食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 103 - 108

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025936

研究报告

桑葚果渣固态发酵醋有机酸及风味特征分析

  • 吴震 ,
  • 吴煜樟 ,
  • 陈莉 ,
  • 汪沙 ,
  • 李荣源 ,
  • 卢红梅
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  • 1(贵州大学, 贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
    2(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
硕士研究生(卢红梅教授为通讯作者,E-mail:844864400@qq.com)

收稿日期: 2020-10-19

  修回日期: 2020-11-08

  网络出版日期: 2021-06-17

基金资助

贵州省科技支撑计划项目(黔科合支撑[2019]2317)

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Analysis of organic acid and flavor characteristics of mulberry pomace vinegar by solid state fermentation

  • WU Zhen ,
  • WU Yuzhang ,
  • CHEN Li ,
  • WANG Sha ,
  • LI Rongyuan ,
  • LU Hongmei
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  • 1(Guizhou Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, China)
    2(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2020-10-19

  Revised date: 2020-11-08

  Online published: 2021-06-17

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摘要

以桑葚果渣为主要原料,桑叶为辅料,采用固态发酵方式酿造果醋。探究桑葚果渣醋发酵过程中有机酸及挥发性风味物质的变化,同时与常规液态发酵桑葚果醋进行对比分析。结果表明,桑葚果渣醋中不挥发酸、总酚、总黄酮含量高于桑葚果汁醋;在果渣醋发酵过程中,草酸、酒石酸、苹果酸含量逐渐下降,琥珀酸含量上升,除乙酸和酒石酸外,其他有机酸含量均高于桑葚果汁醋;气相色谱-质谱法分析表明,酸类、酯类、醇类物质在发酵中变化较大,各阶段样品主要风味物质组成存在较大差异,桑葚果渣醋中共检测出132种风味物质,较桑葚果汁醋(86种)更加丰富,风味特征更加明显。该研究为桑葚副产物资源化利用提供了新思路和技术支持。

关键词： 桑葚果渣; 固态发酵; 果醋; 有机酸; 风味物质

本文引用格式

吴震 , 吴煜樟 , 陈莉 , 汪沙 , 李荣源 , 卢红梅 . 桑葚果渣固态发酵醋有机酸及风味特征分析[J]. 食品与发酵工业, 2021 , 47(10) : 103 -108 . DOI: 10.13995/j.cnki.11-1802/ts.025936

Abstract

The mulberry pomace vinegar was fermented by solid state fermentation with mulberry pomace as main material and mulberry leaf as auxiliary material. The changes of organic acids and volatile flavor substances during the fermentation of mulberry pomace vinegar were investigated and compared with the mulberry vinegar fermented by conventional liquid fermentation. The results showed that the content of non-volatile acid, total polyphenol and flavonoid in mulberry pomace vinegar was higher than that in mulberry juice vinegar. During the process of mulberry pomace vinegar fermentation, the content of oxalic acid, tartaric acid and malic acid gradually decreased, while the content of succinic acid increased. The content of other organic acids in mulberry pomace vinegar was higher than that of mulberry juice vinegar except for acetic acid and tartaric acid. GC-MS analysis showed that acids, esters and alcohols changed obviously during fermentation, and the composition of the main flavor substances in samples were quite different in each stage. A total of 132 flavor substances were detected in mulberry pomace vinegar, which were more abundant than mulberry juice vinegar (86 flavor substances), and the flavor characteristics were more obvious. This study provides new ideas and technical support for the resource utilization of mulberry by-products.

Key words： mulberry pomace; solid state fermentation; fruit vinegar; organic acids; flavor substances

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