食品与发酵工业2024，Vol.50Issue(16)：211-220,中插3-中插5,13.DOI:10.13995/j.cnki.11-1802/ts.039479
不同菌种对芫根发酵液风味物质及抗氧化性能的影响
Enhancing flavor compounds and antioxidant properties:Impact of diverse bacterial strains on fermentation broth of Brassica rapa L.
摘要
Abstract
Brassica rapa L.(BRL)exhibits notable antioxidant,anti-hypoxia,hypoglycemic,and lipid-lowering properties,render-ing 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 head-space gas chromatography-mass spectrometry(HS-GC-MS).Furthermore,an enzyme-linked immunosorbent assay was employed to deter-mine the scavenging rates of DPPH free radicals,hydroxyl radicals(·OH),superoxide anion radicals(02-·),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,phe-nols,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 hy-droxyl radicals,along with robust total antioxidant capacity.关键词
芜根/发酵液/顶空-气相色谱-质谱/风味物质/抗氧化Key words
Brassica rapa L./fermentation broth/headspace-solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)/flavor substance/antioxidant引用本文复制引用
陈天荣,张玉红..不同菌种对芫根发酵液风味物质及抗氧化性能的影响[J].食品与发酵工业,2024,50(16):211-220,中插3-中插5,13.基金项目
西藏自治区自然科学基金项目(XZ202201ZR0015G) （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) （XZ202201ZD0001N）
西藏财政项目(XZNKYSPS-2024-C-045) （XZNKYSPS-2024-C-045）
