摘要
为探究发酵乳中内源性苯甲酸的产生及其影响因素,研究了不同含量的全脂乳粉、发酵温度、发酵时间、pH、乳酸菌种类5个因素对发酵乳中苯甲酸产生的影响。实验表明:当发酵乳中全脂乳粉含量为14%时,苯甲酸含量最高,为(12.078±0.135)μg/mL;当初始pH<6时,随着pH值升高,苯甲酸含量逐渐升高;发酵温度为40℃时,苯甲酸含量为(10.448±0.576)μg/mL;发酵过程中,苯甲酸含量呈上升趋势,且在2~4 h内增加较快;5种乳酸菌中,双歧杆菌产生的苯甲酸含量最低。对市售多种发酵乳进行检测,苯甲酸含量范围为0.73~7.373μg/mL。该论文通过对发酵乳中内源性苯甲酸产生影响因素探究,为发酵乳质量控制提供科学依据。
In order to explore the factors influencing the production of endogenous benzoic acid in fermented milk,concentration of whole milk powder,temperature,time,pH,and varieties of lactic acid bacteria were studied in milk fermentation.The results showed that the highest content of benzoic acid was(12.078±0.135)μg/mL in fermented milk from 14%of whole milk powder.When the initial pH was less than 6,the content of benzoic acid gradually increased with the increase of pH,while a peak content of(10.448±0.576)μg/mL was obtained at 40℃.The content of benzoic acid kept increasing during fermentation,and was most rapid within 2-4 h.Among different starters,Bifidobacterium produced the lowest amount of benzoic acid.The benzoic acid contents in a variety of fermented milk on the market were detected,and were ranged from 0.73-7.373μg/mL.The results provided scientific basis for the quality control of fermented milk.
作者
王伟佳
刘爱国
廖振宇
刘立增
孙丽婷
杨红
刘蕊
刘长旭
李雨轩
WANG Weijia;LIU Aiguo;LIAO Zhenyu;LIU Lizeng;SUN Liting;YANG Hong;LIU Rui;LIU Changxu;LI Yuxuan(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Pony Test Technology(Tianjin)Co.Ltd.,Tianjin 300392,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第9期168-173,共6页
Food and Fermentation Industries
基金
天津市企业科技特派员项目(19 JCTPJC52500)
天津市人才发展特殊支持计划高层次创新创业团队项目(津人才(2017)11号)
天津市市场和质量监督管理委员会科技计划项目(2017-W14)。
关键词
发酵乳
马尿酸
苯甲酸
高效液相色谱
fermented milk
hippuric acid
benzoic acid
high performance liquid chromatography
