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通过GC×GC-TOFMS和UPLC-Q-TOFMS进行不同菌株发酵douchi的分析

Liqiang Sui^1,2, Sugui Wang^1,2, Xin Wang^1,2

¹College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.

Foods (Basel, Switzerland)

|November 9, 2024

概括

这项研究分析了Douchi中由Aspergillus niger,Rhizopus arrhizus和Bacillus circulans发酵的风味和非挥发性化合物. 与单菌株发酵相比,多菌株发酵产生了更丰富的风味和功能物质.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
生物化学生物化学

背景情况:

杜是一种传统的中国发酵大豆食品.
了解杜奇的化学成分对于其质量和特征至关重要.
不同的微生物菌株可以影响发酵食品的味道和功能性质.

研究的目的:

为了研究由黑色菌,菌和Bacillus circulans发酵的douchi中常见和差异性的风味化合物和非挥发性成分.
为了比较通过单个菌株发酵的Douchi与共同发酵的化学特征.
确定有助于多奇独特的风味和功能的关键化合物,由不同的微生物联盟生产.

主要方法:

使用单个菌株 (黑色菌,菌,环球菌) 和共同发酵方法发酵杜奇.
气相色谱-气相色谱-飞行质谱时间 (GC×GC-TOFMS) 用于风味化合物分析.
超高性能液态染色学-飞行质谱四极时间 (UPLC-Q-TOFMS) 用于非挥发性元件分析.
欧米克分析用于识别和量化代谢物.

主要成果:

在不同发酵过程中确定了常见的风味化合物 (皮拉辛,,) 和功能成分 (,胺,黄).
确定了每个微生物菌株特有的独特的风味和功能化合物 (例如,黑色阿斯伯吉卢斯菌种,树菌种,Bacillus circulans).
观察到多种菌株发酵的douchi中的风味物质和非挥发性成分的丰度明显高于单种菌株发酵的douchi.

结论:

共同和差异性的化合物有助于杜奇的基本和独特的风味和功能.
多菌株发酵增强了多奇的风味和功能代谢物的多样性和丰富性.
这些发现为研究杜奇的风味和功能物质提供了宝贵的参考资料.

关键词:

黑色阿斯珀吉勒斯 (Aspergillus niger) 是一个黑色的植物.百日 (Bacillus circulans) 是一个循环的菌种.杜奇杜奇 (Douchi Douchi) 是一家在西班牙的公司.GC×GC-TOFMS 的时间这种植物是Rhizopus arrhizus.UPLCQ-TOFMSMS 的使用方法味道化合物味道化合物不易挥发的组件不易挥发的组件

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