植物乳杆菌Lactobacillus plantarum 15对不同品种柑橘全果汁的发酵及其挥发性物质分析
|
摘要
采用植物乳杆菌Lactobacillus plantarum 15对蜜桔、胡柚、脐橙和春见4种不同品种柑橘全果汁进行深度发酵,比较其发酵过程中主要成分的变化规律及其发酵前后挥发性物质。结果显示,植物乳杆菌L. plantarum15发酵过程中4种全果汁p H呈现基本稳定-快速下降-逐渐平缓的趋势,伴随着总酸含量的增加,总糖、还原糖和总黄酮等含量总体上下降。采用顶空固相微萃取气质联用法(HS-SPME-GC-MS),检出蜜桔、胡柚、脐橙和春见4种全果汁及发酵全果汁的挥发性物质共46种,均以柠檬烯为主;植物乳杆菌L. plantarum 15发酵明显降低了己醛、辛醛、癸醛、乙醇和芳樟醇等相对含量,但并未能丰富其酯类和酮类。研究表明,原料品种明显影响着柑橘全果汁的发酵进程和挥发性物质。相比于胡柚、脐橙和春见3种全果汁,蜜桔全果汁更适合作为植物乳杆菌L. plantarum 15的发酵基质。
Changes in the main components and volatile compounds of Mandarin,Huyou,Newhall,and Harumi juices after fermentation with Lactobacillus plantarum strain 15 were studied. The results showed that the pH of these four juices was steady at early stage,followed by rapid decline and then flattened slowly. The contents of total sugar,reducing sugar,and total flavonoids decreased with increasing total acid content. There were 46 volatile compounds observed in unfermented and fermented citrus juices by HS-SPME-GC-MS,with limonene being the main substance.The relative contents of hexaldehyde,octaldehyde,capraldehyde,ethanol,and linalool markedly reduced after fermentation. However,ketones and esters were slightly changed. Citrus cultivar significantly affected the fermentation process and volatile compounds of citrus juice. Compared with Huyou,Newhall,and Harumi,the Mandarin juice was more suitable as a fermentation substrate for L. plantarum strain 15.
Changes in the main components and volatile compounds of Mandarin,Huyou,Newhall,and Harumi juices after fermentation with Lactobacillus plantarum strain 15 were studied. The results showed that the pH of these four juices was steady at early stage,followed by rapid decline and then flattened slowly. The contents of total sugar,reducing sugar,and total flavonoids decreased with increasing total acid content. There were 46 volatile compounds observed in unfermented and fermented citrus juices by HS-SPME-GC-MS,with limonene being the main substance.The relative contents of hexaldehyde,octaldehyde,capraldehyde,ethanol,and linalool markedly reduced after fermentation. However,ketones and esters were slightly changed. Citrus cultivar significantly affected the fermentation process and volatile compounds of citrus juice. Compared with Huyou,Newhall,and Harumi,the Mandarin juice was more suitable as a fermentation substrate for L. plantarum strain 15.
引文
[1]KHAN M K,HUMA Z E,DANGLES O. A comprehensive review on flavanones,the major citrus polyphenols[J]. Journal of Food Composition and Analysis,2014,33(1):85-104.
[2]MILINA E G,PERLES R D,MORENO D A,et al. Natural bioactive compounds of Citrus limon for food and health[J]. Journal of Pharmaceutical and Biomedical Analysis,2010,51(2):327-345.
[3]国家药典委员会.中华人民共和国药典[M].北京:中国医药科技出版社,2010:176-177.
[4]周开隆,叶荫民.中国果树志柑橘卷[M].北京:中国林业出版社,2010:7-8.
[5]李汴生,卢嘉懿,阮征.植物乳杆菌发酵不同果蔬汁风味品质研究[J].农业工程学报,2018,34(19):293-299.
[6]赖婷,刘汉伟,张名位,等.乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响研究进展[J].中国酿造,2015,34(3):1-4.
[7]高寅,李汴生,林伟锋,等.干酪乳杆菌对柑橘汁发酵的工艺研究[J].现代食品科技,2011,27(8):946-948; 934.
[8]束文秀,吴祖芳,刘连亮,等.胡柚汁益生菌发酵挥发性风味特征[J].食品科学,2018,39(4):59-65.
[9]曹雪丹,郭小,陈林呈,等.益生菌发酵瓯柑汁及主要抗氧化成分研究[J].食品研究与开发,2017,38(17):105-108.
[10]陈学先.柑橘全果低苦制醋及柑橘醋饮料的研制[D].长沙:湖南农业大学,2013:11-12.
[11]苏东林,单杨,李高阳.全果柑橘利口酒的加工技术研究[J].食品与发酵工业,2007,33(7):95-98.
[12]付陈梅.柑桔果实品质和类黄酮的含量特征及橙汁掺假检测的研究[D].重庆:西南大学,2008:50-105.
[13]陈婷婷,周志钦. 5个宽皮柑桔品种果肉特征香气物质的确定[J].中国南方果树,2018,47(3):23-29.
[14]陈娟,唐俊妮,王文娟.三种猕猴桃酒发酵过程中挥发性香气成分的变化[J].食品工业科技,2019,40(3):242-248.
[15]田殿梅,霍丹群,张良,等. 3种不同品种高粱发酵酒糟及基酒品质的差异[J].食品与发酵工业,2013,39(7):74-78.
