乳酸菌发酵对雪里蕻挥发性物质及品质的影响-食品科学.PDFVIP

250 2011, Vol. 32, No. 23 食品科学 ※生物工程 吴 浪，徐 俐 * (贵州大学生命科学学院，贵州 贵阳 550025) 为研究菌种强化发酵对雪里蕻品质的影响，采用接种肠膜明串珠菌(Leuconostoc mesenteroides) 、植物乳杆 菌(Lactobacillus plantarum) 、混合乳酸菌(肠膜明串珠菌和植物乳杆菌)发酵雪里蕻与传统自然发酵进行比较，通过 感官评定及理化指标测定对发酵后雪里蕻品质进行分析，同时采用蒸馏萃取法提取挥发性物质，利用气相色谱 - 质 谱(GC-MS)仪进行分析。结果表明：植物乳杆菌和肠膜明串珠菌强化发酵处理组优于自然发酵组；其中以植物乳 杆菌处理组产生醛、酯类相对含量最高，挥发性物质总相对含量最高，VC 损失最少，降低盐含量能力最佳，即 植物乳杆菌发酵雪里蕻品质优于其他处理组。 雪里蕻；乳酸菌；挥发性物质；强化发酵 Effect of Lactic Acid Fermentation on Quality and Volatile Components of Potherb Mustard (Brassica juncea) WU Lang ，XU Li* (College of Life Sciences, Guizhou University, Guiyang 550025, China) Abstract：The inoculated fermentation of potherb mustard by Leuconostoc mesenteroides (LM) alone, Lactobacillus plantarum (LP) alone and both of them and the natural fermentation were compared to understand the effect of inoculated fermentation on the quality of potherb mustard. Sensory characteristics and physicochemical properties were measured on naturally fermented and inoculated fermented potherb mustard. Meanwhile, their volatile composition was analyzed by steam distillation extraction coupled with GC-MS. The results showed that pure LM fermentation and LP fermentation was superior to natural fermentation. The highest relative contents of aldehydes and esters and the highest total volatiles content were determined in LP fermentation. In addition, the least loss of vitamin C and the strongest desalting capacity were observed. Therefore, LP fermentation is superior to the other two fermentation processes. Key words ：potherb mustard ；lactic acid bacteria ；volatile components ；inoculated fermentation 中图分类号：TQ920.6 文献标识码：A 文章编号：1002-6630(2011)23-0250-06 雪里蕻别名雪菜