不同乳酸菌发酵蓝莓桑葚原浆营养品质及风味变化分析  

Analysis of Nutritional Quality and Flavor Change of Blueberry-Mulberry Juice Fermented by Different Lactic Acid Bacteria

作　　者：丁明可 陈慧芝 吴伟杰[2] 牛犇 房祥军[2] 陈杭君[2] 刘瑞玲[2] 郜海燕 DING Mingke;CHEN Huizhi;WU Weijie;NIU Ben;FANG Xiangjun;CHEN Hangjun;LIU Ruiling;GAO Haiyan(College of Food and Health,Zhejiang Agriculture and Forestry University,Hangzhou,Zhejiang 311300;Food Science Institute,Zhejiang Academy of Agricultural Sciences/Zhejiang Key Laboratory of Intelligent Food Logistic and Processing/Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs/Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou,Zhejiang 310021)

机构地区：[1]浙江农林大学食品与健康学院,浙江杭州311300 [2]浙江省农业科学院食品科学研究所/全省生鲜食品智慧物流与加工重点实验室/农业农村部果品采后处理重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《核农学报》2025年第2期297-306,共10页Journal of Nuclear Agricultural Sciences

基　　金：浙江省“尖兵”“领雁”研发攻关计划(2023C04002)。

摘　　要：为探究不同乳酸菌发酵对蓝莓桑葚原浆营养品质及风味的影响,本研究分别以保加利亚乳杆菌、干酪乳杆菌、植物乳杆菌作为发酵剂,利用电子鼻和顶空微萃取结合气相色谱-质谱法等方法分析乳酸菌发酵后蓝莓桑葚原浆中的功能营养成分和风味。结果表明,3个发酵组的营养品质和抗氧化能力差异显著,其中植物乳杆菌发酵组总酸含量最高(1.52 g·L^(-1))、总糖含量最低(789.59 mg·L^(-1))、总花色苷含量最高(6.04 g·L^(-1)),总抗氧化能力最强;电子鼻分析结果可有效区分3种菌种的发酵风味;气相色谱-质谱共检测出51种挥发性成分,包括醇类6种、酸类14种、醛类9种、酮类7种、酯类8种、其他物质7种,其中2-壬酮在植物乳杆菌发酵组中含量较高,赋予发酵汁果香以及花香。综合而言,植物乳杆菌发酵组在营养成分、气味及风味物质方面均有较大提升,更适用于蓝莓桑葚原浆的发酵,有助于开发出具有抗氧化作用的益生元蓝莓果浆。本研究可为蓝莓桑葚深加工提供一定的借鉴。In order to explore the effects of different lactic acid bacteria fermentation on the nutritional quality and flavor of blueberry mulberry juice,blueberry-mulberry juice was fermented by Lactobacillus bulgaricus,Lactobacillus casei and Lactobacillus plantarum,respectively,in this study.The electronic nose and headspace microextraction combined with gas chromatography-mass spectrometry were employed to investigate the functional nutrients and flavor of the fermented juice.Results showed that there were significant differences in nutritional quality and antioxidant capacity among the three fermentation groups.The sample fermented by Lactobacillus plantarum contained the highest total acid(1.52 g·L^(-1)),the lowest total sugar content(789.59 mg·L^(-1)),the highest total anthocyanin content(6.04 g·L^(-1)),and the strongest antioxidant capacity,respectively.Results from electronic nose significantly distinguished the flavor of the samples fermented by different lactic acid bacteria.A total of 51 volatile components were detected in fermented samples by GC-MS,including 6 alcohols,14 acids,9 aldehydes,7 ketones,8 esters,and 7 other substances.The content of 2-nonanone was higher in L.plantarum fermentation group,which resulting in the fruity and floral aroma of sample.Overall,the fermentation sample of L.plantarum had a better improvement in nutrients,odor and flavor substances,therefore,it is suitable for the fermentation of blueberry-mulberry juice,contributing to the development of prebiotic blueberry pulp with antioxidant properties.This study can provide some reference for the deep processing of blueberry and mulberry.

关 键 词：蓝莓 桑葚 乳酸菌 营养成分 风味物质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]