摘要
为探究红曲米对发酵萝卜品质的影响,以未添加红曲米的发酵萝卜作为对照,对发酵过程中微生物数量、pH、总酸、色差、亚硝酸盐、还原糖、有机酸和挥发性风味物质的动态变化规律及差异进行分析。结果表明,添加红曲米的发酵萝卜的pH较对照组下降快,总酸含量高。在有机酸含量上,添加红曲米后发酵过程的总有机酸含量均高于对照组,乙酸及乳酸含量处于上升趋势且含量明显高于对照组。总色差值与对照组存在差异性(P<0.05),红曲米添加后使得发酵萝卜的颜色变红。在挥发性风味物质上,两组样品共检测出132种挥发性风味物质,醇类化合物19种,酯类化合物51种,酚类化合物3种,酮类化合物6种,醛类化合物21种,醚类4种及其他化合物28种。通过OPLS-DA分析得到12种差异化合物(VIP值>1,P<0.05),包括3种醇类,8种酯类和1种硫化物,其中贡献花果香风味的酯类差异化合物在添加红曲米发酵组相对含量较高。研究结果揭示了红曲米对发酵萝卜品质及挥发性风味具有重要作用,值得进行更深入的研究以促进红糟酸产业的开发与推广。
The dynamic change patterns and differences of the microbe counts,pH,total acid,color difference,nitrite,reducing sugar,organic acid,and volatile flavor substances during fermentation were analyzed using fermented radish without the addition of red yeast rice(RYR)as a control in order to examine the impact of RYR on the quality of fermented radish.The findings demonstrated that the total acid content was significantly higher,and the pH of fermented radish with RYR decreased more rapidly compared to the control group.After adding RYR,the fermentation group exhibited a higher total organic acid content than the control group,with significantly greater amounts of acetic and lactic acid.Additionally,the total color difference value differed from that of the control group(P<0.05),and the addition of RYR turned the fermented radish red.In the two groups,132 volatile flavor substances were detected,comprising 19 alcohols,51 esters,3 phenols,6 ketones,21 aldehydes,4 ethers,and 28 other compounds.Twelve differential compounds(VIP value>1,P<0.05)were obtained by OPLS-DA analysis,including 3 alcohols,8 esters,and 1 sulfide,among which the ester differential compounds contributing to the floral and fruity aroma flavor were relatively higher in the red yeast rice-added fermentation group.The results reveal that red yeast rice plays an important role in the quality and volatile flavor of fermented radish,and it is worthwhile to carry out more in-depth studies to facilitate the development and promotion of red vinasse acid.
作者
陆华瑜
罗鎏欣
李圣胜
毛瑞丰
LU Huayu;LUO Liuxin;LI Shengsheng;MAO Ruifeng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
北大核心
2025年第17期14-24,共11页
Science and Technology of Food Industry
关键词
红曲米
发酵萝卜
挥发性风味物质
品质变化
red yeast rice
fermented radish
volatile flavor compounds
quality changes
