摘要
目的:研究乳酸芽孢杆菌DU-106发酵陈皮过程中风味与理化性质的变化规律。方法:采用乳酸芽孢杆菌DU-106对陈皮进行发酵,分别于发酵第0、2、4、6、8、10天取发酵液样品,采用pH计检测陈皮发酵液pH;按照《食品中总酸的测定》(GB 12456—2021)测定发酵液中总酸含量;采用盐酸萘乙二胺法测定发酵液中亚硝酸盐含量;采用高效液相色谱法测定发酵陈皮干燥样品中有机酸含量;采用顶空固相微萃取-气相色谱-质谱法测定发酵陈皮干燥样品中挥发性成分含量;采用全自动氨基酸分析仪测定发酵陈皮干燥样品中游离氨基酸的含量。结果:接种乳酸芽孢杆菌DU-106后,陈皮发酵液pH降至3.2左右,总酸最高质量分数达4.67 g·kg^(-1)。发酵陈皮干燥样品中,亚硝酸盐质量分数为0.14~0.54 mg·kg^(-1),远低于卫生限量标准中的20 mg·kg^(-1),乳酸质量分数最高可达166.29 mg·g^(-1),且多种有机酸含量不断升高,进一步丰富了发酵陈皮的口感;游离氨基酸质量分数由3914.30 mg·kg^(-1)降至608.91 mg·kg^(-1);在发酵陈皮干燥样品中共鉴定出75个挥发性风味化合物,包括萜烯、酯、醛、醇、酮、酚、酸和醚共8个种类,其中含量最多的是萜烯类化合物;发酵后期多数萜烯类化合物相对含量不断增加,酯类、醛类、醇类化合物相对含量逐渐下降。结论:乳酸芽孢杆菌能够丰富发酵陈皮的口感,挥发性物质的变化使得发酵陈皮具有独特的柠檬、草药、花果香味,研究结果为陈皮的精深加工和开发利用提供了理论依据。
Objective:To reveal the changing patterns of the flavor and physical and chemical properties of Citri Reticulatae Pericarpium(CRP)during fermentation with Bacillus sp.DU-106.Methods:The CRP was fermented with Bacillus sp.DU-106,and the fermentation broth was sampled on days 0,2,4,6,8,and 10.The pH of the fermentation broth was determined by a pH meter.The total acid content was determined according to the method in GB/T 12456—2008"Determination of total acid in foods."The content of nitrite,organic acids,volatile components,and free amino acids was determined via the N-1-naphthylethylenediamine dihydrochloride method,high performance liquid chromatography,solidphase microextraction-gas chromatography-mass spectrometry,and a fully automatic amino acid analyzer,respectively.Results:After inoculation of Bacillus sp.DU-106,the fermentation broth rapidly reached pH 3.2,with the highest total acid content of 4.67 g·kg^(-1).The content of nitrite ranged from 0.14 mg·kg^(-1) to 0.54 mg·kg^(-1),far lower than the standard limit of 20 mg·kg^(-1).The content of lactic acid reached up to 166.29 mg·g^(-1),and the increasing content of organic acids enriched the taste of fermented CRP.The content of free amino acids reduced from 3914.30 mg·kg^(-1)to 608.91 mg·kg^(-1) during fermentation.A total of 75 volatile components were identified in fermented CRP,mainly including terpenes,esters,aldehydes,alcohols,ketones,phenols,acids,and ethers,among which terpenes were more abundant than other compounds.The relative content of most terpenes increased,while that of esters,aldehydes,and alcohols decreased at the late stage of fermentation.Conclusion:Bacillus sp.DU-106 is able to enrich the taste of fermented CRP,and the changes in volatile components during fermentation endow fermented CRP with unique lemon,herbal,floral,and fruity aromas.This study provides a theoretical basis for the deep processing and application of CRP.
作者
吕晨豪
李俊健
高杰贤
严静
黎攀
杜冰
LYU Chen-hao;LI Jun-jian;GAO Jie-xian;YAN Jing;LI Pan;DU Bing(College of Food Science,South China Agriculture University,Guangzhou 510642,China;Guangdong Laboratory for Lingnan Modern Agriculture,Guangzhou 510642,China)
出处
《中国现代中药》
CAS
2022年第11期2109-2118,共10页
Modern Chinese Medicine
基金
财政部和农业农村部:国家现代农业产业技术体系资助项目
广东省现代农业产业技术体系创新团队建设(2019KJ125)。
关键词
陈皮
发酵
乳酸芽孢杆菌DU-106
理化性质
风味
Citri Reticulatae Pericarpium
fermentation
Bacillus sp.DU-106
physical and chemical properties
flavor
作者简介
通信作者:杜冰,博士,教授,研究方向:新资源食品开发与加工,E-mail:dubing@scau.edu.cn。
