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目的 以覆盆子为原料，优化植物乳杆菌发酵覆盆子的工艺条件。方法 以料液比、接种量、糖添加量、发酵时间为考察因素，以特征功能性成分总黄酮和总酚含量为评价指标，设计单因素和正交实验，筛选植物乳杆菌发酵覆盆子的最佳工艺条件，并对发酵前后的特征挥发性风味物质进行分析。结果 植物乳杆菌发酵覆盆子的最佳工艺条件为料液比1∶25 g/mL、接种量8%、糖添加量2%、发酵时间24 h。发酵前后样品中共检测到52种挥发性风味物质，其中8种醇类物质、4种酮类物质、12种醛类物质、7种酸类物质、7种酯类物质、6种烷烃类物质、3种酚类物质以及6种其他类物质。结论 发酵能有效提升覆盆子的风味和营养价值。
Abstract：Objective To optimize the fermentation conditions of Fupenzi(Rubi Fructus) by Lactobacillus plantarum using Fupenzi(Rubi Fructus) as the raw material. Methods Taking the ratio of material to liquid, inoculation amount, sugar addition amount and fermentation time as the investigation factors, and the contents of total flavonoids and total phenols as the evaluation indexes, the single factor and orthogonal experiments were designed to screen the optimum process conditions for the fermentation of Fupenzi(Rubi Fructus) by Lactobacillus plantarum,and the characteristic volatile flavor substances before and after fermentation were analyzed. Results The optimum conditions for the fermentation of Fupenzi(Rubi Fructus) by Lactobacillus plantarum were as follows: solid-liquid ratio 1:25 g/mL,inoculation amount 8%,sugar addition amount 2%,fermentation time 24 h. A total of 52 volatile flavor substances were detected in the samples before and after fermentation, including 8 type of alcohols, 4 type of ketones, 12 type of aldehydes, 7 type of acids, 7 type of esters, 6 type of alkanes, 3 type of phenols and 6 type of other substances. Conclusion Fermentation can effectively improve the flavor and nutritional value of Fupenzi(Rubi Fructus).
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基本信息:
DOI：10.13193/j.issn.1673-7717.2025.09.001
中图分类号:TS205.5
引用信息:
[1]管咏梅,魏雯萍,杨鑫媛等.植物乳杆菌发酵覆盆子工艺优化及挥发性风味物质分析[J].中华中医药学刊,2025,43(09):1-6.DOI:10.13193/j.issn.1673-7717.2025.09.001.
基金信息:
国家自然科学基金项目(82360812); 江西省重点研发计划项目(20224BBG71023); 江西省自然科学基金项目(20224BAB216108); 江西省中医药标准化技术委员会标准化项目(2024A010); 江西省卫生健康委科技计划项目(202510415)