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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.5混合菌株发酵南瓜汁及其香气分析1,211111周春丽，刘伟，李慧，赵婧，袁驰，李全宏（1.中国农业大学食品科学与营养工程学院，北京100083）（2.江西科技师范大学生命科学学院，江西南昌330013）摘要：本文研究了混合菌株发酵南瓜汁的香气物质。采用固相微萃取技术（SPME）富集、气相色谱-嗅辨-质谱（GC-O-MS）分离检测手段，结合计算机检索技术对分离化合物进行鉴定，应用色谱峰面积归一法测
2、定各成分的相对含量。实验结果表明：新鲜南瓜和南瓜汁中分别分鉴定出58和41个香气化学成分,南瓜汁和新鲜南瓜共有的挥发性成分有19种，南瓜中含量较高的挥发性物质为己醛、3-甲基丁醛、壬醛、戊醛、庚醛、环丁醇等物质。经过乳酸菌、酵母菌和二者混合发酵南瓜汁后挥发性成分分别鉴定出51、36和45种。通过乳酸菌和酵母菌混合发酵的南瓜汁的挥发性成分主要是乙醇、异戊醇、辛酸乙酯、1-庚醇、2,3-丁二酮和异丁醇。与乳酸菌和酵母菌单独发酵的南瓜汁相比，混合发酵后挥发性成分以醇类居多；相对含量较高的香气成分种类相似
3、，而微量特征香气成分差异较为显著。关键词：发酵南瓜汁；乳酸菌；酵母菌；香气成分；固相微萃取文章篇号：1673-9078(2014)5-301-310MixedCultureFermentationofPumpkinJuiceandItsAromaAnalysis1,211111ZHOUChun-li,LIUWei,LIHui,ZHAOJing,YUANChi,LIQuan-hong(1.CollegeofFoodScienceandNutritionalEngineering,ChinaAgric
4、ulturalUniversity,Beijing100083,China)(2.SchoolofLifeScience,JiangxiScience&TechnologyNormalUniversity,Nanchang330013,China)Abstract:Thearomaticcompoundsinthemixedstrainsfermentationpumpkinjuicewerediscussedinthispaper.Theywereevaluatedbysolidphasemic
5、ro-extraction(SPME)combinedwithgaschromatographymassspectrometry(GC-MS)andgaschromatographyolfactometry(GC-O)methods,andtherelativecontentsweredeterminedbyareanormalization.58and41compoundswereseperatedfromfreshpumpkinandpumpkinjuice,respectively,and1
6、9commonvolatilecomponentsweredetected.Thearomaticcompoundswithhighercontentsincludedhexanal,3-methyl-butanal,nonanal,pentanal,heptanalandcyclobutanolinfreshpumpkin.51,36and45aromaticcompoundswereidentifiedfromLacticacidfermentation,yeastfermentationan
7、dmixedfermentationpumpkinjuice,respectively.Themainaromaticcompoundsbymixedfermentationpumpkinjuicewereethanol,3-methyl-1-butanol,ethylcaprylate,1-heptanol,2,3-butanedioneand2-methyl-1-propanol.Comparedwiththepumpkinjuicefermentedbyonlylacticacidbacte
8、riaoryeast,themajorityofaromaticcompoundwasethanolinmixedfermentationpumpkinjuice.Thethreefermentationpumpkinjuiceshadsimilarmajoraromaticcompounds,butshowedsignificantdifferenceintraceamounts.Therefore,mixedfermentationpumpkinjuicewasnotonlys
