两种发酵方式的刺梨果醋品质与风味差异比较  

Comparison on the Quality and Flavor of Rosa roxbunghii Vinegar Prepared by Two Fermentation Methods

作　　者：李春燕 王瑜 李立郎 杨莹 文永岚 杨小生 杨娟 LI Chunyan;WANG Yu;LI Lilang;YANG Ying;WEN Yonglan;YANG Xiaosheng;YANG Juan(Natural Products Research Center of Guizhou Province,Guiyang 550014,China;State Key Laboratory of Medicinal Plant Efficacy and Utilization,Guiyang Medical University,Guiyang 550014,China;Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵州省天然产物研究中心,贵州贵阳550014 [2]贵州医科大学省部共建药用植物功效与利用国家重点实验室,贵州贵阳550014 [3]贵州中医药大学药学院,贵州贵阳550025

出　　处：《现代食品科技》2024年第11期332-344,共13页Modern Food Science and Technology

基　　金：贵州省科技成果应用及产业化项目(黔科合成果[2022]一般225)。

摘　　要：以刺梨原汁为试材,采用混菌固定化发酵和传统发酵两种方式制备刺梨果醋,并对比分析刺梨原汁(CLYZ)、刺梨混菌固定化发酵果醋(GDHFJ)、刺梨传统发酵果醋(CTFJ)的功效成分、抗氧化活性和香气成分。结果表明:相较于CLYZ,GDHFJ的维生素C、总黄酮、总三萜和总酚含量分别降低8.77%、1.52%、24.88%、4.47%,CTFJ的分别降低27.82%、22.77%、45.27%、35.87%,CTFJ损失更大;DPPH、-OH、SOD活力大小为GDHFJ>CLYZ>CTFJ,相较于CLYZ,GDHFJ的DPPH、-OH、SOD活性增强,CTFJ的活性降低;GDHFJ、CTFJ、CLYZ中分别鉴定出73、103、62种挥发性成分,说明刺梨原汁经发酵后风味更为丰富;CLYZ中含量最高的是醇类,GDHFJ和CTFJ中含量最高的是酸类,其次为醇类;GDHFJ、CTFJ、CLYZ的关键风味化合物分别为21、26、9种,共有的4种,分别是壬醛、乙酸异戊酯、苯乙醇、异戊醇;PCA-X分析显示,GDHFJ与CLYZ的距离小于CTFJ与CLYZ的距离,说明GDHFJ与CLYZ的风味物质组成差异更小。研究表明,综合功能成分、抗氧化活性和风味物质分析,GDHFJ更能保持刺梨原汁的功效、抗氧化活性和风味。Rosa roxbunghii vinegar was prepared by mixed bacteria immobilized fermentation or traditional fermentation using Rosa roxbunghii juice as the test material.The functional components,antioxidant activities and aroma components of the initial Rosa roxbunghii juice(CLYZ),Rosa roxbunghii vinegar prepared by mixed bacteria immobilized fermentation(GDHFJ)and Rosa roxbunghii vinegar prepared by traditional fermentation(CTFJ)were compared and analyzed.The results showed that compared with CLYZ,the contents of vitamin C,total flavonoids,total triterpenoids and total phenols in GDHFJ decreased by 8.77%,1.52%,24.88%and 4.47%,respectively,whilst these contents of CTFJdecreased by 27.82%, 22.77%, 45.27% and 35.87%, respectively, with a greater loss occurring with CTFJ. The activities of DPPH, -OH and SOD were in the order of GDHFJ>CLYZ>CTFJ. Compared with CLYZ, the activities of DPPH, -OH and SOD increased in GDHFJ, whilst these activities of CTFJ decreased. Also, 73, 103 and 62 volatile components were identified in GDHFJ, CTFJ and CLYZ, respectively, indicating that the flavor of Rosa roxbunghii juice became richer after fermentation. The highest content in CLYZ was alcohol, whilst the highest content in GDHFJ or CTFJ was acid, followed by alcohol. The number of the key flavor compounds in GDHFJ, CTFJ and CLYZ were 21, 26 and 9, respectively, with 4 being the common key flavor compounds (nonanal, isoamyl acetate, phenethyl alcohol and isoamyl alcohol), The PCA-X analysis showed that the distance between GDHFJ and CLYZ was smaller than that between CTFJ and CLYZ, indicating that the difference in flavor components between GDHFJ and CLYZ were smaller. Conclusion: The analysis results of functional components, antioxidant activity and flavor substances showed that the efficacy, antioxidant activity and flavor of the initial Rosa roxbunghii juice can be better maintained by GDHFJ.

关 键 词：刺梨果醋 混菌固定化发酵 风味物质 营养品质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]