乳酸菌发酵对天麻营养和风味品质的影响

Effects of Fermentation with Lactic Acid Bacteria on Nutrition and Flavor Quality of Gastrodia elata

摘要:

为探究乳酸菌发酵对天麻营养与风味品质的影响,选取5种乳酸菌发酵天麻,分析发酵前后天麻营养成分、活性成分及风味特性变化。结果表明:与对照组相比,5个乳酸菌发酵组的天麻总糖含量降低(P<0.05),乳酸含量提升(P<0.05),发酵后天麻素含量显著下降(P<0.05),对羟基苯甲醇含量升高33.30%～118.31%(P<0.05)。总酚含量升高31.69 %～59.22 %(P<0.05)。发酵后天麻挥发性风味物质的数量增多,滋味分析显示发酵天麻在苦味强度、回味涩味和回味苦味方面无明显变化,但在酸味、咸味和丰富度提升,涩味降低有显著变化。发酵天麻ABTS和DPPH自由基清除率分别提高17.86 %～35.72 %、62.61 %～98.42 %(P<0.05),eGI值下降19.97 %～70.66 %(P<0.05)。发酵后天麻的营养物质提升,挥发性风味物质更加丰富,风味得到改善。

Abstract:

To investigate the effects of lactic acid bacteria fermentation on the nutritional and flavor quality of gastrodia elat, five strains of lactic acid bacteria were selected to ferment gastrodia elata. Changes in nutritional components, active ingredients, flavor characteristics before and after fermentation were analyzed. The results showed that compared to the control group, the total sugar content in the five LAB fermentation groups decreased (P<0.05), while the lactic acid content increased (P<0.05). After fermentation, the gastrodin content decreased significantly (P<0.05), while the content of p-hydroxybenzyl alcohol increased by 33.30% to 118.31% (P<0.05). The total phenol content in fermented gastrodia elata increased by 31.69% to 59.22% (P<0.05).The number of volatile flavor compounds in gastrodia elata increased after fermentation. Taste analysis indicated no significant changes in bitterness intensity, astringent aftertaste, or bitter aftertaste of the fermented gastrodia elata. However, significant improvements were observed in sourness, saltiness, and richness, along with a reduction in astringency. The ABTS and DPPH free radical scavenging rates increased by 17.86% to 35.72% and 62.61% to 98.42%. The eGI value decreased by 19.97% to 70.66% (P<0.05). After fermentation, the nutritional quality of gastrodia elata was enhanced, volatile flavor compounds became more abundant, and the overall flavor was improved.