菠萝蜜果醋发酵工艺的优化及香气成分分析

为了提升菠萝蜜的产品附加值,进一步丰富市场中果醋种类,本研究以菠萝蜜为原料,对菠萝蜜果醋发酵工艺进行优化并分析其香气成分。通过单因素试验探讨醋酸菌接种量、发酵温度、乙醇体积分数、初始pH 4个因素对菠萝蜜果醋产酸量的影响,然后采用4因素3水平的响应面设计优化得到最佳发酵工艺。结果表明,菠萝蜜果醋的最佳发酵工艺条件为醋酸菌接种量11%、发酵温度32 ℃、乙醇体积分数5%、初始pH 3.3,在此条件下菠萝蜜果醋的醋酸含量达(44.20±0.41)g/L。采用顶空固相微萃取法（head space-solid phase microextraction, HS-SPME）结合气相色谱-质谱联用技术（gas chromatography-mass spectrometry, GC-MS）,对菠萝蜜果醋的香气成分进行分析,检测出香气成分67种,主要成分是乙酸（26.15%）、乙酸异戊酯（12.78%）、异戊醇（11.01%）、乙酸乙酯（10.99%）、苯乙醇（4.72%）、正癸酸（3.61%）、苯甲醛（3.34%）、乙酸苯乙酯（3.12%）、辛酸（3.08%）、异戊酸（1.31%）、月桂酸乙酯（1.07%）。通过菠萝蜜果醋发酵工艺的优化和香气成分分析,制备出符合相关国家标准和行业标准的新型果醋,初步探明了果醋中香气成分的种类。

Optimization of Fermentation Process of Jackfruit (Artocarpus heterophyllus Lam.) Vinegar and Analysis of Aroma Components

To enhance the added value of jackfruit and enrich the varieties of fruit vinegar in the market, the fermentation process of jackfruit vinegar was optimized, and the aroma components in the finished products were analyzed. The effects of inoculation volume, fermentation temperature, ethanol concentration, and pH on the acetic acid production in jackfruit vinegar were firstly studied through single factor tests, and the optimal fermentation process was obtained by the response surface methodology with four factors and three levels. The results showed that the optimum fermentation parameters were determined as acetic acid bacteria inoculation volume of 11%, fermentation temperature of 32 ℃, ethanol concentration 5%, and initial pH 3.3. Under the conditions, the acetic acid content in the vinegar reached (44.20±0.41)g/L. The aroma components of jackfruit vinegar were determined by head space solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 67 aroma substances were identified from the jackfruit vinegar. The major aroma compounds were acetic acid (26.15%), isoamyl acetate (12.78%), isoamylol (11.01%), ethyl 2-phenylacetate (10.99%), phenylethyl alcohol (4.72%), decanoic acid (3.61%), benzaldehyde (3.34%), phenethyl acetate (3.12%), octanoic acid (3.08%), 3-methylbutanoic acid (1.31%), ethyl laurate (1.07%). Through the optimization of the fermentation process of jackfruit vinegar and the analysis of aroma components, a new type of fruit vinegar which conforms to the relevant national and industrial standards was prepared, and the aroma components in fruit vinegar were preliminarily identified.