轻工学报2025，Vol.40Issue(2)：13-22,10.DOI:10.12187/2025.02.002
植物乳杆菌发酵对红枣汁挥发性香气成分的影响
Effects of Lactobacillus plantarum fermentation on volatile aroma components of jujube juice
摘要
Abstract
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS)combined with the odor activity values(OAV)and orthogonal partial least squares discriminant analysis(OPLS-DA)model were used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice.The results showed that fermented jujube juice contained more terpenes,sulfur compounds,aromatic compounds and organosulfur than unfermented jujube juice,and these compounds con-tribute to the juice a more intense floral and fruity aroma.There were 48 and 42 volatile aroma compounds identified with the total mass concentrations of 4 479.54 μg/L and 6 943.14 μg/L for unfermented and fermented jujube juice,respectively.The mass concentration of acid compounds in fermented jujube juice increased signifi-cantly,with decanoic acid increasing by 193.68%,while the types of ester compounds were decreased significantly,and new compounds such as the isopropyl palmitate,citral and nerolidol acetone with floral and fruity aromas were formed in fermented jujube juice.The floral flavour of damascone made the most signiticant contribution the fra-grance of fermented jujube juice.The seven main different volatile aroma components were benzaldehyde,capric acid,benzyl alcohol,nonanoic acid,damastone,lauric acid and caproic acid.Therefore,fermentation with L.plantarum could enhance the overall flavor of jujube juice and imparted a floral and fruity aroma to it.关键词
植物乳杆菌/发酵/红枣汁/挥发性香气成分/OPLS-DA模型Key words
Lactobacillus plantarum/fermentation/jujube juice/volatile aroma component/OPLS-DA model分类
轻工纺织引用本文复制引用
张丽华,陈云莉,石勇,李顺峰,查蒙蒙,李昌文,纵伟,王小媛..植物乳杆菌发酵对红枣汁挥发性香气成分的影响[J].轻工学报,2025,40(2):13-22,10.基金项目
河南省科技攻关项目(242102110100) （242102110100）
河南省重点研发专项项目(241111111800) （241111111800）
