Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice
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摘要: 为解决蓝靛果口感酸涩、季节性强、储藏困难的问题，以酵母菌发酵生产发酵蓝靛果果汁，通过单因素及正交试验优化其发酵条件，并采用气相色谱-质谱联用技术（GC-MS），研究最优条件下发酵过程中，发酵蓝靛果果汁香气成分的变化。结果显示，蓝靛果果汁的最优发酵条件为：发酵温度18 ℃、发酵时间8 d、酵母菌添加量1.0%。此条件下，感官评分为93.10±2.73分；利用该最优条件发酵蓝靛果果汁，在发酵过程中共检测到香气物质62种，采用主成分分析法分析共得到4个主成分，其中前3个主成分的累计方差贡献率为88.64%，癸酸乙酯、乙酸乙酯、9-癸烯酸乙酯、己酸乙酯、庚酸和异戊醇为发酵过程中果汁的主要香气成分。可见，以该方法制备的发酵蓝靛果果汁风味物质丰富，口感怡人。研究结论可为蓝靛果发酵果汁生产提供技术支撑。Abstract: To solve the problems of sour taste, seasonality, and storage difficulties of Lonicera edulis, fermented Lonicera edulis juice was produced by yeast. Its fermentation conditions were optimized by single-factor and orthogonal experiments, and the gas chromatography-mass spectrometry (GC-MS) was used to study the changes of aroma components of Lonicera edulis juice during fermentation under optimal conditions. The results showed that the optimal fermentation conditions for Lonicera edulis juice were fermentation temperature of 18 ℃, fermentation time of 8 d, yeast addition of 1%, under which the sensory score was 93.10±2.73 in fermented juice. A total of 62 aroma substances were detected during the fermentation of the juice under the optimal conditions, and four principal components were obtained by principal component analysis. The cumulative contribution of the first three components was 88.64%, and ethyl decanoate, ethyl acetate, ethyl 9-decenoate, ethyl caproate, heptanic acid and isoamyl alcohol were the main aroma components of juice during fermentation processing. The Lonicera edulis juice with rich flavor substances and pleasant taste could be gained with this method. The results of this study could provide the technological support for produce of Lonicera edulis fermented juice.
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Key words:
- Lonicera edulis /
- fermented juice /
- process /
- aroma /
- principal component analysis
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图 2 发酵温度对蓝靛果果汁品质指标的影响
Figure 2. Effect of fermentation temperature on quality of Lonicera edulis juice
图 3 酵母菌添加量对蓝靛果果汁品质指标的影响
Figure 3. Effect of yeast addition on quality of Lonicera edulis juice
图 4 蓝靛果果汁发酵过程中香气成分GC-MS总离子图
Figure 4. GC-MS total ion chromatogram of aroma components in the fermentation process of Lonicera edulis juice
注：（A）发酵0 d；（B）发酵2 d；（C）发酵4 d；（D）发酵6 d；（E）发酵8 d。
图 6 主成分分析样品分布载荷图
Figure 6. Principal component analysis loading plot of sample distribution
注：（A）果汁样品分布图（PC1：PC2）；（B）果汁样品分布图（PC1：PC3）。
表 1 发酵蓝靛果果汁工艺优化正交因素水平
Table 1. Orthogonal factors and level for optimization of fermentation process of Lonicera edulis juice
水平 因素 A发酵时间（d） B发酵温度（℃） C酵母菌添加量（%） 1 6 18 0.6 2 8 20 0.8 3 10 22 1.0 
