不同乳酸菌发酵对红枣山茱萸复合酵素香气成分的影响

Effects of different lactic acid bacteria fermentation on aroma components of jujube-Cornus officinalis composite Jiaosu

中文关键词:  山茱萸  酵素  乳酸菌  风味化合物  主成分分析

英文关键词:Cornus officinalis  Jiaosu  lactic acid bacteria  flavor compounds  principal component analysis

中文摘要:

      目的 探究不同乳酸菌对药食同源植物酵素品质的影响,进而筛选出差异香气物质。方法 本文选取红枣、山茱萸为原料,采用顶空固相微萃取-气相色谱-质谱法比较5种乳酸菌(植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、嗜热链球菌)制备红枣山茱萸复合酵素挥发性风味物质的差异。结果 结果表明:共鉴定出58种挥发性物质,以酸类、醛类、酯类更为丰富,其中,ZW样品中含有52种有机化合物。主成分分析和正交偏最小二乘判别分析均实现了乳酸菌发酵样品和未发酵样品的很好区分。筛选出16种差异挥发性香气成分,乙酸乙酯、丙酸可作为NFJ样品的特征标记物。结论 本研究为药食同源原料的品质提升和新产品开发提供了重要思路。

英文摘要:

      Objective In order to explore the influence of different lactic acid bacteria on the Jiaosu quality of medicinal and edible plants, and then screen out different aroma substances. Methods In this paper, jujube and Cornus officinalis were selected as raw materials, and the differences of volatile flavor compounds of jujube-Cornus officinalis composite Jiaosu prepared by five lactic acid bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus) were compared based on headspace solid phase micro-extraction gas chromatography-mass spectrometry. Results A total of 58 kinds of volatile substances were identified, among which acids, aldehydes and esters were more abundant, furthermore, 52 kinds were contained in ZW sample. Principal component analysis and orthogonal partial least squares discriminant analysis could distinguish the fermented and unfermented samples of lactic acid bacteria. 16 different volatile aroma components were screened out, and ethyl acetate and propionic acid could be used as characteristic markers of NFJ samples. Conclusion This study will provide an important idea for improving the quality of homologous raw materials of medicinal and edible plants and developing new products.