食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 253 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033142

分析与检测

顶空固相微萃取/气质联用技术结合电子鼻分析类干酪乳杆菌发酵豆渣饮料过程中风味特征

  • 宋虹 ,
  • 李一雪 ,
  • 李然 ,
  • 张尊琴 ,
  • 许新月 ,
  • 杨立娜 ,
  • 王胜男 ,
  • 朱丹实 ,
  • 刘军 ,
  • 霍达非 ,
  • 刘贺
展开
  • 1(渤海大学 食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州,121013)
    2(山东禹王生态食业有限公司,山东 禹城,251200)
    3(辽宁豆华天宝食品科技股份有限公司,辽宁 沈阳,110000)
第一作者:博士,讲师(刘贺教授为通信作者,E-mail:liuhe2069@163.com)

收稿日期: 2022-07-29

  修回日期: 2022-09-04

  网络出版日期: 2023-04-06

基金资助

国家自然科学基金项目(31972031);渤海大学博士启动项目(0519bs015)

收起

SPME/GC-MS combined with electronic nose to analyze the flavor characteristics of okara beverages fermented by Lactobacillus casei

  • SONG Hong ,
  • LI Yixue ,
  • LI Ran ,
  • ZHANG Zunqin ,
  • XU Xinyue ,
  • YANG Lina ,
  • WANG Shengnan ,
  • ZHU Danshi ,
  • LIU Jun ,
  • HUO Dafei ,
  • LIU He
Expand
  • 1(College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China)
    2(Shandong Yuwang Ecogical Food Industry Co.Ltd., Yucheng 251200, China)
    3(Liaoning Douhua Tianbao Food Technology Co.Ltd., Shenyang 110000, China)

Received date: 2022-07-29

  Revised date: 2022-09-04

  Online published: 2023-04-06

Fold

摘要

为了对类干酪乳杆菌(Lactobacillus casei)发酵豆渣饮料发酵过程中风味进行综合评价,采用顶空固相微萃取/气质联用技术(solid phase microextraction/gas chromatography-mass spectrometry,SPME/GC-MS)、电子鼻,结合主成分分析、聚类分析对其发酵过程中产生的挥发性风味物质组成与差异性进行研究。结果表明,豆渣饮料在发酵过程中总共检测到87种挥发物质,包括醇类24种、醛类8种、酸类10种、酮类7种、烷烃类14种、酯类17种和其他化合物7种。随着发酵时间的延长,醛类挥发性风味物质的含量显著降低,酯类、酸类及其他类挥发性风味物质的含量显著增加(P＜0.05)。与其他样品相比,发酵24 h时挥发性风味物质有更多种类(20种)及更低的致豆腥味物质(4.25 μg/g),主要致豆腥味(E,E)-2,4-癸二烯醛含量为2.81 μg/g,差异显著(P＜0.05)。呈清香味和豆香味的挥发性物质,如1-己醇、1-壬醇、2,4-壬二烯醛、己酸、2-壬酮、辛酸甲酯等含量较高,赋予豆渣饮料独特的香味。此外,电子鼻雷达图和主成分分析都能够提供豆渣饮料发酵过程中风味物质的分布情况。

关键词： 类干酪乳杆菌; 豆渣饮料; 顶空固相微萃取/气质联用仪; 电子鼻; 挥发性气味物质

本文引用格式

宋虹 , 李一雪 , 李然 , 张尊琴 , 许新月 , 杨立娜 , 王胜男 , 朱丹实 , 刘军 , 霍达非 , 刘贺 . 顶空固相微萃取/气质联用技术结合电子鼻分析类干酪乳杆菌发酵豆渣饮料过程中风味特征[J]. 食品与发酵工业, 2023 , 49(5) : 253 -260 . DOI: 10.13995/j.cnki.11-1802/ts.033142

Abstract

This study aims to evaluate the flavor of Lactobacillus casei fermented okara beverage during fermentation. Solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, combined with principal component analysis and cluster analysis were used to study the composition and differences of volatile flavor substances produced during fermentation. The results showed that a total of 87 volatile substances were detected from okara beverages, including 24 alcohols, 8 aldehydes, 10 acids, 7 ketones, 14 hydrocarbons, 17 esters and 7 other compounds. With the prolongation of fermentation time, the contents of aldehydes volatile flavor compounds were significantly decreased, while the contents of esters, acids and other volatile flavor compounds were significantly increased (P<0.05). Compared with other samples, there were more volatile flavor substances (20 kinds) and lower beouttuytic flavor substances (4.25 μg/g) at 24 h fermentation, and the main beouttuytic flavor (E, E)-2, 4-decenal content was 2.81 μg/g, and the difference was significant (P<0.05). The contents of volatile substances such as 1-hexanol, 1-nonanol, 2, 4-nonenal, hexanoic acid, 2-nonenone and methyl octanoate were high, which give the okara beverages unique flavor. In addition, both electronic nose radar map and principal component analysis can provide the distribution of flavor substances during fermentation of okara beverages. This study provides a theoretical basis for improving the flavor of okara beverages.