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表 2 发酵蓝靛果果汁感官评价标准
Table 2. Sensory evaluation standard of fermented Lonicera edulis juice
指标 描述 分数（分） 口感
（30分）果味浓郁，口感丰富，酸甜均衡，涩味适度 20~30 果味淡薄，口感欠佳，略酸或略甜，涩味微弱 10~19 无果味，口感不协调，酸甜失衡，涩味较重 0~9 果香和发酵香醇厚，无异味 20~30 香气
（30分）果香和发酵香寡淡，略有异味 10~19 无果香和发酵香，有异味 0~9 状态
（20分）质地均匀，澄清、无悬浮物 14~20 略有浑浊及沉淀物 7~13 分层明显，混浊、悬浮物较多 0~6 色泽
（20分）颜色协调，光泽度良好 14~20 颜色存在偏差，略有光泽 7~13 颜色异常或褪色，光泽度差 0~6
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表 3 发酵蓝靛果果汁正交试验结果
Table 3. Results of orthogonal experiment of fermented Lonicera edulis juice
试验号 A发酵时间 B发酵温度 C酵母菌添加量 感官评分（分） 1 1 1 1 85.4 2 1 2 2 81.3 3 1 3 3 86.6 4 2 1 2 90.8 5 2 2 3 91.5 6 2 3 1 92.6 7 3 1 3 90.4 8 3 2 1 86.1 9 3 3 2 85.9 K1 84.4 88.9 88.0 K2 91.6 86.3 86.0 K3 87.5 88.4 89.5 R 7.2 2.60 3.50
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表 4 方差分析结果
Table 4. Results of variance analysis
因素 平方和 自由度 均方 F值 显著性 A发酵时间 235.207 2 117.603 1800.051 * B发酵温度 33.327 2 16.663 255.051 C酵母菌添加量 55.607 2 27.803 425.561 误差 1.307 2 0.065 总计 325.448 8 注：*表示差异显著（P<0.05）。
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表 5 蓝靛果果汁发酵过程中香气成分GC-MS检测结果
Table 5. GC-MS detection results of aroma components in the fermentation process of Lonicera edulis juice
序号 化合物名称 分子式 相对含量（%） 香气描述[20] 0 d 2 d 4 d 6 d 8 d Z酯类 Z1 乙酸乙酯 C4H8O2 1.14±0.02 − − 0.41±0.04 − 果香 Z2 丁酸乙酯 C6H12O2 0.40±0.01 − − 0.18±0.05 − 甜果香，菠萝、香蕉、苹果香 Z3 甲酸甲酯 HCOOCH3 − − − 1.12±0.13 1.10±0.05 芳香气味 Z4 己酸乙酯 C9H18O2 13.09±1.03 3.23±0.05 − 2.67±0.15 2.05±0.12 曲香，菠萝香 Z5 4-羟基扁桃酸乙酯 C10H12O4 − − 0.11±0.01 0.11±0.01 0.16±0.03 Z6 辛酸乙酯 C10H12O2 14.66±1.12 22.33±2.06 24.46±2.04 16.81±1.21 15.76±1.04 甜香，白兰地香 Z7 顺式-3-己烯异戊酸酯 C11H20O2 − 0.17±0.01 − − − 苹果香，青草香和甜香 Z8 戊酸乙酯 C7H14O2 − − 0.07±0.02 1.00±0.05 − 似苹果的水果香 Z9 甲酸乙酯 C3H6O2 − 0.11±0.01 − − − 辛辣味，菠萝、朗姆酒香 Z10 苯甲酸乙酯 C9H10O2 − 0.17±0.04 − − − 水果气味 Z11 壬酸乙酯 C11H22O2 − 0.17±0.02 0.20±0.04 − − 果香及玫瑰样香 Z12 壬酸甲酯 C10H20O2 − 0.11±0.01 0.82±0.07 − − 葡萄酒、椰子香 Z13 辛酸异丁酯 C12H24O2 − 0.06±0.03 0.16±0.01 0.15±0.01 0.12±0.01 Z14 乙酸苯乙酯 C10H12O2 − − 0.03±0.01 0.09±0.03 1.50±0.09 玫瑰、蜂蜜、可可和威士忌香 Z15 9-癸烯酸乙酯 C12H24O2 5.50±0.24 12.07±1.01 13.38±1.29 11.90±1.01 10.61±0.92 梨香 Z16 癸酸乙酯 C7H14O2 6.20±0.31 15.62±1.22 23.15±2.04 24.77±0.93 21.21±0.83 果香，梨香，白兰地、椰子香 Z17 苯甲酸甲酯 C8H8O2 0.99±0.24 − − − − 尤南迦油香，冬青油香 Z18 辛酸异戊酯 C13H26O2 − 2.38±0.25 1.59±0.34 − 2.28±0.31 水果香，白兰地香 Z19 月桂酸乙酯 C14H28O2 − 5.08±0.21 6.67±0.89 13.45±0.62 11.86±0.21 油脂、叶样和花瓣香 Z20 10-十一烯酸丁酯 C15H28O2 − − 0.41±0.09 − 0.50±0.07 奶油和葡萄酒香 Z21 肉豆蔻酸乙酯 C16H32O2 − − 0.15±0.02 0.54±0.05 0.46±0.08 鸢尾油香和油脂香 Z22 棕榈酸乙酯 C18H36O2 − − 0.06±0.03 0.21±0.03 0.11±0.01 蜡香、果爵和奶油香 Z23 油酸乙酯 C20H38O2 − − − 0.06±0.02 0.16±0.03 花果、奶油香 Z24 月桂酸异戊酯 C17H34O2 − − − 0.06±0.01 − 酯类小计 41.98±0.03 61.50±0.11 71.26±0.04 