文献类型：期刊文献

中文题名：植物乳杆菌Lactobacillus plantarum 15对不同品种柑橘全果汁的发酵及其挥发性物质分析

英文题名：Volatile compounds in citrus juices fermented with Lactobacillus plantarum strain 15

作者：杨立启[1];季坚[1];黄海婵[2];孟祥河[1];赵黎明[3];聂小华[1]

机构：[1]浙江工业大学海洋学院,浙江杭州310014;[2]浙江工业大学生物工程学院,浙江杭州310014;[3]华东理工大学生物工程学院,上海200237

年份：2019

卷号：45

期号：8

起止页码：203

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;北大核心:【北大核心2017】；CSCD:【CSCD2019_2020】；

基金：浙江省重点研发计划项目(2019C02069)

语种：中文

中文关键词：柑橘全果汁;植物乳杆菌Lactobacillus;plantarum15;发酵;挥发性物质

外文关键词：citrus juice;Lactobacillus plantarum strain 15;fermentation;volatile compounds

摘要：采用植物乳杆菌Lactobacillus plantarum 15对蜜桔、胡柚、脐橙和春见4种不同品种柑橘全果汁进行深度发酵,比较其发酵过程中主要成分的变化规律及其发酵前后挥发性物质。结果显示,植物乳杆菌L. plantarum15发酵过程中4种全果汁p H呈现基本稳定-快速下降-逐渐平缓的趋势,伴随着总酸含量的增加,总糖、还原糖和总黄酮等含量总体上下降。采用顶空固相微萃取气质联用法(HS-SPME-GC-MS),检出蜜桔、胡柚、脐橙和春见4种全果汁及发酵全果汁的挥发性物质共46种,均以柠檬烯为主;植物乳杆菌L. plantarum 15发酵明显降低了己醛、辛醛、癸醛、乙醇和芳樟醇等相对含量,但并未能丰富其酯类和酮类。研究表明,原料品种明显影响着柑橘全果汁的发酵进程和挥发性物质。相比于胡柚、脐橙和春见3种全果汁,蜜桔全果汁更适合作为植物乳杆菌L. plantarum 15的发酵基质。
Changes in the main components and volatile compounds of Mandarin,Huyou,Newhall,and Harumi juices after fermentation with Lactobacillus plantarum strain 15 were studied.The results showed that the pH of these four juices was steady at early stage,followed by rapid decline and then flattened slowly.The contents of total sugar,reducing sugar,and total flavonoids decreased with increasing total acid content.There were 46 volatile compounds observed in unfermented and fermented citrus juices by HS-SPME-GC-MS,with limonene being the main substance.The relative contents of hexaldehyde,octaldehyde,capraldehyde,ethanol,and linalool markedly reduced after fermentation.However,ketones and esters were slightly changed.Citrus cultivar significantly affected the fermentation process and volatile compounds of citrus juice.Compared with Huyou,Newhall,and Harumi,the Mandarin juice was more suitable as a fermentation substrate for L.plantarum strain 15.