燕麦固态发酵工艺研究及其挥发性组分分析

Research on solid fermentation of oat and analysis of its volatile compounds

为了建立燕麦固态发酵的最适工艺条件,以残糖量为考察指标,对影响燕麦固态发酵的三个重要因素:接种量、发酵温度和发酵时间进行了优化。优化得到燕麦固态发酵最适条件为:发酵剂接种量为m (发酵剂)∶m (燕麦)=1∶500,发酵温度36℃,发酵时间40h。在此条件下制备燕麦发酵提取物,采用固相微萃取(Solid phase microextraction,SPME)结合GC-MS进行挥发性组分分析,共鉴定出9种特征性挥发性香气成分,其均由发酵剂发酵产生,与黄酒特征香气成分接近。

In order to establish optimum conditions for solid-state fermentation of oats,three important factors,inoculum size,fermentation temperature and time,were optimized with residual sugar content as the index.The optimum conditions for solid-state fermentation were obtained as follows:m(culture agents)∶m(cats)=1∶500,temperature36℃,fermentation time40h.Oat fermentation extracts prepared under these conditions were analyzed by solid phase microextraction coupled to GC-MS.A total of9characteristic aroma components were identified,all of which were produced by fermentation,and were close to that in rice wine.