乳酸菌发酵荞麦挥发油制备及其活性挥发性成分分析

Preparation of buckwheat volatile oil fermented by lactic acid bacteria and analysis of its active volatile components

采用Clevenger-type装置进行水蒸馏法制备乳酸菌发酵荞麦挥发油,利用顶空固相微萃取技术(HS-SPME)和气相色谱-质谱联用仪(GC-MS)分析乳酸菌不同发酵条件下荞麦挥发油成分的差异,通过保留指数和外标法相结合对各成分进行定性定量分析。结果发现:未发酵荞麦挥发油主要挥发性成分是醛类和醇类。经GC-MS检出18种香气成分,经乳酸菌发酵后荞麦挥发油主要香气成分是酯类、醇类和醛类,经GC-MS检出44种香气成分,与未发酵时相比增加了26种香气成分。此外,经过发酵之后,苯甲醛、反式-2,4-癸二烯醛、甲基丁香酚、正壬醛含量相对较高,说明荞麦经过乳酸菌发酵后挥发油种类明显增加,活性香气成分也增加。

The volatile oil of buckwheat fermented by lactic acid bacteria was prepared by water distillation with clevenger type device.The volatile matter in buckwheat fermented by lactic acid bacteria was analyzed by headspace solidphase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The volatile matters were analyzed by retention index and external standard method and the composition was qualitative and quantitative.The results showed that aldehydes and alcohols were the main aroma components in the unfermented buckwheat volatile oil,18 kinds of aroma components were detected by GC-MS.The main aroma components of buckwheat volatile oil fermented by lactic acid bacteria were esters,alcohols and aldehydes.44 kinds of aroma components were detected by GC-MS in the oil,and 26 kinds of aroma components were added compared with the unfermented buckwheat volatile oil.In addition,after fermentation,the content of benzaldehyde,trans-2,4-decendialdehyde,methyleugenol,n-nonanal were comparatively high,indicating that the kinds of aroma components and the active aroma components of lactic acid bacteria fermented buckwheat volatile oil increased significantly.