类食品乳杆菌412发酵酸面团中风味物质分析

Profiles of flavor substances from sourdough fermented with Lactobacillus paralimentarius 412

以老面肥(酸面团)中获得的类食品乳杆菌412为材料,采用高效液相色谱(HPLC)和气相色谱-质谱联用(GC-MS)技术,通过在添加碳水化合物(麦芽糖、甘露糖或葡萄糖)和酶类(淀粉酶、蛋白酶或脂肪酶)的面团中接种菌株412,30℃发酵12h后分析酸面团中的风味物质变化,结果表明,添加甘露糖后菌株412发酵面团中的有机酸含量(按乳酸计)最高(0.371g/L),且随添加量的增加面团中有机酸含量增加;添加脂肪酶后有机酸含量较对照组(0.304g/L)增加最多,达到0.421g/L。菌株412发酵的酸面团中含挥发性风味物质18种,主要包括酯类、烃类、羰基类、醇类、有机酸类以及一些芳香族和杂环类化合物。添加甘露糖后菌株412发酵面团中的挥发性风味物质种类增加最多,增至25种,且风味物质种类随甘露糖的添加量增加而略有减少,而随麦芽糖和葡萄糖添加量的增加而增加;添加蛋白酶后风味物质种类增加最多,增至23种。显然,类食品乳杆菌412联合不同糖类或酶类会有利改善发酵面团中的风味特征。

The profiles of flavor substances in sourdough from traditional fermented dough were analyzed using gas chromatography - mass spectrometry （ GC - MS ） cultured with Lactobacillus paralimentarius 412 isolated high performance liquid chromatography（HPLC） and after various carbohydrates （maltose, mannose and glucose） and enzymes （amylase,protease and lipase） were added to dough incubated at 30~C for 12h. The contents of organic acids,calculated as lactic acid,in sourdoughs fermented with L. paralimentarius 412 depended on added carbohydrates. Addition of mannose to dough produced the most organic acids,with a level of 0.371g/L in 12h-incubated sourdoughs. An increased of mannose to 4g/100g leaded the fermented dough to have an increased organic acid content. Meanwhile,adding lipase to dough leaded to the highest organic acid with a level of 0.421g/L in 12h-incubated sourdough. 18 volatile compounds were identified in the sourdough fermented with L. paralimentarius 412,including esters,carbonyls,alcohols,acids and heterocyclic compounds. The volatile compounds in L. paralimentarius 412-fermented sourdoughs depended on added carbohydrates. 25 compounds were detected in sourdough prepared with mannose,and the levels of these volatile compounds increased as the increased mannose to the dough. Moreover,addition of protease, compared to amylase and lipase,contributed more flavor （23 volatile compounds） to sourdoughs fermented with L. paralirnentarius 412.