食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 125 - 130

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034901

研究报告

乳酸菌发酵宽皮柑桔全果浆营养品质及挥发性成分的变化

  • 干世卿 ,
  • 戴杰科 ,
  • 徐艺橙 ,
  • 杨立启 ,
  • 聂小华
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(杭州华味亨生物科技有限公司,浙江 杭州,311100)
第一作者：本科生(聂小华教授为通信作者,E-mail:niexiaohua2000@zjut.edu.cn)

收稿日期: 2023-01-13

  修回日期: 2023-02-08

  网络出版日期: 2023-12-25

基金资助

浙江省重点研发计划项目(2019C02069,2019C04022);杭州市农业与社会发展项目(20212013B07)

收起

Changes in nutrition and volatile substances of Citrus reticulata Blanco pulps during lactic acid bacteria fermentation

  • GAN Shiqing ,
  • DAI Jieke ,
  • XU Yicheng ,
  • YANG Liqi ,
  • NIE Xiaohua
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Hangzhou Huaweiheng Biotechnology Co.Ltd, Hangzhou 311100, China)

Received date: 2023-01-13

  Revised date: 2023-02-08

  Online published: 2023-12-25

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摘要

通过化学法和和固相微萃取-气相色谱-质谱联用技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS),研究乳酸菌(植物乳杆菌Lp-115、嗜酸乳杆菌 La-14和副干酪乳杆菌Lpc-37)发酵宽皮柑桔全果浆过程中活性物质、抗氧化活性与挥发性成分的变化规律。结果表明,Lp-115在宽皮柑桔全果浆中的发酵能力明显强于La-14和Lpc-37,其发酵产物具有较高含量的总酚和总黄酮;乳酸菌发酵均会降低维生素C含量,三者之间无显著性差异;Lp-115和La-4可明显提高宽皮柑桔全果浆清除DPPH自由基和还原铁离子的作用,Lpc-37则导致上述抗氧化活性发生下降。SPME-GC-MS和主成分分析显示,乳酸菌发酵后宽皮柑桔全果浆的烯类化合物、醛类化合物和芳樟醇等相对含量降低,酯类化合物和香芹酮等相对含量增加,La-14的影响强于Lp-115和Lpc-37。这说明发酵宽皮柑桔全果浆营养品质与挥发性成分很大程度受乳酸菌种类、发酵时间的影响,Lp-115是发酵宽皮柑桔全果浆的最好选择。

关键词： 乳酸菌种类; 宽皮柑桔; 全果浆; 活性物质; 抗氧化活性; 挥发性成分

本文引用格式

干世卿 , 戴杰科 , 徐艺橙 , 杨立启 , 聂小华 . 乳酸菌发酵宽皮柑桔全果浆营养品质及挥发性成分的变化[J]. 食品与发酵工业, 2023 , 49(22) : 125 -130 . DOI: 10.13995/j.cnki.11-1802/ts.034901

Abstract

The study aimed to compare the effect of various lactic acid bacteria (Lactobacillus plantarum Lp-115, Lactobacillus acidophilus La-14, and Lactobacillus paracasei Lpc-37) on active compounds, antioxidant activity, and volatile substances in fermented Citrus reticulate Blanco pulps by chemical methods and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that Lp-115 had a better fermentation performance in C. reticulata Blanco pulp than La-14 and Lpc-34, and led to higher contents of total phenolics and total flavonoids in fermented pulps. The fermentation with the three lactic acid bacteria caused an obvious reduction in vitamin C content, and there were no significant differences among them. Lp-115 and La-14 markedly improved the capacities of fermented pulps to scavenge DPPH radicals and reduce ferric iron, while Lpc-37 resulted in the opposite effects. SPME-GC-MS and principal component analysis demonstrated that the relative contents of terpenes, aldehydes, and linalool in fermented pulps were decreased along with the increased contents of esters and carvone. Especially, La-14 exerted a stronger impact than Lp-115 and Lpc-37. It is concluded that the nutrition and volatile substances of fermented C. reticulata Blanco pulp are greatly influenced by lactic acid bacteria type and fermented time; Lp-115 can be selected as the most suitable lactic acid bacteria for C. reticulate Blanco pulp fermentation.

Key words： lactic acid bacteria type; Citrus reticulate Blanco; pulp; active compounds; antioxidant activity; volatile substances

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