摘要
芫根具有显著的抗氧化、抗缺氧、降糖降脂等功效,市场前景广阔,但其发酵产品研究较少。基于电子鼻、电子舌及顶空-固相微萃取-气质联用(headspace-solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)比较了4种不同菌种(LL-6-1:植物乳杆菌,CD5:副干酪乳杆菌,J1M5:发酵乳杆菌,J4-1:马克斯克鲁维酵母菌)发酵对芫根发酵液风味物质的影响,采用酶比色法测定DPPH自由基、羟自由基、超氧阴离子自由基清除率及总抗氧化能力。电子鼻、电子舌和HS-SPME-GC-MS结果均表明4种不同菌种芫根发酵液风味物质之间存在差异。HS-SPME-GC-MS在4种芫根发酵液中共检测出92种挥发性物质,包括醇类、酚类、醚类、醛类、酸类、酮类、酯类及其他类。通过电子鼻与HS-SPME-GC-MS结果的Pearson相关分析筛选出11种差异挥发性物质,其中3-甲基-1-丁醇、乙醇、乙酸戊酯、1-丁烯-4-异硫氰酸酯、苯乙醇、4-乙基-苯酚等为发酵液形成不同风味的主要物质基础。抗氧化结果表明J4-1菌种芫根发酵液具有较好的DPPH自由基、羟自由基清除能力,且总抗氧化能力较强。
Brassica rapa L.(BRL)exhibits notable antioxidant,anti-hypoxia,hypoglycemic,and lipid-lowering properties,rendering it a promising candidate in various markets.However,research on its fermentation products remains limited.This study aims to assess the impact of different bacterial strains(LL-6-1:Lactobacillus plantarum,CD5:Lactobacillus paracasei,J1M5:Lactobacillus fermentans,J4-1:Saccharomyces cerevisiae)on the flavor compound of BRL fermentation broth using electronic nose,electronic tongue,and headspace gas chromatography-mass spectrometry(HS-GC-MS).Furthermore,an enzyme-linked immunosorbent assay was employed to determine the scavenging rates of DPPH free radicals,hydroxyl radicals(·OH),superoxide anion radicals(O_(2)-·),and total antioxidant capacity(T-AOC),thus providing insights for the development of fermented BRL products.Results from the electronic nose,electronic tongue,and HS-SPME-GC-MS collectively revealed significant differences in flavor compounds across the four strains of BRL fermentation broth.HS-SPME-GC-MS analysis identified a total of 92 volatile components in the four fermentation broths,encompassing alcohols,phenols,ethers,aldehydes,acids,ketones,esters,and other compounds.Pearson correlation analysis between the electronic nose and HS-SPME-GC-MS outcomes identified 11 substances with different volatility,including 3-methyl-1-butanol,ethanol,amyl acetate,1-buten-4-isothiocyanate,phenylethanol,and 4-ethyl-phenol,which served as primary contributors to varied flavor profiles in the fermentation broth.Antioxidant assessments indicate that the fermentation broth of J4-1 exhibits potent scavenging activity against DPPH free radicals and hydroxyl radicals,along with robust total antioxidant capacity.
作者
陈天荣
张玉红
CHEN Tianrong;ZHANG Yuhong(Institute of Food Science and Technology,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第16期211-220,I0003-I0005,共13页
Food and Fermentation Industries
基金
西藏自治区自然科学基金项目(XZ202201ZR0015G)
《西藏居民膳食营养健康改善与优化农产品保供科技支撑》
西藏自治区科技重大专项项目(XZ202201ZD0001N)
西藏财政项目(XZNKYSPS-2024-C-045)。
关键词
芫根
发酵液
顶空-气相色谱-质谱
风味物质
抗氧化
Brassica rapa L.
fermentation broth
headspace-solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)
flavor substance
antioxidant
