摘要
以西梅为原料,接种酵母菌和乳酸菌发酵制备西梅酵素,探究发酵过程中西梅酵素理化性质和抗氧化能力的变化,并采用气相色谱-离子迁移谱结合主成分分析、正交偏最小二乘判别分析,分析不同发酵阶段挥发性物质的动态变化。结果表明:经过发酵,总酸、总酚和总黄酮含量分别增加了63.22%、24.74%和44.12%,pH、可溶性固形物和还原糖分别降低14.29%、18.94%和28.54%,DPPH自由基清除能力和ABTS^(+)自由基清除能力在发酵过程中也分别提高3.10倍和1.43倍。对不同发酵时期的4组样品进行检测,共检测出37种挥发性化合物,包括酯类14种、醇类8种、醛类7种、萜烯类化合物4种、酮类3种、胺类1种。多元统计分析结果表明,不同发酵阶段的西梅酵素风味存在显著差异。乙醇、己醇(D)、甲酸乙酯、2-戊酮、己醇(P)、丁胺、乙酸乙酯、辛醛、异戊醇、乙酸甲酯、丙醇、异丙醇、丁酸乙酯(M)、丙酸乙酯挥发性物质的含量变化是区分不同发酵阶段西梅发酵液的关键挥发性化合物。本研究表明,发酵提高了西梅酵素中的总多酚、总黄酮含量和抗氧化活性,增加了西梅酵素中挥发性物质的种类和含量,丰富了西梅酵素特征香气和宜人风味。
Using prunes as the raw material,Chinese prune Jiaosu was prepared by co-inoculating yeast and lactic acid bacteria for fermentation.This study investigated the dynamic changes in physicochemical properties and antioxidant capacity of Chinese prune Jiaosu during fermentation.Gas chromatography-ion mobility spectrometry(GC-IMS)combined with principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)was employed to characterize the volatile compounds across different fermentation stages.Results demonstrated that:Fermentation significantly altered the biochemical profile,with total acid,total phenols,and total flavonoids increasing by 63.22%,24.74%,and 44.12%,respectively.Concurrently,pH,soluble solids,and reducing sugars decreased by 14.29%,18.94%,and 28.54%,respectively.Antioxidant activities,as measured by DPPH and ABTS^(+)radical scavenging capacities,enhanced by 310.47% and 143.43%,respectively.A total of 37 volatile compounds were identified across four fermentation stages,including 14 esters,8 alcohols,7 aldehydes,4 terpenes,3 ketones,and 1 amine.Multivariate statistical analyses revealed distinct flavor profiles at different stages,with key discriminative compounds including ethanol,hexanol(D),ethyl formate,2-pentanone,hexanol(P),butylamine,ethyl acetate,octanal,isoamyl alcohol,methyl acetate,propanol,isopropanol,ethyl butanoate(M),and ethyl propanoate.This research confirmed that fermentation improved the total polyphenol,total flavonoid contents and antioxidant activities,enhanced the flavor profile by increasing the types and content of volatile compounds,enriching the characteristic aroma and pleasant flavor of the Chinese prune Jiaosu.
作者
赵宇
杜庆萍
杨瑞
李玮
李薇
张路思
李学文
王伟
ZHAO Yu;DU Qingping;YANG Rui;LI Wei;LI Wei;ZHANG Lusi;LI Xuewen;WANG Wei(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《食品工业科技》
北大核心
2025年第17期335-343,共9页
Science and Technology of Food Industry
基金
新疆维吾尔自治区重点研发计划项目(2022B02018-3)。
关键词
发酵
西梅酵素
理化性质
抗氧化能力
挥发性物质
fermentation
Chinese prune Jiaosu
physicochemical properties
antioxidant activity
volatile chemicals
