基于GC-IMS解析植物乳杆菌发酵对猕猴桃果汁挥发性物质的影响.docx

基于GC-IMS解析植物乳杆菌发酵对猕猴桃果汁挥发性物质的影响
Title:TheImpactofLactobacillusPlantarumFermentationontheVolatileCompoundsofKiwiFruitJuice:AGC-IMSAnalysis
Introduction:
Fermentedfoodsandbeverageshavegainedsignificantpopularityduetotheiruniqueflavorprofilesandpotentialhealthbenefits.Lactobacillusplantarum,acommonlyusedlacticacidbacteria,hasbeenextensivelystudiedforitsroleinfoodfermentation.Inthisstudy,weinvestigatetheinfluenceofLactobacillusplantarumfermentationonthevolatilecompoundsofkiwifruitjuiceusingGasChromatography-IonMobilitySpectrometry(GC-IMS)analysis.
Methods:
1.SamplePreparation:
-Freshandripekiwifruitswerewashed,peeled,andjuiced.
-Thejuicewasdividedintotwoequalportions,whereoneportionservedasthecontrolwhiletheotherwasinoculatedwithLactobacillusplantarum.
-Bothsampleswereincubatedatacontrolledtemperatureforapredeterminedfermentationperiod.
-Afterfermentation,thesampleswerecentrifugedtoseparatetheinsolublesolidsfromtheliquidfraction.
-TheliquidfractionwassubjectedtoGC-IMSanalysis.
2.GC-IMSAnalysis:
-TheliquidfractionofbothcontrolandfermentedsampleswasinjectedintotheGC-IMSinstrument.
-GC-IMSseparatesandidentifiesvolatilecompoundsbasedontheirretentiontimesandcollisioncross-sections.
-Astandardreferencecompoundmixturewasalsoanalyzedtocalibratethesystemandidentifyspecificvolatilecompounds.
ResultsandDiscussion:
1.AnalysisofVolatileCompounds:
-GC-IMSanalysisrevealedasignificantchangeinthevolatilecompoundprofileofthekiwifruitjuiceafterfermentationwithLactobacillusplantarum.
-Severalnewvolatilecompoundsweredetectedinthefermentedsample,indicatingthemetabolicactivityofLactobacillusplantarum.
-Majorvolatilecompoundsidentifiedincludedesters,alcohols,aldehydes,andorganicacids.
2.ProductionofVolatileEsters:
-Estersareresponsibleforfruityaromasinfermentedbeverages.
-Thefermentationprocessresultedintheincreasedproductionofesterssuchasethylacetateandethylhexanoate.
-Thesecompoundscontributetotheenhancedaromaandflavorcharacteristicsoffermentedkiwifruitjuice.
3.FormationofOrganicAcids:
-Lact