电子束辐照诱变黑曲霉突变菌株对米酒风味的影响
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摘要
采用气相色谱-质谱联用(GC-MS)技术分别对经过电子束辐照诱变的黑曲霉原始菌株Y-0与突变菌株Y-3酿造的糯米酒进行香气检测与分析,原始菌株Y-0糯米酒中鉴定出风味物质33种,其中醇类物质9种,占总含量的70.12%,酯类物质11种,占总含量的13.59%;突变菌株Y-3糯米酒中鉴定出风味物质33种,其中醇类物质9种,占总含量的67.35%,酯类物质11种,占总含量的17.44%。相较于原始菌株Y-0酿造的糯米酒,由突变菌株Y-3酿造的糯米酒中,酯类物质含量增加了6.72%,酸类增加了0.18%,酮类增加了1.23%。突变菌株酿造的糯米酒的酒体风味更加浓郁,酒体香气更加丰富。
The aroma of glutinous rice wine brewed by the original strain Aspergillus niger Y-0 and the mutant strain Y-3 after electron beam irradiation was detected and analyzed by GC-MS. A total of 33 kinds of flavor substances were detected from the glutinous rice wine brewed by original strain Y-0, including 9 kinds of alcohols, accounting for 70.12% of the total content, and 11 kinds of esters, accounting for 13.59% of the total content. The total of 33 kinds of flavor substances were detected from the glutinous rice wine brewed by mutant strain Y-3, including 9 kinds of alcohols,accounting for 67.35% of the total content, and 11 kinds of esters, accounting for 17.44% of the total content. Compared with glutinous rice wine brewed by the original strain Y-0, the content of esters substances in glutinous rice wine brewed by the mutant strain Y-3 increased by 6.72%, the acids increased by 0.18%, and the ketones increased by 1.23%. The glutinous rice wine brewed by the mutant strain had stronger flavor and richer aroma.
The aroma of glutinous rice wine brewed by the original strain Aspergillus niger Y-0 and the mutant strain Y-3 after electron beam irradiation was detected and analyzed by GC-MS. A total of 33 kinds of flavor substances were detected from the glutinous rice wine brewed by original strain Y-0, including 9 kinds of alcohols, accounting for 70.12% of the total content, and 11 kinds of esters, accounting for 13.59% of the total content. The total of 33 kinds of flavor substances were detected from the glutinous rice wine brewed by mutant strain Y-3, including 9 kinds of alcohols,accounting for 67.35% of the total content, and 11 kinds of esters, accounting for 17.44% of the total content. Compared with glutinous rice wine brewed by the original strain Y-0, the content of esters substances in glutinous rice wine brewed by the mutant strain Y-3 increased by 6.72%, the acids increased by 0.18%, and the ketones increased by 1.23%. The glutinous rice wine brewed by the mutant strain had stronger flavor and richer aroma.
引文
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[19]杨祖滔,吴天祥,朱思洁,等.薏米糯米黄酒酿造工艺条件的研究[J].中国酿造,2016,35(5):102-106.
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[3]唐庆凤,彭开屏,韦升菊,等.布氏乳杆菌、黑曲霉、热带假丝酵母、枯草芽孢杆菌与植物乳杆菌3菌组合对木薯渣发酵品质的影响[J].中国畜牧兽医,2016,43(7):1729-1736.
[4]杨丽娟,余少文.黑曲霉高产糖化酶的分子水平研究方法概论[J].食品研究与开发,2016,37(8):204-208.
[5]岳春,马长新,黄达伟,等.全液态法生产玉米保健黄酒的研究[J].中国酿造,2007,26(9):29-32.
[6]王成波.糯玉米黄酒发酵条件的优化[J].黑龙江农业科学,2012(1):89-91.
[7]崔敬爱,邵智韬,徐岩,等.响应面法优化高产糖化酶的黑曲霉突变菌株制备糯米酒酒曲工艺研究[J].食品与发酵科技,2018,54(3):101-105.
[8]刘军,王娟娟,杨勇.混种麸曲生料酿醋研究[J].中国酿造,2007,26(6):49-51.
[9]张莹,朱加进.电子束辐照技术及其在食品工业中的应用研究[J].食品与机械,2013,29(1):236-239.
[10]范林林,韩鹏祥,冯叙桥,等.电子束辐照技术在食品工业中应用的研究与进展[J].食品工业科技,2014,35(14):374-380.
[11]陈晓平,孟岩,金玉,等.高能电子束辐照对大米中微生物的杀灭效果[J].食品科学,2016,37(8):63-66.
[12]RIVERA C S,BLANCO D,MARCO P,et al.Effects of electron-beam irradiation on the shelf life,microbial populations and sensory characteristics of summer truffles(Tuber aestivum)packaged under modified atmospheres[J].Food Microbiol,2011,28(1):141-148.
[13]崔龙,王娴,许勃,等.电子束辐照对大豆品质的影响[J].核农学报,2017,32(5):900-906.
[14]李佳涵,黄鸿兵,曹锦轩,等.电子束辐照技术在肉品中的应用进展[J].食品与发酵工业,2013,39(9):129-132.
[15]陈晓平,马千,谢晶,等.降解AFB1黑曲霉的电子束辐照诱变育种最佳工艺优选[J].食品科技,2016(8):23-26.
[16]王梁燕,洪奇华,孙志明,等.电子束辐照技术在生命科学中的应用[J].核农学报,2018,32(2):283-290.
[17]齐琦,母应春,禹晓婷,等.黑糯米保健酒工艺研究[J].中国酿造,2017,36(7):182-186.
[18]刘艳秋,孙广仁,杨奇,等.轮叶党参糯米酒发酵特性的研究[J].中国酿造,2017,36(4):99-102.
[19]杨祖滔,吴天祥,朱思洁,等.薏米糯米黄酒酿造工艺条件的研究[J].中国酿造,2016,35(5):102-106.
[20]姜加良.传统酿造糯米酒中酵母菌的筛选及发酵特性研究[J].黑龙江科学,2016(1):24-25.