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投稿时间：2022-05-31
投稿时间：2022-05-31
中文摘要: 该文以鲜榨豆薯汁为植物乳杆菌FZU122 发酵基质，探究发酵时间（0、24、48、72 h）对豆薯汁基本理化指标、游离单糖、游离氨基酸、有机酸和挥发性成分的影响。结果表明：pH 值随发酵时间的延长显著下降。发酵48 h 后，豆薯汁中总还原糖浓度显著变化，葡萄糖和果糖为主要的单糖成分。总游离氨基酸的含量在发酵后出现波动，其中苦味氨基酸含量下降，甜味氨基酸含量上升。气相色谱-质谱联用技术检测发现，醇类物质为发酵豆薯汁的主要香气组分，原有的醛类物质发酵后未被检出。发酵后总有机酸含量升高，苹果酸和乳酸为豆薯中两种主要酸类物质。
Abstract:The fresh jicama juice was fermented with Lactobacillus plantarum FZU122 for 0，24，48 h and 72 h，and the basic physiochemical indicators and the content of free monosaccharides，free amino acids，organic acids，and volatile components were determined.The results showed that the pH value of the jicama juice changed significantly after fermentation.After 48 h of fermentation，the concentration of total reducing sugar in the jicama juice decreased significantly，and glucose and fructose were two main monosaccharides.The content of total free amino acids fluctuated during the fermentation process.Specifically，the content of bitter amino acids reduced，while that of sweet amino acids increased.The results of gas chromatography-mass spectrometry showed that alcohols were the main aroma components of the fermented jicama juice，while aldehydes were not detected after fermentation.The content of total organic acids increased after fermentation，and malic acid and lactic acid were two major acids in jicama.
keywords: jicama juice fermentation with probiotics reducing sugar volatile components organic acids
文章编号：202317010 中图分类号： 文献标志码：
基金项目:福州大学科研启动项目（GXRC-20031）；南昌大学食品科学与技术国家重点实验室开放基金（SKLF-KF-202020）
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