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食品与发酵工业  2018, Vol. 44 Issue (9): 105-109    DOI: 10.13995/j.cnki.11-1802/ts.017176
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
诺丽果控温发酵过程中理化性质和活性物质的变化规律
郝玉洁1, 毛丙永1, 崔树茂1, 易美华2, 洪启恩2, 陈卫1, 赵建新1*
1(江南大学 食品学院,江苏 无锡,214122)
2(海南诺尼生物工程开发有限公司,海南 海口,570100)
Changes of physical and chemical properties and bioactive substances during the noni temperature-controlled fermentation
HAO Yu-jie1, MAO Bing-yong1, CUI Shu-mao1, YI Mei-hua2, HONG Qi-en2, CHEN Wei1, ZHAO Jian-xin1*
1 (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
2 (Hainan Noni Biological Engineering Development Co., Ltd. Haikou 570100, China)
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摘要 采用密封静置发酵的方式生产诺丽发酵果汁。选择pH值、可溶性固形物、有机酸等理化指标,总糖、总酚、环烯醚萜等活性物质及挥发性物质探究诺丽果发酵过程中的理化指标和活性物质变化情况。研究发现,诺丽果发酵具有阶段性。前60 d,pH值、总酚含量逐渐下降,总滴定酸度、可溶性固形物含量逐渐上升,多糖和环烯醚萜含量呈波动变化。发酵60 d后,诺丽果汁性质稳定。随发酵时间延长,己酸、辛酸等特征风味物质无变化,2-甲基丁酸等刺激性风味物质增加,丁酸甲酯等果香风味物质减少。因此,建议缩短发酵时间,保证产品品质。
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郝玉洁
毛丙永
崔树茂
易美华
洪启恩
陈卫
赵建新
关键词:  诺丽发酵果汁  控温发酵  理化指标  环烯醚萜    
Abstract: Fermented noni juice is a kind of nutritional supplements with unique flavor. Noni fruit is generally fermented in a sealed container. In this study our research focused on the changes of physical and chemical properties and bioactive substances during the noni fermentation, including pH, total soluble solids, organic acids, total carbohydrates, polyphenols and volatile substances. The results showed that noni fermentation could be divided into four stages. Before 60 days, pH and polyphenols decreased gradually. Total titratable acid and the total soluble solids increased, and total carbohydrates and the iridoids fluctuated. The properties of noni juice were basically stable after 60 days. During fermentation, typical flavor substance like hexanoic acid and octanoic acid changed little. Pungent flavor like 2-methyl butyric acid increased and fruity and pleasant flavor like 2-heptanone decreased. Therefore, it was advised to shorten the fermentation time to improve the qualities of noni juice.
Key words:  fermented noni juice    stage fermentation    physical and chemical properties    iridoids
收稿日期:  2018-03-05                出版日期:  2018-09-25      发布日期:  2018-10-30      期的出版日期:  2018-09-25
基金资助: 国家自然科学基金(31471721)
作者简介:  硕士研究生(赵建新教授为通讯作者,E-mail:jxzhao@jiangnan.edu.cn)。
引用本文:    
郝玉洁,毛丙永,崔树茂,等. 诺丽果控温发酵过程中理化性质和活性物质的变化规律[J]. 食品与发酵工业, 2018, 44(9): 105-109.
HAO Yu-jie,MAO Bing-yong,CUI Shu-mao,et al. Changes of physical and chemical properties and bioactive substances during the noni temperature-controlled fermentation[J]. Food and Fermentation Industries, 2018, 44(9): 105-109.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017176  或          http://sf1970.cnif.cn/CN/Y2018/V44/I9/105
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