灵芝功能成分酸奶营养品质与风味物质分析

doi:10.7506/spkx1002-6630-201510034

食品科学

灵芝功能成分酸奶营养品质与风味物质分析

李广富，陈伟*，范路平，戚慧颖，支晓庆，刘苑媛

山东农业大学食品科学与工程学院，山东泰安 271018

出版日期:2015-05-25 发布日期:2015-05-08
通讯作者: 陈伟

Nutritional Quality and Aroma Components in Yogurt Supplemented with Functional Components of Ganoderma lucidum

LI Guangfu, CHEN Wei*, FAN Luping, QI Huiying, ZHI Xiaoqing, LIU Yuanyuan

College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China

Online:2015-05-25 Published:2015-05-08
Contact: CHEN Wei

摘要/Abstract

摘要：

以灵芝酸、灵芝多糖和脱脂乳为原料，制备灵芝多糖酸奶和灵芝酸酸奶，采用固相微萃取-气相色谱-质谱（solid-phase micro extraction-gas chromatography-mass spectrometry，SPME-GC-MS）联用技术对不同灵芝功能成分添加的酸奶的挥发性风味物质进行分析。结果表明，与空白对照酸奶相比，灵芝多糖酸奶和灵芝酸酸奶乳酸活菌数分别增加3.1 倍和1.5 倍，灵芝多糖可显著促进嗜热链球菌、植物乳杆菌增殖生长。经SPME-GC-MS测定，空白对照酸奶中检测出24 种挥发性风味化合物，质量分数0.12%灵芝多糖酸奶中检测出37 种挥发性风味化合物，质量分数0.09%灵芝酸酸奶中检测出30 种挥发性风味化合物，3 种酸奶的风味特征为酮、醛、酸、醇、酯类等化合物综合作用结果。与空白对照酸奶相比，灵芝多糖酸奶中酮类、醛类、醇类相对含量降低14.15%、3.00%、10.35%，酯、烃类相对含量提高14.01%、10.42%；灵芝酸酸奶中酮、酸、醇类化合物相对含量分别降低4.78%、2.22%、8.93%，醛、酯类相对含量增加5.31%、10.61%。结果表明灵芝酸、灵芝多糖酸奶中风味物质种类增加，功能品质提高。

关键词: 灵芝多糖, 灵芝酸, 乳酸菌, 风味物质, 固相微萃取-气相色谱-质谱法

Abstract:

Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was
employed to analyze the volatile flavor compounds of skim milk yoghurts fortified with ganoderic acid or Ganoderma
lucidum polysaccharide (GLP), which were designated as GLA yogurt and GLP yoghurt, respectively. Results showed that
compared with control yogurt, the viable cell counts of lactic acid bacteria in GLP yogurt and GLA yogurt were increased
by 3.1 and 1.5 times. GLP significantly promoted the multiplication and growth of Streptococcus thermophilus and
Lactobacillus plantarum. A total of 24 volatile flavor compounds were identified in control yogurt while 37 and 30 volatile
flavor compounds in yoghurts supplemented with 0.12% GLP and 0.09% GLA, respectively, mainly including ketones,
aldehydes, acids, alcohols, and esters. Compared with control yogurt, the contents of ketones, aldehydes and alcohols in
GLP yogurt were reduced by 14.15%, 3.00% and 10.35% whereas the contents of esters and hydrocarbons were increased
by 14.01% and 10.42%，respectively; the contents of ketones, acid and alcohol compounds in GLA yogurt were reduced by
4.78%, 2.22% and 8.93%, respectively, whereas the contents of aldehyde and ester were increased by 5.31% and 10.61%,
respectively. The current study showed that the number of volatile flavor compounds in yogurt was increased and the
functional quality was improved by the addition of either ganoderic acid or GLP.

Key words: Ganoderma lucidum polysaccharide, ganoderic acid, lactic acid bacteria, aroma, solid-phase micro extractiongas chromatography-mass spectrometry (SPME-GC-MS)

中图分类号:

TS252

李广富，陈伟*，范路平，戚慧颖，支晓庆，刘苑媛. 灵芝功能成分酸奶营养品质与风味物质分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201510034.

LI Guangfu, CHEN Wei*, FAN Luping, QI Huiying, ZHI Xiaoqing, LIU Yuanyuan. Nutritional Quality and Aroma Components in Yogurt Supplemented with Functional Components of Ganoderma lucidum[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510034.

[1]	单启梅，赵晓策，罗瑞明，尤丽琴. 滩羊肌肉在煮制过程中可挥发性化合物的变化[J]. 食品科学, 2021, 42(8): 165-171.
[2]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[3]	陈卓，吴学凤，穆冬冬，何莹，张明珠，蔡静，侯志刚，郑志，梁进，张钰萌，李兴江. 红腐乳后酵期风味物质与细菌菌群分析[J]. 食品科学, 2021, 42(6): 118-125.
[4]	朱寒剑，李雷兵，郑心，李琴，穆杨，徐宁，胡勇，吴茜，柳志杰，李玮，汪超，周梦舟. 乳酸菌生物膜形成调控及在食品中的应用研究进展[J]. 食品科学, 2021, 42(5): 296-304.
[5]	赵文宇，赵美钰，王可心，魏丹阳，马壮，秦磊，董秀萍. 油炸方式对高白鲑肌肉食用品质的影响[J]. 食品科学, 2021, 42(4): 72-79.
[6]	孙悦，刘佳伊，陈璐，杜宏，白凤翎，吕欣然，张德福，郭晓华，励建荣. 抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制[J]. 食品科学, 2021, 42(2): 121-127.
[7]	罗强，李幸洋，陈炼红，张明，刘巧，张大伟，罗璠. 传统发酵泡菜中乳酸菌种群组成及优良菌株产酸耐酸特性分析[J]. 食品科学, 2021, 42(2): 158-163.
[8]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[9]	龙峻瑶，张均伟，黄丽，夏宁，滕建文，韦保耀，廖佳珺，郑培英. 六堡茶乳酸菌多样性及其降胆固醇特性分析[J]. 食品科学, 2021, 42(18): 58-64.
[10]	刘璐，吴江丽，杨金桃，唐忠月，曾雪峰. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. 食品科学, 2021, 42(18): 73-79.
[11]	罗佳峰，孙震，何俊，孙杨赢，曹锦轩，党亚丽，卢连水，潘道东. 腌制及烤制时间对蜜汁烤鸭腿风味物质的影响[J]. 食品科学, 2021, 42(18): 191-198.
[12]	白琳，茹先古丽·买买提依明，王旭光，徐兵洁，阿不都乌甫尔·若孜，艾合买提江·艾海提. 5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响[J]. 食品科学, 2021, 42(16): 83-88.
[13]	张培茵，孟宁，刘明，刘艳香，昝学梅，谭斌，孙莹，翟小童. 低温等离子体处理对糙米原料及糙米饭风味特性的影响[J]. 食品科学, 2021, 42(15): 74-80.
[14]	颜旭，王方杰，吴祖芳，翁佩芳. 乳酸菌发酵胡柚汁对小鼠肥胖的调节作用[J]. 食品科学, 2021, 42(15): 167-173.
[15]	蒋洋，张翠英，李于，肖冬光. 酒类风味物质对人体乙醇代谢影响的研究进展[J]. 食品科学, 2021, 42(15): 242-250.

灵芝功能成分酸奶营养品质与风味物质分析

Nutritional Quality and Aroma Components in Yogurt Supplemented with Functional Components of Ganoderma lucidum

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价