周英杰,刘旭婷,李伟,于笑,陈林林

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

以酸浆果为原料，采用液态混菌发酵，以酵母菌和乳酸菌进行酒精发酵(7 d),以醋酸菌进行醋酸发酵(6 d)制备酸浆果醋。探究酸浆果醋发酵过程中总酸含量、pH值、还原糖含量、可溶性固形物含量、V_C含量、总酚含量与总黄酮含量的变化规律，分析其有机酸组成并利用电子鼻测定挥发性风味物质，结合DPPH自由基与ABTS自由基清除率评估体外模拟消化不同阶段果醋的抗氧化活性。结果表明，在混菌发酵过程中，总酸含量、V_C含量、总酚含量与总黄酮含量均显著增加，pH值、可溶性固形物含量、还原糖含量均持续下降，果醋的整体气味由醇类、酯类、含碳类物质、硫化物等多种风味物质构成，多个传感器对醇类有较强的响应信号，风味特征以醇香型为主，且酸浆果醋体外消化不同阶段的抗氧化活性逐渐增强。该研究结果为有效控制发酵条件、揭示酸浆果醋的理化特性和抗氧化活性提供了理论依据。

关键词(KeyWords)： 酸浆果醋;混菌发酵;理化性质;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省省属高等学校基本科研业务费项目(2023-KYYWF-1054);; 黑龙江省“百千万”工程科技重大专项项目(2021ZX12BO7-1)

作者(Author): 周英杰,刘旭婷,李伟,于笑,陈林林

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