食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 244 - 251

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027033

分析与检测

不同菌株组成饮用型酸奶发酵剂指纹图谱的构建

  • 杨菲菲 ,
  • 麻志宁 ,
  • 王祎 ,
  • 李红娟 ,
  • 李洪波 ,
  • 于景华 ,
  • 王妙姝 ,
  • 康红艳
展开
  • 1(天津科技大学 食品科学与工程学院,天津,300457)
    2(北京三元食品股份有限公司,北京,101107)
    3(河北新希望天香乳业有限公司,河北 保定,071000)
杨菲菲和麻志宁硕士研究生为共同第一作者(于景华教授为通讯作者,E-mail:yujinghua@tust.edu.cn)

收稿日期: 2021-02-20

  修回日期: 2021-03-26

  网络出版日期: 2021-11-04

基金资助

国家重点研发计划项目(2017YFE0131800);河北省科技计划项目(17227111D)

收起

Fingerprints construction of starter cultures in drinking yogurt

  • YANG Feifei ,
  • MA Zhining ,
  • WANG Yi ,
  • LI Hongjuan ,
  • LI Hongbo ,
  • YU Jinghua ,
  • WANG Miaoshu ,
  • KANG Hongyan
Expand
  • 1(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
    2(Beijing Sanyuan Food Co,Ltd.,Beijing 101107,China)
    3(Hebei New Hope Tianxiang Dairy Co,Ltd.,Baoding 071000,China)

Received date: 2021-02-20

  Revised date: 2021-03-26

  Online published: 2021-11-04

Fold

摘要

以10种嗜热链球菌和保加利亚乳杆菌为发酵剂制得的酸奶为研究对象,采用顶空固相微萃取与气相色谱质谱联用技术相结合的方法,检测发酵乳中的挥发性风味物质,构建不同菌株组成饮用型酸奶发酵剂指纹图谱。10种发酵乳中的风味成分由醛类、酮类、醇类、酯类、酸类和碳氢化合物等6类化合物组成。双乙酰、3-羟基-2-丁酮、乙醛、2-壬酮等14种共有挥发性化合物的相对峰面积＞1%,为特征风味物质。基于共有峰的相对保留时间和相对峰面积对样品的精密度、重复性、稳定性分析,结果显示,指纹图谱构建方法具有可靠性。采用夹角余弦法和相关系数法对指纹图谱进行相似度评价,2种方法的相似度均在0.925 5以上,说明用于构建指纹图谱的样品与标准指纹图谱之间具有较好的相似性。

关键词： 饮用型酸奶; 顶空固相微萃取; 气质联用; 挥发性风味物质; 指纹图谱

本文引用格式

杨菲菲 , 麻志宁 , 王祎 , 李红娟 , 李洪波 , 于景华 , 王妙姝 , 康红艳 . 不同菌株组成饮用型酸奶发酵剂指纹图谱的构建[J]. 食品与发酵工业, 2021 , 47(19) : 244 -251 . DOI: 10.13995/j.cnki.11-1802/ts.027033

Abstract

Ten starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus were used to ferment drinking yogurt. The fingerprint was constructed by volatile flavor substances detected by HS-SPME and GC-MS. The results showed that the flavor components were composed with aldehydes, ketones, alcohols, esters, acids and hydrocarbons. The characteristic flavor substances were diacetyl, acetoin, acetaldehyde, 2-nonanone and so on. The analysis of relative retention time and relative peak area of the common peak, precision, repeatability and stability showed that the fingerprints were reliable. The similarity evaluated by the vectorial angle and the correlation coefficients were above 0.925 5, indicating that the samples used to construct the fingerprints have a good similarity with the standard fingerprints.

Key words： drinking yogurt; headspace-solid phase microextraction (HS-SPME); gas chromatography-mass spectrometry (GC-MS); volatile flavor compounds; fingerprint

