发酵蓝靛果果汁酵母菌的筛选及香气成分分析

Screening of A Yeast for Fermenting Blue Honeysuckle(Lonicera edulis) Fruit Juice and Analysis of Aroma Components

为筛选一株适宜蓝靛果果汁发酵的酵母菌,通过测定LA-DE、LA-EC、LA-FR 3种果酒酵母菌的生长曲线、单宁酶活力和产酯能力、综合色度、理化指标及感官评价考察3种酵母菌的发酵性能,采用固相微萃取-气相色谱质谱联用技术(solid phase microextraction-gas chromatography/mass spectrometry,SPME-GC/MS)对3种酵母菌发酵的蓝靛果果汁进行香气成分鉴定。研究表明,LA-DE的活性最高,最先进入稳定期且时间最长。LA-DE的单宁酶活力及生成总酯能力最高,果汁色泽稳定,感官评分为LA-FR<LA-EC<LA-DE。通过气质联用(gas chromatography-mass spectrometry,GC-MS)分析,LA-DE发酵蓝靛果果汁共检测出41种香气成分,包括酯类、醇类、酸类及少量烷烃类、酚类和醛酮类物质,主体香气成分有癸酸乙酯、苯乙醇和辛酸,各种香气成分相互协调,共同赋予发酵蓝靛果果汁特征性风味。

This paper aimed to screen suitable yeast for fermenting Lonicera edulis fruit juice. To be specific,the fermentation properties of yeast strains LA-DE,LA-EC,and LA-FR were evaluated based on the growth curve,tannase activity and ester production,as well as the colority,physicochemical indexes and sensory score of the fermented fruit juice. The aroma components of the three strains-fermented L. edulis fruit juice were identified by headspace-solid phase microextraction-gas chromatography/mass spectrometry(SPME-GC/MS).The results showed that LA-DE had the highest activity and was the first to enter the stationary phase(the longest among the three). Moreover,it demonstrated the highest tannase activity and ester production and the color and luster of the fermented fruit juice were stable. The sensory score of the fruit juice fermented by the three strains was in the order of LA-FR < LA-EC < LA-DE. A total of 41 aroma components were identified from LA-DE-fermented L. edulis fruit juice by GC-MS,including esters,alcohols,acids,and a small amount of alkanes,phenols,aldehydes and ketones,and the main aroma components were ethyl caprate,phenethyl alcohol,and caprylic acid. Various aroma components coordinate to endow the fermented L. edulis fruit juice with characteristic flavor.