发酵型杨梅果浆的制备及其功能风味品质研究

doi:10.3969/j.issn.1004-1524.20240261

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (3): 667-678.DOI: 10.3969/j.issn.1004-1524.20240261

发酵型杨梅果浆的制备及其功能风味品质研究

夏思¹^,²(), 房祥军², 吴伟杰², 刘瑞玲², 陈慧芝², 牛犇², 郜海燕²^,^*()

1.浙江工业大学食品科学与工程学院,浙江杭州 310014
2.浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2024-03-19 出版日期:2025-03-25 发布日期:2025-04-02
作者简介:夏思(1998—),女,湖南长沙人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail: xiasizjut@163.com
通讯作者: * 郜海燕,E-mail:spsghy@163.com
基金资助:
浙江省重点研发计划(2020C02038);国家重点研发计划(2021YFD2100502-1-2);浙江省“尖兵”“领雁”研发攻关计划(2023C02006);温州市环大罗山省级现代农业园区科技支撑项目(WZDLS2021-10)

Preparation of fermented Chinese bayberry (Myrica rubra) pulp and its functional activity and flavor quality

XIA Si¹^,²(), FANG Xiangjun², WU Weijie², LIU Ruiling², CHEN Huizhi², NIU Ben², GAO Haiyan²^,^*()

1. College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
2. Zhejiang Key Laboratory of Intelligent Logistics and Processing of Fresh Products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-Construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-19 Online:2025-03-25 Published:2025-04-02

摘要/Abstract

摘要：

杨梅具有较高的营养价值和独特风味。该研究采用植物乳杆菌(Lactobacillus plantarum)对杨梅果浆进行发酵,利用单因素和正交试验探究其最佳发酵工艺,并分析不同发酵程度对杨梅果浆功能性成分、抗氧化能力和风味成分的影响。结果表明,发酵杨梅果浆的最佳工艺为料液比2∶1,初始pH值6.0,海藻糖添加量8%,菌添加量0.8%。在此工艺条件下发酵48 h后,杨梅果浆中的功能性化合物含量显著(P<0.05)升高,总酚、总黄酮和总花色苷含量分别为1.83 μmol·mL^-1、5.54 mg·mL^-1、31.56 μg·mL^-1;抗氧化活性亦得到显著提升,DPPH自由基清除率、ABTS⁺自由基清除率、羟自由基清除率和总抗氧化能力分别为80.30%、83.95%、65.97%和24.20 mmol·L^-1。气相色谱-离子迁移谱(GC-IMS)和主成分分析显示,发酵后的果浆中醇类、醛类和烯烃类物质的相对含量增加,发酵48 h的果浆保留了杨梅的果香、木质香和脂香味,品质最佳。

关键词: 杨梅, 植物乳杆菌(Lactobacillus plantarum), 发酵工艺, 高抗氧化性, 气相色谱-离子迁移谱(GC-IMS)

Abstract:

Chinese bayberry (Myrica rubra) has high nutritional value and unique flavor. In this study, Lactobacillus plantarum was used to ferment bayberry pulp, and the optimal fermentation process was investigated using one-way and orthogonal tests, and the effects of different fermentation levels on the functional components, antioxidant capacity and flavor components of bayberry pulp were analyzed. The results showed that the optimal fermentation process of bayberry pulp was as follows: solid-liquid ratio of 2∶1, initial pH of 6.0, alginate addition amount of 8%, and bacterial addition amount of 0.8%. After 48 h of fermentation under these process conditions, the content of functional compounds in bayberry pulp was significantly (P<0.05) increased, as the contents of total phenols, total flavonoids and total anthocyanosides reached 1.83 μmol·mL^-1, 5.54 mg·mL^-1 and 31.56 μg·mL^-1, respectively; and the antioxidant activity was also significantly enhanced, with the DPPH radical scavenging rate, ABTS⁺ radicals scavenging rate, hydroxyl radical scavenging rate and total antioxidant capacity being 80.30%, 83.95%, 65.97% and 24.20 mmol·L^-1, respectively. Gas chromatography-ion mobility spectrometry (GC-IMS) and principal component analysis showed that the relative contents of alcohols, aldehydes and olefins increased in the fermented bayberry pulp, and the pulp fermented for 48 h retained the fruity, woody and fatty flavors of bayberry with the best quality.

