番泻苷C等苦涩味物质显著下调,与风味改善有关的代谢主要被富集在糖、氨基酸、核苷酸相关的代谢通路。The fermentation process of the water extract of Cirsium setosum was optimized for improving the flavor and the molecular mechanism of fermentation in improving the flavor was analyzed.The fermentation was carried out with single and mixed strains,and response surface methodology was employed to optimize the fermentation process.Metabolomics was employed to elucidate the molecular mechanism of fermentation in improving the flavor of the water extract of C.setosum.The results showed that Lactobacillus acidophilus mixed with Streptococcus thermophilus in a volume ratio of 3∶1 was the optimal fermentation combination.The optimal fermentation process was as follows:inoculation amount of 1.46%,fermentation temperature of 23.65℃,and sucrose content of 4.35%.After fermentation,the content of total flavonoids in the water extract of C.setosum did not show obvious variation.The results of metabolomics analysis showed that after fermentation,sweet components such as 6'-sialyllactose and α-lactose,as well as aromatic components such as 2-hydroxycinnamic acid and bishydroxycoumarin,were significantly increased in the water extract of C.setosum.Meanwhile,bitter substances such as picrotoxinin and sennoside C were significantly decreased.The metabolites related to flavor improvement were mainly enriched in the metabolic pathways of sugars,amino acids,and nucleotides.

关 键 词：小蓟 发酵 风味 工艺优化 代谢组 

分 类 号：TS205.5[轻工技术与工程—食品科学]