唐万婷,董平,熊怡玲,王天杨,杨镰,邓静

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室

摘要(Abstract)：

以实验室前期从川南腌菜中分离筛选得到的产香酵母Meyerozyma guilliermondii YB4为研究对象，旨在探究不同浓度辣椒素对其挥发性风味化合物的影响。利用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)结合多元统计分析，研究了辣椒素浓度对产香酵母Meyerozyma guilliermondii YB4挥发性风味化合物的影响。结果表明，不同辣椒素浓度下共检测鉴定出92种挥发性化合物，发现挥发性有机化合物的含量和种类存在明显差异。利用偏最小二乘判别分析(partial least squares discriminant analysis, PLS-DA)筛选出20种关键挥发性风味化合物(VIP>1),主要包括辛醛、异丁酸乙酯、乙酸乙酯-D等。当辣椒素浓度在1.0～2.0 g/100 mL范围内时，能够有效促进酵母YB4风味的丰富度。此研究结果可为制备产香酵母活性剂及改进川南腌菜产品的风味提供理论依据和参考。

关键词(KeyWords)： 产香酵母;辣椒素;气相色谱-离子迁移谱;挥发性风味化合物;多元统计分析

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅研发项目(2021YJ0275);; 四川省眉山市科技局研发项目(2023ZHCG0078)

作者(Author): 唐万婷,董平,熊怡玲,王天杨,杨镰,邓静

参考文献(References)：

• [1]CHEN H F,NIE X,PENG T,et al.Effects of low-temperature and low-salt fermentation on the physicochemical properties and volatile flavor substances of Chinese kohlrabi using gas chromatography-ion mobility spectrometry[J].Fermentation,2023,9(2):146.
• [2]GAO P,JIANG Q X,XU Y S,et al.Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suanyu)[J].International Journal of Food Properties,2017,20(suppl.1):663-672.
• [3]JIANG X W,PENG D,ZHANG W,et al.Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters[J].Food Chemistry,2021,344(1):128681.
• [4]GAO P,ZHANG X J,ZHANG Z Q,et al.Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish[J].LWT-Food Science and Technology,2024,192(4):115725.
• [5]邢先雷，左汶骏，汪溢恒，等.耐盐产香埃切假丝酵母的筛选、特性分析及其在豆瓣酱的应用[J].食品与发酵工业，2025,51(2):68-76.
• [6]袁雷，杨涛，张国儒，等.辣椒果实中辣椒素的研究进展[J].中国瓜菜，2021,34(11):1-9.
• [7]HERNáNDEZ-PéREZ T,GóMEZ-GARCíA M D R,VALVERDE M E,et al.Capsicum annuum (hot pepper):an ancient Latin-American crop with outstanding bioactive compounds and nutraceutical potential.A review[J].Comprehensive Reviews in Food Science and Food Safety,2020,19(6):2972-2993.
• [8]郭丽，王巧珍，朱林.辣椒碱抗病原菌活性及其在番茄酱防腐中的应用[J].合肥工业大学学报(自然科学版),2006(1):117-121.
• [9]杨海燕，郭丽，傅力，等.辣椒碱的抗菌研究[J].新疆农业大学学报，2002(4):63-66.
• [10]冯建英，何依璇，覃珺，等.基于电子鼻和气相-离子迁移谱探究辣椒素对植物乳杆菌LP-CL-01产香特性的影响[J].食品与发酵科技，2023,59(6):40-49.
• [11]唐红梅，王浩文，吴华昌，等.川南腌菜耐盐生香酵母的筛选、鉴定及特性[J].食品科学，2020,41(12):150-157.
• [12]袁小钧，钟世荣，吴华昌，等.火锅常用不同品种干辣椒感官品质差异研究[J].中国调味品，2022,47(4):173-177.
• [13]YANG Y,WANG B,FU Y,et al.HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu[J].Food Chemistry,2021,346(4):128880.
• [14]CHEN J H,TAO L N,ZHANG T,et al.Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose,HS-SPME-GC-MS,and HS-GC-IMS[J].LWT-Food Science and Technology,2021,147:111585.
• [15]SUN X X,YU Y M,SALEH A S M,et al.Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC-MS,GC-IMS,and E-nose[J].Food Research International,2023,173:113335.
• [16]吴凯，覃业优，蒋立文，等.不同质量分数食盐腌渍艳红辣椒的风味物质分析[J].食品科学，2021,42(24):175-182.
• [17]WANG J,YANG Z J,XU L Y,et al.Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis,odor activity value,aroma recombination,and omission[J].Journal of Dairy Science,2021,104(2):1576-1590.
• [18]LI C S,ZHAO Y,WANG Y Q,et al.Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus[J].LWT-Food Science Technology,2022,154(8):112628.
• [19]LI M Q,YANG R W,ZHANG H,et al.Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J].Food Chemistry,2019,290:32-39.
• [20]SEBZALLI Y M,WANG X Z.Knowledge discovery from process operational data using PCA and fuzzy clustering[J].Engineering Applications of Artificial Intelligence,2001,14(5):607-616.
• [21]WANG F,GAO Y Q,WANG H B,et al.Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Meat Science,2021,175(1):108449.
• [22]XU N,LAI Y H,SHAO X F,et al.Different analysis of flavors among soft-boiled chicken:based on GC-IMS and PLS-DA[J].Food Bioscience,2023,56(3):103243.
• [23]SHEN F,YING Y B,LI B B,et al.Discrimination of blended Chinese rice wine ages based on near-infrared spectroscopy[J].International Journal of Food Properties,2012,15(6):1262-1275.
• [24]杨镰，邓静，朱建仓，等.五种产香酵母对发酵耙豌豆挥发性风味物质的影响[J].食品与发酵工业，2024,50(9):276-284.
• [25]CUEVAS F J,MORENO-ROJAS J M,ARROYO F,et al.Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.).A chemometric approach for varietal classification and determination of potential markers[J].Food Chemistry,2016,199(1):479-484.
• [26]LIU H C,WEN J,XU Y J,et al.Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata 'chachi' peel at different collection periods using gas chromatography-ion mobility spectrometry[J].LWT-Food Science and Technology,2022,171(4):114126.
• [27]张珍珍，杨远帆，孙浩，等.3种清香型铁观音挥发性成分及香味特征[J].集美大学学报(自然科学版),2016,21(3):175-183.
• [28]蒋森涛，段晓亮，张东，等.基于GC-MS和快速气相电子鼻对我国东北地区代表性粳米香气组分分析[J].中国粮油学报，2024,30(4):171-179.