酵母菌对骏枣汁品质、抗氧化能力及挥发性风味化合物的影响

Effect of yeast on the quality,antioxidant capacity and volatile flavor compounds of Junzao juice

以酵母菌发酵新疆骏枣汁为研究对象,对骏枣汁及发酵骏枣汁品质、抗氧化能力和挥发性风味化合物变化进行研究。结果表明,骏枣汁发酵后苹果酸含量显著上升(P<0.05),而酒石酸含量显著下降(P<0.05),乳酸含量增至373.51 mg/L;总酚和总黄酮含量分别提高11.71%和12.06%,ABTS、DPPH自由基清除率及铁离子还原能力(FRAP)分别提高12.00%、15.50%、1.13 mmol/L,发酵骏枣汁色泽变化显著(P<0.05)。此外,酵母菌发酵改变了骏枣汁中挥发性风味化合物的组成和含量,其中醇类、酯类和酮类物质含量升高,醛类物质含量降低,且新产生了3-羟基-2-丁酮和β-大马士酮两种挥发性物质。辛酸乙酯(相对气味活度值(ROAV)=24.78)、癸酸乙酯(ROAV=19.16)和月桂酸乙酯(ROAV=4.29)是典型的挥发性风味成分。

Using Xinjiang Junzao juice fermented by yeast as the research object,the changes of quality,antioxidant capacity and volatile flavor compounds in Junzao juice and fermented Junzao juice were studied.The results showed that the malic acid content increased significantly after Junzao juice fermentation,while tartaric acid content decreased significantly(P<0.05),and the content of lactic acid increased to 373.51 mg/L.After yeast fermentation,the total phenol and total flavonoids contents were increased by 11.71%and 12.06%,respectively,while the ABTS and DPPH free radical scavenging rates and ferric-reducing antioxidant power(FRAP)were increased by 12.00%,15.50%and 1.13 mmol/L,respectively.The color of fermented Junzao juice was significantly changed(P<0.05).In addition,the composition and contents of volatile flavor compounds in Junzao juice were changed by yeast fermentation.Among them,the content of alcohols,esters and ketones was increased,while the content of aldehydes was decreased.Two new volatile substances,3-hydroxy-2-butanone andβ-damascone,were produced.Ethyl octanoate(relative ordor activity values(ROAV)=24.78),ethyl decanoate(ROAV=19.16),and ethyl laurate(ROAV=4.29)were typical volatile flavor components.