Key words: Chinese baybeery (Myrica rubra), Lactobacillus plantarum, fermentation process, high antioxidant activity, gas chromatography-ion mobility spectroscopy (GC-IMS)

中图分类号:

TS255.43

夏思, 房祥军, 吴伟杰, 刘瑞玲, 陈慧芝, 牛犇, 郜海燕. 发酵型杨梅果浆的制备及其功能风味品质研究[J]. 浙江农业学报, 2025, 37(3): 667-678.

XIA Si, FANG Xiangjun, WU Weijie, LIU Ruiling, CHEN Huizhi, NIU Ben, GAO Haiyan. Preparation of fermented Chinese bayberry (Myrica rubra) pulp and its functional activity and flavor quality[J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 667-678.

图/表 12

参考文献 36

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感官指标 Sensory index	评分标准 Scoring standard	分数 Score
色泽Color	色泽好,亮红色Good color, bright red	12~15
	色泽一般,浅红色或暗红色Average color, light or dark red	8~11
	色泽差,紫红色Poor color, purplish red	0~7
组织状态 Organizational status	分布均匀,久置没有或少有杨梅果肉下沉 Uniform distribution, no or slight sinking of the pulp after a long period of time	12~15
	分布较不均匀,久置部分杨梅果肉下沉Uneven distribution, some of the pulp sank after a long period of time	8~11
	分布不均匀,久置大部分杨梅果肉完全下沉 Uneven distribution, most of the pulp sank completely after being left for a long time	0~7
气味Odor	发酵味、果香味浓郁协调Fermented and fruity flavors harmonize well	15~20
	发酵味、果香味较淡或不协调Fermented, fruity flavors are weak or disjointed	10~14
	无发酵味,带有蒸煮味或异味No fermented flavor, with steaming or off-flavors	0~9
滋味 Flavor	有浓郁杨梅滋味,糖酸比协调,酸甜适口,无异味 Strong bayberry flavor, harmonious sugar-acid ratio, sweet and sour, no off-flavors	25~30
	有较淡杨梅滋味,糖酸比较协调,酸甜较适口,略有异味 Light bayberry flavor, sugar-acid harmony, sweet and sour more palatable, slightly off-flavors	20~24
	几乎没有杨梅滋味,糖酸比失调,较酸或较甜,略有异味 Almost no bayberry flavor, sugar-acid ratio out of whack, more acidic or sweeter, slightly off-flavor	0~19
口感Mouthfeel	口感好,爽滑Good mouthfeel, smooth	15~20
	口感一般,轻微黏稠或稀Average mouthfeel, slightly sticky or thin	10~14
	口感差,较黏稠或较稀Poor mouthfeel, more viscous or thinner	0~9

感官指标 Sensory index	评分标准 Scoring standard	分数 Score
色泽Color	色泽好,亮红色Good color, bright red	12~15
	色泽一般,浅红色或暗红色Average color, light or dark red	8~11
	色泽差,紫红色Poor color, purplish red	0~7
组织状态 Organizational status	分布均匀,久置没有或少有杨梅果肉下沉 Uniform distribution, no or slight sinking of the pulp after a long period of time	12~15
	分布较不均匀,久置部分杨梅果肉下沉Uneven distribution, some of the pulp sank after a long period of time	8~11
	分布不均匀,久置大部分杨梅果肉完全下沉 Uneven distribution, most of the pulp sank completely after being left for a long time	0~7
气味Odor	发酵味、果香味浓郁协调Fermented and fruity flavors harmonize well	15~20
	发酵味、果香味较淡或不协调Fermented, fruity flavors are weak or disjointed	10~14
	无发酵味,带有蒸煮味或异味No fermented flavor, with steaming or off-flavors	0~9
滋味 Flavor	有浓郁杨梅滋味,糖酸比协调,酸甜适口,无异味 Strong bayberry flavor, harmonious sugar-acid ratio, sweet and sour, no off-flavors	25~30
	有较淡杨梅滋味,糖酸比较协调,酸甜较适口,略有异味 Light bayberry flavor, sugar-acid harmony, sweet and sour more palatable, slightly off-flavors	20~24
	几乎没有杨梅滋味,糖酸比失调,较酸或较甜,略有异味 Almost no bayberry flavor, sugar-acid ratio out of whack, more acidic or sweeter, slightly off-flavor	0~19
口感Mouthfeel	口感好,爽滑Good mouthfeel, smooth	15~20
	口感一般,轻微黏稠或稀Average mouthfeel, slightly sticky or thin	10~14
	口感差,较黏稠或较稀Poor mouthfeel, more viscous or thinner	0~9

