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。
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.
[1] CARDENAS-CORONEL W G,CARRILLO-LOPEZ A,ROCHA R V D L,et al.Biochemistry and cell wall changes associated with noni (Morinda citrifolia L.) fruit ripening[J].Journal of Agricultural and Food Chemistry, 2016,64(1):302-309.
[2] WALL M M,NISHIJIMA K A,SAMOSKI P,et al.Postharvest ripening of noni fruit (Morinda citrifolia) and the microbial and chemical properties of its fermented juice[J].Journal of Herbs, Spices & Medicinal Plants,2015,21(3):294-307.
[3] 梁寒峭,程池,张露等.诺丽发酵果汁中抗氧化物质的研究[J].天然产物研究与开发,2016,28(9):1 479-1 483.
[4] 晏永球,童应鹏,陆雨等.诺丽的化学成分及药理活性研究进展[J].中草药,2017,48(9):1 888-1 905.
[5] CHANBLANCO Y,VAILLANT F,PEREZ A M,et al.The ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compounds[J].Journal of the Science of Food & Agriculture,2007,87(9):1 710-1 716.
[6] MOTSHAKERI M,GHAZALI H M.Nutritional, phytochemical and commercial quality of Noni fruit: A multi-beneficial gift from nature[J].Trends in Food Science and Technology,2015,45(1):118-129.
[7] CHANBLANCO Y,VAILLANT F,PEREZ A M,et al.The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic properties[J].Journal of Food Composition and Analysis,2006,19(6-7):645-654.
[8] 丁仁君,夏延斌.葡萄酒中的有机酸及检测方法研究进展[J].食品与机械,2014,30(1):243-247.
[9] 陈建国,李雪,李金霞,等.西沙诺尼果汁总多酚含量的测定[J].安徽农业科学,2014, 42 (29):10 127-10 128.
[10] 梁寒峭,陈建国,李雪,等. 不同灭菌方法对诺丽果汁微生物及理化指标的影响[J].食品科技,2016,41(5):312-316.
[11] LIN Shu-yen,LIAO Yu-ying,ROAN Su-feng,et al.Growth of noni fruits (Morinda citrifolia L.) and accumulation of phenolic compounds during fruit development[J].Scientia Horticulturae,2014, 78: 68-174.
[12] PINO J A,MARQUEZ E,CASTRO D.Volatile and non-volatile acids of noni (Morinda citrifolia L.) fruit[J].Journal of the Science of Food and Agriculture,2009,89(7):1247-1249.
[13] 黄惠玲,李继勇,蒋江云.诺丽果中脂肪酸成分与含量的分析[J].热带作物学报,2003,24(1):73-75.
[14] 李雪,杜丽平,李金霞等.西沙诺尼果汁粗多糖含量的测定[J].食品科技,2014,39(10):316-318.
[15] YANG J,PAULINO R,JANKESTEDRONSKY S,et al.Free-radical-scavenging activity and total phenols of noni (Morinda citrifolia L.) juice and powder in processing and storage[J].Food Chemistry,2007,102(1):302-308.
[16] 陈建国,张露,李雪,等.西沙诺尼果汁中车叶草苷酸含量的高效液相色谱测定[J].食品与发酵工业,2014,40(8):205-208.
[17] PINO J A,MARQUEZ E,CASTRO D.Changes in volatile compounds during the fermentation/aging of noni fruit (Morinda citrifolia L.) by the ancient traditional process[J].Acta Alimentaria,2010,39(3):337-342.
[18] PINO J A,MARQUEZ E,QUIJANO C E,et al.Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages Compostos voláteis em noni (Morinda citrifolia L.) em dois estágios de maturação[J].Ciência e Tecnologia de Alimentos,2010,30(1):183-187.
[19] 唐杰,龙晓琴,何银,等.赤水晒醋的香气成分分析研究[J].中国调味品,2017,42(10):135-139.
[20] 曾祥国,韩永超,向发云,等.不同品种草莓果实挥发性物质的GC-MS分析[J].亚热带植物科学,2015,44(1):8-12.
