罗伊氏乳杆菌对发酵鱼糜挥发性风味物质的影响

为研究乳酸菌发酵鱼糜产生挥发性物质的变化规律，以发酵鱼糜为研究对象，采用同时蒸馏萃取（simultaneous distillation extraction，SDE）法提取发酵鱼糜的挥发性风味物质，结合气相色谱-质谱联用（Gas Chromatograph-Mass Spectrometry，GC-MS）技术，比较了自然发酵和添加罗伊氏乳杆菌发酵两种方法，对鱼糜发酵过程中的风味物质变化规律进行分析。结果表明:罗伊氏乳杆菌法发酵的鱼糜检出37种挥发性物质，带有明显风味特征的物质有乙酸、正己醛、1-辛烯-3-醇、乙酸乙酯等，自然发酵鱼糜中检出25种挥发性物质，其中乙酸、正己醛、1-辛烯-3-醇是主要的物质。罗伊氏乳杆菌法发酵鱼糜中酯类、酸类、烷烃类和醇类物质含量均高于自然发酵鱼糜，在自然发酵鱼糜挥发性物质中含量分别占1.20%、2.72%、1.56%和11.35%，罗伊氏乳杆菌法发酵鱼糜中分别为21.83%、14.86%、14.98%和16.37%，乳酸菌法对发酵鱼糜的感官品质和风味有一定的改善作用。

Effect of Lactobacillus reuteri on Volatile Flavor Compounds of Fermented Surimi

In order to study the variation of volatile compounds in surimi fermented by lactic acid bacteria, the technology of extraction by simultaneous distillation extraction(SDE) and detection by gas chromatograph-mass spectrometry(GC-MS) of volatile flavor compounds from fermented surimi used as the research object was established. The two methods of natural fermentation and fermentation of surimi with Lactobacillus reuteri were compared, and the change of flavor substances in the process of fermented surimi was analyzed. The results showed that 37 kinds of volatile substances were detected in surimi fermented by Lactobacillus method, and the substances with obvious flavor characteristics were acetic acid, n-hexanal, 1-octene-3-ol, ethyl acetate, etc. And 25 kinds of volatile substances were detected in surimi fermented naturally, among which acetic acid, n-hexanal and 1-octene-3-ol were the main substances. The content of esters, acids, alkanes and alcohols in surimi fermented by Lactobacillus reuteri was higher than that in naturally fermented surimi, which accounted for 1.20%, 2.72%, 1.56% and 11.35% in naturally fermented surimi, while 21.83%, 14.86%, 14.98% and 16.37% in the fermented surimi by Lactobacillus reuteri, respectively. Lactic acid bacteria could improve the sensory quality and flavor of fermented surimi.