甘肃牧区优良乳酸菌株风味研究

The Research of Flavor Components of Quality Lactic Acid Bacteria Strains in Pastoral Areas of Gansu

以甘肃牧区筛选的优良乳酸菌分离株E2,G12,J6为研究对象,采用溶剂萃取法提取E2,G12,J6发酵酸乳中的风味物质,结合GC-MS对风味成分进行分析和研究,并与市售酸奶风味物质进行比较。结果表明:E2,G12,J6三株菌发酵酸乳含有的风味物质分别为42种、41种和42种,市售酸奶中含有35种风味物质,其中,酮类物质大大增加,并出现了δ-十二内酯、十一烷酮、己酸乙酯,乳酸、2,3-丁二酮及3-羟基-2-丁酮含量大大提升。乳酸、2,3-丁二酮、3-羟基-2-丁酮及δ-十二内酯、丁酸乙酯、己酸乙酯也许就是以甘肃牧区牦牛乳筛选的优良乳酸菌分离株E2、G12、J6所产生的主体特征风味。

In this experiment, the quality Lactic acid bacteria strains in pastoral areas of Gansu Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis subsp. Cremoris were employed to study the flavor components that picked up by solvent extraction. Separated and identified the flavor components by gas chromatography-mass spectroscopy （GC-MS） analysis, and compared the sold yoghourt. It showed that there were 42,41 and 42 kinds of flavor components in the yoghourt fermented by Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis subsp. Cremoris, and esters increased rapidly, twelve g-lactone, Hendecanone, Ethyl hexanoate could be found in it. Lactic acid, 2,3-Butanedione and3-Hydroxy-2-butanone increased sharply. May be the Lactic acid, 2,3-Butanedione, 3-Hydroxy-2-butanone and twelve 8-1actone, Hendecanone, Ethyl hexanoate were the main characteristic flavor components produced by the quality Lactic acid bacteria in pastoral areas of Gansu.