[16]RATCHADAPORN K,ORAPIN K,NATTA L,et al.Changes in physico-chemical,astringency,volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum[J]. Journal of Food Science and Technology,2018,55(10):3 979-3 990.
[17]杨冲,彭珍,熊涛.南丰蜜桔汁乳酸菌发酵过程中品质的变化[J].食品工业科技,2018,39(11):1-5; 11.
[18]KAAREL A,SIGNE K,TIIU-MAIE L,et al. The effect of temperature and p H on the growth of lactic acid bacteria:A p H-auxostat study[J]. International Journal of Food Microbiology,2003. 85(1):171-183.
[19]王凯旋.基于乳酸菌转化的桑椹加工工艺优化及桑椹果片的研制[D].镇江:江苏科技大学,2013:41-49.
[20]李志华.产β-葡萄糖苷酶乳酸菌菌株的特性研究[D].延吉:延边大学,2014:1-29.
[21]REN Jingnan,TAI Yanan,DONG Man,et al. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits[J]. Food Chemistry,2015,185:25-32.
[22]林雯雯,楼舒婷,孙玉敬,等.柑橘汁中糖苷键合态香气物质的研究进展[J].食品工业科技,2014,35(17):395-399.
[23]CAGNOTRD,SURICORF,PARADISO A,et al. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology,2009,128(3):473-483.
[24]单杨.柑橘类黄酮的分离、结构鉴定、化学修饰及生物活性研究[D].长沙:中南林业科技大学,2007:8-13.
[25]苏卿.中国特有柑橘属植物生理落果和疏果酚类物质组成及其抗氧化活性评价研究[D].重庆:西南大学,2014:60-63.
[2]MILINA E G,PERLES R D,MORENO D A,et al. Natural bioactive compounds of Citrus limon for food and health[J]. Journal of Pharmaceutical and Biomedical Analysis,2010,51(2):327-345.
[3]国家药典委员会.中华人民共和国药典[M].北京:中国医药科技出版社,2010:176-177.
[4]周开隆,叶荫民.中国果树志柑橘卷[M].北京:中国林业出版社,2010:7-8.
[5]李汴生,卢嘉懿,阮征.植物乳杆菌发酵不同果蔬汁风味品质研究[J].农业工程学报,2018,34(19):293-299.
[6]赖婷,刘汉伟,张名位,等.乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响研究进展[J].中国酿造,2015,34(3):1-4.
[7]高寅,李汴生,林伟锋,等.干酪乳杆菌对柑橘汁发酵的工艺研究[J].现代食品科技,2011,27(8):946-948; 934.
[8]束文秀,吴祖芳,刘连亮,等.胡柚汁益生菌发酵挥发性风味特征[J].食品科学,2018,39(4):59-65.
[9]曹雪丹,郭小,陈林呈,等.益生菌发酵瓯柑汁及主要抗氧化成分研究[J].食品研究与开发,2017,38(17):105-108.
[10]陈学先.柑橘全果低苦制醋及柑橘醋饮料的研制[D].长沙:湖南农业大学,2013:11-12.
[11]苏东林,单杨,李高阳.全果柑橘利口酒的加工技术研究[J].食品与发酵工业,2007,33(7):95-98.
[12]付陈梅.柑桔果实品质和类黄酮的含量特征及橙汁掺假检测的研究[D].重庆:西南大学,2008:50-105.
[13]陈婷婷,周志钦. 5个宽皮柑桔品种果肉特征香气物质的确定[J].中国南方果树,2018,47(3):23-29.
[14]陈娟,唐俊妮,王文娟.三种猕猴桃酒发酵过程中挥发性香气成分的变化[J].食品工业科技,2019,40(3):242-248.
[15]田殿梅,霍丹群,张良,等. 3种不同品种高粱发酵酒糟及基酒品质的差异[J].食品与发酵工业,2013,39(7):74-78.
[16]RATCHADAPORN K,ORAPIN K,NATTA L,et al.Changes in physico-chemical,astringency,volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum[J]. Journal of Food Science and Technology,2018,55(10):3 979-3 990.
[17]杨冲,彭珍,熊涛.南丰蜜桔汁乳酸菌发酵过程中品质的变化[J].食品工业科技,2018,39(11):1-5; 11.
[18]KAAREL A,SIGNE K,TIIU-MAIE L,et al. The effect of temperature and p H on the growth of lactic acid bacteria:A p H-auxostat study[J]. International Journal of Food Microbiology,2003. 85(1):171-183.
[19]王凯旋.基于乳酸菌转化的桑椹加工工艺优化及桑椹果片的研制[D].镇江:江苏科技大学,2013:41-49.
[20]李志华.产β-葡萄糖苷酶乳酸菌菌株的特性研究[D].延吉:延边大学,2014:1-29.
[21]REN Jingnan,TAI Yanan,DONG Man,et al. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits[J]. Food Chemistry,2015,185:25-32.
[22]林雯雯,楼舒婷,孙玉敬,等.柑橘汁中糖苷键合态香气物质的研究进展[J].食品工业科技,2014,35(17):395-399.
[23]CAGNOTRD,SURICORF,PARADISO A,et al. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology,2009,128(3):473-483.
[24]单杨.柑橘类黄酮的分离、结构鉴定、化学修饰及生物活性研究[D].长沙:中南林业科技大学,2007:8-13.
[25]苏卿.中国特有柑橘属植物生理落果和疏果酚类物质组成及其抗氧化活性评价研究[D].重庆:西南大学,2014:60-63.