不同菌株发酵枸杞汁中生物活性物质与香气组成物质含量变化

doi:10.3969/j.issn.1004-1524.2020.03.16

浙江农业学报 ›› 2020, Vol. 32 ›› Issue (3): 499-509.DOI: 10.3969/j.issn.1004-1524.2020.03.16

不同菌株发酵枸杞汁中生物活性物质与香气组成物质含量变化

刘予煊¹, 程焕², 叶兴乾², 刘慧燕¹, 方海田^1,*

1.宁夏大学农学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川 750021;
2.浙江大学生物系统工程与食品科学学院,智能食品加工技术与装备国家地方联合工程实验室,浙江省农产品加工技术研究重点实验室,浙江杭州 310058

收稿日期:2019-08-30 出版日期:2020-03-25 发布日期:2020-04-03
通讯作者: *方海田,E-mail: fanght@nxu.edu.cn
作者简介:刘予煊(1994—),女,内蒙古乌海人,硕士研究生,研究方向为微生物育种与食品发酵技术。E-mail: lyxlearn@163.com
基金资助:
宁夏回族自治区重点研发计划(2017BY069); 宁夏食品微生物应用技术与安全控制重点实验室创新平台资金(2018); 中央财政支持地方高校改革发展资金-食品学科建设项目(2018)

Changes of bioactive compounds and volatile compounds contents in goji juice fermented by different probiotics

LIU Yuxuan¹, CHENG Huan², YE Xingqian², LIU Huiyan¹, FANG Haitian^1,*

1.College of Agriculture, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China;
2.College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China

Received:2019-08-30 Online:2020-03-25 Published:2020-04-03

摘要/Abstract

摘要： 为研究枸杞汁经过不同菌株发酵后品质与挥发性成分的变化,采用酵素食品中分离的4株菌分别发酵枸杞汁,比较不同发酵枸杞汁的黄酮、蛋白质、总酚和挥发性成分等产品特性。结果表明:各菌种发酵液中黄酮含量均有显著增加;蛋白质和总酚含量差异显著,罗伊氏乳杆菌(Lactobacillus reuteri)发酵液蛋白质含量最高,为(599.50±1.53)μg·mL^-1,巴达维亚芽孢杆菌(Bacillus bataviensis)发酵液含量最低,为(168.11±1.00)μg·mL^-1;总酚含量最高的是巴达维亚芽孢杆菌(Bacillus bataviensis)发酵液,为鼠李糖乳杆菌(Lactobacillus rhamnosus)、地衣芽孢杆菌(Bacillus licheniformis)、罗伊氏乳杆菌(Lactobacillus reuteri)发酵液总酚含量的1.10~3.01倍。各菌种发酵液共检测到挥发性成分52个,其中共有成分24个,但含量在各菌种发酵液中存在显著差异,酸类物质对发酵后的枸杞汁风味影响较大。综合各个指标,4种菌株中的Bacillus bataviensis最适宜用于枸杞汁发酵,其发酵的枸杞汁风味柔和,且品质指标和感官评价均优于其他菌株发酵的枸杞汁。

关键词: 枸杞汁, 发酵, 挥发性组分, 酚类物质, 蛋白质

Abstract: In order to evaluate the quality and volatile flavor compounds of goji juice fermented by four strains, Lactobacillus reuteri, Bacillus bataviensis, Lactobacillus rhamnosus and Bacillus licheniformis, which were previously isolated from fermented foods in our laboratory. Flavonoids, protein, phenols and volatile flavor components were determined and analyzed. The results showed that flavonoids contents in each fermented goji juice increased significantly. The protein content of fermented goji juice with Lactobacillus reuteri was the highest, which was (599.50±1.53) μg·mL^-1, and fermented with Bacillus bataviensis was the lowest, which was (168.11±1.00) μg·mL^-1. The highest phenolic content was fermented goji juice with Bacillus bataviensis, which was 1.10-3.01 times of other probiotics strains. A total of 52 volatile flavor components were detected in fermented goji juices, including 24 common components, but the content of the common components varied. Acid had a great influence on the flavor of fermented goji juice. It was suggested that Bacillus bataviensis was one of the best strain for fermented goji juice. The fermented juice had a better flavor, and the quality index and sensory evaluation were superior to other fermentation groups.

Key words: goji juice, fermentation, volatile components, phenols, protein

中图分类号:

刘予煊, 程焕, 叶兴乾, 刘慧燕, 方海田. 不同菌株发酵枸杞汁中生物活性物质与香气组成物质含量变化[J]. 浙江农业学报, 2020, 32(3): 499-509.

LIU Yuxuan, CHENG Huan, YE Xingqian, LIU Huiyan, FANG Haitian. Changes of bioactive compounds and volatile compounds contents in goji juice fermented by different probiotics[J]. , 2020, 32(3): 499-509.

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不同菌株发酵枸杞汁中生物活性物质与香气组成物质含量变化

Changes of bioactive compounds and volatile compounds contents in goji juice fermented by different probiotics

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