乙酸-2-苯乙酯的合成途径与调节研究
|
摘要
为了研究苹果醋发酵过程中的特征性香气成分乙酸-2-苯乙酯的合成途径和调节,采用反应体系跟踪法检测各合成相关基质的浓度变化,发现在苹果醋发酵第7d后,乙酸-2-苯乙酯开始大量生成,第30d达到最高值;根据分析乙酸-2-苯乙酯与其合成基质,AAT,Esterase酶活浓度之间的相关系数,初步确定乙酸-2-苯乙酯的合成途径同时存在酯酶途径和醇酰基转移酶途径,推测醇酰基转移酶途径可能是主要的合成途径,醇酰基转移酶可能是关键酶;通过外源加标法,检测到8g/L是L-苯丙氨酸的最佳添加质量浓度,可以有效增加苹果醋的香气成分的生成量和醋酸质量浓度,进而提高苹果醋制品独特的香味和风味.研究结果为苹果醋制品香气成分和风味物质的深入研究和其关键工艺控制点提供了一定的参考依据.
In order to understand the synthetic pathway(s)and regulation of acetic acid-2-phenyl ethyl ester,which is a characteristic aroma component in apple vinegar fermentation,apreliminary study was made,in which the reaction system tracing method was adopted to detect the concentration change in the related synthetic matrices.The results showed that acetic acid-2-phenyl ethyl ester increased significantly after 7 days' fermentation and reached the highest after 30 days.According to the correlation coefficient between acetic acid-2-phenyl ethyl ester and its synthesis matrix,AAT and esterase activity,it was tentatively concluded that the esterase pathway and alcohol acyltransferase pathway existed simultaneously for the synthesis of acetic acid-2-phenyl ethyl ester,and it was speculated that the acyltransferase pathway could be the main synthetic pathway and acyltransferase could be the key enzyme.A test of the external standard method showed that 8 g/L was the optimal concentration of L-phenylalanine,which increased the aroma components of apple cider vinegar and the concentration of acetic acid,thus enhancing the unique scent and flavor of the apple vinegar products.
In order to understand the synthetic pathway(s)and regulation of acetic acid-2-phenyl ethyl ester,which is a characteristic aroma component in apple vinegar fermentation,apreliminary study was made,in which the reaction system tracing method was adopted to detect the concentration change in the related synthetic matrices.The results showed that acetic acid-2-phenyl ethyl ester increased significantly after 7 days' fermentation and reached the highest after 30 days.According to the correlation coefficient between acetic acid-2-phenyl ethyl ester and its synthesis matrix,AAT and esterase activity,it was tentatively concluded that the esterase pathway and alcohol acyltransferase pathway existed simultaneously for the synthesis of acetic acid-2-phenyl ethyl ester,and it was speculated that the acyltransferase pathway could be the main synthetic pathway and acyltransferase could be the key enzyme.A test of the external standard method showed that 8 g/L was the optimal concentration of L-phenylalanine,which increased the aroma components of apple cider vinegar and the concentration of acetic acid,thus enhancing the unique scent and flavor of the apple vinegar products.
引文
