钟小廷¹，吕 杰¹，张任虎¹，周煜栢¹，胡海洋²，李昌斌²，李 可^3*

（1.四川新希望味业有限公司，四川成都 610000，

2.成都市金福猴食品股份有限公司，四川成都 610000，

3.四川农业大学，四川雅安 625014）

摘要：为了探讨不同发酵工艺对甜瓣子品质的影响，本研究分析了不同工艺制得的甜瓣子的常规理化成分和有机酸，并采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）检测技术，分析了不同发酵工艺甜瓣子中的挥发性物质。结果表明：阴瓣子的总酸、氨基酸态氮和氯化钠含量均高于烘瓣子。HS-SPME-GC-MS共鉴定出72种挥发性物质成分，烘瓣子挥发性物质有49种，阴瓣子挥发性物质有53种。其中，阴瓣子中的醇类、酯类等甜瓣子风味主要贡献成分含量明显高于烘瓣子。综合常规理化指标、有机酸和挥发性成分分析可知：采用常温发酵工艺得到的阴瓣子的品质优于高温保温发酵的烘瓣子。

关键词：甜瓣子；发酵工艺；有机酸；风味物质

中图分类号：TS264.24   文献标识码：A   文章编号：1674-506X（2021）01-0017-0008

Quality Analysis of Sweet Petal with Different Fermentation Technology

ZHONG Xiao-ting¹, LV Jie¹, ZHANG Ren-hu¹, ZHOU Yu-bai¹, HU Hai-yang², LI Chang-bin², LI Ke^3*

（1.New Hope Flavor Industry Co., Ltd., Chengdu Sichuan 610000, China;

2.Chengdu Jinfuhou Food Co., Ltd., Chengdu Sichuan 610000, China;

3.Sichuan Agricultural University, Ya’an Sichuan 625014, China）

Abstract：In order to study the effect of different fermentation process on the quality of sweet petal. In this study, the conventional physical and chemical indexes and organic acids of sweet petals prepared by different processes were analyzed, and the volatile compounds in different fermentation process of sweet petal were analyzed by headspace solid-phase microextraction (HS-SPME) coupled to GC-MS. The results showed that the contents of total acid,  amino acid nitrogen and sodium chloride in raw petals were higher than those in dried petals. 72 kinds of volatile compounds were identified by HS- SPME-GC-MS. 49 kinds of volatile compounds were found in dried petals and 53 kinds in raw petals. The content of alcohol, ester and other major flavor components in raw petals was significantly higher than dried petals. Comprehensive analysis of conventional physical and chemical indexes, organic acids and volatile components showed that the quality of raw petals produced by normal temperature fermentation process was better than that of dried petals fermented at high temperature.

Keywords：sweet petal; fermentation process; organic acids; flavor substance

doi：10.3969/j.issn.1674-506X.2021.01-003

收稿日期：2020-07-15

基金项目：成都市技术创新研发项目（2019-YF05-02356-SN）

作者简介：钟小廷（1988-），女，硕士，工程师。研究方向：食品微生物发酵技术。

*通信作者

引文格式：钟小廷,吕杰,张任虎,等.两种发酵工艺甜瓣子品质分析[J].食品与发酵科技,2021,57(1):17-23,35.