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食品与发酵工业
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乳酸菌发酵对复合豆乳饮料营养成分、香气成分及抗氧化活性的影响
李彤 ,彭珍,熊涛*

(南昌大学 食品科学与技术国家重点实验室 食品学院,江西 南昌,330047)
Effects of lactic acid bacteria on nutritional components, aroma components and antioxidant activity of compound soybean milk
LI Tong, PENG Zhen, XIONG Tao*
(Nanchang University, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang 330047, China)
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摘要 以植物乳杆菌发酵复合豆乳饮料为研究对象,对复合豆乳发酵前后的蛋白质、小肽、脂肪、乳酸及氨基酸含量进行测定;采用高效液相色谱法测定发酵前后大豆异黄酮单体含量;采用顶空固相微萃取结合气相色谱/质谱联用技术分析鉴定复合豆乳发酵前后香气成分;通过三种体外总抗氧化能力测定方法对复合豆乳发酵前后抗氧化能力进行分析和评价。结果表明,复合豆乳发酵后小肽、乳酸、氨基酸含量较发酵前显著上升(P<0.05);糖苷型异黄酮转化为游离型异黄酮;总抗氧化能力较发酵前有所增加;醇、酸、酯类等香气成分在发酵后显著增加,有利于改善复合豆乳风味。
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关键词:  植物乳杆菌  发酵复合豆乳饮料  风味物质  大豆异黄酮  抗氧化活性    
Abstract: Lactobacillus plantarum was used as starter to ferment compound soybean milk. The changes of proteins, peptides, lipids, lactic acids, amino acids and 4 kinds of isoflavone were determined before and after fermentation. Three antioxidant models were used to analyze the changes of antioxidant activity of the compound soybean milk. The results showed that after fermentation the contents of peptides, lactic acids and amino acids in compound soymilk increased significantly; isoflavone glucoside declined while the content of isoflavone aglycone increased. The antioxidant activity of compound soymilk after fermentation was enhanced. The results of gas chromatography-mass spectrometry showed that alcohols, acids and esters aroma components increased significantly after fermentation, which improved the flavour of compound soymilk.
Key words:  Lactobacillus plantarum    fermented compound soybean milk    flavoring compositions    soybean isoflavone    antioxidant activity
                        
基金资助: 国家重点研发计划(2017YFD0400503);江西省蔬菜产业技术体系岗位专家项目(JXARS-06)
通讯作者:  熊涛,博士,教授,研究方向为益生菌及大宗果蔬高値化利用。E-mail:xiongtao0907@163.com   
作者简介:  李彤,硕士研究生,研究方向为功能食品发酵。E-mail:ltsklf@163.com
引用本文:    
李彤, 彭珍, 熊涛. 乳酸菌发酵对复合豆乳饮料营养成分、香气成分及抗氧化活性的影响[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.016105.
LI Tong, et all . Effects of lactic acid bacteria on nutritional components, aroma components and antioxidant activity of compound soybean milk. Food and Fermentation Industries, 0, (): 1-.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.016105
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