摘要
以4株德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)为实验菌株,采用固相微萃取与气相色谱-质谱联用技术(SPME-GC-MS)相结合的方法,检测4℃贮藏期间发酵乳中的挥发性风味物质,并结合保留指数法对化合物进行有效鉴定,提高化合物的鉴定效率。结果表明,4株德氏乳杆菌保加利亚亚种发酵乳中的挥发性成分由酸、醛、酮、醇、酯和碳氢化合物等6类化合物组成,主要风味物质中的共有化合物包括乙酸、丁酸、正戊醛、2-戊酮、1-庚醇等物质。其中,IMAU40078发酵乳中还含有乙醛、双乙酰、乙偶姻、乙酸乙烯酯、乙酸乙酯等特征风味化合物,特别是其独有的乙酸乙烯酯、乙酸乙酯等化合物,在保持发酵乳风味的基础上增加了特有的果香味,提升了发酵乳感官品质。本实验研究结果为酸奶发酵剂的筛选提供依据。
In this experiment, four strains of Lactobacillus delbrueckii subsp, bulgaricus were used as experimental strains. The volatile compounds of fermented milk produced by Lactobacillus delbrueckii subsp, bulgaricus during the storage of 4 ℃ were detected by the combining method of SPME-GC-MS. The analysis method of retention index were used for compound identification. The results showed that volatile compo- nents of fermented milk were composed by six compounds, which were acids, aldehydes, ketones, alcohols, esters and hydrocarbon com- pounds.The main flavor substances such as acetic acid, butyric acid, pentanal, 2-pentanone and 1-heptanol were common compounds. Among them, flavor compounds in the IMAU40078 fermented milk were made up of acetic acid, acetaldehyde, diacetyl, benzoin, acetic acid ethenyl ester and ethyl acetate. These compounds improved the quality of milk. Especially the latter two components, increased the particular fruit fragrance on the basis of keeping the fundamental flavor. This experiment results made a contribution to screening the starter cultures of fermented milk.
出处
《中国乳品工业》
CSCD
北大核心
2017年第9期4-10,共7页
China Dairy Industry
基金
国家自然科学基金项目(31471711
31460446)
