食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 92 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027214

研究报告

天麻酵素化过程中风味物质及抗氧化活性动态变化

  • 赵敏 ,
  • 王瑜 ,
  • 李立郎 ,
  • 安正斌 ,
  • 解春芝 ,
  • 林灵 ,
  • 杨小生 ,
  • 杨娟
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(药用植物功效与利用国家重点实验室(贵州医科大学),贵州 贵阳,550014)
    3(贵州省中国科学院天然产物化学重点实验室,贵州 贵阳,550014)
    4(徐州工程学院 食品与生物工程学院,江苏 徐州,221018)
硕士研究生(杨娟研究员为通讯作者,E-mail:yangxz2002@126.com)

收稿日期: 2021-03-02

  修回日期: 2021-04-07

  网络出版日期: 2021-12-16

基金资助

贵州省科技支撑计划([2020]4Y088);省部共建药用植物功效与利用国家重点实验室开放课题(FAMP201907K);贵州省发展和改革委员会(黔财建[2019]303号);贵州省科技创新能力提升(黔科合服企[2020]4013号)

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Dynamic study on flavor components and antioxidant activity in the fermentation of Gastrodia elata

  • ZHAO Min ,
  • WANG Yu ,
  • LI Lilang ,
  • AN Zhengbin ,
  • XIE Chunzhi ,
  • LIN Ling ,
  • YANG Xiaosheng ,
  • YANG Juan
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  • 1(College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(State Key Laboratory of Efficacy and Utilization of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China)
    3(Key Laboratory of Chemistry for Natural Products, Chinese Academy of Sciences, Guiyang 550014, China)
    4(College of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221018, China)

Received date: 2021-03-02

  Revised date: 2021-04-07

  Online published: 2021-12-16

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摘要

以鲜天麻为原料,探究其不同酵素化阶段风味物质及抗氧化活性的动态变化。结果表明,氨基酸总含量呈先下降后上升的趋势,陈酿结束后为1 971.79 mg/100g;发酵前天麻汁以鲜味和苦味为主,经陈酿后呈味氨基酸改变,天麻酵素以鲜味和甜味为主。天麻汁、天麻酵素发酵阶段和陈酿期间分别检测出26、46、49种挥发性风味物质。醚类是天麻汁的主要香气物质,含量为74.17%;经发酵后醚类含量降低,醇类和酯类含量增加,醇类(80.24%)和酯类(16.48%)是天麻酵素主要香气物质。总抗氧化能力(total antioxidant capacity,T-AOC)、DPPH自由基清除能力与超氧化物歧化酶(superoxide dismutase,SOD)活性在酵素化过程中整体呈上升趋势,在陈酿结束后达最大值,分别为5.87 μmol/mL、99.37%和25.72 U/mL,其中SOD活性与天麻汁相比增加了25倍。

关键词： 天麻; 酵素化; 动态变化; 风味物质; 抗氧化活性

本文引用格式

赵敏 , 王瑜 , 李立郎 , 安正斌 , 解春芝 , 林灵 , 杨小生 , 杨娟 . 天麻酵素化过程中风味物质及抗氧化活性动态变化[J]. 食品与发酵工业, 2021 , 47(22) : 92 -98 . DOI: 10.13995/j.cnki.11-1802/ts.027214

Abstract

This study was conducted to investigate the dynamic changes of flavor components and antioxidant activity at different fermentation phases of fresh Gastrodia elata. The results indicated that the total content of amino acid increased first and then decreased and reached 1 971.79 mg/100g at the end of the storage. The taste of G. elate juice was mainly delicious and bitter. However, flavor amino acids changed after fermentation that resulted in delicious and sweeter tasting. Twenty-six volatile flavor compounds were detected in the juice, while the kinds of it reached 46 and 49 after fermentation and storage respectively. Analysis showed that ethers, with a content of 74.17%, were the main aroma components of G. elate juice. The content of ethers decreased after fermentation. However, alcohols and esters, which were the main aroma components of fermentation, were increased to 80.24% and 16.48%, respectively. The total antioxidant capacity, DPPH free radical scavenging capacity and superoxide dismutase (SOD) activity increased during the fermentation, and peaked at 5.87 μmol/mL, 99.37% and 25.72 U/mL at the end of storage. Fermentation caused a 25-fold increase in the SOD activity.

Key words： Gastrodia elata; fermentation; dynamic changes; flavor components; antioxidant activity

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