基于GC-IMS解析植物乳杆菌发酵对猕猴桃果汁挥发性物质的影响

以“红阳”猕猴桃为试材，通过气相迁移离子色谱（gas chromatography-ion mobility spectrometry，GC-IMS）技术分析比较灭菌后果汁（YL）、发酵对照组（CK）、植物乳杆菌发酵果汁（PL）挥发性风味物质组成，并采用偏最小二乘判别分析（Partial least squares-discrimination analysis，PLS-DA）筛选不同处理样品的差异物质，探讨乳酸菌发酵对“红阳”猕猴桃汁挥发性风味物质组成的影响。结果表明，该研究所选用菌株（Lactobacillus plantanum B-1）应用于猕猴桃果汁发酵在24 h内菌落数由6.21 lg CFU/mL快速上升至8.60 lg CFU/mL，总酸由原来的0.60%增加至1.33%，发酵性能良好。GC-IMS结合PLS-DA分析结果表明，植物乳杆菌发酵可提高(E)-2-己烯醛、己醇、芳樟醇、乙酸乙酯、丁酸乙酯，丙酮、4-庚酮、2-壬酮等含量，增加果汁果香味，减少1,8-桉叶素、(E)-2-己烯醇、己醛等猕猴桃特征风味物质的损失，抑制乙醇、糠醛等对风味产生不良影响的物质生成，从而提升猕猴桃果汁风味品质。该研究为植物乳杆菌在猕猴桃果汁产品中应用提供了理论支撑。

Effect of Lactobacillus plantanum Fermentation on the Flavor of Kiwifruit Juice by GC-IMS

Kiwifruit was used to investigate the effect of Lactobacillus plantanum fermentation on the flavor of kiwifruit juice. Gas migration ion chromatography and partial least squares discriminant analysis (PLS-DA) were employed to analyze and compare the flavor components of pasteurized kiwifruit juice, Lactobacillus plantarum fermented juice and fermentation control group. The results showed that the colony number of Lactobacillus plantanum B-1 was increased from 6.21 lg CFU/mL to 8.60 lg CFU/mL in 24 hours, the total acid increased from 0.60% to 1.33%, indicating that Lactobacillus plantanum B-1 hada good fermentation performance in kiwifruit juice. The results of GC-IMS combined with PLS-DA analysis showed that Lactobacillus plantarum fermentation could increase the contents of (E)-2-hexenal, hexanol, linalool, ethyl acetate, ethyl butyrate, acetone, 4-heptanone, 2-nonone, increase the fruit flavor. Besides, it also could reduce the loss of 1,8-cineole, (E)-2-hexenol, hexanal and other characteristic flavor substances of kiwifruit, inhibit the production of ethanol, funeral and other substances which have adverse effects on the flavor, so as to improve the flavor quality of kiwi fruit juice. This study provides theoretical support for the application of Lactobacillus plantarum in kiwifruit juice products.