中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 灵芝功能成分酸奶营养品质与风味物质分析 食品科学 2015,36 (10) 168-173
Position: Home > Articles > Nutritional Quality and Aroma Components in Yogurt Supplemented with Functional Components of Ganoderma lucidum FOOD SCIENCE 2015,36 (10) 168-173

灵芝功能成分酸奶营养品质与风味物质分析

作  者：
李广富;陈伟;范路平;戚慧颖;支晓庆;刘苑媛
单  位：
山东农业大学食品科学与工程学院
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
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。
译  名：
Nutritional Quality and Aroma Components in Yogurt Supplemented with Functional Components of Ganoderma lucidum
作  者：
LI Guangfu;CHEN Wei;FAN Luping;QI Huiying;ZHI Xiaoqing;LIU Yuanyuan;College of Food Science and Engineering, Shandong Agricultural University;
关键词：
Ganoderma lucidum polysaccharide;;ganoderic acid;;lactic acid bacteria;;aroma;;solid-phase micro extraction-gas chromatography-mass spectrometry(SPME-GC-MS)
摘  要：
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 Ganodermalucidum 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.

相似文章

导出引用
计量
文章访问数: 21
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46