乳酸菌发酵杨梅果酱工艺优化及其风味成分分析

doi:10.3969/j.issn.1004-1524.2022.07.18

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (7): 1502-1512.DOI: 10.3969/j.issn.1004-1524.2022.07.18

乳酸菌发酵杨梅果酱工艺优化及其风味成分分析

潘旭婕¹^,²(), 刘瑞玲², 邓尚贵¹, 吴伟杰², 陈杭君², 郜海燕²^,^*()

1.浙江海洋大学食品与医药学院,浙江舟山 316022
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021

收稿日期:2021-02-23 出版日期:2022-07-25 发布日期:2022-07-26
通讯作者: 郜海燕
作者简介:* 郜海燕,E-mail: spsghy@163.com
潘旭婕(1996—),女,浙江杭州人,硕士研究生,研究方向为食品加工与安全。E-mail: panxujie0131@163.com
基金资助:
浙江省重点研发计划(2018C02049)

Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria

PAN Xujie¹^,²(), LIU Ruiling², DENG Shanggui¹, WU Weijie², CHEN Hangjun², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-02-23 Online:2022-07-25 Published:2022-07-26
Contact: GAO Haiyan

摘要/Abstract

摘要：

为优化乳酸菌发酵杨梅果酱工艺条件,并分析发酵对其风味的影响,在单因素实验的基础上,采用响应面试验法对工艺条件进行优化,利用高效液相色谱法(HPLC)测定杨梅果酱中8种有机酸含量,采用顶空固相微萃取与气相色谱-串联质谱法(SPME-GC-MS)结合相对气味活度值(ROAV)分析杨梅发酵果酱的挥发性风味成分。试验结果表明,杨梅果酱工艺优化后的条件为:乳酸菌添加量1.0%,蔗糖添加量10.5%,发酵时间10.3 h,护色剂添加量1.0%(柠檬酸与异抗坏血酸钠复配1∶1),增稠剂添加量0.4%(果胶与卡拉胶复配1∶1)。与未发酵杨梅果酱相比,乳酸菌发酵显著增加了果酱中乳酸、柠檬酸的含量。挥发性物质分析结果表明,通过乳酸菌发酵,增加了(E)-2-庚烯醛和蛇麻烯等特征风味成分,使果酱的口感较未发酵果酱更加醇厚,改善了杨梅果酱风味品质。乳酸菌发酵可以显著增强有机酸,改善风味,用于加工开发一种新型风味独特的杨梅果酱产品。

关键词: 乳酸菌, 杨梅, 发酵, 挥发性风味, 工艺优化

Abstract:

In order to optimize the fermentation conditions of bayberry pulp by lactic acid bacteria, and analyze the impact of fermentation on its flavor, the response surface test was based on the single-factor to optimize the process conditions,the content of eight organic acids in bayberry pulp was determined by high performance liquid chromatography(HPLC), and the volatile flavor components of bayberry pulp were analyzed by headspace solid phase microextraction-gas chromatography-tandem mass spectrometry(SPME-GC-MS)combined with relative odor activity value (ROAV). The results showed that the optimized conditions of the bayberry pulp process were: 1.0% of lactic acid bacteria, 10.5% of sucrose, 10.3 h of fermentation time, and 1.0% of color retention agent (1∶1 of citric acid and sodium erythorbate), 0.4% of thickener (1∶1 of pectin and carrageenan).Compared with the unfermented bayberry pulp, lactic acid bacteria fermentation increased the content of oxalic acid, tartaric acid, lactic acid and citric acid in the pulp. The analysis results of volatile substances showed that through the fermentation of lactic acid bacteria, the characteristic flavor components such as (E)-2-heptenal and lupule were added, making the taste of pulp more mellow than the unfermented pulp, and improving the flavor quality of bayberry pulp.

Key words: lactic acid bacteria, bayberry, fermentation, volatile flavor, process optimization

中图分类号:

TS255.43

潘旭婕, 刘瑞玲, 邓尚贵, 吴伟杰, 陈杭君, 郜海燕. 乳酸菌发酵杨梅果酱工艺优化及其风味成分分析[J]. 浙江农业学报, 2022, 34(7): 1502-1512.

PAN Xujie, LIU Ruiling, DENG Shanggui, WU Weijie, CHEN Hangjun, GAO Haiyan. Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria[J]. Acta Agriculturae Zhejiangensis, 2022, 34(7): 1502-1512.

