摘要
目的:研究产香菌生物转化对罗汉果提取物挥发性成分的影响。方法:以植生拉乌尔菌(Raoultella planticola VP4-4)对罗汉果提取液进行生物转化,采用同时蒸馏萃取、气相色谱—质谱法分析罗汉果提取液生物转化前后挥发性成分的变化。结果:罗汉果发酵物中挥发性成分主要香气成分或香气前体物包括棕榈酸、岩芹酸、亚麻酸、2-甲基丁酸、己酸、油酸乙酯、棕榈酸乙酯、苯乙醛、5-甲基糠醛、苯甲醛、壬醛、糠醇和对乙烯基愈疮木酚等,生物转化产生了具有天然浓郁奶香的香兰素;酸类物质由6种增加到11种,相对含量提高至60.07%;其他酯类、羰基类、烷烃类、醇类、酚类等物质相对含量分别降低至30.72%,4.07%,0.81%,0.34%,0.29%;发酵后化合物种类增多,由50种增加至64种。结论:生物转化赋予了罗汉果发酵物花香、果甜香、奶香等丰富的天然香气,减少了大分子刺激性成分的种类和相对含量,起到了增香减杂的作用。
Objective:In order to study the effect of biotransformation of aroma producing bacteria on volatile components of Siraitia grosvenorii extract.Methods:Raoultella planticola VP4-4 was used to biotransform the extract of Siraitia grosvenorii,and the volatile component of Siraitia grosvenorii before and after fermentation were analyzed by simultaneous distillation extraction and gas chromatography-mass spectrometry(GC-MS).Results:The main aroma components or aroma precursors in the fermentation products of Siraitia grosvenorii were hexadecanoic acid,(z)-6-octad ecenoic acid,(z,z)-9,12-octadecadienoic acid,methyl-Butanoic acid,hexanoic acid,(Z)-9-Octadecenoic acid ethyl ester,hexadecanoic acid ethyl ester,benzeneacetaldehyde,5-methyl-2-furancarboxaldehyde,benzaldehyde,nonanal,2-furanmethanol,Ethenyl-2-methoxy-phenol,etc.In addition,vanillin with strong milk flavor was produced by biotransformation.The number of acids increased from 6 to 11,and the relative content increased to 60.07%.The relative contents of esters,carbonyls,alkanes,alcohols and phenols were reduced to 30.72%,4.07%,0.81%,0.34%and 0.29%,respectively.And the compounds increased from 50 to 64 after fermentation.Conclusion:Biotransformation endows Siraitia grosvenorii fermented products with rich natural aroma such as flower aroma,fruit sweet aroma and milk aroma,reduces the types and relative content of macromolecular irritant components,and plays a role in increasing aroma and reducing impurities.
作者
魏敏
宋旭艳
李冉
肜霖
董爱君
潘曦
WEI Min;SONG Xu-yan;LI Ran;RONG Ling;DONG Ai-jun;PAN Xi(China Tobacco Hubei Industrial Co.,Ltd.,Wuhan,Hubei 430040,China)
出处
《食品与机械》
北大核心
2021年第11期159-165,187,共8页
Food and Machinery
基金
湖北中烟工业有限责任公司科研项目(编号:2016A010JC08)。
关键词
罗汉果
植生拉乌尔菌
生物转化
同时蒸馏萃取
气相色谱—质谱
挥发性成分
Siraitia grosvenorii
Raoultella planticola
biotransformation
simultaneous distillation and extraction(SDE)
gas chromatography-mass spectrometry(GC-MS)
volatile components
