The change of volatile compounds in fermentation pumpkin juice of Lactobacillus Rhamnose
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摘要: 为了比较不同发酵时间对鼠李糖乳杆菌发酵南瓜汁中挥发性成分的化学组成的影响,采用顶空固相微萃取结合气相色谱-质谱联用技术对发酵南瓜汁的挥发性成分进行分析鉴定。结果表明发酵时间不同,发酵南瓜汁中挥发性物质在种类和含量上均存在差异,其中,发酵12 h时共鉴定出52种挥发性成分,含量较高的挥发性物质主要是3-羟基-2-丁酮（16.06%）、2,4-二叔丁基苯酚（8.05%）、乙醇（6.84%）;发酵24 h时共鉴定出41种挥发性成分,含量较高的挥发性物质主要是2,3-丁二酮（20.46%）、3-羟基-2-丁酮（10.8%）、乙酸（9.97%）;发酵36 h时共鉴定出40种挥发性成分,含量较高的挥发性物质主要是乙酸（13.98%）、2,3-丁二酮（12.35%）、3-羟基-2-丁酮（10.26%）,发酵48 h时共鉴定出37种挥发性成分,含量较高的挥发性物质主要是乙酸（21.48%）、3-羟基-2-丁酮（14.2%）、2,3-丁二酮（12.3%）。Abstract: In order to compare the difference of volatile components in Lactobacillus Rhamnose fermentation pumpkin juice with different fermentation duration,the volatile compounds were detected using headspace-solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry. The results showed that the composition and content of volatiles had some differences with different fermentation duration.52 kinds of volatile components were identified with 12 hours fermentation. The volatile compounds with higher contents included 3-hydroxy-2-butanone(16.06%),2,4-2 tertiary butyl phenol(8.05%) and alcohol(6.84%).41 kinds of volatile components were identified with 24 hours fermentation. The volatile compounds with higher contents included 2,3-butanedione(20.46%),3-hydroxy-2-butanone(10.8%) and acetic acid(9.97%). 40 kinds of volatile components were identified with 36 hours fermentation. The volatile compounds with higher contents included acetic acid(13.98%),2,3-butanedione(12.35%) and 3-hydroxy 2-butanone(10.26%). 37 kinds of volatile components were identified with 48 hours fermentation. The volatile compounds with higher contents included acetic acid(21.48%),3-hydroxy-2-butanone(14.2%) and 2,3-dione(12.3%).
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