李大飞,赵承鑫,贾利蓉,段飞霞,吕远平,张浩岩

• 1:四川大学轻工科学与工程学院

摘要(Abstract)：

文章采集了贵州省凯里、石阡和毕节3个地区番茄红酸的成熟样品,采用国标方法分析其基本理化指标,使用高效液相色谱法(HPLC)测定有机酸,采用气相色谱-质谱法(GC-MS)测定挥发性成分,并利用16SrRNA测序技术对细菌群落结构进行分析。结果表明,3个地区番茄红酸pH、总酸和亚硝酸盐含量均存在显著差异;乳酸、乙酸和柠檬酸为番茄红酸主要的有机酸,凯里和毕节番茄红酸的乳酸含量最高,而石阡番茄红酸的乙酸含量最高;凯里和毕节的番茄红酸主体挥发性成分为醇类、酸类和酯类,而石阡番茄红酸还含有大量的烃类;凯里和毕节番茄红酸优势细菌属为Lactobacillus,石阡番茄红酸的优势细菌属为Lactobacillus,Oceanotoga,Corynebacterium和Pediococcus。

关键词(KeyWords)： 番茄红酸;理化指标;有机酸;挥发性成分;细菌群落

Abstract:

Keywords:

基金项目(Foundation): 民族特色工业化果蔬制品加工关键技术与装备开发(2018YFD0400104)

作者(Author): 李大飞,赵承鑫,贾利蓉,段飞霞,吕远平,张浩岩

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