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投稿时间：2022-03-07
投稿时间：2022-03-07
中文摘要: 为开发不同风味的蓝靛果酵素，对黑曲霉纤维素酶在蓝靛果酵素中的作用进行研究，在蓝靛果中接种0.5% 的乳酸片球菌，添加或不添加黑曲霉纤维素酶进行发酵并用气质联用仪和高效液相色谱仪对产品进行分析。结果表明，添加黑曲霉纤维素酶后蓝靛果酵素（fermented blue honeysuckle berry cellulase，FBHB-C）的挥发性化合物共有44种，不添加黑曲霉纤维素酶的蓝靛果酵素（fermented blue honeysuckle berry，FBHB）有42种，两个样品的醇类化合物含量分别占各总挥发性化合物含量的75.95% 和24.77% 、酯类化合物占总挥发性化合物含量的4.38% 和53.00% 、酮类化合物占3.17% 和11.38% 、醛类化合物占14.06% 和6.33% 、其他化合物占2.44% 和4.51% ，FBHB-C主要挥发性化合物为顺式-4-己烯-1-醇、正己醇、1-辛醇、苯甲醛、仲辛酮、苯甲酸乙酯。在两种蓝靛果酵素中检出有机酸7种，柠檬酸含量最多，FBHB-C中草酸、酒石酸、苹果酸、富马酸、马来酸的含量比FBHB中相应有机酸分别提高130.38% 、88.03% 、196.55% 、1 509.52% 、156.27% ，其中草酸、酒石酸、柠檬酸呈香贡献最大。
Abstract:This study is designed to develop different flavors of fermented blue honeysuckle berry.To be specific，0.5% Lactococcus lactis was inoculated for the fermentation of blue honeysuckle berry with or without Aspergillus niger cellulase.The products were analyzed by GC-MS and HPLC.The results showed that 44 and 42 volatiles were detected in blue honeysuckle berry products fermented with and without A.niger cellulase，respectively.Alcohols accounted for 75.95% and 24.77% of total volatiles in the two products，respectively，and the percentages for the esters were 4.38% and 53.00% ，separately.In addition，ketones took up 3.17% and 11.38% of the total volatiles，and aldehydes made up 14.06% and 6.33% of the total volatiles in the two products，respectively.Moreover，other compounds accounted for 2.44% and 4.51% of the volatiles，respectively，in the two products.The main volatiles were（Z）-Hex-4-en-1-ol，hexyl alcohol，1-octanol，benzaldehyde，2-octanone，and ethyl benzoate in the product fermented with the cellulase.Seven organic acids were detected in the two products，and the content of citric acid was the most.The content of oxalic acid，tartaric acid，malic acid，fumaric acid，maleic acid，lactic acid and citric acid in the product fermented with the cellulase was 130.38% ，88.03% ，196.55% ，1 509.52% ，and 156.27% ，respectively，higher than that in the in product fermented without the cellulase.Oxalic acid，tartaric acid and citric acid contributed the most.
keywords: Aspergillus niger cellulase fermented blue honeysuckle berry organic acids aroma compound principal component analysis
文章编号：202311006 中图分类号： 文献标志码：
基金项目:长春市科技发展计划项目（21ZGN38）；2020年省预算内基本建设资金（创新能力建设）（2020C036-7）
| Author Name | Affiliation |
| YU Si-wen，WANG Yu-chao，HUANG Yi-cheng，LI Xiao-lei*，LI Dan* | Key Laboratory of Agricultural Products Processing，Changchun University，Changchun 130022，Jilin，China |
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