云芝发酵红薯浆水代谢产物对酸奶风味的影响

Effects of water metabolites from fermented sweet potato pulp water from Coriolus versicolor on yogurt flavor

中文关键词:  云芝  红薯浆水  发酵  代谢产物  酸奶  风味

英文关键词:Coriolus versicolor  sweet potato pulp water  metabolites  yogurt  flavor

中文摘要:

      目的 探究云芝发酵红薯浆水(Coriolus versicolor fermentation of sweet potato pulp water, CV-SPPW)代谢产物对酸奶风味的影响。方法 该研究测定红薯浆水(sweet potato pulp water, SPPW)发酵前后的理化指标和利用液相色谱-串联质谱法(liquid chromatography tandem mass spectrometry, LC-MS/MS)分析CV-SPPW的代谢产物。通过气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)和感官评定方法对酸奶的风味进行研究。结果 与SPPW相比, CV-SPPW中总多糖、总黄酮、总酚、总三萜的含量分别提高4.79、13.67、10.54、2.74倍, 游离氨基酸提高了121.87%; 棉籽糖、赤藓酮糖、灵芝酸F等代谢产物分别上升13.70、7.49、7.00倍, 这些代谢产物通过糖类热解、美拉德反应等途径形成酸奶的风味物质。与0%酸奶组相比, 5%、10%、15%的3组酸奶中香茅醇、4-壬酮、E-2-辛烯醛等风味物质的含量显著增加, 赋予酸奶果香味、花香味。结论 CV-SPPW能够明显改善酸奶品质, 提升酸奶的风味特性, 具有很好的应用前景。

英文摘要:

      Objective To clarify the effects of metabolites of Coriolus versicolor fermentation of sweet potato pulp water (CV-SPPW) on the flavor of yogurt. Methods This study determined the physicochemical parameters of sweet potato pulp water (SPPW) before and after fermentation and analyzed the metabolites of CV-SPPW using liquid chromatography tandem mass spectrometry (LC-MS/MS). The flavor of yogurt was investigated by gas chromatography-mass spectrometry (GC-MS) and sensory evaluation method. Results Compared with SPPW, the content of total polysaccharides, total flavonoids, total phenols, and total triterpenes were increased by 4.79, 13.67, 10.54 and 2.74 times, respectively, and free amino acids were increased by 121.87% in CV-SPPW. In addition, the metabolites of raffinose, erythrulose, and ganoderic acid F in CV-SPPW increased 13.70, 7.49 and 7.00 times, respectively, and these metabolites formed the flavor substances of yogurt through carbohydrate pyrolysis and Maillard reaction. Compared with 0% yogurt group, the content of citronellol, 4-nonone, E-2-octenal and other flavor substances in 5%, 10% and 15% yogurt groups were significantly increased, giving yogurt fruit flavor and flower flavor. Conclusion CV-SPPW can significantly improve the quality of yogurt and enhance the flavor characteristics of yogurt, which has a good application prospect.