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投稿时间：2023-08-10
投稿时间：2023-08-10
中文摘要: 为开发富含γ-氨基丁酸（γ-aminobutyric acid，GABA）的番茄食品，以高效液相色谱串联质谱、纸层析和高效液相色谱作为GABA 的鉴定和分析方法，对普罗旺斯红熟番茄天然GABA 进行定性和定量分析，并对戊糖片球菌PP1 发酵番茄富集GABA 的条件进行研究。结果表明，普罗旺斯红熟番茄含有（0.41±0.01）mg/g WM 天然GABA，戊糖片球菌PP1 较乳酸乳球菌LL1 更适宜作为发酵富集番茄GABA 的发酵剂，其最适发酵条件为L-谷氨酸一钠（Lmonosodium glutamate，MSG）添加量20 g/kg、发酵初始pH6.5、接种量50 mL/kg、发酵温度37 ℃、发酵时间108 h。在该条件下发酵的番茄GABA 含量为（5.91±0.24）mg/g WM，为未发酵番茄的14.41 倍。该富集方法简单、工艺条件容易实现，发酵后的番茄浆料可直接用于富GABA 功能性食品开发。
Abstract:Tomatoes were fermented with Pediococcus pentosaceus PP1 to increase the content of γ-aminobutyric acid（GABA）.The natural GABA in mature′Provence′tomatoes was qualitatively and quantitatively analyzed by high-performance liquid chromatography-tandem mass spectrometry，paper chromatography，and high-performance liquid chromatography，and the fermentation conditions for enriching GABA in tomatoes were investigated.The results indicated that the mature′Provence′tomatoes contained（0.41±0.01）mg/g WM of natural GABA. P. pentosaceus PP1 was more suitable as the fermentation starter for enriching GABA in tomatoes than Lactococcus lactis LL1. The optimal fermentation conditions for enriching GABA in tomatoes by P.pentosaceus PP1 were L-monosodium glutamate addition of 20 g/kg，initial pH6.5，inoculation amount of 50 mL/kg，and fermentation at 37 ℃for 108 h. Under these conditions，the GABA content reached（5.91±0.24）mg/g WM，which was 14.41 folds of that in unfermented tomatoes. This enrichment method was simple and needed mild reaction conditions.Meanwhile，the fermented tomato slurry can be directly used for the development of functional food with rich GABA.
keywords: tomato γ-aminobutyric acid（GABA） Pediococcus pentosaceus fermentation condition enrichment
文章编号：202419016 中图分类号： 文献标志码：
基金项目:广东省重点建设学科科研能力提升项目（2022ZDJS079）；广东省普通高校特色创新项目（2022KTSCX073）
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