食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 145 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032490

研究报告

木枣发酵过程中三萜酸、环磷酸腺苷含量以及味觉变化研究

  • 张玲 ,
  • 张江宁
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  • (山西农业大学,山西功能食品研究院,山西 太原,030031)
第一作者：博士,副研究员(张江宁副研究员为通信作者,E-mail:17400495@qq.com)

收稿日期: 2022-06-09

  修回日期: 2022-06-28

  网络出版日期: 2023-05-16

基金资助

山西省科技成果转化引导专项(202104021301051);山西省农业科学院优秀青年基金项目(YCX2020YQ03)

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Changes of triterpenic acid and cyclic AMP contents and taste sense during probiotics fermentation of Ziziphus jujube cv Muzao juice

  • ZHANG Ling ,
  • ZHANG Jiangning
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  • (Shanxi Agricultural University, Institute of Functional Food of Shanxi, Taiyuan 030031, China)

Received date: 2022-06-09

  Revised date: 2022-06-28

  Online published: 2023-05-16

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摘要

以木枣为原料,利用益生菌对枣汁进行发酵,分析发酵过程中功能活性成分环磷酸腺苷、三萜酸以及味觉的变化规律,结果表明,随着发酵时间的延长,木枣汁中熊果酸和齐墩果酸的含量逐渐上升,发酵3 d后其木枣汁中熊果酸和齐墩果酸的含量可达1.25 mg/mL。白桦脂酸的含量也逐渐上升。发酵前木枣汁中白桦脂酸的含量为2.95 mg/mL,当发酵3 d后其木枣汁中白桦脂酸的含量可达8.24 mg/mL,是发酵前木的2.8倍左右。发酵前枣汁中环磷酸腺苷的含量为0.74 mg/mL,发酵1 d后其木枣汁中环磷酸腺苷的含量可增加到1.06 mg/mL,之后其含量增加不明显。同时,该实验利用电子舌对不同发酵时间的木枣汁进行了味觉分析,随着发酵时间的延长,木枣汁的酸味值和鲜味值逐渐增加,而甜味值、咸味值和苦味值逐渐减小。经益生菌发酵后的木枣汁中三萜酸和环磷酸腺苷的含量都有所增加,其木枣汁风味也得到提升。

关键词： 木枣; 益生菌发酵; 三萜酸; 环磷酸腺苷; 味觉分析

本文引用格式

张玲 , 张江宁 . 木枣发酵过程中三萜酸、环磷酸腺苷含量以及味觉变化研究[J]. 食品与发酵工业, 2023 , 49(8) : 145 -150 . DOI: 10.13995/j.cnki.11-1802/ts.032490

Abstract

In this experiment, Muzao (Ziziphus jujube cv Muzao) was used as raw materials and the changes of triterpenic acid and cyclic AMP contents and the taste sense during the probiotics fermentation of Muzao juice were analyzed. Results showed that with the extension of fermentation time, the total ursolic acid and oleanolic acid content increased and could reach 1.25 mg/mL after Muzao juice fermentation for 3 days. The content of betulinic acid in Muzao juice before fermentation was 2.95 mg/mL and it increased to 8.24 mg/mL after fermentation for 3 days, which was about 2.8 times of that before fermentation. The content of cyclic AMP in Muzao juice before fermentation was 0.74 mg/mL and increased to 1.06 mg/mL after fermentation for 1 day. Taste analysis showed that the value of acid and umami in Muzao juice increased gradually, while the value of sweet, salty, and bitter decreased gradually with the extension of fermentation time. The contents of triterpenic acids and cyclic AMP were increased in Muzao juice fermented by probiotics and the flavor of jujube juice was also enhanced.

Key words： Ziziphus jujube cv Muzao; probiotics fermentation; triterpenic acid; cyclic AMP; taste analysis

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