摘要
探究金花菌(Aspergillus chevalieri)在发酵桑叶过程中挥发性物质的变化,利用顶空-气相色谱-离子迁移谱(HS-GC-IMS)技术结合聚类分析(PCA),对不同发酵时间桑叶中的挥发性物质进行检测和分析,确定发酵桑叶中主要挥发性物质.结果共定性出45种挥发性物质,主要有醇类10种、醛类10种、酯类9种、酮类8种、醚、烯和酸类各2种、烷烃和噻唑各1种.金花菌发酵后能使桑叶中苯甲醛甘油缩醛、硫丙醇、1-辛烯-3-醇、1-戊稀-3-酮和己醇等具有不良风味的挥发性物质减少或消失.同时,增加异丙基乙酸酯、3-羟基丁酸乙酯、甲酸丁酯、2-庚酮、γ-丁内酯、3-羟基-2-丁酮(乙偶姻)和4-甲基噻唑等具有水果和脂肪香气的物质.研究结果可为发酵桑叶风味改善和品质控制提供参考.
Abstract
To explore the variation of volatile substance in the fermentation process of Aspergillus chevalieri in the mulberry leaves and determine the main volatile substance in fermented mulberry leaves.Headspace-gas chromatography-ion migration spectrometry(HS-GC-IMS)was used to detect volatile compounds of fermented mulberry leaves at different time.Principal component analysis(PCA)was used for data analysis.A total of 45 flavor compounds were identified,including 10 kinds of alcohols,10 kinds of aldehydes,9 kinds of esters,8 kinds of ketones,2 kinds of ethers alkenes and acids,1 kinds of alkanes,thiazoles.The fermentation of A.chevalieri,could reduce or eliminate the undesirable flavor volatile substances in mulberry leaves such as benzaldehyde glyceryl acetal,propanethiol,1-octen-3-ol,1-penten-3-one and Hexanol.At the same time,substances with fruit and fat aromas such as such as isopropyl acetate,ethyl 3-hydroxybutyrate,butyl formate,2-heptanone,gamma-butyllactone,3-hydroxy-2-butylone(ethoin)and 4-methylthiazole could be added.This research would provide reference for the flavour improvement and quality control of fermented mulberry leaves.
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