摘要
研究Kefir粒发酵对人参香气成分产生的影响。鲜人参经预处理后进行Kefir粒无氧和有氧发酵,利用顶空固相微萃取与气质联用相结合的方法优化顶空萃取头类型、萃取时间、萃取温度,再分析发酵前后人参香气成分的变化。结果表明:萃取头类型为非键合型PDMS(聚二甲基硅氧烷,涂层厚度100μm)、萃取时间为30 min,萃取温度为75℃时萃取效果最佳。该条件下未发酵人参香气共50种,其中烷烃类21种,萜烯类18种,醇类4种,醛酮类2种,酚类2种,芳香类1种,含氮杂环化合物2种,人参呈土腥味;Kefir粒无氧发酵人参香气成分共64种,其中烷烃类22种,萜烯类21种,醇类9种,醛酮类4种,芳香类3种,酯类2种,酚类1种,含氮杂环化合物2种,发酵后的人参呈果香和朗姆味;Kefir粒有氧发酵人参香气成分共64种,其中烷烃19种,萜烯类22种,醇类8种,醛酮类4种,芳香类2种,酯类3种,酚酸类2种,含氮杂环化合物4种,发酵后的人参呈草药味和烧烤香味。Kefir发酵人参显著提高了人参的芳香气味。
In order to study on the effect of Kefir fermented ginseng on the aroma components of panax ginseng,headspace solid-phase microextraction（HS-SPME）and gas chromatograph coupled with mass spectrometry（GC-MS）were used for the qualitative determination of volatile components in ginseng,anaerobic fermented ginseng and aerobic fermented ginseng. The conditions of SPME fiber type,extraction time and equilibrium temperature were optimized. Optimum adsorption was achieved using PDMS（100 μm）fiber for adsorption at75 ℃ for 30 min. As a result,50 aroma compounds were extracted out of the ginseng,including 21 alkanes,18 terpenes,4 alcohols,2 aldehydes and ketones,2 phenols,1 aromatics,2 heterocyclic.Samples were smelled of wood and earth;64 aroma compounds were extracted out of the anaerobic ginseng,including 22 alkanes,21 terpenes,9 alcohols,4 aldehydes and ketones,3 aromatics,2 esters,1 phenols,2 heterocyclic.Samples were smelled of fruit and rum;64 aroma compounds were extracted out of the aerobic ginseng,including19 alkanes,22 terpenes,8 alcohols,4 aldehydes and ketones,2 aromatics,3esters,2 phenols,4 heterocyclic.Samples were smelled of herb and toast;Kefir fermented ginseng significantly increased the aroma of ginseng.
出处
《食品研究与开发》
CAS
北大核心
2016年第22期162-168,共7页
Food Research and Development
基金
吉林省科技厅重大科技专项(20140203026NY)
948计划项目"人参稀有皂苷生物高效转化菌种引进"(2015-Z56)
