Page 179 - 《精细化工》2023年第12期

第 12 期 张丽华，等: 不同处理对发酵红枣汁键合态香气释放的影响 ·2721·

红枣中 GBVs 进行了对比，得出 3 种处理方式对 [9] WU Y, LI S, TAO Y, et al. Fermentation of blueberry and blackberry
GBVs 的种类和含量不同。超声处理释放红枣汁的 juices using Lactobacillus plantarum, Streptococcus thermophilus
and Bifidobacterium bifidum: Growth of probiotics, metabolism of
GBVs 含量最多，但 GBVs 的种类最少；酸解处理 phenolics, antioxidant capacity in vitro and sensory evaluation[J].
释放红枣汁的 GBVs 含量最少，且会产生其他异味 Food Chemistry, 2021, 348: 129083.
[10] LI T, JIANG T, LIU N, et al. Biotransformation of phenolic profiles
成分；β-D-葡萄糖苷酶释放的 GBVs 种类最多，并 and improvement of antioxidant capacities in jujube juice by select
且能够保留红枣汁原本的风味。此外，超声处理和 lactiacid bacteria[J]. Food Chemistry, 2021, 339: 127859.
酸解下对红枣汁香气中起主要贡献作用的是酸类物 [11] PAN X, ZHANG S, XU X, et al. Volatile and non-volatile profiles in
jujube pulp co-fermented with lactic acid bacteria[J]. LWT-Food
质；酶解处理起主要贡献的是酯类、醇类和醛类物 Science and Technology, 2022, 154: 112772.
质，且只有经过 β-D-葡萄糖苷酶水解能够释放出肉 [12] GOU M, CHEN Q, QIAO Y, et al. Comprehensive investigation on
free and glycosidically bound volatile compounds in Ziziphus jujube
豆蔻酸乙酯、壬酸乙酯、苯甲醛和苯甲醇等挥发性
cv. Huizao[J]. Journal of Food Composition and Analysis, 2022, 112:
香气组分。特征香气的 OAV 显示，大马士酮和壬醛 104665.
对发酵红枣汁的香气起主要贡献作用，特别是大马 [13] ZHANG L, ZHA M, LI S, et al. Changes on some quality
characteristics of jujube juice with enzymatic hydrolysis prior to
士酮对发酵红枣汁香气品质的贡献尤为突出，大马 Lactobacillus plantarum fermentation[J]. Journal of Food Measurement
士酮在不同处理方式中 OAV 都为最高，赋予发酵红 and Characterization, 2022, 16(4): 3196-3207.
枣汁花香和玫瑰味香气。 [14] ZHANG L, ZHA M, LI S, et al. Investigation on the effect of thermal
sterilization versus non-thermal sterilization on the quality parameters
醇类物质能够赋予发酵果汁新鲜的醇香风味， of jujube juice fermented by Lactobacillus plantarum[J]. Journal of
是非常重要的呈香物质。但是在本研究中醇类物质 Food Science and Technology-Mysore, 2022, 59(10): 3765-3774.
[15] LI R L (李瑞丽), YIN D C (尹冬辰), WANG X H (王新惠), et al.
对发酵红枣汁香气贡献不大，这可能是本研究利用 Effect of drying methods on the kinetics and volatile components of
植物乳杆菌发酵所致。而醇类物质是酵母菌发酵过 jujube slices[J]. Fine Chemicals (精细化工), 2023, 40(2): 297-304.
程中通过一系列的氧化反应形成的重要次级代谢产 [16] SIMUNEK M, JAMBRAKA R, PETROVIC M, et al. Aroma profile
and sensory properties of ultrasound-treated apple juice and nectar[J].
物，因此探究乳酸菌/酵母菌混合发酵对红枣汁 Food Technology and Biotechnology, 2013, 51(1): 101-111.
GBVs 释放的影响将是下一步的研究方向，有望为发 [17] ZHAO Y (赵赟), WANG J (王颉), LI D (李丹), et al. Effect of
ultrasonic treatment on changes of aroma components in wine[J].
酵红枣汁的 GBVs 变化提供支撑。
Northern Horticulture (北方园艺), 2008, (11): 198-201.
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