摘要
采用顶空固相微萃取与气相色谱-质谱联用技术分析自然发酵与接种发酵2种方式燕麦醪糟的挥发性成分,探讨2种方式下燕麦醪糟挥发性成分的差异性,进而为接种发酵燕麦醪糟工业化生产提供理论依据。结果表明,2种发酵方式生产燕麦醪糟的挥发性香气成分分别为62、65种,主要包括酯类、酸类、醇类、醛酮类、杂环类、烃类,主成分分析发现酯类、醇类、杂环类为正影响挥发性物质;接种发酵燕麦醪糟的主要挥发性香气成分为醇类(58.31%)、酯类(20.70%)、酸类(16.75%),自然发酵燕麦醪糟主要挥发性香气成分为酸类(61.94%)、酯类(18.89%)、醇类(13.58%);接种发酵燕麦醪糟的酯类、醇类、杂环类成分含量显著高于自然发酵组,酸类成分显著低于自然发酵组。挥发性香气组分分析有助于明确燕麦醪糟接种发酵的可行性,以期为接种发酵燕麦醪糟的品质评价和定向生产提供理论基础。
In this study, the volatile components of sweet fermented oat produced by natural and inoculated fermentation were analyzed and compared by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS). The results showed that totally 62 and 65 volatile compounds were detected in the samples from natural and inoculated fermentation, respectively, mainly including acids, esters, alcohols, aldehydes and ketones, heterocyclic compounds and hydrocarbons. Using principal component analysis(PCA), esters, alcohols and heterocycles were found to be positive volatile components. The major volatile aroma components of the second sample were alcohols(58.31%), esters(20.70%) and acids(16.75%), while the major volatile aroma components of the first sample were acids(61.94%), esters(18.89%) and alcohols(13.58%). The contents of esters, alcohols, and heterocycles in inoculated fermentation were significantly higher than those in natural fermentation, whilst the opposite was true for acids. The results of this study should be helpful to determine the feasibility of applying inoculated fermentation for producing sweet fermented oat and should provide a theoretical basis for the quality evaluation and production of sweet fermented oat in the future.
作者
刘红微
张美莉
LIU Hongwei;ZHANG Meili(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第20期203-207,共5页
Food Science
基金
内蒙古科技厅重点项目(2020GG0064)。
关键词
燕麦醪糟
接种发酵
自然发酵
挥发性成分
主成分分析
sweet fermented oat
inoculated fermentation
natural fermentation
volatile components
principal component analysis