试验号 Test No.	(A)料液比 Solid-liquid ratio	(B)初始pH值 Initial pH value	(C)糖添加量 Trehalose addition amount	(D)菌添加量 Bacterial addition amount	活菌数 Viable bacterial count/ (CFU·mL^-1)	感官评分 Sensory score
1	1	1	1	1	8.00	87.33
2	1	2	2	2	7.00	83.33
3	1	3	3	3	7.33	84.33
4	2	1	2	3	6.00	77.33
5	2	2	3	1	6.67	79.33
6	2	3	1	2	5.33	76.33
7	3	1	3	2	6.33	78.67
8	3	2	1	3	4.67	74.67
9	3	3	2	1	9.67	90.33
k₁	7.44(85.00)	6.78(81.11)	6.00(79.44)	8.11(85.67)
k₂	6.00(77.67)	6.11(79.11)	7.56(83.67)	6.22(79.44)
k₃	6.89(81.22)	7.44(83.67)	6.78(80.78)	6.00(78.78)
R	1.44(7.33)	1.33(4.56)	1.56(4.23)	2.11(6.89)

试验号 Test No.	(A)料液比 Solid-liquid ratio	(B)初始pH值 Initial pH value	(C)糖添加量 Trehalose addition amount	(D)菌添加量 Bacterial addition amount	活菌数 Viable bacterial count/ (CFU·mL^-1)	感官评分 Sensory score
1	1	1	1	1	8.00	87.33
2	1	2	2	2	7.00	83.33
3	1	3	3	3	7.33	84.33
4	2	1	2	3	6.00	77.33
5	2	2	3	1	6.67	79.33
6	2	3	1	2	5.33	76.33
7	3	1	3	2	6.33	78.67
8	3	2	1	3	4.67	74.67
9	3	3	2	1	9.67	90.33
k₁	7.44(85.00)	6.78(81.11)	6.00(79.44)	8.11(85.67)
k₂	6.00(77.67)	6.11(79.11)	7.56(83.67)	6.22(79.44)
k₃	6.89(81.22)	7.44(83.67)	6.78(80.78)	6.00(78.78)
R	1.44(7.33)	1.33(4.56)	1.56(4.23)	2.11(6.89)

