在造过程中优化绿色朱葡萄和有机酸和挥发性化合物分析过程
Guifeng Li1, Ni Yan1, Guoqin Li1
1College of Food Science, Shanxi Normal University, Taiyuan 030031, China.
Foods (Basel, Switzerland)
|September 9, 2023
概括
通过响应表面方法来优化绿色朱酸的生产. 该研究确定了关键的发酵参数,并分析了有机酸和挥发性化合物,为增强水果生产提供了见解.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 生物技术是生物技术.
背景情况:
- 果在中国越来越受欢迎.
- 绿色朱 (Ziziphus mauritiana) 是一种功能性食品生产的潜在来源.
研究的目的:
- 为了优化绿色朱酸的生产过程.
- 为了增强味道,营养价值和功能性质.
- 分析影响味道和质量的关键化学化合物.
主要方法:
- 响应表面方法 (RSM) 用于过程优化.
- 高性能液态色谱 (HPLC) 用于有机酸分析.
- 头部空间固态微提取 (HS-SPME) 与气色谱-质谱 (GC-MS) 结合用于挥发性化合物分析.
主要成果:
- 最佳发酵参数:初始酒精度为6%,乙菌为8%,32°C,7天.
- 在发酵过程中有机酸概况的显著变化,主要是由微生物代谢驱动的.
- 鉴定了61种挥发性化合物,其中乙酸,异胺乙酸和乙烯酸乙酸为香味特征的主要贡献者.
结论:
- 优化的工艺产生了高品质的绿色朱酸.
- 有机酸和挥发性化合物对于的特征性风味至关重要.
- 这项研究为工业绿色朱酸生产提供了理论基础.
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