单一及混合益生菌发酵猕猴桃果汁的香气成分分析

为开发营养健康且果香浓郁的猕猴桃益生菌发酵果汁，以徐香猕猴桃果汁为原料，采用植物乳杆菌115、副干酪乳杆菌及植物乳杆菌115-副干酪乳杆菌混合（1∶1）发酵的3?种益生菌发酵果汁，以原果汁为对照，利用顶空固相微萃取和气相色谱-质谱联用技术对原果汁及发酵果汁的香气成分进行比较分析。结果表明：从4?组果汁样品中共鉴定出74?种香气成分，其中醇类17?种、酮类8?种、酯类19?种、醛类12?种、烷烯烃类8?种、酸类4?种、其他类6?种。混合菌种发酵和单一菌种发酵猕猴桃果汁的香气成分种类、含量及香气值差异显著（P＜0.05），混合菌种发酵猕猴桃果汁中的醇类、酯类和其他类香气物质的种类和含量显著（P＜0.05）高于单一菌种发酵，赋予了猕猴桃果汁更浓郁的花香和果香。混和菌种益生菌发酵的猕猴桃汁香气物质种类多，含量高，果香浓郁且典型，适于猕猴桃益生菌发酵果汁的生产。

Analysis of Aroma Components of Fermented Kiwifruit Juice Inoculated with Single and Mixed Probiotics

In order to develop a nutritious and healthy probiotic fermented kiwifruit juice with a strong fruity aroma, the aroma components of fermented kiwifruit juices inoculated with single and mixed (1:1) cultures of Lactobacillus plantarum and L. paracasei were comparatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Non-fermented juice was used as control. The results showed that a total of 74 aroma components were identified from the four juice samples, including 17 alcohols, 8 ketones, 19 esters, 12 aldehydes, 8 alkanes, 4 acids, and 6 other compounds. The types and contents of aroma compounds and the aroma values of kiwifruit juices fermented with mixed and single cultures were significantly different (P < 0.05), and the types and contents of alcohols, esters and other aroma substances were significantly (P < 0.05) higher in kiwifruit juices fermented with the mixed culture than with the single cultures, giving a stronger floral and fruity aroma. Therefore, mixed probiotic strains are suitable for the production of fermented kiwi juice.