菌藻混合发酵对豆渣中B族维生素含量和风味成分的影响

Effects of Mixed Fermentation by Yeast and Chlorella vulgaris on B-Vitamin Content and Flavor Ingredients in Soybean Residue

摘要:

黄豆豆渣的营养价值较高，往往被直接丢弃，小球藻富含单细胞蛋白，具有很大的开发和利用价值，将酵母菌和小球藻混合发酵豆渣是很好的资源利用方式。本试验以新鲜豆渣为原料，接入酿酒酵母(Saccharomyces cerevisiae)、粘红酵母(Rhodotorula glutinis)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)（按1:1:1）和小球藻，在25 ℃进行厌氧半固态发酵5 d。采用高效液相色谱（HPLC）测定豆渣发酵前后维生素B2（VB2）和维生素B12（VB12）含量，采用液液萃取法结合气相色谱-质谱联用（GC-MS）技术对豆渣发酵前后风味成分进行分析。结果表明，豆渣经发酵后，VB2和VB12含量分别增长约0.5倍和5.9倍；经GC-MS分析，共鉴定出47种风味物质，醇类（8.26%）、酯类（4.84%）、醛类（19.24%）和酮类（3.01%）相对含量较高，是豆渣发酵产物的特征性风味成分。

Abstract:

Soybean residue had high nutritional value and was often discarded directly. Chlorella vulgaris was rich in single cell protein, which had a great value of development and utilization. Mixed fermented soybean residue, prepraed with yeast and chlorella, was a good way of resource utilization. In this experiment, fresh soybean residue was used as the raw materials, which was inoculated with Saccharomyces cerevisiae, Rhodotorula glutinis, Hanseniaspora uvarum (1:1:1) and Chlorella vulgaris for anaerobic semi-solid fermentation 5 days at 25 oC. The content of vitamin B2 (VB2) and B12 (VB12) in soybean residue before and after fermentation was determined by high performance liquid chromatography (HPLC), andthe flavor components before and after fermentation were analyzed by liquid-liquid extraction coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the content of VB2 and VB12 in soybean residue increased by about 0.5 times and 5.9 times, respectively after fermentation. In addition, 47 flavor components were identified by GC-MS, and the content of alcohols (8.26%), esters (4.84%), aldehydes (19.24%) and ketones (3.01%) were in relatively high levels, which were the characteristic flavor components of fermentedsoybean residue.