图1 蓝莓汁与铁皮石斛叶汁体积比、蔗糖添加质量分数、植物乳杆菌接种体积分数和发酵时间对复合饮料感官评分和活菌数的影响

Fig.1 Effect of volume ratio of blueberry juice to Dendrobium officinale leaf juice, addition mass fraction of sugar, inoculation volume fraction of Lactobacillus plantarum and fermentation time on sensory score and viable bacteria count of composite beverage

图2 样品中挥发性成分GC-IMS三维谱图 整个图背景为蓝色,3个坐标轴分别表示迁移时间(X轴)、保留时间(Y轴)和信号峰强度(Z轴),每一个点代表一种挥发性有机物。颜色代表物质的峰强度,从蓝色到红色,颜色越深表示峰强度越大。左图代表未发酵组样品,右图代表发酵样品。

Fig.2 GC-IMS three-dimensional spectra of volatile components in the sample The background is blue, and the three axes represent migration time (X-axis), retention time (Y-axis), and signal peak strength (Z-axis), with each point representing a volatile organic compound. The color represents the peak strength of the substance, from blue to red, and the darker the color, the greater the peak strength. The left picture is unfermented sample, the right picture is fermented sample.

图3 样品中挥发性成分GC-IMS差异谱图 纵坐标代表气相色谱的保留时间(s),横坐标代表相对迁移时间(归一化处理,a.u.)。如果发酵样品和未发酵组的挥发性有机物含量一样,则扣减后的背景为白色,而红色代表该物质的浓度在发酵样品中高于未发酵样品,蓝色代表该物质的浓度在发酵样品中低于未发酵样品。左图为未发酵样品,右图为发酵样品。

Fig.3 GC-IMS differential spectra of volatile components in the samples Vertical coordinates represent retention time (s) for gas chromatography, and horizontal coordinates represent relative migration time (normalized treatment, a.u.). If the volatile organic compound content of the fermented sample is the same as that of the unfermented sample, the reduced background is white, and the red color indicates that the concentration of the substance in the fermented sample is higher than that in the unfermented sample, the blue color indicates that the concentration of the substance in the fermented sample is lower than that in the unfermented sample. The left figure is the unfermented sample, the right figure is the fermented sample.

图4 未发酵样品定性图谱 整个图背景为蓝色,横坐标1.0处红色竖线为RIP峰(反应离子峰,经归一化处理)。纵坐标代表气相色谱的保留时间(s),横坐标代表相对迁移时间(归一化处理,a.u.)。RIP峰两侧的每1个数字代表1种挥发性有机物。颜色代表物质的峰强度,从蓝色到红色,颜色越深表示峰强度越大。图5同。

Fig.4 Qualitative map of unfermented samples The background is blue and the red vertical line at 1.0 is RIP peak (reactive ion peak, normalized). Vertical coordinates represent retention time (s) for gas chromatography, and horizontal coordinates represent relative migration time (normalized treatment, a.u.). Each number on either side of the RIP peak represents a volatile organic compound. The color represents the peak strength of the substance, from blue to red, and the darker the color, the greater the peak strength. The same as in Figure 5.

图5 发酵样品定性图谱

Fig.5 Qualitative map of fermented samples

图6 发酵前后样品中所有挥发性成分的指纹图谱 图中每1行代表1个样品中选取的全部信号峰,每1列代表同一挥发性有机物在不同样品中的信号峰。从图中可以看出每种样品的完整挥发性有机物信息和样品之间挥发性有机物的差异,颜色越亮说明该物质含量越高;物质后缀M、D或T分别为同一个物质的单体、二聚体和三聚体。F,发酵组样品;W,未发酵组样品。

Fig.6 Fingerprints of all volatile components in the samples before and after fermentation Each row in the graph represents all of the signal peaks selected from one sample, and each column represents the signal peaks of the same volatile organic compound in different samples, the complete volatile organic compound information of each sample and the differences in volatile organic compound between the samples can be seen in the figure. The brighter the color, the higher the content of the substance; The substance suffixes M, D, or T are monomers, dimers, and trimers of the same substance, respectively. F, Fermented group sample; W, Unfermented group sample.

图7 发酵前后样品挥发性成分PCA得分图 F,发酵组样品;W,未发酵组样品。

Fig.7 PCA score of volatile components before and after fermentation F, Fermented group samples; W, Unfermented group samples.

图8 样品中挥发性成分的最近邻-欧氏距离图 F,发酵组样品;W,未发酵组样品。

Fig.8 Nearest neighbor-euclidean distance diagram of volatile components in samples F, Fermented group samples; W, Unfermented group samples.