张丽华,唐培鑫,查蒙蒙,冯路瑶,纵伟

• 1:郑州轻工业大学食品与生物工程学院
• 2:食品生产与安全河南省协同创新中心
• 3:河南省冷链食品质量安全控制重点实验室

摘要(Abstract)：

为了拓宽杜仲叶在食品加工中的应用范围，提高植物乳杆菌发酵苹果汁的品质，通过在苹果汁中添加1%、2%和3%杜仲叶超微粉(SPEL),探讨植物乳杆菌发酵苹果汁过程中的品质变化。结果表明，与对照组相比，添加SPEL的发酵苹果汁pH值、a~*值和b~*值显著增加(P<0.05)。电子鼻结果显示，发酵苹果汁中烃类、醇类、芳香族化合物和无机硫化物等挥发性香气物质增加。苹果汁功能性成分结果显示，发酵48 h后，添加SPEL的发酵苹果汁的黄酮、总酚、酒石酸、乙酸、乳酸、抗坏血酸和苹果酸的质量浓度均显著高于对照组(P<0.05),且与SPEL添加量呈正相关。因此，在发酵苹果汁中添加SPEL能够弥补植物乳杆菌发酵过程中苹果汁功能性成分的降低，改善发酵苹果汁的品质。

关键词(KeyWords)： 杜仲叶;超微粉;发酵苹果汁;香气;功能性成分

Abstract:

Keywords:

基金项目(Foundation): 十三五国家重点研发项目(2017YFD060130205);; 河南省科技攻关项目(222102110408)

作者(Author): 张丽华,唐培鑫,查蒙蒙,冯路瑶,纵伟

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