参考文献

[1] DAS K,CHOUDHARY R,THOMPSON-WITRICK K A.Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt[J].LWT-Food Science and Technology,2019,108:69-80.
[2] DAN T,WANG D,JIN R L,et al.Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry[J].Journal of Dairy Science,2017,100(4):2 488-2 500.
[3] 郭文奎.优质酸奶风味图谱的建立[D].哈尔滨:东北农业大学,2012.
GUO W K.Construction flavor finger porint of yoghurt with high quality[D].Harbin:Northeast Agricultural University,2012.
[4] CHENG H F.Volatile flavor compounds in yogurt:A review[J].Critical Reviews in Food Science and Nutrition,2010,50(10):938-950.
[5] SODINI I,REMEUF F,HADDAD S,et al.The relative effect of milk base,starter,and process on yogurt texture:A review[J].Critical Reviews in Food Science and Nutrition,2004,44(2):113-137.
[6] 丹彤, 张和平.发酵乳中风味物质的研究进展[J].中国食品学报,2018,18(11):287-292.
DAN T,ZHANG H P.The research progress on flavor compounds in fermented milk[J].Journal of Chinese Institute of Food Science and Technology,2018,18(11):287-292.
[7] 王琴, 朱小红,任远庆,等.不同乳酸菌及其组合发酵乳的产香特性分析[J].食品工业科技,2008,29(6):73-76.
WANG Q,ZHU X H,REN Y Q,et al.Study on the aroma-producing characteristics of the yoghurt fermented by different LABs[J].Science and Technology of Food Industry,2008,29(6):73-76.
[8] GHADER M,SHOKOUFI N,ES-HAGHI A,et al.Headspace solid-phase microextraction (HS-SPME) combined with GC-MS as a process analytical technology (PAT) tool for monitoring the cultivation of C.tetani[J].Journal of Chromatography B,2018,1 083:222-232.
[9] JIANG Z Z,LIU Y N,ZHU Y,et al.Characteristic chromatographic fingerprint study of short-chain fatty acids in human milk,infant formula,pure milk and fermented milk by gas chromatography-mass spectrometry[J].International Journal of Food Sciences & Nutrition,2016,67(6):632-640.
[10] FANG X,GUO L W,CHEN H,et al.Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau[J].Journal of Dairy Science,2019,103(1):191-200.
[11] 魏光强, 陈越,卓加珍,等.酸奶发酵和冷藏过程中品质评价及主要风味成分变化分析[J].食品与发酵工业,2019,45(18):113-119.
WEI G Q,CHEN Y,ZHUO J Z,et al.Quality evaluation and changes in main flavor components of yogurt during fermentation and storage[J].Food and Fermentation Industries,2019,45(18):113-119.
[12] GEZGINC Y,TOPCAL F,COMERTPAY S,et al.Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC[J].Journal of Dairy Science,2015,98(3):1 426-1 434.
[13] ALAERTS G,VANERPS J,PIETERS S,et al.Similarity analyses of chromatographic fingerprints as tools for identification and quality control of green tea[J].Journal of Chromatography B Analytical Technologies in the Biomedical & Life Sciences,2012,910:61-70.
[14] KAMINARIDES S,STAMOU P,MASSOURAS T.Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content[J].International Journal of Food Science and Technology.2007,42(9):1 019-1 028.
[15] ROUTRAY W,MISHRA H N.Scientific and technical aspects of yogurt aroma and taste:A review[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(4):208-220.
[16] MARIACA R G,FERNÁNDEZ-GARCÍA E,MOHEDANO A F,et al.Volatile fraction of ewe's milk semi-hard cheese manufactured with and without the addition of a cysteine proteinase[J].Food Science and Technology International,2001,7(2):131-139.
[17] 刘南南, 郑福平,张玉玉,等.SAFE-GC-MS分析酸牛奶挥发性成分[J].食品科学,2014,35(22):150-153.
LIU N N,ZHENG F P,ZHANG Y Y,et al.Analysis of volatiles in yogurt by solvent-assisted flavor evaporation and gas chromatography-mass spectrometry[J].Food Science,2014,35(22):150-153.
[18] 刘景, 孙克杰,郭本恒.成品发酵乳主要风味物质与风味指标的相关性研究[J].中国乳品工业,2011,39(12):15-19.
LIU J,SUN K J,GUO B H.Correlation between main flavor compounds and flavor indices of commercial fermented milk[J].China Dairy Industry,2011,39(12):15-19.
[19] ROUTRAY W,MISHRA H N.Scientific and technical aspects of yogurt aroma and taste:A review[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(4):208-220.
[20] WANG J,SHENG K C.Far-infrared and microwave drying of peach[J].LWT-Food Science and Technology,2006,39(3):247-255.
[21] 刘景, 张雪洪,王荫榆,等.酸奶保存期内风味物质与风味变化研究[J].食品工业科技,2011,32(7):154-156.
LIU J,ZHANG X H,WANG Y Y,et al.Study on flavor compounds and flavor changes of yogurt in shelf-life[J].Science and Technology of Food Industry,2011,32(7):154-156.
[22] 华朝丽, 赵征.瑞士乳杆菌、丁二酮乳链球菌混合培养制作酮香型酸奶的研究[J].中国乳品工业,2004,32(2):17-20.
HUA Z L,ZHAO Z.Studies on a new ketone flavor yogurt co-fermented by Lactobacillus helveticus and Streptococcus diacetilucs[J].China Dairy Industry,2004,32(2):17-20.
[23] MOINEAU-JEAN A,RAYMOND Y,SABIK H,et al.Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt[J].International Dairy Journal,2020,105:104 662.
[24] BESHKOVA D,SIMOVA E,FRENGOVA G,et al.Production of flavour compounds by yogurt starter cultures[J].Journal of Industrial Microbiology and Biotechnology,1998,20(3-4):180-186.
[25] 屈敏红. 草豆蔻等15 种常用中药材高效薄层色谱指纹图谱研究[D].广州:广州中医药大学,2017.
QU M H.High performance thin layer chromatography fingerprint analysis of 15 kinds of Chinese herbal medicine[D].Guangzhou:Guangzhou University of Chinese Medicine,2017.
[26] 蒲凤琳. 不同产地花椒风味分析及其特征香气指纹图谱的构建[D].成都:西华大学,2018.
PU F L.The analysis of pepper flavor in different origin and its characteristic aroma fingerprints[D].Chengdu:Xihua University,2018.
[27] BENOZZI E,ROMANO A,CAPOZZI V,et al.Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds[J].Food Research International,2015,76:682-688.
[28] GALVAO M D S,NARAIN N,SANTOS M D S P D,et al.Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation[J].Food Research International,2011,44(7):1 919-1 926.
[29] GÜLER Z,GÜRSOY-BALCL A C.Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes',goats' milk and their mixture using two different commercial starter cultures during refrigerated storage[J].Food Chemistry,2011,127(3):1 065-1 071.
[30] TAO Y,GU X H,LI W D,et al.Techniques for biological fingerprinting of traditional Chinese medicine[J].Trends in Analytical Chemistry,2017,97:272-282.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司