Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (7): 1329-1336.DOI: 10.11869/j.issn.100-8551.2015.07.1329

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Study on Volatile Flavor Components of Loquat Juice Fermented by Lactobacillus plantarum R23

LIN Xiaozi, WEI Wei, HE Zhigang, LIANG Zhangcheng, LI Weixin, REN Xiangyun   

  1. Fujian Key Laboratory of Agricultural Product (Food) Processing/Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013
  • Received:2014-07-15 Revised:2015-03-16 Online:2015-07-07 Published:2015-08-05

植物乳杆菌R23发酵枇杷果汁的挥发性风味物质解析

林晓姿, 魏巍, 何志刚, 梁璋成, 李维新, 任香芸   

  1. 福建省农科院农业工程技术研究所/福建省农产品(食品)加工重点实验室, 福建 福州 350003
  • 通讯作者: 何志刚,男,研究员,主要从事食品工程方面的研究。E-mail:njgzx@163.com
  • 作者简介:林晓姿,女,副研究员,主要从事果蔬保鲜加工与食品发酵方面的研究。E-mail:njgzx@163.com
  • 基金资助:

    福建省农业科学院创新团队项目(CXTD-2-1319)

Abstract:

To qualitative determine characteristic volatile flavor components of loquat juice fermented by Lactobacillus plantarum R23, the study used controlled carbon sources culture medium as scientific control and adopted HS-SPME-GC-MS as detection method. Moreover, associated with sensory analysis, the characteristic volatile flavor components of loquat juice fermented by Lactobacillus plantarum R23 were verified that mainly generated by glycometabolism, and the most resources including alcohols and acids. In conclusion, six kinds of characteristic volatile flavor components closely related with typical fermented flavor, which were 3-methyl-3-buten-1-ol, 3-methyl-2-buten-1-ol, decanoic acid, acetic acid,heptanoic acid and nonanoic acid. These components contributed to fermented loquat juice flavor complexity and typicality by together with other volatile components, which would provide theoretical basis of quality identification for novel lactic acid fermentation beverages.

Key words: lactobacillus, juice, carbon sources, flavor components, GC-MS

摘要:

为定性鉴别出植物乳杆菌R23发酵果汁所产生的特征挥发性代谢物质,本文以限制碳源培养基为对照,采用顶空固相微萃取气相色谱质谱联用(HS-SPME-GC-MS)检测方法,解析了植物乳杆菌R23发酵枇杷果汁产生的特征挥发性风味物质。结果表明,果汁乳酸发酵挥发性风味物质主要来源于糖碳源代谢,以醇类和酸类为主,与典型发酵香密切相关的6种挥发性特征风味物质成分是3-甲基-3-丁烯-1-醇、异戊烯醇、癸酸、乙酸、庚酸、壬酸,与其它挥发性成分共同构建了枇杷发酵果汁风味的复杂性和典型性,这为新型乳酸发酵饮品研发提供了质量鉴别的理论基础。

关键词: 乳酸菌, 果汁, 碳源, 风味物质, 气质联用