图/表 8

参考文献 35

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来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 (F value)	Prob>F	显著性 Significance
模型Model	527.01	9	58.56	149.05	<0.000 1	**
A	28.13	1	28.13	71.59	<0.000 1	**
B	4.5	1	4.5	11.45	0.011 7	*
C	6.13	1	6.13	15.59	0.005 5	*
AB	4	1	4	10.18	0.015 3	*
AC	6.25	6.25	6.25	15.91	0.005 3	*
BC	9	1	9	22.91	0.002 0	*
A²	350.59	1	350.59	892.42	<0.000 1	**
B²	14.8	1	14.8	37.68	0.000 5	*
C²	71.64	1	71.64	182.37	<0.000 1	**
残差Residual	2.75	7	0.39
失拟项Lack of fit	0.75	3	0.25	0.5	0.702 2
净误差Net error	2	4	0.5
总和Sum	529.76	16
R²	0.994 8

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 (F value)	Prob>F	显著性 Significance
模型Model	527.01	9	58.56	149.05	<0.000 1	**
A	28.13	1	28.13	71.59	<0.000 1	**
B	4.5	1	4.5	11.45	0.011 7	*
C	6.13	1	6.13	15.59	0.005 5	*
AB	4	1	4	10.18	0.015 3	*
AC	6.25	6.25	6.25	15.91	0.005 3	*
BC	9	1	9	22.91	0.002 0	*
A²	350.59	1	350.59	892.42	<0.000 1	**
B²	14.8	1	14.8	37.68	0.000 5	*
C²	71.64	1	71.64	182.37	<0.000 1	**
残差Residual	2.75	7	0.39
失拟项Lack of fit	0.75	3	0.25	0.5	0.702 2
净误差Net error	2	4	0.5
总和Sum	529.76	16
R²	0.994 8

样品 Sample	草酸 Oxalic acid	酒石酸 Tartaric acid	奎宁酸 Quinic acid	苹果酸 Malic acid	乳酸 Lactic acid	柠檬酸 Citric acid	富马酸 Fumaric acid	琥珀酸 Succinic acid
鲜样 Fresh	0.137 ±0.004 a	1.967 ±0.07 b	0.501 ±0.047 a	2.311 ±0.043a	0.137 ±0.004c	3.506 ±0.001c	0.084 ±0.002 b	0.693 ±0.046 a
未发酵 Unfermented	0.011 ±0.001 c	2.390 ±0.052 a	0.460 ±0.015 a	1.199 ±0.005 b	6.191 ±0.015 b	4.906 ±0.004b	0.505 ±0.006 a	0.376 ±0.006 b
发酵 Fermented	0.028 ±0.002 b	2.402 ±0.027 a	0.203 ±0.001 b	1.137 ±0.004 c	65.481 ±0.075 a	10.136 ±0.224 a	—	0.082 ±0.002 c

样品 Sample	草酸 Oxalic acid	酒石酸 Tartaric acid	奎宁酸 Quinic acid	苹果酸 Malic acid	乳酸 Lactic acid	柠檬酸 Citric acid	富马酸 Fumaric acid	琥珀酸 Succinic acid
鲜样 Fresh	0.137 ±0.004 a	1.967 ±0.07 b	0.501 ±0.047 a	2.311 ±0.043a	0.137 ±0.004c	3.506 ±0.001c	0.084 ±0.002 b	0.693 ±0.046 a
未发酵 Unfermented	0.011 ±0.001 c	2.390 ±0.052 a	0.460 ±0.015 a	1.199 ±0.005 b	6.191 ±0.015 b	4.906 ±0.004b	0.505 ±0.006 a	0.376 ±0.006 b
发酵 Fermented	0.028 ±0.002 b	2.402 ±0.027 a	0.203 ±0.001 b	1.137 ±0.004 c	65.481 ±0.075 a	10.136 ±0.224 a	—	0.082 ±0.002 c

