摘要
以新疆加工番茄为原料,利用嗜酸乳杆菌(Lactobacillus acidophilus)发酵制备发酵番茄汁,通过单因素和响应面试验优化发酵工艺,并采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对发酵前后番茄汁的挥发性风味物质进行分析.结果表明,乳酸菌发酵番茄汁最佳发酵工艺为接种量0.7 mg/mL,发酵温度37℃,发酵时间41 h,初始可溶性固形物含量13 °Bx.在此优化工艺下,发酵番茄汁的活菌数为9.02lg(CFU/mL),感官评分为88.9分.发酵前后共检测到46种挥发性风味物质,其中醛类17种、醇类13种、酮类4种、酯类4种、酸类4种以及其他类4种,醛类和醇类是主要挥发性风味物质,4-甲基苯甲醛、异戊醇、芳樟醇和乙酸乙酯等是特征香气物质.
Abstract
Fermented tomato juice was prepared by Lactobacillus acidophilus fermentation using processed tomato from Xinjiang as raw material,and the fermentation process was optimized by single factor and response surface tests.Furthermore,the volatile flavor substances in the tomato juice be-fore and after fermentation were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the optimal fermentation process conditions of tomato juice fermented by lactic acid bacterium were as follows:inoculum 0.7 mg/ml,fer-mentation temperature 37 ℃,time 41 h,and initial soluble solids contents 13 °Bx.Under these optimal conditions,the viable number of fermented tomato juice was 9.02 lg(CFU/ml),and the sensory score was 88.9.Additionally,a total of 46 volatile flavor substances were detected in the tomato juice before and after fermentation,including 17 aldehydes,13 alcohols,4 ketones,4 esters,4 acids,and 4 others.Among them,the aldehydes and alco-hols were the main volatile flavor substances,and 4-methyl benzaldehyde,isobutanol,linalool and ethyl acetate were characteristic aromatic substances.
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