Key words： Lactobacillus casei; okara beverage; SPME/GC-MS; electronic nose; volatile odorants

参考文献

[1] 姜慧燕, 邹礼根, 翁丽萍, 等.豆渣营养成分分析及蛋白质营养价值评价[J].食品工业, 2020, 41(6):325-328.
JIANG H Y, ZOU L G, WENG L P, et al.Nutritional components analyzation and protein nutrition evaluation of soybean residue[J].The Food Industry, 2020, 41(6):325-328.
[2] CRESCENTI A, SOLÀ R, VALLS R M, et al.Polymorphisms in LEP and NPY genes modify the response to soluble fibre Plantago ovata husk intake on cardiovascular risk biomarkers[J].Genes & Nutrition, 2013, 8(1):127-136.
[3] VOSS G B, MONTERIO M J P, JAUREGI P, et al.Functional characterisation and sensory evaluation of a novel synbiotic okara beverage[J].Food Chemistry, 2021, 340:127793.
[4] VONG W C, HUA X Y, LIU S Q.Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara[J].LWT, 2018, 90:316-322.
[5] 杨洋, 汤晓娟, 王江勤, 等.发酵豆渣的菌种选择及应用研究进展[J].食品研究与开发, 2021, 42(8):192-196.
YANG Y, TANG X J, WANG J Q, et al.Research progress on selection of microorganism degrading species and application of fermented soybean dregs[J].Food Research and Development, 2021, 42(8):192-196.
[6] 韩金志, 潘雯丽, 沈昊, 等.不同乳酸菌发酵豆浆挥发性气味物质的差异性分析[J].中国食品学报, 2021, 21(9):296-305.
HAN J Z, PAN W L, SHEN H, et al.Diversity analysis of volatile odors in soy milk fermented by different lactic acid bacteria[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(9):296-305.
[7] 张宇, 赵家源, 郑佳鹏, 等.一株高产胞外多糖降血糖副干酪乳杆菌JY062(TD062)的黏附性与耐受性评价[J].中国乳品工业, 2022, 50(4):4-8;13.
ZHANG Y, ZHAO J Y, ZHENG J P, et al.Evaluation of adhesion and tolerance of a high-yield exopolysaccharide Lactobacillus paracasei JY062 (TD062) with hypoglycemic function[J].China Dairy Industry, 2022, 50(4):4-8;13.
[8] 熊涛, 刘妍妍, 黄涛, 等.副干酪乳杆菌NCU622耐酸耐胆盐及其黏附性能[J].食品科学, 2015, 36(5):93-98.
XIONG T, LIU Y Y, HUANG T, et al.Acid, bile tolerance and adhesion properties of Lactobacillus paracasei NCU622[J].Food Science, 2015, 36(5):93-98.
[9] LIU N, QIN L K, LU X F, et al.Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus[J].Food Bioscience, 2021, 43:101278.
[10] 沈金荣, 史梦珂, 邓泽元, 等.大豆复合植物蛋白饮料配方优化及其理化性质[J].食品工业科技, 2018, 39(2):175-181.
SHEN J R, SHI M K, DENG Z Y, et al.Formulation optimization and physicochemical properties of soybean compound plant protein beverage[J].Science and Technology of Food Industry, 2018, 39(2):175-181.
[11] 刘倩, 袁越, 张杰, 等.不同菌种发酵对诺丽果酵素的抗氧化性及风味物质的影响[J].食品工业科技,2023,44(4):129-137.
LIU Q, YUAN Y, ZHANG J, et al.Effects of different fermentation strains on the antioxidant activities and flavor substances of Morinda citrifolia L.(Noni) Fruit Jiaosu[J].Science and Technology of Food Industry, 2023,44(4):129-137.
[12] 王当丰, 李婷婷, 刘楠, 等.顶空固相微萃取-气质联用法结合电子鼻分析鱼精蛋白对草鱼片挥发性气味的影响[J].食品与发酵工业, 2016, 42(10):163-170.
WANG D F, LI T T, LIU N, et al.Analysis of effects of protamine on volatile compounds for grass garp slices by HS-SPME-GC-MS technology combined with electronic nose[J].Food and Fermentation Industries, 2016, 42(10):163-170.
[13] 金刚, 张雪, 谷晓博, 等.贺兰山东麓不同子产区赤霞珠葡萄自然发酵对葡萄酒香气的影响[J].食品与发酵工业, 2021, 47(7):153-160.
JIN G, ZHANG X, GU X B, et al.Effects of spontaneous fermentation of Cabernet Sauvignon from different sub-regions of Helan Mountain east foothill on wine aroma[J].Food and Fermentation Industries, 2021, 47(7):153-160.
[14] 刘建林, 孙学颖, 张晓蓉, 等.GC-MS结合电子鼻/电子舌分析发酵羊肉干的风味成分[J].中国食品学报, 2021, 21(5):348-354.
