基于米曲霉和长双歧杆菌的二次发酵对混合米粉挥发性风味成分的分析

Analysis of volatile flavor components of mixed rice flour based on secondary germentation of aspergillus oryzae and bifidobacterium longum

通过PEN3型电子鼻传感器的测定并结合顶空固相微萃取-气质谱联用技术(SPME-GC-MS),跟踪测定接种长双歧杆菌、米曲霉的混合米粉(发芽糙米和稻米)中挥发性风味物质,通过分析发酵过程中挥发性物质的变化,探讨长双歧杆菌和大豆低聚糖在二次发酵过程中对特征风味的贡献.电子鼻测定结果表明:样品之间风味物质的差异性情况,二次发酵比一次发酵能产生更多的挥发性成分;SPME-GC-MS分析结果表明:混合米粉发酵物呈香物质主要为烯烃类、酮类、酯类、酚类、醇类.随发酵时间延长挥发性物质成分种类及含量都随之增加.发酵后的产物作为原料用途更广泛,对于稻米深精加工具有应用价值.

In this paper,the measurement of the PEN3 electronic nose sensor is combined with the headspace solid phase microextraction-gas-mass spectrometry technology(SPME-GC-MS).Tracking determination of volatile flavor substances in mixed rice flour(germinated brown rice and rice)inoculated with bifidobacterium longum and aspergillus oryzae,by analyzing the changes of volatile substances during the fermentation process.Discuss the contribution of bifidobacterium longum and soybean oligosaccharides to the characteristic flavor in the secondary fermentation process.The electronic nose measurement results show that:it can reflect the difference of flavor substances between samples,and the second fermentation can produce more volatile components than the first fermentation.SPME-GC-MS analysis results show that the aroma substances of the fermented mixed rice noodles are mainly olefins,ketones,esters,phenols,and alcohols.The types and contents of volatile substances increase with the extension of the fermentation time.The fermented product is more widely used as a raw material,and has application value for deep-finishing rice processing.