发酵蓝靛果果汁的工艺优化及香气成分分析

Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice

为解决蓝靛果口感酸涩、季节性强、储藏困难的问题,以酵母菌发酵生产发酵蓝靛果果汁,通过单因素及正交试验优化其发酵条件,并采用气相色谱-质谱联用技术(GC-MS),研究最优条件下发酵过程中,发酵蓝靛果果汁香气成分的变化。结果显示,蓝靛果果汁的最优发酵条件为:发酵温度18℃、发酵时间8 d、酵母菌添加量1.0%。此条件下,感官评分为93.10±2.73分;利用该最优条件发酵蓝靛果果汁,在发酵过程中共检测到香气物质62种,采用主成分分析法分析共得到4个主成分,其中前3个主成分的累计方差贡献率为88.64%,癸酸乙酯、乙酸乙酯、9-癸烯酸乙酯、己酸乙酯、庚酸和异戊醇为发酵过程中果汁的主要香气成分。可见,以该方法制备的发酵蓝靛果果汁风味物质丰富,口感怡人。研究结论可为蓝靛果发酵果汁生产提供技术支撑。

To solve the problems of sour taste,seasonality,and storage difficulties of Lonicera edulis,fermented Lonicera edulis juice was produced by yeast.Its fermentation conditions were optimized by single-factor and orthogonal experiments,and the gas chromatography-mass spectrometry(GC-MS)was used to study the changes of aroma components of Lonicera edulis juice during fermentation under optimal conditions.The results showed that the optimal fermentation conditions for Lonicera edulis juice were fermentation temperature of 18℃,fermentation time of 8 d,yeast addition of 1%,under which the sensory score was 93.10±2.73 in fermented juice.A total of 62 aroma substances were detected during the fermentation of the juice under the optimal conditions,and four principal components were obtained by principal component analysis.The cumulative contribution of the first three components was 88.64%,and ethyl decanoate,ethyl acetate,ethyl 9-decenoate,ethyl caproate,heptanic acid and isoamyl alcohol were the main aroma components of juice during fermentation processing.The Lonicera edulis juice with rich flavor substances and pleasant taste could be gained with this method.The results of this study could provide the technological support for produce of Lonicera edulis fermented juice.