研究报告

乳酸菌对沙棘汁中酚酸及挥发性化合物的影响研究

  • 刘原野 ,
  • 蔡文超 ,
  • 张琴 ,
  • 盛洁 ,
  • 刘秀敏 ,
  • 单春会
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  • (石河子大学 食品学院,新疆 石河子,832000)
第一作者:硕士研究生(单春会教授为通信作者,E-mail:972338194@qq.com)

收稿日期: 2021-10-15

  修回日期: 2021-10-27

  网络出版日期: 2022-06-23

基金资助

中青年领军人才项目(2020CB025);新疆特色食品发酵工程创新团队项目(2017CB012)

Changes of phenolic acids and volatile compounds in sea buckthorn juice fermented by lactic acid bacteria

  • LIU Yuanye ,
  • CAI Wenchao ,
  • ZHANG Qin ,
  • SHENG Jie ,
  • LIU Xiumin ,
  • SHAN Chunhui
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  • (School of Food Science and Technology, Shihezi University, Shihezi 832000, China)

Received date: 2021-10-15

  Revised date: 2021-10-27

  Online published: 2022-06-23

摘要

对沙棘汁及发酵沙棘汁中的理化指标进行了测定,探究了乳酸菌在沙棘汁中的发酵性能,在此基础上选用液相色谱质谱联用(liquid chromatography-electrospray ionisation-mass spectrometry, LC-ESI-MS)和顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术探索乳酸菌对沙棘汁酚酸和挥发性化合物的影响。结果表明,乳酸菌在沙棘汁中生长良好,发酵结束时的活菌数超过了108 CFU/mL。通过LC-ESI-MS共鉴定出8种酚酸,且乳酸菌发酵显著提升了总酚酸含量。而基于DPPH自由基清除能力、ABTS阳离子自由基清除能力及铁离子还原能力测定的结果显示发酵后沙棘汁抗氧化能力显著提高。通过HS-SPME-GC-MS共鉴定出42种挥发性化合物,且发酵前后挥发性化合物差异较大。

本文引用格式

刘原野 , 蔡文超 , 张琴 , 盛洁 , 刘秀敏 , 单春会 . 乳酸菌对沙棘汁中酚酸及挥发性化合物的影响研究[J]. 食品与发酵工业, 2022 , 48(11) : 156 -161 . DOI: 10.13995/j.cnki.11-1802/ts.029709

Abstract

The physicochemical indexes of sea buckthorn juice (SBJ) and fermented sea buckthorn juice (FSBJ) were determined, and the fermentation performance of lactic acid bacteria (LAB) in SBJ was explored. Liquid chromatography-mass spectrometry (LC-ESI-MS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used. Results showed that SBJ was excellent matrices for LAB growth with more than 108CFU/mL of viable counts at the end of fermentation. A total of eight phenolic acids were identified by LC-ESI-MS, and the total phenolic acid content was significantly increased by LAB fermentation. Antioxidant capacities based on 1,1-diphenyl-1-picrylhydrazil radical (DPPH), 3-ethylbenzothiazoline-6-sulfonate (ABTS) and ferric ion reducing antioxidant power (FRAP) were significantly improved by LAB fermentation. A total of 42 volatile compounds were identified by HS-SPME-GC-MS, and the differences in the concentration of volatile compounds before and after fermentation were significant.

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