序号 No.	保留时间 Retention time/min	化合物 Compound	ROAV			含量Content/(ng·g^-1)
序号 No.	保留时间 Retention time/min	化合物 Compound	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented
1	3.237	乙酸乙酯Ethyl acetate	0.001	—	—	0.225	—	—
2	4.189	乙酸Acetic acid	—	0.033	0.447	—	0.021	0.105
3	4.706	庚烷Heptane	—	0.001	—	—	0.026	—
4	5.752	丁二醛Butanedial	—	—	—	—	—	0.012
5	7.747	甲苯Toluene	0.002	—	—	0.074	—	—
6	8.170	辛烷1-Octane	—	—	0.026	—	—	0.011
7	9.585	己醛Hexanal	0.018	0.130	0.296	0.145	0.015	0.012
8	11.738	对二甲苯1,4-Xylene	0.001	—	—	0.104	—	—
9	11.788	糠醛Furfural	—	0.709	0.295	—	0.363	0.056
10	13.552	庚醛Heptaldehyde	0.036	—	—	0.163	—	—
11	13.891	己酸甲酯Methyl hexanoate	0.021	—	—	0.140	—	—
12	14.280	3-己烯酸甲酯Methyl hex-3-enoate	—	—	—	0.192	—	—
13	16.118	(E)-2-庚烯醛trans-2-Heptenal	—	—	100	—	—	0.024
14	16.416	2-氨基苯乙酸Benzeneacetic acid	—	—	—	—	0.028	0.048
15	16.420	3-亚甲基十三烷3-Methylene tridecane	—	—	—	0.066	—	—
16	16.805	6-甲基-5-庚烯-2-酮	0.008	0.017	0.375	0.075	0.002	0.017
		6-Methyl-5-hepten-2-one
17	17.295	辛醛Caprylaldehyde	0.087	0.109	0.383	0.753	0.014	0.017
18	17.426	(E)-B-罗勒烯(E)-B-Ocilene	—	—	—	0.278	0.004	—
19	17.902	罗勒烯Ocimene	—	—	—	0.572	0.003	—
20	18.459	3-吡喃-2,6-二酮3-Pyran-2,6-dione	—	—	—	—	0.064	0.024
21	18.965	视黄醛Retinal	—	—	—	—	—	0.024
22	19.689	芥酸Erucic acid	—	—	—	—	—	0.012
23	19.689	2-辛烯醛2-Octenal	0.018	—	—	0.096	—	—
24	19.823	甲酸辛酯Formic acid	—	—	—	0.287	—	0.005
25	20.638	芳樟醇Linalool	4.317	43.278	0.005	1.934	0.277	0.073
26	20.752	壬醛1-Nonanal	0.349	0.439	0.013	4.064	0.073	0.064
27	21.400	3,7,11-三甲基-1-十二烷醇	—	—	—	—	—	0.01
		3,7,11-Trimethyl-1-dodecanol
序号 No.	保留时间 Retention time/min	化合物 Compound	ROAV			含量Content/(ng·g^-1)
序号 No.	保留时间 Retention time/min	化合物 Compound	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented
28	22.858	2,6-壬二烯醛2,6-Nadienal	0.496	0.832	—	0.062	0.001	—
29	23.009	(E)-2-壬烯醛(E)-2-nonenal	100	100	—	0.269	0.004	—
30	23.952	癸醛Decanal	0.030	0.144	0.371	0.187	0.013	0.012
31	26.923	十一醛Undecanal	0.484	1.180	—	0.130	0.005	—
32	27.875	(-)-β-花柏烯(-)-β-faberene	—	—	—	0.073	0.008	—
33	28.030	对乙烯基愈创木酚P-vinyl guaiacol	—	0.073	—	—	0.011	—
34	28.670	金合欢醇Farnesol	—	—	—	0.239	—	0.009
35	28.814	β-榄香烯β-elemene	—	—	—	0.860	0.022	0.03
36	29.351	异石竹烯Isocaryophyllene	—	—	—	6.519	0.347	0.291
37	29.904	石竹烯Caryophyllene	9.004	35.795	92.877	129.096	7.336	7.006
38	30.575	(+)-香橙烯(+)-Lemonene	—	—	—	—	—	0.069
39	30.897	蛇麻烯Lupulene	0.263	0.976	3.018	3.777	0.200	0.228
40	31.088	β-金合欢烯β-Farnesene	—	—	—	0.306	0.019	—
41	31.527	α-法呢烯α-farnesene	—	—	—	0.372	0.021	0.019
42	31.661	(+)-β-塞林烯(+)-β-Celene	—	—	—	0.703	0.036	0.028
43	31.772	雪松烯Cedrene	—	—	—	0.771	0.037	0.028
44	32.168	三甲基-1-环己烯-1-烯丙基醇	—	—	—	—	—	0.015
		Trimethyl-1-cyclohexene-1-allyl alcohol
45	32.926	3,5-二叔丁基苯酚	—	—	—	—	—	0.016
		3,5-Di-tert-butylphenol
46	32.040	Δ-杜松烯Δ-Cadinene	—	—	—	0.108	0.007	—
47	33.040	蓝桉醇Eucalyptol	—	—	—	0.200	0.015	0.022
48	33.623	氧化石竹烯Caryophyllene oxide	—	—	—	—	0.18	0.274
49	36.108	邻苯二甲酸正丁异辛酯	—	—	0.432	—	—	0.033
		N-butyl isooctyl phthalate

乳酸菌发酵杨梅果酱工艺优化及其风味成分分析

Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria

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试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

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试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72