两株乳杆菌发酵南瓜汁过程中挥发性物质的研究

Study on volatile compounds of fermented pumpkin juice by two Lactobacillus

该文研究了瑞士乳杆菌(Lactobacillus helveticus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)发酵南瓜汁挥发性风味物质的变化情况,并与原汁中挥发性风味物质进行比较分析。通过采用顶空-固相微萃取(HS-SPME)的方法,利用气质联用仪(GC-MS)测定分析南瓜汁、发酵12 h、24 h南瓜汁的挥发性风味物质变化。实验研究共分离鉴定出82种挥发性物质,其中烷烃类16种、醇类13种、醛类12种、酮类10种、酯类9种、酸类5种、芳香族类5种和其他类12种,共有化合物18种。南瓜汁中含量较高的挥发性物质为己醛、乙酸乙酯、戊醛、壬醛等物质。经瑞士乳杆菌发酵的南瓜汁的挥发性成分主要是己醛、乙酸乙酯、2-戊基呋喃、2-庚酮、1-己醇。经鼠李糖乳杆菌发酵的南瓜汁的挥发性成分主要是己醛、2,3-丁二酮、棕榈酸、3-羟基-2-丁酮。

The volatile flavor compounds of fermented pumpkin juice by Lactobacillus helveticus and Lactobacillus rhamnose were researched and compared with the pumpkin juice. The volatile flavor compounds of pumpkin juice, fermented juice for 12 h and 24 h were extracted by HS-SPME and measured by GC-MS, and the changes of volatile flavor compounds were analyzed. 82 kinds of volatile flavor compounds were isolated and identified, including 16 kinds of alkanes, 13 kinds of alcohols, 12 kinds of aldehydes, 10 kinds of ketones, 9 kinds of esters, 5 kinds of acids, 5 kinds of aromatics and 12 kinds of others, and they had 18 kinds of compounds in common. The higher content volatile compounds in pumpkin juice were hexanal, acetic ether, pentanal, nonanal. The mine volatile compounds of fermented pumpkin juice by L. helveticus were hexanal, acetic ether, 2-pentylfuran, 2-heptanone and 1-hexanol. The mine volatile compounds of fermented pumpkin juice by L. rhamnose were hexanal, 2,3-butanedione, palmitic acid and 3-hydroxy-2-butanone.