摘要
以毛酸浆为原料,同时接入酵母菌和乳酸菌,在25、30℃和37℃条件下对其进行发酵。以褐变度(browning degree,BD)为指标,检测其在发酵过程中引起非酶褐变的抗坏血酸(VC)、5-羟甲基糠醛(5-hydroxymethyl furfural,5-HMF)、多酚、还原糖、氨基酸态氮等化学组分的变化。采用通径系数分析方法,解析毛酸浆发酵过程中非酶褐变的主要原因。结果表明,在25、30℃和37℃等不同发酵条件下,毛酸浆发酵液中5-HMF含量、还原糖含量、氨基酸态氮含量等变化与褐变度的变化密切相关。在25℃发酵条件下,5-HMF含量对褐变度起到的直接作用最强,5-HMF含量和还原糖含量的交互作用是决定褐变度的首要因素;在30℃发酵条件下,氨基酸态氮含量对褐变度起到的直接作用最强,5-HMF含量和氨基酸态氮含量的交互作用是决定褐变度的首要因素;在37℃发酵条件下,5-HMF含量对褐变度起到的直接作用最强,同时,也是决定褐变度的首要因素。美拉德反应(Maillard reaction)是毛酸浆发酵过程中非酶褐变的主要原因。
The mixed culture fermentation of the fruit juice of Physalis pubescens L. with yeast and lactic acid bacteriawas carried out at 25, 30 and 37 ℃, respectively. Changes in the contents of vitamin C, total phenols, 5-hydroxymethylfurfural （5-HMF）, reducing sugar and amino acid nitrogen, associated with non-enzymatic browning occurring during thefermentation process, were examined in order to explore the mechanism of non-enzymatic browning through path coefficientanalysis. The results indicated that the change of browning degree （BD） was closely related to 5-HMF, reducing sugar,and amino acid nitrogen in the fruit juice of Physalis pubescens L. fermented at three temperatures. In addition, 5-HMFhad the strongest direct impact on BD, while interaction between 5-HMF and reducing sugar was the chief determinant ofnon-enzymatic browning during fermentation at 25 ℃. When fermentation was done at 30 ℃, amino acid nitrogen had thestrongest direct impact on BD and the major cause of non-enzymatic browning was interaction between 5-HMF and aminoacid nitrogen. During fermentation at 37 ℃, the non-enzymatic browning of Physalis pubescens L. was mainly caused by5-HMF as the principal determinant of BD. Therefore, Maillard reaction is the major cause of the non-enzymatic browningof Physalis pubescens L. during the fermentation process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第15期204-208,共5页
Food Science
关键词
毛酸浆
发酵
非酶褐变
通径分析
Physalis pubescens L.
fermentation
non-enzymatic browning
path coefficient analysis
