生姜酵素理化成分、风味物质及抗氧化性分析

对生姜酵素理化成分、风味成分及抗氧化性进行检测分析.结果 表明,生姜酵素的pH值为3.80,总酸为2.91 g/100 g,乙醇含量为0.82 g/100 g,可溶性固形物含量为24.4％,乳酸含量为2.6× 103 mg/l00 g,总酚含量达到5.77 μg/μL.利用气相色谱-质谱(GC-MS)联用技术分析鉴定出...

Analysis of Physical and Chemical Components,Flavor Components and Antioxidant Activity of Ginger Ferment

The physical and chemical components,flavor components and anti-oxidation of ginger ferment were analyzed.The results showed that pH of the ginger ferment was 3.80,total acid was 2.91 g/100 g,ethanol content was 0.82 g/100 g,soluble solid content was 24.4%,content of lactic acid was 2.6×10;mg/100 g,content of total phenol was 5.77 μg/μL.42 flavor compounds were identified from ginger ferment by gas chromatography-mass spectrometry (GC-MS),including 17 kinds of esters,2 kinds of aldehydes,2 kinds of ketones,9 kinds of alcohols,6 kinds of alkenes,2 kinds of ethers,2 kinds of borneol,2 kinds of heterocycles.Ginger ferment had strong reducing power,DPPH free radical scavenging ability,hydroxyl radical scavenging ability.The correlation coefficients (r) of DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducibility were 0.9664,0.9709,0.9711,respectively,P<0.01,There was a significant positive correlation.The conclusion provides some theoretical basis for the comprehensive development and functional research of microbial ferment products.