葛根汁发酵前后营养及风味成分变化研究

Changes of nutrition and flavor components before and after Kudzu root juice fermentation

采用乳酸菌和酵母菌发酵葛根汁,通过对葛根汁发酵过程中的总黄酮、γ-氨基丁酸(GABA)、游离氨基酸、有机酸、乙醇和挥发性化合物等组分进行分析检测,探究了发酵前后营养与风味成分的变化规律。结果表明,发酵6 d葛根汁总黄酮含量(0.71 g/L)比葛根汁(0.59 g/L)提高了17.72%;GABA质量浓度(3.64 g/L)比葛根汁(0.98 g/L)增加了279.17%;必需氨基酸总量比葛根汁增加了65.58%;乙醇产率下降,乳酸浓度增加;发酵产品中的风味物质如醛类、醇类和酯类等的含量比葛根汁有所提高。

Kudzu root juice was fermented by lactic acid bacteria and yeast. By the analysis and detection of the total flavonoids, γ-aminobutyric acid （GABA）, flee amino acid, organic acid, ethanol and volatile components during the Kudzu root juice fermentation, the change rule of the nutrition and flavor components before and after fermentation was researched. The results showed that the total flavonoids content （0.71 g/L）, GABA content （3.64 g/L） and total essential amino acids content in Kudzu root juice fermented for 6 d were 17.72%, 279.17% and 65.58% higher than the total flavonoids content （0.59 g/L）, GABA content （0.98 g/L） and total essential amino acids content in Kudzu root juice, respectively. The ethanol yield decreased, the lactic acid content increased, and volatile components （aldehydes, alcohols and esters） increased after the fermentation.