石媛媛，胡 萍^*，张 珺，冯丹丹，李 娟，吴文燕，左云洋，李久长

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：以刺梨汁为主要原料，通过液态发酵的方式，将酵母菌分别搭配三株不同乳酸菌（鼠李糖乳杆菌H3、副干酪乳杆菌SR10-1、植物乳杆菌LP）进行混菌酒精发酵，再接种巴士醋杆菌进行醋酸发酵制备刺梨果醋。为了探究乳酸菌强化发酵对刺梨果醋风味品质的影响，采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS），分析不同乳酸菌强化发酵刺梨果醋挥发性风味物质组成及理化指标的差异。结果表明，酵母菌发酵组与乳酸菌强化发酵组差异明显。从4组刺梨果醋样品中共检测出49种挥发性风味物质，其中酵母菌组有30种、鼠李糖乳杆菌H3组有41种、副干酪乳杆菌SR10-1组有37种、植物乳杆菌LP组有41种，各组共有挥发性物质22种，分别含有0种、2种、1种和5种特有挥发性物质，挥发性风味物质的总质量浓度高低依次为：鼠李糖乳杆菌H3组＞植物乳杆菌LP组＞副干酪乳杆菌SR10-1组＞酵母菌组，乳酸菌强化组的挥发性风味物质种类和含量明显高于酵母菌组，其醇类、醛类和烃类总质量浓度减少，酸类和酯类总质量浓度有所增加，且乳酸菌强化组中总酸、乳酸、总黄酮、总多酚含量和SOD活力均高于酵母菌组，说明接种乳酸菌强化发酵不仅能有效保留刺梨果醋的营养物质，还有利于促进挥发性风味物质的形成，增加风味物质的种类和含量，提升产品风味品质和营养价值。

关键词：乳酸菌；刺梨果醋；顶空固相微萃取-气相色谱-质谱联用技术；挥发性风味物质；品质

中图分类号：TS255.47   文献标识码：A   文章编号：1674-506X（2022）02-0022-0009

Effect of Lactic Acid Bacteria Enhanced Fermentation on Flavor and Quality of Rosa roxburghii Tratt Fruit Vinegar

SHI Yuanyuan, HU Ping^*, ZHANG Jun, FENG Dandan, LI Juan, WU Wenyan, ZUO Yunyang, LI Jiuchang

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：The Rosa roxburghii Tratt fruit vinegar was fermented by liquid fermentation with roxburgh rose juice as the main raw material, and three different strains of lactic acid bacteria (Lactobacillus rhamnosus H3, Lactobacillus paracasei SR10-1, and Lactobacillus plantarum LP) are mixed with yeast for alcohol fermentation and then inoculated with Acetobacter pasteurianus for acetic fermentation. In order to explore the effect of lactic acid bacteria enhanced fermentation on the flavor quality of roxburgh rose vinegar, headspace solid- phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the composition and physicochemical indexes of volatile flavor compounds in Rosa roxburghii Tratt fruit vinegar fermented by different lactic acid bacteria. The results showed that the difference between yeast fermentation group and lactic acid bacteria enhanced fermentation groups was obvious. A total of 49 volatile flavor compounds were detected in 4 groups of Rosa roxburghii Tratt fruit vinegar samples, including 30 in the group without lactobacillus, 41 in the group of Lactobacillus rhamnosus H3, 37 in the group of Lactobacillus paracei SR10-1, and 41 in the group of Lactobacillus plant LP, here are 22 kinds of volatile substances in each group, including 0, 2, 1 and 5 unique volatile substances, respectively. the total contents of volatile components in order: Lactobacillus rhamnosus H3 group＞ Lactobacillus plantarum LP group＞ Lactobacillus paracasei SR10-1 group＞ yeast group, the types and contents of volatile flavor substances in the lactic acid bacteria-enhanced groups were significantly higher than those in the yeast group, the total mass concentrations of alcohols, aldehydes and hydrocarbons decreased, and the total mass concentrations of acids and esters increased. The contents of total acid, lactic acid, total flavonoids, total polyphenols and SOD activity in the enhanced lactobacillus groups were higher than those in yeast fermentation group, the results indicated that adding lactic acid bacteria in enhanced fermentation could not only effectively retain the nutrients of Rosa roxburghii Tratt fruit vinegar, but also promote the formation of volatile flavor substances, increase the types and contents of flavor substances, and improve the flavor quality and nutritional value of the product.

Keywords：lactic acid bacteria; Rosa roxburghii Tratt fruit vinegar; HS- SPME- GC- MS; volatile flavor components; quality

doi：10.3969/j.issn.1674-506X.2022.02-004

收稿日期：2021-12-23

基金项目：贵州省刺梨产业发展专项资金科技创新项目［2019-2-3］

作者简介：石媛媛（1996-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者：胡萍（1970-），女，博士，教授。研究方向：食品营养与安全。

引用格式：石媛媛,胡萍,张珺,等.乳酸菌强化发酵对刺梨果醋风味品质的影响[J].食品与发酵科技,2022,58(2):22-30.