植物乳杆菌发酵对红枣汁挥发性香气成分的影响  

Effects of Lactobacillus plantarum fermentation on volatile aroma components of jujube juice

作　　者：张丽华 陈云莉 石勇 李顺峰[4] 查蒙蒙 李昌文 纵伟 王小媛 ZHANG Lihua;CHEN Yunli;SHI Yong;LI Shunfeng;ZHA Mengmeng;LI Changwen;ZONG Wei;WANG Xiaoyuan(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China;Haoxiangni Health Food Co.,Ltd.,Zhengzhou 451150,China;Research Center of Agricultural Processing Science and Technology,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001 [3]好想你健康食品股份有限公司公司,河南郑州451150 [4]河南省农业科学院农产品加工研究中心,河南郑州450002

出　　处：《轻工学报》2025年第2期13-22,共10页Journal of Light Industry

基　　金：河南省科技攻关项目(242102110100);河南省重点研发专项项目(241111111800)。

摘　　要：采用电子鼻和顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术,结合香气活度值(OAV)和正交偏最小二乘判别分析(OPLS-DA)模型,研究植物乳杆菌CICC 20022(Lactobacillus plantarum CICC 20022)发酵对红枣汁挥发性香气成分的影响。结果表明:相较于未发酵红枣汁,发酵红枣汁含有较多萜类、含硫化合物、芳香族化合物和有机硫化物,这些化合物赋予其更加浓郁的花果香。在未发酵红枣汁和发酵红枣汁中分别鉴定出48种和42种挥发性香气成分,总质量浓度分别为4479.54μg/L和6943.14μg/L;发酵红枣汁中的酸类化合物质量浓度明显增加,其中癸酸质量浓度提高了193.68%,而酯类化合物种类明显减少,并新生成棕榈酸异丙酯、柠檬醛、橙花基丙酮等具有愉悦香气的化合物。具有花香味的大马士酮对发酵红枣汁香气特征的贡献最大,而苯甲醛、癸酸、苄醇、壬酸、大马士酮、月桂酸和己酸是发酵红枣汁的7种关键差异挥发性香气成分,其中苄醇和月桂酸可为发酵红枣汁增添独特的花果香。因此,采用植物乳杆菌发酵能够提升红枣汁的整体风味,并赋予其花果香。Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS)combined with the odor activity values(OAV)and orthogonal partial least squares discriminant analysis(OPLS-DA)model were used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice.The results showed that fermented jujube juice contained more terpenes,sulfur compounds,aromatic compounds and organosulfur than unfermented jujube juice,and these compounds contribute to the juice a more intense floral and fruity aroma.There were 48 and 42 volatile aroma compounds identified with the total mass concentrations of 4479.54μg/L and 6943.14μg/L for unfermented and fermented jujube juice,respectively.The mass concentration of acid compounds in fermented jujube juice increased significantly,with decanoic acid increasing by 193.68%,while the types of ester compounds were decreased significantly,and new compounds such as the isopropyl palmitate,citral and nerolidol acetone with floral and fruity aromas were formed in fermented jujube juice.The floral flavour of damascone made the most signiticant contribution the fragrance of fermented jujube juice.The seven main different volatile aroma components were benzaldehyde,capric acid,benzyl alcohol,nonanoic acid,damastone,lauric acid and caproic acid.Therefore,fermentation with L.plantarum could enhance the overall flavor of jujube juice and imparted a floral and fruity aroma to it.

关 键 词：植物乳杆菌 发酵 红枣汁 挥发性香气成分 OPLS-DA模型 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]