序号 Code	挥发性化合物 Volatile compound	在不同样品中的相对含量Relative content in samples/%				气味特征 Odor characteristics
序号 Code	挥发性化合物 Volatile compound	CK	LP12	LP24	LP48	气味特征 Odor characteristics
1	1-戊烯-3-醇1-Penten-3-ol	0.46±0.41 b	0.18±0.03 b	0.18±0.06 b	1.12±0.22 a	草味Grassy
2	3-甲基-3-丁烯-1-醇3-Methyl-3-buten-1-ol	0.86±0.08 d	1.10±0.15 c	2.07±0.07 a	1.51±0.06 b	甜果味Sweet fruit
3	3-甲基-1-丁醇3-Methyl-1-butanol	3.82±0.22 a	1.61±0.30 c	1.34±0.12 c	2.28±0.04 b	酒味Winy
4	1-己醇1-Hexanol	10.43±0.15 b	13.16±0.71 a	9.12±0.76 c	10.64±0.34 b	甜果味Sweet fruit
5	2-己醇2-Hexanol	0.43±0.01 c	6.59±0.68 a	6.63±0.48 a	5.16±0.08 b	酒味Winy
6	3-甲基戊醇3-Methylpentanol	0.98±0.01 a	0.52±0.01 b	0.48±0.03 c	0.42±0.01 d	果味Fruity
7	1-庚醇1-Heptanol	3.61±0.15 a	0.52±0.08 c	0.35±0.03 c	1.18±0.06 b	甜酒味Sweet liquor
8	2-乙基己醇2-Ethylhexanol	0.30±0.03 d	1.28±0.11 a	1.09±0.02 b	0.86±0.03 c	花香味Floral
9	(E)-2-己烯-1-醛(E)-2-Hexen-1-aldehyde	3.22±0.35 c	9.60±0.79 a	8.83±0.60 a	6.40±0.13 b	果味Fruity
10	(E)-2-庚烯醛(E)-2-Heptenal	0.65±0.05 b	1.44±0.29 ab	1.58±0.75 a	1.01±0.07 ab	蔬菜味Vegetable
11	(E)-2-辛烯醛(D)(E)-2-Octenal (D)	0.64±0.03 b	0.14±0.02 c	0.18±0.01 c	1.58±0.06 a	黄瓜味、药草味
						Cucumbers, herbs
12	(E)-2-辛烯醛(M)(E)-2-Octenal (M)	0.23±0.01 b	0.10±0.01 c	0.08±0.01 c	0.47±0.03 a	黄瓜味、药草味
						Cucumbers, herbs
13	2-甲基丁酸甲酯Methyl 2-methylbutyrate	4.80±0.10 a	1.54±0.21 c	2.17±0.23 b	2.19±0.04 b	果味Fruity
14	甲酸异戊酯Isoamyl formate	0.56±0.02 b	0.60±0.03 b	1.20±0.11 a	1.14±0.03 a	果味Fruity
15	己酸甲酯Methyl caproate	1.22±0.86 a	0.50±0.03 a	0.55±0.23 a	1.39±0.26 a	草味Grassy
16	戊酸乙酯Ethyl valerate	6.16±0.32 a	1.36±0.11 d	2.50±0.13 c	5.70±0.06 b	果味Fruity
17	3-甲基丁酸乙酯Ethyl 3-methylbutyrate	0.52±0.02 b	0.78±0.15 a	0.63±0.07 ab	0.83±0.12 a	果味Fruity
18	醋酸异戊酯Isopentyl acetate	2.77±0.15 a	0.93±0.07 b	0.83±0.03 b	0.84±0.01 b	香蕉味Banana
19	丙酸异戊酯Isoamyl propionate	8.24±0.08 c	13.51±0.47 a	13.52±0.83 a	12.21±0.06 b	苹果味Apple
20	庚酸甲酯Methyl heptanoate	1.08±0.06 c	1.74±0.39 a	1.16±0.17 bc	1.54±0.03 ab	果味Fruity
21	2-甲氧基苯甲酸甲酯	0.80±0.14 b	1.96±0.38 ab	2.31±1.14 a	1.43±0.09 ab	草本花香Herbal
	Methyl 2-methoxybenzoate
22	苯基乙酸甲酯Methyl phenylacetate	0.80±0.05 b	0.47±0.02 c	0.56±0.08 c	1.30±0.11 a	甜花蜜味Sweet nectar
23	己酸丁酯Butyl caproate	0.68±0.02 a	0.13±0.01 c	0.12±0.01 c	0.30±0.02 b	果味Fruity
