茯苓糯米酸汤的营养品质及风味研究  

Study on the Nutritional Quality and Flavor of Poria cocos and Glutinous Rice Sour Soup

作　　者：廖廷贵 林莉 吴加怡 张钰博 潘世伟 姚俊 LIAO Tinggui;LIN Li;WU Jiayi;ZHANG Yubo;PAN Shiwei;YAO Jun(School of Life and Health Science,Kaili University,Kaili 556001,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556001

出　　处：《现代食品》2025年第1期205-209,共5页Modern Food

基　　金：省级大学生创新创业训练计划项目“酸爽黔韵-凯里茯苓白酸汤的研制”(S202210669060);凯里学院校级规划课题“糯米茯苓复配发酵米酸汤特征风味分析及营养功效特性研究”(2023XJGHYB07)。

摘　　要：本研究以茯苓糯米酸汤为研究对象,探究其理化营养品质,并利用电子鼻测定其风味特征。结果表明,茯苓糯米酸汤的pH值、可溶性固形物、总酸、氨基酸态氮、总糖、维生素C和蛋白质含量分别为2.76、1.00%、7.56 g·L^(-1)、0.011 g/100 mL、2.31%、0.14 mg/100 g、75.90μg·mL^(-1),其中总糖、蛋白质和维生素C的含量显著高于传统米酸汤(p<0.05);茯苓糯米酸汤含有17种氨基酸,其中必需氨基酸含量为43.64μg·mL^(-1),氨基酸组成合理。电子鼻测定结果显示,米酸汤的主要风味物质为氮氧化合物、甲基类物质、醇醚醛酮类、无机硫化物和有机硫化物;主成分分析显示,茯苓糯米酸汤与传统米酸汤间的风味物质存在显著差异。本试验为后续开发和改进茯苓糯米酸汤提供了理论依据和数据基础。In this study,Poria cocos glutinous rice sour soup was taken as the research object to explore its physicochemical nutritional quality,and its flavor characteristics were determined by electronic nose.The results showed that the contents of pH value,soluble solids,total acid,amino acid nitrogen,total sugar,vitamin C and protein were 2.76,1.00%,7.56 g·L^(-1),0.011 g/100 mL,2.31%,0.14 mg/100 g and 75.90μg·mL^(-1),respectively.The contents of total sugar,protein station and vitamin C were significantly higher than those of traditional rice acid decoction(p<0.05).Poria cocos glutinous rice sour soup contained 17 kinds of amino acids,among which the contents of essential amino acids were 43.64μg·mL^(-1),the amino acid composition is reasonable.The results of electronic nose showed that the main flavor compounds of rice sour soup were nitrogen oxides,methyl substances,alcohol ether aldehydes and ketones,inorganic sulfides and organic sulfides.PCA analysis showed that there were significant differences in flavor compounds between Poria cocos glutinous rice sour soup and traditional rice sour soup.This experiment provides a theoretical basis and data basis for the subsequent development and improvement of Poria cocos glutinous rice sour soup.

关 键 词：茯苓糯米酸汤 理化指标 营养成分 电子鼻 

分 类 号：TS264[轻工技术与工程—发酵工程]