Streptococcus thermophilus ND03在牛乳发酵过程及贮藏期间挥发性风味物质分析
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摘要
为揭示Streptococcus thermophilus ND03在牛乳发酵过程和4℃贮藏期间产生的挥发性风味物质及其变化情况,采用3种不同纤维涂层的萃取头,运用固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术对各阶段发酵牛乳样品进行检测分析,利用主成分分析法分析各阶段样品的特征性风味物质并对各阶段样品进行感官评定。结果表明:利用50/30μm DVB/CAR/PDMS、65μm PDMS/DVB和100μm PDMS 3种萃取头分别检测出86、66和62种挥发性物质。在发酵及贮藏期间,挥发性风味物质的数量与含量存在动态变化。由主成分分析结果可知,样品的特征性风味物质在发酵期间为醛类、酮类及杂环化合物,在贮藏0 d(发酵终点)为醇类及含氮化合物,在贮藏1、3 d为酯类及芳香族化合物,在贮藏7、14 d为烃类及酸类化合物。由感官评定结果可知,贮藏1 d的样品在色泽、滋味、气味及组织状态方面具有良好表现。菌株Streptococcus thermophilus ND03作为发酵剂具有潜在的工业应用前景。
The aim of the research was to study the volatile compounds of fermented cow milk during the fermentation and storage period at 4 ℃ using the starter strain named Streptococcus thermophilus ND03 with the method of solid phase microextraction and gas chromatography coupled with mass spectrometry(SPME-GC-MS) by three different extraction fibers. The numbers of extractions detected by different extraction fibers named 50/30 μm DVB/CAR/PDMS,65 μm PDMS/DVB and 100 μm PDMS were 86,66 and 62,respectively. The amount and the content of volatile compounds showed significantly different between the process of fermentation and storage period. The principal component analysis results showed that aldehyde compounds,ketone compounds and heterocyclic compounds were the characteristic aroma species of samples during fermentation period. In the storage period,alcohols and nitrogen-containing compounds were the characteristic aroma species of samples named stored 0 d,namely end-point of fermentation;aromatic compounds and esters compounds were found to be the characteristic aroma species of samples named stored 1 d and 3 d;acid compounds and hydrocarbons were the characteristic aroma species of samples of stored 7 d and14 d. The sensory evaluation results suggested that the samples named stored 1 d showed good performance in color,taste,flavor and texture. All in all,Streptococcus thermophilus ND03 as the starter culture has potential industrial application prospect.
The aim of the research was to study the volatile compounds of fermented cow milk during the fermentation and storage period at 4 ℃ using the starter strain named Streptococcus thermophilus ND03 with the method of solid phase microextraction and gas chromatography coupled with mass spectrometry(SPME-GC-MS) by three different extraction fibers. The numbers of extractions detected by different extraction fibers named 50/30 μm DVB/CAR/PDMS,65 μm PDMS/DVB and 100 μm PDMS were 86,66 and 62,respectively. The amount and the content of volatile compounds showed significantly different between the process of fermentation and storage period. The principal component analysis results showed that aldehyde compounds,ketone compounds and heterocyclic compounds were the characteristic aroma species of samples during fermentation period. In the storage period,alcohols and nitrogen-containing compounds were the characteristic aroma species of samples named stored 0 d,namely end-point of fermentation;aromatic compounds and esters compounds were found to be the characteristic aroma species of samples named stored 1 d and 3 d;acid compounds and hydrocarbons were the characteristic aroma species of samples of stored 7 d and14 d. The sensory evaluation results suggested that the samples named stored 1 d showed good performance in color,taste,flavor and texture. All in all,Streptococcus thermophilus ND03 as the starter culture has potential industrial application prospect.
引文
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[16]夏延斌.食品风味化学[M].北京:化学工业出版社,2008.
[17] ZHOU Xiaoyuan,DEN Jing,LI Fuzhi,et al. Studies on the volatile components in fermented chili products[J]. Journal of Food Science and Biotechnology,2007(1):54-59.(in Chinese)
[18] GE Wupeng,LI Yuanrui,CHEN Ying,et al. Analysis of volatile aromatic compounds from cow's and goat's milk yoghurt by SPME-GC/MS[J]. Transactions of the Chinese Society for Agricultural Machinery,2008,11:64-69+75.(in Chinese)
[19] GU Saiqi,WANG Xichang,TAO Ningping,et al. Evaluation on aroma-quality of meat of Chinese mitten handed crab(Eriocheir sinensis)by principal component analysis and cluster analysis[J]. Science and Technology of Food Industry,2012,24:23.(in Chinese)
[20] XU Yixiu,ZHANG Min,SUN Jincai,et al. Analysis of distasteful substance in bayberry juice by solid phase microextraction combined with GC-MS[J]. Journal of Food Science and Biotechnology,2012,10:1057-1061.(in Chinese)
[21]刘文俊.嗜热链球菌和保加利亚乳杆菌产酸、风味特性及其功能基因分型和表达研究[D].呼和浩特:内蒙古农业大学,2011,
[22] WANG Dan,DAN Tong,SUN Tiansong,et al. SPME-GC-MS analysis of volatile flavor compounds in fermented cow milk during storage using the starter Streptococcus thermophilus IMAU10638[J]. China Diary Industry,2015(10):13-17.(in Chinese)
[2]徐杰.青海部分地区自然发酵酸牦牛奶的化学与微生物组成分析及乳酸菌的分离鉴定[D].呼和浩特:内蒙古农业大学,2006.
