辣椒素浓度对产香酵母YB4挥发性风味化合物的影响  

Effect of Capsaicin Concentration on Volatile Flavor Compounds of Aroma-Producing Yeast YB4

作　　者：唐万婷 董平 熊怡玲 王天杨 杨镰 邓静 TANG Wan-ting;DONG Ping;XIONG Yi-ling;WANG Tian-yang;YANG Lian;DENG Jing(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2025年第4期80-87,共8页China Condiment

基　　金：四川省科技厅研发项目(2021YJ0275);四川省眉山市科技局研发项目(2023ZHCG0078)。

摘　　要：以实验室前期从川南腌菜中分离筛选得到的产香酵母Meyerozyma guilliermondii YB4为研究对象,旨在探究不同浓度辣椒素对其挥发性风味化合物的影响。利用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)结合多元统计分析,研究了辣椒素浓度对产香酵母Meyerozyma guilliermondii YB4挥发性风味化合物的影响。结果表明,不同辣椒素浓度下共检测鉴定出92种挥发性化合物,发现挥发性有机化合物的含量和种类存在明显差异。利用偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)筛选出20种关键挥发性风味化合物(VIP>1),主要包括辛醛、异丁酸乙酯、乙酸乙酯-D等。当辣椒素浓度在1.0~2.0 g/100 mL范围内时,能够有效促进酵母YB4风味的丰富度。此研究结果可为制备产香酵母活性剂及改进川南腌菜产品的风味提供理论依据和参考。With the aroma-producing yeast Meyerozyma guilliermondii YB4 isolated and screened from pickles in southern Sichuan in the laboratory in early stage as the research object,the aim of this study is to explore the effect of different concentrations of capsaicin on the volatile flavor compounds.Gas chromatography-ion mobility spectrometry(GC-IMS)combined with multiple statistical analysis is used to study the effect of capsaicin concentration on the volatile flavor compounds of aroma-producing yeast Meyerozyma guilliermondii YB4.The results show that a total of 92 volatile compounds are detected and identified under different capsaicin concentrations,and the content and types of volatile organic compounds are significantly different.Using partial least squares discriminant analysis(PLS-DA),20 key volatile flavor compounds(VIP>1)are screened,mainly including octanal,ethyl isobutyrate,ethyl acetate-D.When the concentration of capsaicin is 1.0~2.0 g/100 mL,the flavor richness of Meyerozyma guilliermondii YB4 could be effectively enhanced.The research results can provide theoretical basis and references for the preparation of aroma-producing yeast activators and the improvement of the flavor of pickles in southern Sichuan.

关 键 词：产香酵母 辣椒素 气相色谱-离子迁移谱 挥发性风味化合物 多元统计分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]