[1]CARMEN,INES M,TERESA G,et al.Effect of Biological Ageing of Wine on Its Nitrogen Composition for Producing High Quality Vinegar[J].Food and Bioproducts Processing,2014,92(3):291-297.[2]GULLA M,VERZELIONI E,CANONICO M.Aerobic Submerged Fermentation by Acetic Acid Bacteria for Vinegar Production:Process and Biotechnological Aspects[J].Process Biochemistry,2014,49(10):1571-1579.[3]薛淑琴,谢思芸,肖仔君,等.完全发酵与适度发酵苹果醋主要成分的差异性分析[J].食品科学,2017,38(12):137-143.[4]李树萍,邱诗棋,吴宛芹,等.气相色谱-嗅闻-质谱联用分析红枣白兰地风味成分[J].食品科学,2017,38(4):187-191.[5]焦娇,李凯,李树萍,等.HS-SPME-GC-O-MS分析红枣发酵酒中的挥发性成分[J].食品科学,2017,38(4):197-203.[6]王晓丹,陈美竹,班世栋,等.茅台大曲中酵母的分离、鉴定及其功能初探[J].食品科学,2017,38(4):51-57.[7]郑福平,马雅杰,侯敏,等.世界6大蒸馏酒香气成分研究概况与前景展望[J].食品科学技术学报,2017,35(2):1-12.[8]吴文林.浅谈影响啤酒中酯类含量的因素及控制措施[J].啤酒科技,2015(4):33-34.[9]秦伟帅,董书甲,姜凯凯,等.采用顶空固相微萃取和气质联用法分析氮源浓度对酵母香气物质合成的影响[J].食品与发酵工业,2017,43(3):61-64.[10]汤晓宏,任继波,胡文效,等.日照地区公酿一号葡萄及其桃红酒特征香气的研究[J].中外葡萄与葡萄酒,2017(5):29-33.[11]赵婷婷,卢倩文,宋菲菲,等.1株产香真菌的筛选及其协同米根霉对米酒发酵的影响[J].食品科学,2017,38(14):42-48.[12]刘韬,乔宁,饶敏,等.基于顶空固相微萃取与气相色谱-质谱联用技术分析“赣南早”脐橙酒香气成分[J].中国食品添加剂,2017,(9):205-209.[13]陈燕,李小惠,张惟广.不同地区甘薯的酿酒特性及其发酵酒风味物质的分析[J].中国酿造,2016,35(10):120-125.[14]孙金沅,宫俐莉,刘国英,等.古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析[J].食品科学,2016,37(24):87-93.[15]刘芳舒,罗昱,张瑜,等.杏仁β-葡萄糖苷酶对刺梨果汁风味品质的影响[J].食品科技,2016,41(1):240-246.[16]余兆硕,徐瀚麟,彭彰文,等.马铃薯醋酿造工艺优化及其香气成分分析[J].食品与机械,2017,33(4):171-219.[17]黄丹,刘有晴,倪月,等.基于ROAV值的四川麸醋主体风味物质研究[J].食品工业,2016,37(9):288-292.[18]李江涌,王如福,焦玉双.山西老陈醋熏醅前后香气成分的变化分析[J].中国酿造,2016,35(9):47-50.[19]MCGINTY D,VITALE D,LETIZIA C S,et al.Fragrance Material Review on Phenethyl Acetate[J].Food and Chemical Toxicology,2012,50(2):S491-S497.[20]黄传喜,黄兰,葛少林,等.再造烟叶碎片原料中主要中性香味物质分析[J].香料香精与化妆品,2017(1):21-25.[21]周围,王波,刘倩倩,等.基于电子鼻和GC-MS对不同品种玫瑰“活体”香气的研究[J].香料香精与化妆品,2017(2):1-6.[22]LEE J H,ZHANG C,KO J Y,et al.Evaluation on Anticancer Effect Against HL-60Cells and Toxicity in Vitro and in Vivo of the Phenethyl Acetate Isolated from a Marine Bacterium Streptomyces Griseus[J].Fish Aquat Science,2015,18(1):35-44.[23]YOSHIOKA K,HASHIMOTO N.Ester Formation by Alcohol Acetyltransferase from Brewers Yeast[J].Agricultural and Biological Chemistry,1981,45(10):2183-2190.[24]INOUE Y,TREVANICHI S,FUKUDA K,et al.Roles of Esterase and Alcohol Acetyltransferase on Production of Isoamyl Acetate in Hansenula Mrakii[J].Journal of Agricultural and Food Chemistry,1997,45(3):644-649.[25]ENDOMA-ARIAS M A,HUDLICKY T.Chemoenzymatic Total Synthesis of(+)-Galanthamine and(+)-Narwedine from PhenethylAcetate[J].Chemistry,2016,22(41):14540-14543.[26]INOUE Y,TREVANICHI S,FUKUDA K,et al.Roles of Esterase and Alcohol Acetyltransferase on Production of Isoamyl Acetate in Hansenula mrakii[J].Journal of Agricultural and Food Chemistry,1997,45(3):644-649.[27]AKITA O,SUZUKI S,OBATA T,et al.Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast[J].Journal of Biological Chemistry,1990,54(6):1485-1490.[28]贾永辉,罗一鸣,范俊源.乙酸苄酯和乙酸苯乙酯的合成研究[J].化学世界,2000(6):309-316.[29]李小惠.金刺梨发酵酒工艺研究[D].重庆:西南大学,2017.[30]张雪寒,司辉清.腊梅精油不同部位的香气成分鉴定及差异分析[J].西南师范大学学报(自然科学版),2016,41(4):40-41.[31]周倩,蒋和体.干型番木瓜果酒酿造工艺研究[J].西南师范大学学报(自然科学版),2016,41(5):122-128.[32]酒中乙醇浓度的测定:GB 5009.225-2016[S].北京:中国标准出版社,2016.[33]吴霏霏.枇杷果实香气检测及AAT1基因克隆表达与酶活性分析研究[D].扬州:扬州大学,2015.[34]EHRLICH F.ber die Bedingungen der Fusel9lbildung undber Ihren Zusammenhangmit dem Eiweiβaufbau der Hefe[J].Berichte der Deutschen Chemischen Gesellschaft,1907,40(1):1027-1047.