Quality Changes and Analysis of Volatile Compounds of Lonicera caerulea L. during Fermentation
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Abstract:
In this paper, the quality changes of Lactobacillus plantarum fermented honeysuckle (Lonicera caerulea L.) pulp and juice were studied. The changes of pH, viable cell counts, total phenolic content, anthocyanin content, hydroxyl radical scavenging ability, DPPH free radical scavenging ability, SOD activity and amylase activity were investigated during 48 h fermentation. The volatile compounds of honeysuckle pulp and juice at 48 h of fermentation were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that through fermentation, the quality changes of the honeysuckle pulp and juice were as follows: the pH decreased significantly (p＜0.05), and finally was 3.71 and 3.51, respectively. The number of Lactobacillus plantarum was 7.42 Log CFU/mL and 7.85 Log CFU/mL at 20 h and 24 h,respectively. The total phenolic content showed the highest value at 40 h, which was (0.89±0.06) mg/mL and (0.70±0.02) mg/mL, respectively.The anthocyanin content was significantly reduced (p＜0.05). The hydroxyl radical scavenging ability reached the highest point at 40 h, which was 83.12±3.59% and 80.60±2.87%, respectively. DPPH free radical scavenging ability did not change significantly (p＞0.05). The SOD activity reached a maximum at 36h, which was (45.59±1.07) U/mL and (49.59±0.71) U/mL, respectively. The amylase activity achieved the peak at 48 h,which was (8.77±0.37) U/mL and (11.93±0.57) U/mL, respectively. By GC-MS analysis, 86 and 70 volatile compounds were detected in the fermented honeysuckle pulp and juice, respectively. Ethyl decanoate (34.42%) and ethyl octanoate (21.37%) are the main volatile compounds in the fermented honeysuckle pulp; and ethyl octanoate (20.67%), ethyl 9-decenoate (17.82%) and ethyl decanoate (15.51%) are the main volatile compounds in fermented honeysuckle juice. Ethyl decanoate is a characteristic flavor compound in fermented honeysuckle.
