谢心湄^1，2，3，周 烨^3，4，谷风林^{2，3，5，6}，赵青云^2，3，吴桂苹^3，5，6，朱红英^3，5，6，徐 飞^3，5，6*

（1.华中农业大学食品科学技术学院，武汉430070；2.中国热带农业科学院三亚研究院，三亚572000；3.中国热带农业科学院香料饮料研究所，万宁571533；4.上海应用技术大学生态技术工程学院，上海200233；5.国家重要热带作物工程技术研究中心，万宁571533；6.海南省特色热带作物适宜性加工与品质控制重点实验室，万宁571533）

摘要：为探讨微生物辅助发酵香草兰豆荚加工过程中主要风味成分的变化。该文采用在香草兰豆荚加工过程中喷淋从香草兰豆荚上筛选得到微生物的辅助发酵方法，对比喷淋微生物辅助发酵香草兰加工与传统加工过程中香草兰主要风味成分的变化。结果表明：传统加工处理（C1）过程中香兰素葡萄糖苷含量呈逐渐减少趋势，从杀青前香兰素葡萄糖苷含量8.85%到陈化阶段香兰素葡萄糖苷含量0.74%，下降了91.63%；香兰素含量呈增长趋势，从杀青前香兰素含量0.42%到陈化阶段香兰素含量2.05%，升高了79.51%；喷菌处理（M1）中喷菌量6mL的发酵豆荚香兰素葡萄糖苷含量为0.67%、香兰素含量最高为2.68%。C1、M1喷菌量6mL的发酵豆荚上分别检测出26、29种挥发性成分，其中相对含量较高的成分有香兰素、愈创木酚、乙酸和糠醛等物质。电子鼻分析表明C1与M1喷菌量6mL处理的发酵豆荚风味成分有明显差别。微生物辅助发酵在香兰素含量、挥发性成分上都优于传统加工，研究结果为微生物辅助香草兰豆荚初加工提供了一定的数据支撑。

关键词：香草兰豆荚；微生物辅助发酵；香兰素葡萄糖苷；香兰素；挥发性成分

中图分类号：TQ654.2 文献标识码：A 文章编号：1674-506X（2025）01-0042-0007

Analysis of Main Flavor Components in Vanilla Beans through Microbial Assisted Fermentation

XIE Xinmei^1，2，3，ZHOU Ye^3，4，GU Fenglin^{2，3，5，6}，ZHAO Qingyun^2，3，WU Guiping^3，5，6，ZHU Hongying^3，5，6，XU Fei^3，5，6

（1.College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，China；2.Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences，Sanya 572000，China；3.Spice and Beverage Research Institute，Chinese Academy of Tropical Agricultural Science，Wanning 571533，China；4.College of Ecological Technology and Engineering，Shanghai Institute of Technology，Shanghai 200233，China；5.National Center of Important Tropical Crops Engineering and Technology Research，Wanning 571533，China；6.Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province，Wanning 571533，China）

Abstract: To explore the changes in the main flavor components during the processing of vanilla beans through microbial assisted fermentation, this study adopted an assisted fermentation method of spraying microorganisms selected from vanilla beans during the processing of vanilla beans，and compared its changes in the main flavor components of vanilla with the traditional processing method. The results showed: during the traditional processing(C1), the content of glucovanillin tended to decrease gradually, from 8.85% before blanching to 0.74% during the aging stage, a decrease of 91.63%，while the content of vanillin showed an increasing trend, from 0.42% before blanching to 2.05% during the aging stage, an increase of 79.51% . During the spraying bacteria processing (M1), the fermented beans with spraying volume of 6 mL had a glucovanillin content of 0.67% and the highest vanillin content of 2.68%. A total of 26 and 29 volatile aroma components were detected on the fermented beans of C1 and M1 with spraying volume of 6 mL, respectively, with higher content components including vanillin,2-methoxyphenol, acetic acid and furfural, among others. Electronic nose analysis indicated that significant differences in the volatile components of fermented beans processed by C1 and M1 with spraying volume of 6 mL. Microbial assisted fermentation is superior to traditional fermentation in terms of vanillin content and volatile components, and the research results provide certain data support for the preliminary processing of vanilla beans with microbial assistance.

Keywords：vanilla beans；microbial assisted fermentation；glucovanillin；vanillin；volatile components

doi：10.3969/j.issn.1674-506X.2025.01-005