Component Analysis of Free Amino Acids,GABA and Volatile Aroma in Brown Rice Enzymes with Different Fermentation Processes
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摘要: 为比较不同发酵工艺下糙米酵素的营养价值,分别取优化后发酵样品与优化前发酵样品、传统酵母单菌发酵样品及未发酵原料作对比,通过氨基酸自动分析仪测定游离氨基酸及γ-氨基丁酸含量,并分析比较了优化前后样品的挥发性成分。结果表明:以T-AOC为指标优化的发酵样品中游离氨基酸总含量较高,可达7.139 mg/mL,γ-氨基丁酸含量最高可达2.596 mg/mL;同时采用顶空固相微萃取-气质联用技术分析样品的香气成分,优化后的混菌(酿酒酵母与植物乳杆菌)发酵比优化前香气成分种类及含量均有提高,挥发性香气成分增加11种,并产生了新的酯类、吡嗪类和酮类化合物,证明混菌发酵相比于酿酒酵母单菌发酵的糙米酵素营养价值及风味得到明显提升。Abstract: In order to compare the nutritional value of brown rice enzymes under different fermentation processes,the optimized fermentation samples were compared with the optimized fermentation samples,the traditional yeast single fermentation samples and the unfermented raw materials,and their free amino acids were determined by an automatic amino acid analyzer. The content of γ-aminobutyric acid,the volatile components of the samples before and after optimization were also analyzed and compared. The results showed that the total content of free amino acids in the fermentation samples optimized by T-AOC was up to 7.139 mg/mL,and the content of γ-aminobutyric acid was up to 2.596 mg/mL. The aroma components of the samples were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The types and contents of aroma components in the fermentation of the optimized mixed bacteria(Saccharomyces cerevisiae and Lactobacillus plantarum)were improved than those before optimization,11 kinds of volatile aroma components were increased,and new esters,pyrazines and ketones were produced. It was proved that the nutritional value and flavor of mixed fermentation were significantly improved compared with the fermentation of single yeast of Saccharomyces cerevisiae.
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Keywords:
- brown rice enzyme /
- free amino acid /
- GABA /
- volatile aroma components
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