不同苹果品种的益生菌发酵适应性评价  

Adaptability Evaluation of Probiotic Fermentation in Different Apple Varieties

作　　者：杨胜博 孟园 李学震 刘维豪 王一熹 刘光鹏[1] 初乐[1] 卢俊华 马艳蕊 YANG Shengbo;MENG Yuan;LI Xuezhen;LIU Weihao;WANG Yixi;LIU Guangpeng;CHU Le;LU Junhua;MA Yanrui(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250200,China;College of Food Science and Technology,Qilu University of Technology,Jinan 250353,China;Shandong Dashudafu Special Dietary Foods Co.,Ltd.,Heze 274000,China;Anyuan County Fruit IndustryDevelopment Service Center,Ganzhou 342115,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250200 [2]齐鲁工业大学食品科学与工程学院,山东济南250353 [3]山东大树达孚特膳食品有限公司,山东菏泽274000 [4]安远县果业发展服务中心,江西赣州342115

出　　处：《中国果菜》2025年第2期38-44,共7页China Fruit & Vegetable

基　　金：山东省重点研发计划(LJNY202001)。

摘　　要：为探究不同苹果品种对苹果益生菌饮品发酵品质的影响,以‘国光’‘富士’‘澳洲青’‘嘎啦’‘金帅’‘乔纳金’‘红星’七个品种为原料进行益生菌发酵,并对不同苹果品种益生菌发酵的适应性进行评价。结果表明,‘澳洲青’发酵苹果汁总酸含量最高,‘红星’发酵苹果汁总酸含量最低,‘富士’发酵苹果汁总酚和黄酮含量最高。在抗氧化活性方面,‘富士’发酵苹果汁的DPPH自由基清除率和总还原力最高,‘澳洲青’发酵苹果汁的羟自由基清除率最高。活菌数研究表明,不同苹果品种发酵汁的菌落数在发酵24 h之前快速增长,在发酵24 h时菌落数都达到最大值,其中‘金帅’发酵苹果汁活菌数最多,‘澳洲青’发酵苹果汁中活菌数最少。采用气相离子迁移谱对不同苹果品种益生菌发酵汁进行香气分析,发现不同品种间香气差异明显,其中由‘富士’‘乔纳金’发酵苹果汁香气成分最多。结合感官分析得出,‘富士’发酵苹果汁最符合大众对于苹果汁的需求。In order to explore the influence of different apple varieties on the fermentation quality of apple probiotic drinks,seven apple varieties,including‘Guoguang’‘Fuji’‘Australian Green Apple’‘Gala’‘Jinshuai’‘Jonathan’and‘Hongxing’,were used as raw materials for probiotic fermentation.The adaptability of probiotic fermentation for different apple varieties was evaluated.The results showed that the total acidity of apple juice fermented with‘Australian green apples’was the highest,while the total acidity of apple juice fermented with‘Hongxing’was the lowest.The total phenolic and flavonoid content of apple juice fermented with‘Fuji’was the highest.In terms of antioxidant activity,‘Fuji’fermented apple juice had the highest DPPH free radical scavenging rate and total reducing power,while‘Australian green’apple fermented apple juice had the highest hydroxyl free radical scavenging rate.Research on the number of live bacteria showed that the bacterial count of fermented apple juice from different varieties increased rapidly before 24 hours,and reached its maximum value at 24 hours of fermentation.Among them,the number of live bacteria in fermented‘Jinshuai’apple juice was the highest throughout the entire fermentation process,while the number of live bacteria in fermented‘Australian green’apple juice was the lowest.Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the aroma of probiotic fermented juice from different apple varieties.It was found that there were significant differences in aroma between different varieties,with‘Fuji’and‘Jonathan’fermented apple juice having the most aroma components.Combining sensory analysis,it was concluded that‘Fuji’fermented apple juice best met people’s requirements for apple juice in various aspects.

关 键 词：苹果品种 益生菌 苹果汁 抗氧化活性 气相离子迁移谱(GC-IMS) 

分 类 号：TS26[轻工技术与工程—发酵工程]