马克斯克鲁维Y56发酵稀奶油工艺优化及SPME-GC-中国管理科学.PDF

2014-12-15 马克斯克鲁维 Y51-6 发酵稀奶油工艺优 化及 SPME-GC-MS 分析 王 丹，李 伟，芮 昕，马宇潇，徐 笑，黄 璐，吴 寒，董明盛* (南京农业大学食品科技学院，江苏 南京 210095) 摘 要：利用马克斯克鲁维酵母 Y51-6 发酵稀奶油，以酒精度、感官评定作为优化指标，通过正交实验确 定优化发酵工艺。最佳发酵工艺条件为：发酵时间 40h ，发酵温度45 ℃，蔗糖添加量 7 g/100mL，接种量 7 ％ (v/v) 。并对发酵过程进行动态追踪，0-12h 内酵母生长处于延滞期，12-24h 为对数期，发酵 24-32h 为稳定 期，32h 之后酵母生长进入衰亡期。发酵过程中 pH 逐渐降低，酸度逐渐升高，酒精度逐渐增加，色值变 化不明显。采用固相微萃取(SPME)结合气相色谱-质谱(GC-MS)联用技术检测稀奶油发酵前后产生的挥发性 风味成分。结果表明：未经发酵的稀奶油，共检测出 17 种主要组分，主要成分为 2-庚酮、2-壬酮等甲基酮 类化合物。而经发酵的稀奶油样品中共检测出 35 种主要组分，甲基酮类化合物比例降低，苯乙醇等醇类物 质、己酸乙酯等酯类物质明显增多。 关键词：马克斯克鲁维；稀奶油；工艺优化；固相微萃取-气相色谱-质谱法（SPME-GC-MS） Optimization of Fermentation Parameters for Fermented Cream of Kluyveromyces marxianus Y51-6 and Its Fragrant Ingredients as Analyzed by SPME-GC-MS WANG Dan ，LI Wei ，RUI Xin ，MA Yu-xiao ，XU Xiao ，HUANG Lu ，WU Han ，DONG Ming-sheng* (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：In order to optimize fermentation technique of fermented cream of Kluyveromyces marxianus Y51-6, orthogonal experiment was used to optimize the fermentation parameters based on sensory index score and alcohol degree. The optimal fermentation parameters were as follows: fermentation time 40h, fermentation temperature 45 ℃, addition of sugar 7g/100mL and inoculation amount 7%(v/v). Dynamic tracking of the fermentation process, the fermentation of yeast growth in the 0-12h was the lag phase, 12-24h was the logarithmic phase, 24-32h was the stable phase, after 32h was the decline phase. pH decreased during the fermentation, while acidity and alcohol degree increased gradually and color values did not change significantly. Anaylysis was achieved by solid-phase micro-extraction(SPME)-gas chromatography-mass spectrometry(GC-MS) showed that: unfermented cream were detected in 17 kinds of components, the main ingre