植物乳杆菌发酵蓝莓汁发酵和贮藏过程中理化指标及挥发性风味物质的变化  

Effects of Lactobacillus plantarum on Physicochemical Propertiesand Volatile Flavor Substances of Blueberry Juiceduring Fermentation and Storage

作　　者：廖茂雯 韩琛 刘玮 李艳琳[1] 陈昌琳 袁怀瑜[1] 周艳 李可[1] 李华佳[1] LIAO Maowen;HAN Chen;LIU Wei;LI Yanlin;CHEN Changlin;YUAN Huaiyu;ZHOU Yan;LI Ke;LI Huajia(Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences(Institute of Food and Nutritional Health,Sichuan Academy of Agricultural Sciences),Chengdu 610000,China;Turpan Institute of Agricultural Science,Xinjiang Academy of Agricultural Sciences,Turpan 830091,China;Institute of Economic Crops,Sichuan Academy of Agricultural Sciences,Chengdu 610399,China)

机构地区：[1]四川省农业科学院农产品加工研究所(四川省农业科学院食物与营养健康研究所),四川成都610000 [2]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番830091 [3]四川省农业科学院经济作物研究所,四川成都610399

出　　处：《食品工业科技》2025年第1期259-273,共15页Science and Technology of Food Industry

基　　金：四川省“十四五”育种攻关(2021YFYZ0023-14);四川省农业科学院1+9揭榜挂帅项目-功能食品核心技术攻关(1+9KJGG007);吐鲁番市重点研发专项项目“桑椹资源功能特性挖掘及高值化产品研发”(2023002);功能性发酵食品加工中试实验站培育与特色产品示范转化(2024ZSSFJD11)。

摘　　要：为了解植物乳杆菌发酵对蓝莓汁在发酵和贮藏过程中理化指标和挥发性风味物质的变化规律的影响,以新鲜巴尔德温为原料,利用植物乳酸菌b-1发酵蓝莓汁,研究发酵和贮藏过程中理化指标和活菌数的变化,并利用HPLC和顶空固相微萃取气质联用(HS-SPME-GC/MS)测定蓝莓汁的有机酸和风味代谢物,分析其发酵和贮藏过程中风味品质的变化规律。结果表明,发酵24 h的蓝莓汁中的活菌数达到了108 CFU/mL;储藏28 d后活菌数为6.4×107 CFU/mL。蓝莓汁发酵期间理化性质变化较大,发酵过程中总酸含量逐渐增加,而pH呈现显著下降趋势(P<0.05)。在蓝莓汁发酵和贮藏过程中,共检测到6种有机酸,其中乳酸是发酵后的产物。贮藏过程中发酵蓝莓汁中挥发性风味物质分布为醇类>酮类>酯类>醛类>烷类>烯类。基于PCoA和OPLS-DA分析结果表明,利用植物乳杆菌发酵的蓝莓果汁在发酵期和贮藏期的风味代谢物差异较大,分别检测到14种、9种差异代谢物,且发酵阶段发酵蓝莓汁中芳樟醇和香叶醇的相对含量有所上升,增强了果汁的柑橘香、花香和玫瑰香气。该研究为植物乳杆菌在蓝莓发酵果汁中的应用提供了科学支撑。In order to understand the effects of Lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage stages.Fresh Baldwin was used as raw material and Lactobacillus plantarum b-1 was used as starter culture,the changes of physicochemical properties and viable bacterial counts during the fermentation and storage were detected.Moreover,HPLC and headspace solid-phase microextraction gas chromatography(HS-SPME-GC/MS)were used to measure the changes of organic acids and flavor metabolites,finally the quality of flavor was analyzed during fermentation and storage.The results showed that the viable bacterial count of blueberry juice reached 108 CFU/mL after 24 h fermentation,and the viable bacterial count was 6.4×107 CFU/mL after 28 d of storage.Furthermore,the physicochemical properties of the blueberry juice had a great change during the fermentation,for example,the content of the total acid gradually increased during the fermentation process,while the pH value showed a significant decreasing trend(P<0.05).In addition,a total of six organic acids were detected during fermentation and storage,of which lactic acid was a product after fermentation.The distribution of volatile flavor substances at the end of fermentation were alcohols>ketones>esters>aldehydes>alkanes>alkenes.Furthermore,the results based on PCoA and OPLS-DA showed that the flavor metabolites of fermented blueberry juice were significantly different during the fermentation and storage periods,with 14 and 9 different metabolites were detected,respectively.Moreover,the relative contents of linalool and geraniol were increased in fermented blueberry juice which could enhance citrus,floral and rose aromas.In conclusion,this study provides scientific support for the application of Lactobacillus plantarum on the fermentation of blueberry juice.

关 键 词：蓝莓汁 植物乳杆菌 GC-MS PCoA OPLS-DA 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]