LIU J L, SUN X Y, ZHANG X R, et al.Analysis of flavor components of fermented mutton jerky by GC-MS combined with electronic nose/electronic tongue[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(5):348-354.
[15] 明庭红, 苏秀榕, 周君, 等.植物乳杆菌发酵牛乳挥发性风味物质的解析[J].食品与发酵工业, 2016, 42(12):163-171.
MING T H, SU X R, ZHOU J, et al.Analysis on volatile compounds in milk fermented by Lactobacillus plantarum[J].Food and Fermentation Industries, 2016, 42(12):163-171.
[16] 蓬桂华, 李文馨, 殷勇, 等.电子鼻和电子舌在分析桑果汁风味上的应用[J].食品工业科技, 2020, 41(12):234-237;244.
PENG G H, LI W X, YIN Y, et al.Analysis of flavor difference of mulberry juice by E-nose and E-tongue[J].Science and Technology of Food Industry, 2020, 41(12):234-237;244.
[17] LEDUC F, TOURNAYRE P, KONDJOYAN N, et al.Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)[J].Food Chemistry, 2012, 131(4):1 304-1 311.
[18] 贺红军, 邹慧, 孙宁, 等.紫薯酸奶和普通酸奶挥发性风味物质差异性研究[J].现代食品科技, 2014, 30(8):225-230.
HE H J, ZOU H, SUN N, et al.Volatile flavor compounds in regular and purple sweet potato yogurt[J].Modern Food Science and Technology, 2014, 30(8):225-230.
[19] 于倩, 蒋玉梅, 李霁昕, 等.霞多丽葡萄、苦水玫瑰及其混合发酵酒的香气比较分析[J].食品工业科技, 2012, 33(22):172-177.
YU Q, JIANG Y M, LI J X, et al.Comparative analysis of aroma components in chardonnay, kushui rose and their mixed fermentation wine[J].Science and Technology of Food Industry, 2012, 33(22):172-177.
[20] 郭帅, 韩之皓, 白梅, 等.嗜热链球菌S10复合植物乳杆菌P-8发酵豆乳中挥发性风味物质的SPME-GC-MS分析[J].中国食品学报, 2020, 20(10):268-279.
GUO S, HAN Z H, BAI M, et al.Analysis of fermented soybean milk produced by streptococcus thermophilus S10 compound Lactobacillus plantarum P-8 by SPME-GC-MS[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(10):268-279.
[21] WIDJAJA R, CRASKE J D, WOOTTON M.Comparative studies on volatile components of non-fragrant and fragrant rices[J].Journal of the Science of Food and Agriculture, 1996, 70(2):151-161.
[22] 高雅鑫, 倪楠, 许斌, 等.枯草芽孢杆菌BSNK-5发酵豆乳特有风味物质研究[J].食品与发酵工业, 2020, 46(15):258-264.
GAO Y X, NI N, XU B, et al.Exploration on the peculiar flavor of fermented soymilk by Bacillus subtilis BSNK-5[J].Food and Fermentation Industries, 2020, 46(15):258-264.
[23] 曾琦琦, 李文钊, 刘亚平, 等.党参复合饮料在不同储藏温度下的风味变化[J].食品研究与开发, 2020, 41(24):57-64.
ZENG Q Q, LI W Z, LIU Y P, et al.The flavor changes of Codonopsis pilosula compound beverage at different storage temperature[J].Food Research and Development, 2020, 41(24):57-64.
[24] CARROLL A L, DESAI S H, ATSUMI S.Microbial production of scent and flavor compounds[J].Current Opinion in Biotechnology, 2016, 37:8-15.
[25] ZHANG Y Y, WU H Z, TANG J, et al.Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing[J].Food Science and Biotechnology, 2016, 25(2):379-391.
[26] CAPORASO N, WHITWORTH M B, CUI C H, et al.Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS[J].Food Research International, 2018, 108:628-640.
[27] DONG W J, HU R S, LONG Y Z, et al.Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS[J].Food Chemistry, 2019, 272:723-731.
[28] 蒋立文, 谢艳华, 李跑, 等.HS-SPME/GC-MS和电子感官技术分析毛霉型豆豉发酵过程中风味品质[J].核农学报, 2020, 34(7):1 497-1 506.
JIANG L W, XIE Y H, LI P, et al.Analysis of the volatile flavor components and quality of mucor-type Douchi with HS-SPME /GC-MS method and electric-sense technology[J].Journal of Nuclear Agricultural Sciences, 2020, 34(7):1 497-1 506.
[29] WANG K, ARNTFIELD S D.Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach[J].Food Chemistry, 2014, 157:364-372.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司