24	2-甲基丙酸己酯Hexyl 2-methylpropanoate	1.44±0.03 a	0.15±0.01 c	0.13±0.01 c	0.20±0.01 b	果味Fruity
25	异戊酸戊酯Pentyl isovalerate	1.62±0.08 a	0.18±0.03 c	0.12±0.01 c	0.33±0.02 b	苹果味Apple
26	辛酸乙酯Ethyl octanoate	0.41±0.04 b	0.55±0.10 b	0.86±0.08 a	0.54±0.08 b	菠萝味Pineapple
27	(Z)-3-己烯-1-醇丁酸酯(M)	0.58±0.00 c	0.84±0.06 b	1.40±0.10 a	0.37±0.05 d	果味Fruity
	(Z)-3-Hexen-1-ol butyrate (M)
28	(Z)-3-己烯-1-醇丁酸酯(D)	1.56±0.04 a	1.03±0.10 b	0.83±0.06 c	0.69±0.01 d	果味Fruity
	(Z)-3-Hexen-1-ol butyrate (D)
29	2-甲基丁酸异戊酯	1.25±0.05 a	0.73±0.06 c	0.77±0.05 c	0.87±0.02 b	果味Fruity
	Isopentyl 2-methylbutyrate
30	3-甲基丁酸异戊酯	4.00±0.27 b	4.21±0.07 b	3.93±0.22 b	5.52±0.08 a	苹果味Apple
	Isopentyl 3-methylbutyrate
31	辛酸异戊酯Isopentyl caprylate	2.49±0.05 c	4.06±0.16 b	4.53±0.29 a	2.72±0.14 c	果味Fruity
32	2-癸酮2-Decanone	1.67±0.04 c	2.05±0.06 b	2.93±0.17 a	1.54±0.08 c	花香味Floral
33	6-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one	1.49±0.13 a	0.66±0.05 c	1.01±0.25 b	0.80±0.01 bc	柑橘味Citrus
34	2-十一酮2-Undecanone	1.05±0.08 a	0.16±0.01 c	0.13±0.01 c	0.46±0.01 b	果味Fruity
35	4-甲基-3-戊烯-2-酮4-Methyl-3-penten-2-one	3.32±0.40 a	2.68±0.28 b	2.86±0.09 ab	2.16±0.04 c	蜂蜜Honey
36	2,3-戊二酮2,3-Pentanedione	4.19±0.15 a	2.12±0.08 b	2.09±0.68 b	1.47±0.01 b	黄油味Buttery
37	β-石竹烯(D)β-Caryophyllene (D)	6.12±0.39 b	8.14±0.84 a	8.19±1.03 a	7.17±0.37 ab	甜木质香Woody
38	β-石竹烯(M)β-Caryophyllene (M)	2.18±0.16 b	3.05±0.33 a	3.14±0.46 a	2.77±0.15 ab	甜木质香Woody
39	β-石竹烯(T)β-Caryophyllene (T)	0.20±0.05 a	0.27±0.07 a	0.35±0.19 a	0.25±0.04 a	甜木质香Woody
40	α-萜品烯(D)α-Terpinene (D)	2.49±0.27 c	6.42±0.51 a	6.02±0.39 a	5.29±0.07 b	柑橘味Citrus
41	α-萜品烯(M)α-Terpinene (M)	2.73±0.09 a	1.51±0.35 b	1.10±0.12 c	1.56±0.01 b	柑橘味Citrus
42	γ-萜品烯γ-Terpinene	1.31±0.12 a	0.52±0.05 b	0.65±0.22 b	0.52±0.04 b	柑橘味Citrus
43	2-异丙基-3-甲氧基吡嗪	0.23±0.02 b	0.14±0.02 b	0.62±0.27 a	0.24±0.01 b	绿豆气味Mung bean
	2-Isopropyl-3-methoxypyrazine
44	2,3-二甲基吡嗪2,3-Dimethylpyrazine	1.48±0.05 a	0.20±0.03 c	0.20±0.01 c	0.91±0.01 b	坚果气味Nutty
45	2-戊基呋喃2-Pentylfuran	2.29±0.13 a	0.33±0.09 d	0.49±0.04 c	0.79±0.03 b	果味Fruity
46	2-正庚基呋喃2-Heptylfuran	2.65±0.07 a	0.24±0.08 c	0.16±0.02 c	1.33±0.03 b	坚果味Nutty

发酵型杨梅果浆的制备及其功能风味品质研究

Preparation of fermented Chinese bayberry (Myrica rubra) pulp and its functional activity and flavor quality

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