摘要
为了初步研究食品添加剂L-苯丙氨酸对苹果醋发酵过程中特征性香气成分乙酸-2-苯乙酯合成途径的影响,采用顶空固相微萃取-气相色谱质谱(HS-SPME-GC-MS)联用和酶联免疫吸附试验,检测各合成相关基质浓度和关键酶活性的变化。结果表明,当L-苯丙氨酸添加量为8 g/L时,β-苯乙醇、乙酸、乙酸-2-苯乙酯、乙酰辅酶A质量浓度分别提高了19.2%、35.9%、51.6%、10.86%;L-苯丙氨酸对乙醇脱氢酶(ADH)、醇酰基转移酶(AAT)酶活性均有一定的促进作用,却对酯酶酶活性有抑制作用。因此,本试验初步将8 g/L作为L-苯丙氨酸的最佳添加量,初步推测L-苯丙氨酸通过醇酰基转移酶途径促进乙酸-2-苯乙酯的合成及其相关基质生成量和关键酶的活性关键酶活的生成量,为高品质苹果醋的技术研究和指导生产实践提供一定的理论依据。
In order to preliminarily study the effects of food additive L-phenylalanine on the synthetic pathway of characteristic aroma components acetic acid-2-phenyl ethyl ester in apple vinegar fermentation, the related matrix concentration and key enzyme activities were detected by HS-SPME- GC-MS and enzyme linked immunosorbent assay. Results showed that when L-phenylalanine 8 g/L was added, the mass concentration of β-phenyl alcohol, acetic acid, acetic acid-2-phenyl ethyl ester and acetyl coenzyme A increased by 19.2%, 35.9%, 51.6% and 10.86%, respectively. The enzymatic activities of alcohol dehydrogenase (ADH) and alcohol acyltransferase (AAT) were promoted by L-phenylalanine, however, the esterase enzyme activity was inhibited. Therefore, the optimum L-phenylalanine addition was 8 g/L. It was preliminarily speculated that the synthesis of acetic acid-2-phenyl ethyl ester and its related matrix production and key enzyme activities were promoted by L-phenylalanine through alcohol acyltransferase pathway. The paper provided theoretical basis for the technical research and production guidance of high quality apple vinegar.
作者
宋娟
张霁红
康三江
张海燕
曾朝珍
袁晶
张芳
黄玉龙
SONG Juan;ZHANG Jihong;KANG Sanjiang;ZHANG Haiyan;ZENG Chaozhen;YUAN Jing;ZHAGN Fang;HUANG Yulong(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)
出处
《中国酿造》
CAS
北大核心
2019年第5期131-135,共5页
China Brewing
基金
国家现代农业产业技术体系建设专项(CARS-27)
国家自然科学基金地区基金(31460449)
甘肃省农牧厅科技项目(GNKJ-2018-10)
甘肃省农业科学院农业科技创新专项中青年基金(2016GAAS49)
关键词
L-苯丙氨酸
苹果醋
乙酸-2-苯乙酯
合成途径
酶活
L-phenylalanine
apple vinegar
acetic acid-2-phenyl ethyl ester
synthetic pathway
enzyme activity