[3] SUN Z,LIU W,GAO W,et al. Identification and characterization of the dominant lactic acid bacteria from kurut:the naturally fermented yak milk in Qinghai,China[J]. Journal of General and Applied Microbiology,2010,56(1):1-10.
[4]张兴昌.嗜热链球菌高密度培养及冷冻保护的研究[D].呼和浩特:内蒙古农业大学,2011.
[5] SUN Zhihong,CHEN Xia,WANG Jicheng,et al. Complete genome sequence of Streptococcus thermophilus strain ND03[J].Journal of Bacteriology,2011,193(3):793-794.
[6] PAN D D,WU Z,PENG T,et al. Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism[J]. Journal of Dairy Science,2014,97(2):624-631.
[7] AZZI-ACHKOUTY S,ESTEPHAN N,OUAINI N,et al. Headspace solid-phase microextraction for wine volatile analysis[J].Critical Reviews in Food Science and Nutrition,2015,57(10):1-56.
[8] PRIPDEEVECH P,POPLUECHAI S,MOONGGOOT S,et al. Analysis of volatile constituents of fermented tea with bacillus subtilis by SPME-GC-MS[J]. Chiang Mai Journal of Science,2014,41(2):395-402.
[9]张文彤. SPSS统计分析高级教程[M].北京:高等教育出版社,2011.
[10]郭文奎.优质酸奶风味图谱的建立[D].哈尔滨:东北农业大学,2012.
[11] OTT A,GERMOND J E,BAUMGARTNER M,et al. Aroma comparisons of traditional and mild yogurts:headspace gas chromatography quantification of volatiles and origin of alpha-diketones[J]. Journal of Agricultural and Food Chemistry,1999,47(6):2379-2385.
[12] HOLS P,HANCY F,FONTAINE L,et al. New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics[J]. Fems Microbiology Reviews,2005,29(3):435-463.
[13]代敏.保鲜乳挥发性风味物质的分析与调控[D].哈尔滨:东北农业大学,2006.
[14]林翔云.香料香精辞典[M].北京:化学工业出版社,2007.
[15] CONDURSO C,VERZERA A,ROMEO V,et al. Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life[J]. International Dairy Journal,2008,18(8):819-825.
[16]夏延斌.食品风味化学[M].北京:化学工业出版社,2008.
[17] ZHOU Xiaoyuan,DEN Jing,LI Fuzhi,et al. Studies on the volatile components in fermented chili products[J]. Journal of Food Science and Biotechnology,2007(1):54-59.(in Chinese)
[18] GE Wupeng,LI Yuanrui,CHEN Ying,et al. Analysis of volatile aromatic compounds from cow's and goat's milk yoghurt by SPME-GC/MS[J]. Transactions of the Chinese Society for Agricultural Machinery,2008,11:64-69+75.(in Chinese)
[19] GU Saiqi,WANG Xichang,TAO Ningping,et al. Evaluation on aroma-quality of meat of Chinese mitten handed crab(Eriocheir sinensis)by principal component analysis and cluster analysis[J]. Science and Technology of Food Industry,2012,24:23.(in Chinese)
[20] XU Yixiu,ZHANG Min,SUN Jincai,et al. Analysis of distasteful substance in bayberry juice by solid phase microextraction combined with GC-MS[J]. Journal of Food Science and Biotechnology,2012,10:1057-1061.(in Chinese)
[21]刘文俊.嗜热链球菌和保加利亚乳杆菌产酸、风味特性及其功能基因分型和表达研究[D].呼和浩特:内蒙古农业大学,2011,
[22] WANG Dan,DAN Tong,SUN Tiansong,et al. SPME-GC-MS analysis of volatile flavor compounds in fermented cow milk during storage using the starter Streptococcus thermophilus IMAU10638[J]. China Diary Industry,2015(10):13-17.(in Chinese)
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