食品科学 ›› 2021, Vol. 42 ›› Issue (6): 88-93.doi: 10.7506/spkx1002-6630-20191209-098

• 生物工程 • 上一篇    下一篇

绿原酸对酿酒酵母发酵特性的影响

肖媚,李闽,张菡,彭帮柱   

  1. (1.华中农业大学食品科学技术学院,湖北 武汉 430070;2.西安彩虹星球农业科技有限公司,陕西 西安 710061)
  • 出版日期:2021-03-25 发布日期:2021-03-29
  • 基金资助:
    国家自然科学基金面上项目(31671850;31972063)

Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae

XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu   

  1. (1. College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Xi’an Rainbow Planet Agricultural Technology Co. Ltd., Xi’an 710061, China)
  • Online:2021-03-25 Published:2021-03-29

摘要: 以模拟苹果汁为发酵体系,添加质量浓度为0(对照组)、0.01、0.1、1.0 g/L的绿原酸,通过考察发酵过程中酿酒酵母CICC31084的生物量、葡萄糖消耗、CO2释放、发酵液乙醇生成以及发酵液关键香气物质变化,研究发酵过程中绿原酸对酿酒酵母发酵特性的影响。结果表明:高质量浓度绿原酸能够促进酵母细胞生长,加快CO2释放和糖代谢速率,延缓发酵前期乙醇生成速率,高质量浓度(1.0 g/L)绿原酸对酿酒酵母发酵特性的影响更加显著,能够缩短整个发酵周期2~3 d。绿原酸作用下,发酵末期香气物质苯乙醇、乙酸乙酯、乙酸异戊酯含量增加,正己酸乙酯、癸酸乙酯含量降低,而辛酸乙酯含量差异不大。

关键词: 酿酒酵母;绿原酸;发酵特性;香气

Abstract: The effect of different concentrations (0 (control), 0.01, 0.1, and 1.0 g/L) of chlorogenic acid on the fermentation characteristics of Saccharomyces cerevisiae CICC31084 in a model apple juice was investigated by measuring biomass, the consumption of glucose, the release of carbon dioxide, the formation of alcohol and the changes of key aroma substances in the fermentation process. The results showed that high concentrations of chlorogenic acid could promote the growth of yeast cells, accelerate the release of CO2 and the rate of glucose metabolism, and delay the rate of ethanol production in the early stage of fermentation. The most significant effect was observed at the concentration of 1.0 g/L, shortening the fermentation period by up to 2–3 days. Chlorogenic acid increased the contents of 2-phenylethanol, ethyl acetate and isoamyl acetate and decreased the contents of ethyl hexanoate and ethyl decanoate, while it had little effect on the content of ethyl octanoate.

Key words: Saccharomyces cerevisiae; chlorogenic acid; fermentation characteristics; aroma

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