酶解与发酵联合处理对牛蒡根风味的影响

Effect of Combined Treatment of Enzymolysis and Fermentation on the Flavor of Burdock Root

用酶解和发酵联合处理新鲜牛蒡根,在活性多糖充分溶出的基础上,通过乳酸菌发酵改善牛蒡根的不良风味。以牛蒡酶解液中多糖含量和风味评分为指标,通过正交试验确定酶解最佳条件为:纤维素酶添加量4%,料液比1∶6,温度55℃,酶解时间1.5 h,超声功率200 W。气相色谱-质谱联用(GC-MS)分析显示,醛类及萜烯类化合物例如苯乙醛、Β-瑟林烯、A-姜黄烯是引起牛蒡不良风味的主要来源,在酶解、发酵过程中会转化为具有愉悦风味的酮类和醇类。主成分分析和聚类分析结果表明,经不同方式处理的牛蒡液中挥发性风味物质苯乙醛、Β-瑟林烯、A-姜黄烯存在较大差异,酶解与发酵联合处理可有效改善牛蒡根不良风味。

In this study,the fresh burdock root was treated with enzymolysis and fermentation,so as to improve the unpleasant flavor of burdock root through lactic acid bacteria fermentation on the basis of adequate dissolution of active polysaccharides.Taking polysaccharides content and flavor scores as indicators,the optimal enzymolysis conditions were determined by orthogonal experiment as follows:cellulase addition 4%,solid-liquid ratio 1∶6,temperature 55℃,enzymolysis time 1.5 h,ultrasonic power 200 W.Gas chromatography-mass spectrometry(GC-MS)analysis showed that aldehydes and terpene compounds,such as phenylacetaldehyde,Β-serinene,A-curcumene,are the main sources of bad flavor of burdock,which can be converted into pleasant flavor ketones and alcohols during enzymatic hydrolysis and fermentation.The results of principal component analysis and cluster analysis showed that the volatile flavor substances phenacetaldehyde,Β-serinene and A-curcumene in the liquid of burdock treated by different methods were significantly different.The combined treatment of enzymatic hydrolysis and fermentation could effectively improve the bad flavor of burdock root.