食品与发酵工业 >

2021 , Vol. 47 >Issue 23: 149 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027249

生产与科研应用

高耐受醋酸菌在不同条件发酵李子醋的有机酸和挥发性成分研究

  • 周滟晴 ,
  • 季旭 ,
  • 卢家磊 ,
  • 汪立平 ,
  • 曹玉陵 ,
  • 张晶晶
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海海洋大学 生态与环境学院,上海,201306)
    3(食品热加工工程技术研究中心(上海海洋大学),上海,201306)
硕士研究生(汪立平副教授为通讯作者,E-mail:lpwang@shou.edu.cn)

收稿日期: 2020-03-05

  修回日期: 2020-03-26

  网络出版日期: 2021-12-31

基金资助

国家重点研发计划“蓝色粮仓”资助项目(2020YFD0900905)

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Organic acids and volatile components of plum vinegar fermented by high-tolerance acetic acid bacteria under different conditions

  • ZHOU Yanqing ,
  • JI Xu ,
  • LU Jialei ,
  • WANG Liping ,
  • CAO Yuling ,
  • ZHANG Jingjing
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(College of Marine Ecology and Environment,Shanghai Ocean University,Shanghai 201306,China)
    3(Engineering Research Center of Food Thermal-processing Technology,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2020-03-05

  Revised date: 2020-03-26

  Online published: 2021-12-31

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摘要

为研究工业醋酸菌(Acetobacter pasteurianus AS1.41)和果醋专用醋酸菌(Acetobacter sp.LO2)在不同条件下发酵的李子醋的成分差异,分别采用HPLC和SPME-GC-MS对其有机酸和挥发性成分进行测定。结果表明,与适宜条件(35 ℃、5%体积分数的乙醇)相比,LO2菌株在高温(37 ℃、5%体积分数的乙醇)、高乙醇(30 ℃、8%体积分数的乙醇)和高温高乙醇(37 ℃、8%体积分数的乙醇)条件下发酵的李子醋,其有机酸含量分别下降8.37%、16.73%和8.16%。而AS1.41菌株在高温、高乙醇和高温高乙醇条件下有机酸含量分别下降13.49%、47.03%和71.06%。与AS1.41相比,LO2菌株发酵的李子醋的挥发性成分数量更多(2~10种);对李子醋整体风味贡献最大的酯类和醇类成分相对含量更高(1.47%~14.16%);特征挥发性风味成分更丰富。其中李子醋的相对气味活度值最大的是醋酸异戊酯,主成分分析能将8种李子醋有效区分。LO2菌株发酵的李子醋在有机酸和整体风味上优于AS1.41菌株。

关键词： 醋酸菌; 李子醋; 耐受性; 有机酸; 挥发性成分; 主成分分析

本文引用格式

周滟晴 , 季旭 , 卢家磊 , 汪立平 , 曹玉陵 , 张晶晶 . 高耐受醋酸菌在不同条件发酵李子醋的有机酸和挥发性成分研究[J]. 食品与发酵工业, 2021 , 47(23) : 149 -157 . DOI: 10.13995/j.cnki.11-1802/ts.027249

Abstract

To investigate the differences of organic acids and volatile components in plum vinegar fermented by Acetobacter sp. LO2 and Acetobacter pasteurianus AS1.41 under different fermentation conditions. The organic acids and volatile components were determined by HPLC and SPME-GC-MS. Compared with optimal condition, under high temperature, high ethanol, and high temperature and ethanol, the organic acid content of plum vinegar fermented by LO2 strains decreased by 8.37%, 16.73% and 8.16%, and these by AS1.41 strains decreased by 13.49%, 47.03% and 71.06%, respectively. The number of volatile components in plum vinegar fermented by LO2 strains was 2-10 more than that of AS1.41, the esters and alcohols of plum vinegar fermented by LO2 strains were higher than those of AS1.41. And the characteristic volatile flavor components of plum vinegar fermented by LO2 strains were more abundant than those of AS1.41, the highest ROAV of plum vinegar was isoamyl acetate. And principal component analysis could effectively distinguish eight kinds of plum vinegar. Therefore, plum vinegar fermented by LO2 strains was superior to AS1.41 strains in organic acid and volatile components. The results provide a reference for the follow-up practical application of LO2 strains in the quality evaluation of plum vinegar fermented under non-strictly controlled fermentation conditions.

Key words： acetic acid bacteria; plum vinegar; tolerance; organic acids; volatile components; principal component analysis

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