水分活度对贮藏脱水香葱的风味和菌群的影响

doi:10.7506/spkx1002-6630-20210723-278

食品科学 ›› 2022, Vol. 43 ›› Issue (1): 198-205.doi: 10.7506/spkx1002-6630-20210723-278

• 包装贮运 • 上一篇

水分活度对贮藏脱水香葱的风味和菌群的影响

谢旻皓，浦浩亮，苏安祥，胡秋辉，杨文建

（南京财经大学食品科学与工程学院，现代粮食流通与安全协同创新中心，江苏南京 210023）

发布日期:2022-01-29
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400903）；江苏高校优势学科建设工程资助项目（PAPD）

Effect of Water Activity on Flavor and Microbial Community of Dehydrated Chives during Storage

XIE Minhao, PU Haoliang, SU Anxiang, HU Qiuhui, YANG Wenjian

(Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Published:2022-01-29

摘要/Abstract

摘要： 为研究水分活度（water activity，aw）对脱水香葱贮藏过程中风味和菌群的影响，本实验测定了脱水香葱在不同aw条件下贮藏50?d后的挥发性成分和细菌群落组成，并探讨两者之间的相关性。结果表明，在不同aw条件下贮藏50?d后，脱水香葱的细菌多样性相比贮藏前显著升高（P＜0.05），脱水香葱样品的细菌群落结构与贮藏前的样品显著不同；Leuconostocaceae和Enterobacteriaceae科，Weissella、Erwinia、Rosenbergiella和Ewingella属的相对丰度显著降低；贮藏在最高aw条件（0.84）下的脱水香葱样品中的Micrococcaceae、Microbacteriaceae、Nocardiaceae等17 个科和Kocuria、Streptococcus、Bacillus等20 个属的相对丰度显著高于其他组；贮藏50 d之后，脱水香葱挥发性成分中的硫化物的种类和相对含量下降，烃类的种类和相对含量增加；Kocuria、Streptococcus、Bacillus等菌的相对丰度与多种挥发性成分的含量关系密切。本研究揭示了aw对脱水香葱的贮藏特性和产品品质的重要影响，为脱水香葱在贮藏过程中的品质保持和货架期延长提供理论参考和技术支撑。

关键词: 脱水香葱；水分活度；细菌群落；挥发性化合物

Abstract: The volatile compounds and microbial community composition of dehydrated chives stored under different water activity (aw) conditions for 50 days were investigated in the present study, and the correlation between them was also analyzed. The data showed that the bacterial community diversity in dehydrated chives was significantly increased after storage (P < 0.05), and the bacterial community structure was changed noticeably. The relative abundance of the families Leuconostocaceae and Enterobacteriaceae, and the genera Weissella, Erwinia, Rosenbergiella and Ewingella were significantly decreased, and the relative abundance of 17 families including Micrococcaceae, Microbacteriaceae, and Nocardiaceae, and 20 genera including Kocuria, Streptococcus, and Bacillus were significantly higher in dehydrated chive samples stored at the highest aw of 0.84 than at other aw levels. After 50 days of storage, the types and relative contents of volatile sulfide components were decreased, while those of volatile hydrocarbons were elevated. The relative abundance of Kocuria, Streptococcus and Bacillus were closely associated with the contents of various volatile compounds. The present study revealed that aw has an important impact on the storage characteristics and quality of dehydrated chives. This finding may be helpful for quality maintenance and shelf-life extension of dehydrated chives during storage.

Key words: dehydrated chives; water activity; microbial community; volatile compounds

中图分类号:

TS255.36

谢旻皓，浦浩亮，苏安祥，胡秋辉，杨文建. 水分活度对贮藏脱水香葱的风味和菌群的影响[J]. 食品科学, 2022, 43(1): 198-205.

XIE Minhao, PU Haoliang, SU Anxiang, HU Qiuhui, YANG Wenjian. Effect of Water Activity on Flavor and Microbial Community of Dehydrated Chives during Storage[J]. FOOD SCIENCE, 2022, 43(1): 198-205.

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水分活度对贮藏脱水香葱的风味和菌群的影响

Effect of Water Activity on Flavor and Microbial Community of Dehydrated Chives during Storage

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