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德氏乳杆菌保加利亚亚种发酵乳风味成分分析

Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp.bulgaricus

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【Author】 LI Yan-hua1,2,WANG Wei-jun1,,ZHANG Lan-wei2,ZOU Yu1,MA Wei3(1.Department of Pharmacy and Food Science,Tonghua Normal University,Tonghua 134002,China ;2.College of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China ;3.Dongning Entry-Exit Inspection and Quarantine Bureau,Dongning 157200,China)

【机构】通化师范学院制药与食品科学系；哈尔滨工业大学食品科学与工程学院；东宁出入境检验检疫局；

【摘要】本实验采用同时蒸馏萃取-气谱-质谱(SDE-GC-MS)联用技术对5株德氏乳杆菌保加利亚亚种L.b-01、L.b-3、L.b-MYC、L.b-SP1.1和L.b-M01A发酵乳中风味物质进行了定性和定量测定,经分析分别有13、19、11、9、12种成分为发酵乳的风味物质,共涉及酸类化合物、酯类化合物、醇类化合物、羰基化合物、芳环和杂环化合物6大类、22种物质。除L.b-M01A菌产乙醇、乙酸含量较高外,其他各菌株间未发现存在明显的代谢差异。更多还原

【Abstract】 In the study,5 fermented milk samples were respectively by 5 strains of Lactobacillus delbruechii ssp.bulgaricus L.b-01,L.b-3,L.b-MYC,L.b-SP1.1 and L.b-M01A were analyzed with SDE-GC-MS(simultaneous distillation-extraction-gas chromatography-mass spectrometry) to assess the difference of flavor compounds among them.The results showed that the kinds of flavor compounds in the 5 samples are 13,19,11,9 and 12 respectively,including 22 compounds in 6 kinds:acids,esters,alcohol,carbonyls,aromatic compounds and heterocyclic compounds.The obvious diversities of flavor compounds in these different samples fermented respectively by 5 strains of Lactobacillus delbruechii ssp.bulgaricus are not found,except higher content of ethanol and acetic acid in the sample fermented by L.b-M01A.更多还原

【关键词】发酵乳；风味物质；德氏乳杆菌保加利亚亚种； SDE-GC-MS；
【Key words】 fermented milk； flavor compounds； Lactobacillus delbruechii ssp.bulgaricus； SDE-GC-MS；

【基金】黑龙江省教育厅科学技术重大科技攻关资助项目(02EFN212301073)

【文献出处】食品科学 ,Food Science , 编辑部邮箱 ,2009年04期

【分类号】TS252.7
【被引频次】12
【下载频次】452

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