食品与发酵工业2026，Vol.52Issue(7)：182-191,中插23-中插26,14.DOI:10.13995/j.cnki.11-1802/ts.043529
副干酪乳酪杆菌发酵杏李果汁改善其功能活性和风味特性的研究
Study on enhancing the functional activities and flavor characteristics of pluot juice by fermentation with Lacticaseibacillus paracasei
摘要
Abstract
Pluots,a specialty fruit introduced from abroad and widely cultivated in Xinjiang,China,are rich in bioactive compounds such as polyphenols and flavonoids.To enhance their added value and functional properties,this study employed a indigenous human-asso-ciated probiotic strain,Lacticaseibacillus paracasei FMBL L23249 FJX,to ferment pluot juice.The fermentation process was optimized using single-factor experiments and response surface methodology(RSM).The physicochemical properties,functional components,in vitro antioxidant,and hypoglycemic activities of the juice before and after fermentation were compared to evaluate the enhancement effects.Sen-sory and flavor characteristics of the fermented juice were analyzed through colorimetric analysis,sensory evaluation,and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the optimal fer-mentation conditions were:sterilization temperature of 93 ℃,inoculation amount of 2.8％,fermentation temperature of 37 ℃,and fer-mentation time of 23 hours.Under these conditions,the total phenolic content reached 572.634 mg/L,showing a significant increase of 71.20％.After fermentation,the total flavonoid and anthocyanin contents were 401.21 and 287.22 mg/L,respectively.Antioxidant and hypoglycemic activity were significantly enhanced,with scavenging rates of 95.84％,59.76％,and 63.17％for ABTS cation,DPPH,and hydroxyl radicals,respectively,and inhibition rates of 81.62％and 66.27％for α-amylase and α-glucosidase.After simulated gastro-intestinal digestion,the total phenolic content in the fermented juice remained at 578.26 mg/L.GC-MS analysis revealed 45 volatile com-pounds in the fermented juice,significantly more than the 26 detected before fermentation.Sensory attributes such as color,aroma,and taste were all superior to those of the unfermented juice.In conclusion,fermentation with L.paracasei FMBL L23249 FJX effectively en-hanced the functional and sensory qualities of pluot juice,providing a basis for the development of high-value-added products from sub-standard pluots.关键词
益生菌/杏李果汁/发酵工艺/功能活性/风味Key words
probiotic/pluot juice/fermentation technology/functional activity/flavor引用本文复制引用
罗晶莹,安美玲,罗晓红,余亮平,张天龙,孙海龙,倪永清..副干酪乳酪杆菌发酵杏李果汁改善其功能活性和风味特性的研究[J].食品与发酵工业,2026,52(7):182-191,中插23-中插26,14.基金项目
新疆生产建设兵团重点领域科技攻关项目(2024AB050,2023AB050) （2024AB050,2023AB050）
八师重点领域科技攻关项目(2024GY02) （2024GY02）