73.53±0.05 67.88±0.09 C醇类 C1 正戊醇 C5H12O 3.83±0.33 1.49±0.33 0.90±0.08 10.75±1.04 0.80±0.27 辛辣味，青草味 C2 叶醇 C6H12O 1.48±0.21 − − − − 新鲜草叶香 C3 苯乙醇 C8H10O 0.49±0.06 4.72±0.71 2.57±0.11 2.53±0.20 2.52±0.29 清甜的玫瑰样花香 C4 异戊醇 C5H12O 4.08±0.27 − − − − C5 甲硫醇 CH4S − 0.08±0.01 − − − 烂菜心味 C6 乙硫醇 C2H6S − 0.03±0.01 − − − 强烈的蒜气味 C7 二甲基硅烷二醇 C2H8O2Si − − 0.08±0.04 0.06±0.01 0.34±0.08 C8 1,2-丙二醇 C3H8O2 − − 0.39±0.02 − − 微甜味 C9 正辛醇 C8H18O − − − − 0.06±0.02 油脂味和柑橘气息 醇类小计 9.88±0.04 6.32±0.03 3.94±0.05 13.34±0.09 3.72±0.11 S酸类 S1 三甲基乙酸 C5H10O2 5.30±0.38 − − − − S2 庚酸 C7H14O2 0.55±0.04 − − − − 脂肪味 S3 苯甲酸 C7H6O2 1.69±0.29 1.26±0.11 1.39±0.32 0.31±0.04 0.65±0.03 安息香 S4 苯乙酸 C8H8O2 0.65±0.09 − − − − 甜蜂蜜味 S5 半胱氨酸 C3H7NO2S − 0.03±0.01 − − − S6 辛酸 C8H16O2 − 4.54±0.26 3.93±0.37 2.99±0.14 3.05±0.07 水果香，脂肪味 S7 十一烯酸 C11H20O2 − 0.12±0.01 − − − 特殊香气 S8 正癸酸 C10H20O2 − 1.62±0.03 1.16±0.07 1.41±0.12 1.27±0.09 脂肪味，木头味 S9 月桂酸 C12H24O2 − 0.37±0.06 0.04±0.02 0.11±0.01 − 月桂油香 S10 磺酸 R-SO3H − − 0.04±0.01 − − S11 2-氨基-5-甲基苯甲酸 C8H9NO2 − − − − 0.64±0.06 酸类小计 8.19±0.21 7.94±0.07 6.56±0.21 4.82±0.06 5.61±0.03 W烷烃类 W1 十二甲基环六硅氧烷 C12H36O6Si6 0.72±0.07 1.60±0.10 0.19±0.02 0.39±0.03 1.71±0.11 W2 三甲基氟硅烷 C3H9FSi − − 2.63±0.10 − 1.61±0.17 W3 六甲基环三硅氧烷 C6H18O3Si3 3.03±0.23 2.76±0.07 7.34±0.32 4.28±0.21 10.93±1.26 W4 八甲基环四硅氧烷 C8H24O4Si4 1.57±0.17 1.92±0.08 0.19±0.01 0.65±0.14 2.99±0.26 W5 2-硝基丙烷 C3H7NO2 2.28±0.23 2.32±0.12 0.15±0.02 0.84±0.09 1.97±0.12 水果香味 W6 十四甲基环庚硅氧烷 C14H42O7Si7 2.06±0.41 0.56±0.04 0.36±0.02 0.41±0.05 0.61±0.05 W7 D-柠檬烯 C10H16 6.72±0.28 4.49±0.20 2.74±0.31 − − 橙子香，柠檬样香 烷烃类小计 16.38±0.09 13.65±0.11 13.60±0.03 6.57±0.12 19.82±0.13 Q/T醛酮类 Q 苯甲醛 C7H6O 2.61±0.19 − 0.23±0.08 − − 杏仁香，坚果香 T1 苯乙酮 C8H8O 2.24±0.26 − − − − 水果香味 T2 甲基乙基酮 C4H8O − 0.28±0.06 − − − 似丙酮的气味 T3 4'-甲氧基查耳酮 C16H14O2 − 1.09±0.11 1.42±0.16 − − T4 1,3-二溴丙酮 C3H4Br2O − − 0.19±0.03 0.05±0.01 − 醛酮类小计 4.85±0.20 1.37±0.06 1.84±0.05 0.05±0.01 − F酚类 F 2,4-二叔丁基苯酚 C14H22O 0.41±0.05 0.19±0.02 0.12±0.04 0.05±0.01 0.05±0.01 甜香味 酚类小计 0.41±0.05 0.19±0.02 0.12±0.04 0.05±0.01 0.05±0.01 QT其它类 QT1 喹啉 C9H7N 2.03±0.22 − − − 0.94±0.07 茴香油和苯甲醚气味 QT2 2,3,6-三甲基萘 C13H14 1.86±0.18 − − − − QT3 桉树油 3.55±0.13 − − − − 似樟脑和冰片的气味 QT4 铃兰吡喃 C10H20O2 5.69±0.25 5.79±0.42 − 1.62±0.17 − 乳香香气的铃兰花香 QT5 苯甲腈 C7H5N 3.56±0.31 3.21±0.17 2.61±0.21 − − 杏仁的气味 其它类小计 16.69±0.17 9.00±0.22 2.61±0.21 1.62±0.17 0.94±0.07 总计 相对含量 98.38±0.23 99.97±0.15 99.93±0.11 99.98±0.07 98.02±0.12 数量 28 33 35 31 30 注：“−”代表未检出。
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表 6 主成分分析特征表
Table 6. Eigenvalue of principal component analysis
主成分 特征值 方差贡献率（%） 累计方差贡献率（%） 1 27.011 43.566 43.566 2 17.174 27.700 71.267 3 10.770 17.371 88.638 4 7.044 11.362 100.000
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