多菌种发酵的板栗红枣果醋品质分析

Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains

为了比较不同混菌发酵对板栗红枣果醋产品的品质影响,该文以板栗为主料,红枣为辅料,分别采用2、3、4种菌种发酵板栗红枣果醋,对果醋的营养物质、有机酸、游离氨基酸、风味物质及其抗氧化能力进行分析。结果显示,以酿酒酵母、异常汉逊酵母菌、植物乳杆菌和巴氏醋杆菌发酵的果醋品质最佳,其多酚、黄酮、多肽和V C4种营养物质质量浓度为0.15、0.49、1.43和0.036 g/L,多酚质量分数比原果汁增加了30%;含有丰富的酒石酸、苹果酸和琥珀酸,挥发性有机酸占87.83%;游离氨基酸质量浓度为19.83 mg/L;采用顶空固相微萃取-气相-质谱联用方法共鉴定出28种挥发性风味物质;羟自由基和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)清除率为73.90%和97.10%。结果证实多菌株混合发酵生产的板栗红枣果醋的营养成分丰富,口感风味良好,该研究为板栗红枣果醋的开发提供依据。

The effects of different microbial mixed fermentation on the quality of Chinese chestnut red jujube fruit vinegar was studied.Using Chinese chestnut as the main material and red jujube as the auxiliary material,two,three and four strains were used to ferment Chinese chestnut red jujube fruit vinegar.The nutrients,organic acids,free amino acids,flavor substances and antioxidant capacity of fruit vinegar were analyzed.The results showed that the quality of fruit vinegar which was fermented with Saccharomyces cerevisiae,Hansenula anomala,Lactobacillus plantarum and Acetobacter pasteuris was the best.The contents of polyphenols,flavonoids,polypeptides and V C were 0.15,0.49,1.43,and 0.036 g/L,respectively.The polyphenols content increased by 30%compared to the Chinese chestnut red jujube juice.The fruit vinger was rich in tartaric acid,malic acid and succinic acid,in which the volatile organic acid accounted for 87.83%.The total content of free amino acids was 19.83 mg/L.A total of 28 volatile flavor substances were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The scavenging rates of hydroxyl radical and DPPH radical were 73.90%and 97.10%,respectively.The results showed that the Chinese chestnut red jujube fruit vinegar produced by mixed fermentation with multiple strains was rich in nutrients and had a good flavor.This study provides a basis for the development of Chinese chestnut red jujube fruit vinegar.