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投稿时间：2018-09-30
投稿时间：2018-09-30
中文摘要: 使用酿酒酵母与39 株植物乳杆菌（Lactobacillus plantarum）分别发酵进行猕猴桃果酒制备，并结合电子舌、电子鼻和高效液相色谱技术对其品质进行评价。经电子舌检测发现，添加L.plantarum 发酵后部分猕猴桃果酒较之对照组酸味、苦味、涩味、咸味和后味A 呈明显下降趋势，而部分猕猴桃果酒的丰度呈现相反趋势。经电子鼻检测发现，传感器W1C、W6S、W1S、W1W 和W3S 对添加L.plantarum 发酵猕猴桃果酒的响应值明显偏低，而传感器W5S 和W5C呈现出相反的趋势。经高效液相色谱检测发现，品质较好的猕猴桃果酒中奎尼酸和柠檬酸的含量显著偏低（P〈0.05）。L.plantarum HBUAS52016 和L.plantarum HBUAS52017 在后续猕猴桃酒产品开发中具有一定的应用潜力。
Abstract:The quality evaluation of kiwifruit wine samples，which fermented by Saccharomyces cerevisiae and 39 strains of Lactobacillus plantarum respectively，were evaluated by electronic tongue，electronic nose，and high-performance liquid chromatography（HPLC）.The testing of electronic tongue indicated that sourness，bitterness，astringency，saltness，and aftertaste A were significantly more abundant in the kiwifruit wine fermented by L.plantarum，whereas richness showed the opposite tendency.The testing of electronic nose indicated that the response value of sensor W1C，W6S，W1S，W1W，W3S，and W5C were higher in the kiwifruit wine fermented by L.plantarum，whereas sensor W5S and W5C showed the opposite tendency.The testing of HPLC indicated that the content of quinic acid and citric acid were lower in kiwifruit wine with better flavor quality（P〈0.05）.Meanwhie，L.plantarum HBUAS52016 and L.plantarum HBUAS52017 had certain potential to be used in the fermented of kiwifruit wine.
keywords: kiwifruit wines electronic tongue electronic nose Lactobacillus plantarum quality evaluation
文章编号：201911013 中图分类号： 文献标志码：
基金项目:成都市产业集群协同创新项目（2015-cp030031-nc）；湖北省荆楚卓越工程师协同育人计划（201657）
| 作者 | 单位 |
| 葛东颖，李华佳，刘雪婷，杨成聪，陈欣蕾，郭壮 | 1.湖北文理学院 食品科学技术学院 鄂西北传统发酵食品研究所，湖北 襄阳 441053；2.四川省农业科学院 农产品加工研究所，四川 成都 610066 |
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