食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 372 - 379

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042454

分析与检测

基于气相色谱-离子迁移谱联用技术的枸杞酵素自然发酵过程中挥发性物质变化研究

  • 丁一凡 ,
  • 吴伟杰 ,
  • 牛犇 ,
  • 陈慧芝 ,
  • 童川 ,
  • 房祥军 ,
  • 黄婷 ,
  • 刘瑞玲 ,
  • 郜海燕
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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(浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室, 农业农村部果品采后处理重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江 杭州,310021)
    3(宁夏农林科学院 枸杞工程技术研究所,宁夏 银川,750002)
第一作者:硕士研究生(郜海燕研究员和刘瑞玲副研究员为共同通信作者,E-mail:spsghy@163.com;ruilingliu2005@163.com)

收稿日期: 2025-02-21

  修回日期: 2025-07-04

  网络出版日期: 2026-03-18

基金资助

浙江省“尖兵”“领雁”研发攻关计划项目(2023C02006)

收起

Study on changes of volatile substances during natural fermentation of fermented goji berries based on gas chromatography-ion mobility spectrometry

  • DING Yifan ,
  • WU Weijie ,
  • NIU Ben ,
  • CHEN Huizhi ,
  • TONG Chuan ,
  • FANG Xiangjun ,
  • HUANG Ting ,
  • LIU Ruiling ,
  • GAO Haiyan
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  • 1(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Food Science Institute, Zhejiang Academy of Agricultural Sciences, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China)
    3(Goji Berry Engineering Technology Research Institute, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan 750002, China)

Received date: 2025-02-21

  Revised date: 2025-07-04

  Online published: 2026-03-18

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摘要

该研究以枸杞为原材料,通过自然发酵的方式制备酵素,旨在研究自然发酵的枸杞酵素在不同发酵阶段的理化性质(pH、总酸和总糖)、营养物质(总酚、总黄酮、可溶性蛋白和抗坏血酸)、体外抗氧化活性(DPPH自由基、ABTS阳离子自由基和羟自由基清除率)和挥发性物质的变化。结果表明,自然发酵过程中枸杞酵素的可溶性蛋白和总糖的含量呈现显著下降趋势,总酚和总黄酮含量呈显著上升趋势。同时,枸杞酵素的DPPH自由基、ABTS阳离子自由基和羟自由基清除能力显著提升。风味特征分析表明,随着发酵的进行,α-薄荷二烯-M、1-己醛-D和1-戊烯-3-醇三种物质相对含量下降较为显著,2-甲基丁醇-D、乳酸乙酯-D和1-丙醇-M三种物质相对含量升高较为显著。自然发酵对枸杞酵素中风味变化有显著影响,枸杞酵素的风味逐渐从草木香向成熟果香转变。枸杞酵素中醛类和未分类物质含量呈现显著下降趋势,与之相反,醇类、酮类和烯烃类物质含量呈显著上升趋势,平衡了枸杞酵素挥发性化合物含量,同时提供了独特的发酵风味,因此自然发酵在改善枸杞酵素的风味方面具有重要作用。该研究为枸杞产品的开发利用提供了新的角度和理论支撑。

关键词： 枸杞; 酵素; 气相色谱-离子迁移谱联用; 自然发酵; 营养物质; 抗氧化活性

本文引用格式

丁一凡 , 吴伟杰 , 牛犇 , 陈慧芝 , 童川 , 房祥军 , 黄婷 , 刘瑞玲 , 郜海燕 . 基于气相色谱-离子迁移谱联用技术的枸杞酵素自然发酵过程中挥发性物质变化研究[J]. 食品与发酵工业, 2026 , 52(2) : 372 -379 . DOI: 10.13995/j.cnki.11-1802/ts.042454

Abstract

This study aimed to investigate the potential changes in naturally fermented goji berries, focusing on physicochemical parameters (pH, total acidity, total sugars), nutritional attributes (total phenolics, flavonoids, soluble proteins, ascorbic acid), antioxidant potential (via DPPH free radical, ABTS cationic radical, and hydroxyl radical assays), and volatile compound profiles across different fermentation stages.Results revealed that fermentation significantly reduced soluble protein and sugar content while enhancing beneficial compounds like phenolics and flavonoids.The natural fermentation process led to a significant improvement in antioxidant capacity, as evidenced by enhanced scavenging activity against DPPH free radical, ABTS cationic radical, and hydroxyl radicals.Volatile compound analysis showed that the concentrations of α-menthadiene-M, 1-hexanal-D, and 1-penten-3-ol decreased noticeably, while those of 2-methylbutanol-D, ethyl lactate-D, and 1-propanol-M increased substantially during the fermentation period.Natural fermentation exerted a significant influence on the flavor profile of fermented goji berries, transitioning from an herbaceous note to a ripe fruity aroma over time.The content of aldehydes and unclassified substances in fermented goji berries exhibited a significant downward trend, while the levels of alcohols, ketones, and olefins showed a notable upward trend. This unique fermentation profile helped balance the volatile compound content in fermented goji berries, with natural fermentation playing a crucial role in enhancing their flavor.In conclusion, this study offers a novel perspective as well as a theoretical foundation to support the advancement and utilization of goji berry-based products.

Key words： goji berry; Jiaosu; gas chromatography-ion mobility spectrometry (GC-IMS); natural fermentation; nutrients; antioxidant activity

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