摘要
利用气相离子迁移谱法(headspace-gas chromatography-ion mobility spectroscopy,HS-GC-IMS)和HPLC对原料笋子芥及其自然发酵、降胺菌纯种发酵、商业菌株发酵、降胺菌+商业菌株发酵等4种发酵方式制作的道菜中挥发性风味物质和生物胺(biogenic amines,BAs)含量进行分析。结果表明,自然发酵与纯种发酵样品间生物胺含量具有显著性差异(P<0.05),纯种发酵组道菜样品中总生物胺含量较自然发酵组样品低,其中以SY4组样品中组胺、酪胺和亚精胺的降解最为明显,降解率分别为52.54%、43.42%和58.08%。经GC-IMS共鉴定出47种挥发性物质,其中异硫氰酸酯类4种,酯类12种,醇类10种,酮类3种,醛类9种,酸类3种,杂环类4种,烯类2种,且酯类物质的相对含量高于其他物质。研究发现乙酸乙酯、乙酸丙酯、乙酸丁酯、(E)-2-己烯醇、异硫氰酸烯丙酯、异硫氰酸丁酯、1-丁烯4-异硫氰酸酯、2-乙基呋喃等物质是4个发酵实验组共有且含量较高的关键风味物质。通过主成分分析发现不同发酵方式下道菜的关键风味物质无较大差异,说明发酵过程中接种降胺菌并未对产品的风味产生不良影响。该研究为生物胺降解菌在传统道菜发酵中的应用提供理论依据。
The contents of volatile flavoring compounds and biogenic amines(BAs)in the raw material Brassica juncea L.var.crassicaulis Chen&Yang and the Daocai produced with it by natural fermentation,pure strain fermentation of bioamine-degrading bacteria,commercial strain fermentation,and the combination of bioamine-degrading bacteria and commercial strain fermentation were analyzed with the headspace-gas chromatography-ion mobility spectroscopy(HS-GC-IMS)and HPLC.The results showed that there was a significant difference in the contents of BAs between samples prepared by natural fermentation and pure strain fermentation of bioamine-degrading bacteria(P<0.05).The content of total BAs in the samples in the group of pure strain fermentation of bioamine-degrading bacteria was lower than that in the natural fermentation group.Among them,the degradation of histamine,tyramine,and spermidine was most evident in the samples of the SY4 group.The degradation rate was 52.54%,43.42%,and 58.08%,respectively.A total of 47 types of volatile substances were identified by GC-IMS,including 4 types of isothiocyanates,12 types of esters,10 types of alcohols,3 types of ketones,9 types of aldehydes,3 types of acids,4 types of heterocycles,and 2 types of olefins.The relative contents of esters were higher than those of other substances.The study found that ethyl acetate,propyl acetate,butyl acetate,(E)-2-hexenol,allyl isothiocyanate,butyl isothiocyanate,1-butene 4-isothiocyanate,2-ethyl-furan,and other substances were the common key flavoring compounds in the four fermentation experiment groups with a high content.Through principal component analysis,it was found that the key flavoring compounds of Daocai produced under different fermentation methods did not differ significantly,indicating that the inoculation of bioamine-degrading bacteria in the process of fermentation had no negative impact on the flavor of the product.This study provides a theoretical basis for the application of bioamine-degrading bacteria in traditional Daocai fermentatio
作者
刘雪婷
王雪郦
徐智虎
邱树毅
程艳薇
李珍
LIU Xueting;WANG Xueli;XU Zhihu;QIU Shuyi;CHENG Yanwei;LI Zhen(Province Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang 550025,China;College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Vocational College of Agricl,Guiyang 551400,China;Zhenyuan County Li′s Food Co.Ltd.,Qiandongnan Miao and Dong Autonomous Prefecture 557700,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第8期151-158,共8页
Food and Fermentation Industries
基金
贵州省科技支撑项目(黔科合支撑[2020]1Y154,黔科合支撑[2020]1Y116,黔科合支撑[2021]一般273,黔科合支撑[2021]一般121,黔科合支撑[2022]一般148)。
关键词
道菜
气相离子迁移谱
挥发性风味物质
生物胺
发酵方式
Daocai
gas chromatography ion migration spectrum
volatile organic compounds
biogenic amines
fermentation methods
