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乳酸菌发酵蜜桃果酱过程中风味物质变化规律研究
引用本文:胡航伟,张楠楠,刘凌霄,马 超,游新侠,朱 玲,刘云国. 乳酸菌发酵蜜桃果酱过程中风味物质变化规律研究[J]. 食品安全质量检测学报, 2023, 14(19): 124-132
作者姓名:胡航伟  张楠楠  刘凌霄  马 超  游新侠  朱 玲  刘云国
作者单位:郑州科技学院 食品科学与工程学院,郑州科技学院 食品科学与工程学院,临沂市农业科学院,临沂大学 生命科学学院,郑州科技学院 食品科学与工程学院,郑州科技学院 食品科学与工程学院,临沂大学 生命科学学院
基金项目:山东省重点研发计划项目(医用食品专项计划)(2019YYSP026)
摘    要:目的 探究乳酸菌发酵制备蜜桃果酱过程中挥发性风味物质变化规律,进而筛选出特征香气化合物。方法 采用顶空-气相色谱-离子迁移谱技术(headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS)分析乳酸菌混合发酵蜜桃果酱制作过程中不同时期挥发性风味物质变化规律,并结合主成分分析、偏最小二乘判别分析进行统计学分析。结果 共检测到60个信号峰,鉴定出挥发性化合物32种,包括醛类、酮类、醇类、酯类等。其中,醛类化合物种类最丰富。通过多元统计学方法,实现了蜜桃果酱制作不同时期的很好区分,特别是发酵阶段明显与未发酵阶段不同,并筛选出17种特征性风味物质,如2,3-丁二酮、壬醛,赋予蜜桃果酱较好的风味特性。感官特性方面,乳酸菌的添加改善了果酱的适口性,酸甜度更容易接受。结论 HS-GC-IMS可以有效用于发酵型果酱制作过程的品质评价,该研究结果为乳酸菌发酵水果制品的品质调控提供了新的分析方法和重要科学依据。

关 键 词:蜜桃果酱;乳酸菌发酵;顶空-气相色谱-离子迁移谱法;化学计量学
收稿时间:2023-07-07
修稿时间:2023-10-08

Study on the variation of flavor compounds during fermentation of honey peach jam by lactic acid bacteria
HU Hang-Wei,ZHANG Nan-Nan,LIU Ling-Xiao,MA Chao,YOU Xin-Xi,ZHU Ling,LIU Yun-Guo. Study on the variation of flavor compounds during fermentation of honey peach jam by lactic acid bacteria[J]. Journal of Food Safety & Quality, 2023, 14(19): 124-132
Authors:HU Hang-Wei  ZHANG Nan-Nan  LIU Ling-Xiao  MA Chao  YOU Xin-Xi  ZHU Ling  LIU Yun-Guo
Affiliation:Zhengzhou University Of Science And Technology, School of Food Science and Engineering,Zhengzhou University Of Science And Technology, School of Food Science and Engineering,Linyi Academy of Agricultural Sciences,Linyi University, College of Life Sciences,Zhengzhou University of Science and Technology, College of Food Science and Engineering,Zhengzhou University of Science and Technology, College of Food Science and Engineering,College of Life Sciences, Linyi University
Abstract:Objective To investigate the changes of volatile flavor substances during the preparation of honey peach jam by lactic acid bacteria fermentation, and then screen the characteristic aroma compounds. Methods Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to analyze the changes of volatile flavor substances in different periods during the production of honey peach jam by mixed fermentation of lactic acid bacteria, and combined with principal component analysis and partial least squares discriminant analysis for statistical analysis. Results A total of 60 signal peaks were detected, and 32 volatile compounds were identified, including aldehydes, ketones, alcohols and esters. Among them, aldehydes were the most abundant. Through multivariate statistical method, a good distinction between different periods of honey peach jam was achieved, especially the fermentation stage was obviously different from the non-fermented stage, and 17 characteristic flavor substances, such as 2,3-butanedione and nonanal, were screened out, which endowed honey peach jam with better flavor characteristics. In terms of sensory characteristics, the addition of lactic acid bacteria improved the palatability of the jam, with a more acceptable level of sweetness and sourness. Conclusion HS-GC-IMS can be effectively used for quality evaluation of fermented fruit jam production process, and the results of this study provide new analytical method and important scientific basis for quality control of lactic acid bacteria fermented fruit products.
Keywords:honey peach jam   lactic acid bacteria fermentation   headspace-gas chromatography-ion mobility spectrometry   chemometrics
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