乳酸菌发酵蜜桃果酱过程中风味物质变化规律研究

Study on the variation of flavor compounds during fermentation of honey peach jam by lactic acid bacteria

中文关键词:  蜜桃果酱  乳酸菌发酵  顶空-气相色谱-离子迁移谱法  化学计量学

英文关键词:honey peach jam  lactic acid bacteria fermentation  headspace-gas chromatography-ion mobility spectrometry  chemometrics

中文摘要:

      目的 探究乳酸菌发酵制备蜜桃果酱过程中挥发性风味物质变化规律, 进而筛选出特征香气化合物。方法 采用顶空-气相色谱-离子迁移谱技术(headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS)分析乳酸菌混合发酵蜜桃果酱制作过程中不同时期挥发性风味物质变化规律, 并结合主成分分析、偏最小二乘判别分析进行统计学分析。结果 共检测到60个信号峰, 鉴定出挥发性化合物32种, 包括醛类、酮类、醇类、酯类等。其中, 醛类化合物种类最丰富。通过多元统计学方法, 实现了蜜桃果酱制作不同时期的很好区分, 特别是发酵阶段明显与未发酵阶段不同, 并筛选出17种特征性风味物质, 如2,3-丁二酮、壬醛, 赋予蜜桃果酱较好的风味特性。感官特性方面, 乳酸菌的添加改善了果酱的适口性, 酸甜度更容易接受。结论 HS-GC-IMS可以有效用于发酵型果酱制作过程的品质评价, 该研究结果为乳酸菌发酵水果制品的品质调控提供了新的分析方法和重要科学依据。

英文摘要:

      Objective To investigate the changes of volatile flavor substances during the preparation of honey peach jam by lactic acid bacteria fermentation, and then screen the characteristic aroma compounds. Methods Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to analyze the changes of volatile flavor substances in different periods during the production of honey peach jam by mixed fermentation of lactic acid bacteria, and combined with principal component analysis and partial least squares discriminant analysis for statistical analysis. Results A total of 60 signal peaks were detected, and 32 volatile compounds were identified, including aldehydes, ketones, alcohols and esters. Among them, aldehydes were the most abundant. Through multivariate statistical method, a good distinction between different periods of honey peach jam was achieved, especially the fermentation stage was obviously different from the non-fermented stage, and 17 kinds of characteristic flavor substances, such as 2,3-butanedione and nonanal, were screened out, which endowed honey peach jam with better flavor characteristics. In terms of sensory characteristics, the addition of lactic acid bacteria improved the palatability of the jam, with a more acceptable level of sweetness and sourness. Conclusion HS-GC-IMS can be effectively used for quality evaluation of fermented fruit jam production process, and the results of this study provide new analytical method and important scientific basis for quality control of lactic acid bacteria fermented fruit products.