响应面法优化蚕蛹发酵工艺及其产物呈味特性研究  

Optimization of Silkworm Pupae Fermentation by Response SurfaceMethodology and Products Taste Characteristics Study

作　　者：覃芳丽 王思远[1] 邹宇晓[1] 黎尔纳 穆利霞[1] 李庆荣[1] QIN Fangli;WANG Siyuan;ZOU Yuxiao;LI Erna;MU Lixia;LI Qingrong(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Food Ministry of Agriculture and Rural Affairs,Guangzhou 510610,China;College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室/农业农村部功能食品重点实验室,广东广州510610 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品工业科技》2025年第1期231-238,共8页Science and Technology of Food Industry

基　　金：财政部和农业农村部-国家现代农业产业技术体系资助(CARS-18-ZJ0503);佛山市财政专项资金-2022年高水平广东省农业科技示范市建设资金市院合作项目。

摘　　要：为优化建立蚕蛹发酵工艺,探索其发酵产物呈味特性,本文研究了不同菌种、接种量、发酵温度、发酵时间对蚕蛹发酵产氨基酸态氮含量的影响,在单因素实验的基础上,采用响应面法对蚕蛹发酵工艺进行优化,并对比分析发酵前后呈味物质与滋味的变化。结果表明:清酒乳杆菌接种量1.0%、发酵温度32℃、发酵时间10 d是最佳发酵工艺,此时氨基酸态氮含量达0.95±0.02 g/100 g,与预测值相近。与未发酵蚕蛹相比,发酵蚕蛹的游离氨基酸、核苷酸和有机酸含量均显著升高(P<0.05),分别为52.19±0.11、1.01±0.03、65.54±1.61 mg/g。呈鲜味的天冬氨酸、谷氨酸、鸟苷酸、腺苷酸和琥珀酸的TAV值均大于1,特别是谷氨酸和琥珀酸,TAV值高达20.06、138.47,是发酵蚕蛹中鲜味的重要贡献者;蚕蛹发酵后的味精当量达74.44 g MSG/100 g,是发酵前的6.74倍。本研究表明,蚕蛹发酵可产鲜味物质,且风味良好,为蚕蛹的开发利用和鲜味物质的制备提供了新的思路。To establish an optimized silkworm pupae fermentation process and explore the taste characteristics of the fermented products,the effects of different bacterial species,inoculum amounts,fermentation temperatures,and fermentation times on the amino acid nitrogen content generated by fermented silkworm pupae were investigated.Based on single factor experiments,response surface methodology was employed to optimize the silkworm pupae fermentation process.Differences in taste-contributory substances and taste before and after fermentation were elucidated.The optimal fermentation parameters were found to be 1.0%Lactobacillus sakei inoculum,fermentation temperature of 32℃,and fermentation time of 10 days.Under these conditions,the amino acid nitrogen content reached 0.95±0.02 g/100 g,closely aligning with the anticipated value.Compared with those in unfermented silkworm pupae,the free amino acid,nucleotide,and organic acid contents in fermented silkworm pupae were significantly increased(P<0.05),reaching 52.19±0.11,1.01±0.03,and 65.54±1.61 mg/g,respectively.The taste activity value(TAV)of aspartic,glutamic,guanylic,adenylic,and succinic acids,which contribute to umami taste,were all above 1.Notably,glutamic and succinic acids,which were considered to be the best contributors to umami taste in fermented silkworm pupae,exhibited TAV as high as 20.06 and 138.47,respectively.The monosodium glutamate(MSG)equivalent after silkworm pupae fermentation reached 74.44 g MSG/100 g,a 6.74-fold increase compared to the pre-fermentation level.This study demonstrates that silkworm pupae fermentation can produce umami substances that yield a desired flavor,providing new insights for the development and utilization of silkworm pupae and for the production of umami substances.

关 键 词：蚕蛹 发酵 工艺优化 呈味物质 鲜味 

分 类 号：TS264[轻工技术与工程—发酵工程]