混合菌株发酵南瓜汁和香气分析.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 混合菌株发酵南瓜汁及其香气分析 1,2 1 1 1 1 1 周春丽 ，刘伟 ，李慧 ，赵婧 ，袁驰 ，李全宏 （1.中国农业大学食品科学与营养工程学院，北京 100083） （2.江西科技师范大学生命科学学院，江西南昌 330013） 摘要：本文研究了混合菌株发酵南瓜汁的香气物质。采用固相微萃取技术（SPME ）富集、气相色谱-嗅辨-质谱（GC-O-MS ）分 离检测手段，结合计算机检索技术对分离化合物进行鉴定，应用色谱峰面积归一法测定各成分的相对含量。实验结果表明：新鲜南瓜 和南瓜汁中分别分鉴定出 58 和41 个香气化学成分,南瓜汁和新鲜南瓜共有的挥发性成分有 19 种，南瓜中含量较高的挥发性物质为己 醛、3- 甲基丁醛、壬醛、戊醛、庚醛、环丁醇等物质。经过乳酸菌、酵母菌和二者混合发酵南瓜汁后挥发性成分分别鉴定出 51、36 和 45 种。通过乳酸菌和酵母菌混合发酵的南瓜汁的挥发性成分主要是乙醇、异戊醇、辛酸乙酯、1-庚醇、2, 3-丁二酮和异丁醇。与 乳酸菌和酵母菌单独发酵的南瓜汁相比，混合发酵后挥发性成分以醇类居多；相对含量较高的香气成分种类相似，而微量特征香气成 分差异较为显著。 关键词：发酵南瓜汁；乳酸菌；酵母菌；香气成分；固相微萃取 文章篇号：1673-9078(2014)5-301-310 Mixed Culture Fermentation of Pumpkin Juice and Its Aroma Analysis 1,2 1 1 1 1 1 ZHOU Chun-li , LIU Wei , LI Hui , ZHAO Jing ,YUAN Chi , LI Quan-hong (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) (2. School of Life Science, Jiangxi Science Technology Normal University, Nanchang 330013, China) Abstract: The aromatic compounds in the mixed strains fermentation pumpkin juice were discussed in this paper. They were evaluated by solid phase micro-extraction (SPME) combined with gas chromatography mass spectrometry (GC-MS) and gas chromatography olfactometry (GC-O) methods, and the relative contents were determined by area normalization. 58 and 41 compounds were seperated from fresh pumpkin and pumpkin juice, respectively, and 19 common volatile components were detected. The aromatic compounds with higher contents included hexanal, 3-methyl-butanal, nonanal, pentanal, heptanal and cyclobutanol in fresh pumpki