类食品乳杆菌412发酵酸面团中风味物质分析

彭微 杨雪娟 张军 裴家伟 张柏林

彭微, 杨雪娟, 张军, 裴家伟, 张柏林. 类食品乳杆菌412发酵酸面团中风味物质分析[J]. 食品工业科技, 2013, (14): 126-130. doi: 10.13386/j.issn1002-0306.2013.14.052
引用本文: 彭微, 杨雪娟, 张军, 裴家伟, 张柏林. 类食品乳杆菌412发酵酸面团中风味物质分析[J]. 食品工业科技, 2013, (14): 126-130. doi: 10.13386/j.issn1002-0306.2013.14.052
Profiles of flavor substances from sourdough fermented with Lactobacillus paralimentarius 412[J]. Science and Technology of Food Industry, 2013, (14): 126-130. doi: 10.13386/j.issn1002-0306.2013.14.052
Citation: Profiles of flavor substances from sourdough fermented with Lactobacillus paralimentarius 412[J]. Science and Technology of Food Industry, 2013, (14): 126-130. doi: 10.13386/j.issn1002-0306.2013.14.052

类食品乳杆菌412发酵酸面团中风味物质分析

doi: 10.13386/j.issn1002-0306.2013.14.052
基金项目: 

国家高技术研究发展计划(863计划);

详细信息
  • 中图分类号: TS201.3

Profiles of flavor substances from sourdough fermented with Lactobacillus paralimentarius 412

  • 摘要: 以老面肥(酸面团)中获得的类食品乳杆菌412为材料,采用高效液相色谱(HPLC)和气相色谱-质谱联用(GC-MS)技术,通过在添加碳水化合物(麦芽糖、甘露糖或葡萄糖)和酶类(淀粉酶、蛋白酶或脂肪酶)的面团中接种菌株412,30℃发酵12h后分析酸面团中的风味物质变化,结果表明,添加甘露糖后菌株412发酵面团中的有机酸含量(按乳酸计)最高(0.371g/L),且随添加量的增加面团中有机酸含量增加;添加脂肪酶后有机酸含量较对照组(0.304g/L)增加最多,达到0.421g/L。菌株412发酵的酸面团中含挥发性风味物质18种,主要包括酯类、烃类、羰基类、醇类、有机酸类以及一些芳香族和杂环类化合物。添加甘露糖后菌株412发酵面团中的挥发性风味物质种类增加最多,增至25种,且风味物质种类随甘露糖的添加量增加而略有减少,而随麦芽糖和葡萄糖添加量的增加而增加;添加蛋白酶后风味物质种类增加最多,增至23种。显然,类食品乳杆菌412联合不同糖类或酶类会有利改善发酵面团中的风味特征。 
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  • 收稿日期:  2013-03-04

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