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食品与发酵工业  2021, Vol. 47 Issue (9): 168-173    DOI: 10.13995/j.cnki.11-1802/ts.026317
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
发酵乳中内源性苯甲酸产生的影响因素
王伟佳1, 刘爱国1*, 廖振宇2*, 刘立增1, 孙丽婷1, 杨红1, 刘蕊2, 刘长旭2, 李雨轩2
1(天津商业大学 生物技术与食品科学学院,天津市食品生物技术重点实验室,天津,300134)
2(谱尼测试科技(天津)有限公司,天津,300392)
Factors influencing endogenous benzoic acid production in fermented milk
WANG Weijia1, LIU Aiguo1*, LIAO Zhenyu2*, LIU Lizeng1, SUN Liting1, YANG Hong1, LIU Rui2, LIU Changxu2, LI Yuxuan2
1(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China)
2(Pony Test Technology (Tianjin) Co.Ltd.,Tianjin 300392,China)
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摘要 为探究发酵乳中内源性苯甲酸的产生及其影响因素,研究了不同含量的全脂乳粉、发酵温度、发酵时间、pH、乳酸菌种类5个因素对发酵乳中苯甲酸产生的影响。实验表明:当发酵乳中全脂乳粉含量为14%时,苯甲酸含量最高,为(12.078±0.135) μg/mL;当初始pH<6时,随着pH值升高,苯甲酸含量逐渐升高;发酵温度为40 ℃时,苯甲酸含量为(10.448±0.576) μg/mL;发酵过程中,苯甲酸含量呈上升趋势,且在2~4 h内增加较快;5种乳酸菌中,双歧杆菌产生的苯甲酸含量最低。对市售多种发酵乳进行检测,苯甲酸含量范围为0.73~7.373 μg/mL。该论文通过对发酵乳中内源性苯甲酸产生影响因素探究,为发酵乳质量控制提供科学依据。
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王伟佳
刘爱国
廖振宇
刘立增
孙丽婷
杨红
刘蕊
刘长旭
李雨轩
关键词:  发酵乳  马尿酸  苯甲酸  高效液相色谱    
Abstract: In order to explore the factors influencing the production of endogenous benzoic acid in fermented milk, concentration of whole milk powder, temperature, time, pH, and varieties of lactic acid bacteria were studied in milk fermentation. The results showed that the highest content of benzoic acid was (12.078±0.135) μg/mL in fermented milk from 14% of whole milk powder. When the initial pH was less than 6, the content of benzoic acid gradually increased with the increase of pH, while a peak content of (10.448±0.576) μg/mL was obtained at 40 ℃. The content of benzoic acid kept increasing during fermentation, and was most rapid within 2-4 h. Among different starters, Bifidobacterium produced the lowest amount of benzoic acid. The benzoic acid contents in a variety of fermented milk on the market were detected, and were ranged from 0.73-7.373 μg/mL. The results provided scientific basis for the quality control of fermented milk.
Key words:  fermented milk    hippuric acid    benzoic acid    high performance liquid chromatography
收稿日期:  2020-11-30      修回日期:  2020-12-22           出版日期:  2021-05-15      发布日期:  2021-06-03      期的出版日期:  2021-05-15
基金资助: 天津市企业科技特派员项目(19 JCTPJC52500);天津市人才发展特殊支持计划高层次创新创业团队项目(津人才(2017)11号);天津市市场和质量监督管理委员会科技计划项目(2017-W14)
作者简介:  硕士研究生(刘爱国教授和廖振宇正高级工程师为共同通讯作者,E-mail:liuaiguo@tjcu.edu.cn;liaozy08@163.com)
引用本文:    
王伟佳,刘爱国,廖振宇,等. 发酵乳中内源性苯甲酸产生的影响因素[J]. 食品与发酵工业, 2021, 47(9): 168-173.
WANG Weijia,LIU Aiguo,LIAO Zhenyu,et al. Factors influencing endogenous benzoic acid production in fermented milk[J]. Food and Fermentation Industries, 2021, 47(9): 168-173.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026317  或          http://sf1970.cnif.cn/CN/Y2021/V47/I9/168
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