中国农业大学学报2026，Vol.31Issue(10)：301-317,17.DOI:10.11841/j.issn.1007-4333.2026.10.21
格氏乳杆菌发酵红心火龙果果汁的品质
Quality of red pitaya juice fermented by Lactobacillus gasseri
摘要
Abstract
To investigate the effects of Lactobacillus gasseri L-SS fermentation on the quality of red-fleshed dragon fruit juice and explore its potential application in plant-based functional beverage development,a systematic study was conducted on the quality changes of red-fleshed dragon fruit juice before and after fermentation using rheological measurements,physicochemical analysis,electronic tongue and nose detection,and gas chromatography-mass spectrometry(GC-MS).The results indicated:1)Rheological measurements revealed both pre-and post-fermented juices exhibited pseudoplastic fluid characteristics,with fermentation significantly reducing viscosity(P＜O.05);Physicochemical analysis showed fermentation decreased juice pH by 0.79 and increased titratable acidity by 16.99 g/L.High-performance liquid chromatography(HPLC)further indicated that fermentation significantly promoted the accumulation of certain organic acids and free amino acids.Specifically,the mass concentrations of lactic acid and acetic acid increased by 1 419.18 and 162.32 mg/L,respectively,while glycine content rose by 53.97 μg/mL(P＜0.05).2)The analysis of electronic tongue and nose revealed that fermentation enhanced sourness,sweetness,and umami while reducing astringency,resulting in a more harmonious overall taste profile.3)A total of 26 compounds were detected in the analysis of flavor compounds.Fermentation significantly increased aromatic compounds phenethyl alcohol and benzaldehyde(11.8 times and 5.7 times,respectively,P＜0.05),while reducing irritant components such as furfural and hexanal,making the aroma more harmonious and tich.In summary,Lactobacillus gasseri L-SS fermentation can significantly enhance the nutritional value and flavor quality of red-fleshed dragon fruit juice,providing theoretical foundations and technical references for developing plant-based functional beverages.关键词
红心火龙果/格氏乳杆菌L-SS/益生菌发酵/风味物质/感官评价Key words
Hylocereus polyrhizus/Lactobacillus gasseri/probiotic fermentation/flavor substances/sensory evaluation分类
轻工纺织引用本文复制引用
杨泽乾,尚楠,武瑞赟,韩子馨,李平兰..格氏乳杆菌发酵红心火龙果果汁的品质[J].中国农业大学学报,2026,31(10):301-317,17.基金项目
北京市乡村振兴科技项目(20221230-01) （20221230-01）
