基于电子鼻和气相-离子迁移谱探究辣椒素对植物乳杆菌LP-CL-01产香特性的影响

Effects of Capsaicin Stress on the Fermentation Characteristics of Lactobacillus plantarum LP-CL-01 Based on GC-IMS and Electronic Nose

本研究以传统发酵糍粑辣椒中分离出的植物乳杆菌LP-CL-01为研究对象,采用气相色谱-离子迁移谱(GC-IMS)结合电子鼻(E-Nose)探究辣椒素胁迫对植物乳杆菌发酵特性的影响。结果表明:E-Nose可以准确区分出辣椒素胁迫及不同发酵时间植物乳杆菌的风味差异。利用GC-IMS技术共检测出48种挥发性物质,在辣椒素胁迫下随着发酵时间的延长,植物乳杆菌LP-CL-01产生乙酸乙酯、2-庚酮和2-甲基丁基乙酸酯等的相对含量显著增加(P<0.05);N-亚硝基吗啉和左旋香芹酮等的相对含量显著降低(P<0.05)。综上所述,辣椒素胁迫会影响植物乳杆菌产香特性。该研究为植物乳杆菌在辣椒素胁迫条件下代谢产物变化研究提供借鉴,同时为改善传统发酵辣椒制品的风味质量提供参考。

In this study,Lactobacillus plantarum LP-CL-01,which was isolated from traditional fermented Ciba peppers,was used to investigate the effect of capsaicin stress on the fermentation characteristics of Lactobacillus plantarum by gas chromatography-ion mobility spectrometry(GC-IMS)coupled with electronic nose(E-Nose).The results showed that E-Nose could accurately distinguish the flavor differences of Lactobacillus plantarum under capsaicin stress and at different fermentation time points.A total of 48 volatile substances were characterized using GC-IMS.Under capsaicin stress,with the prolongation of fermentation time,the relative contents of ethyl acetate,2-heptanone,2-methylbutyl acetate and others produced by Lactobacillus plantarum LP-CL-01 significantly increased(P<0.05).Meanwhile,the relative contents of N-nitrosomorpholine,(-)-carvone and others significantly decreased(P<0.05).In summary,capsaicin stress could affect the aromaproducing property of Lactobacillus plantarum.This study provides the references for investigating the metabolite changes of Lactobacillus plantarum under capsaicin stress,as well as for improving the flavor quality of traditional fermented pepper products.