邵齐，彭珍，熊涛^*

（南昌大学食品科学与技术国家重点实验室，江西 南昌 330047)

摘要：以乳酸菌发酵芒果浆为研究对象，对芒果发酵过程中的pH 值、酸度和可溶性固形物含量进行监测；采用高效液相色谱法（HPLC）对芒果发酵过程中的糖类和有机酸组成进行测定；利用氨基酸分析仪和气相色谱—质谱联用技术（SPME-GC-MS）对芒果发酵前后的氨基酸变化和挥发性成分进行分析。结果表明：芒果浆在发酵过程中pH值逐渐下降，酸度持续上升，发酵后可溶性固形物含量无显著性变化（P＞ 0.05）；蔗糖、葡萄糖和果糖在发酵过程中均作为底物被乳酸菌消耗；发酵后苹果酸、柠檬酸、乙酸含量均有减少，生成大量乳酸，异丁酸含量显著增多（P＜0.05）；氨基酸总量较发酵前变化不显著（P＞0.05），呈味氨基酸组成明显改变；鉴定出包括萜烯类（15 种）、酯类（4种）、醇醛类（9 种）、烷烯类（8 种）和其他类（3 种）共5 大类化合物，发酵后萜烯类含量减少，酯类和醇醛类增多，芒果的刺激性气味得到改善。

关键词：乳酸菌；发酵；芒果浆；营养；风味物质

Effects of Lactic acid bacteria on Physical-chemical Properties，Nutritional Components and FlavorCompounds of Mango Slurry

SHAO Qi，PENG Zhen，XIONG Tao^*

（State Key Laboratory of Food Science and Technology，Nanchang University，Nanchang 330047，China）

Abstract: The contents of pH value，total acids，soluble solids，glucides and organic acidsin the mango slurry fermented bylactic acid bacteriaat different fermentationstages were determined by the method of alkali titration，brix and highperformance liquid chromatography. The changes of amino acids and flavor components of mango slurry were alsoanalyzed by amino acid analyzer and gas chromatography-mass spectrometry. The results indicated that during thefermentation process，pH kept declining and acidity kept going up and the content of soluble solidsalmost unchanged.Sucrose，glucose and fructose were consumed.Lactic acid was accumulated to a high level at the end of fermentation，isobutyric acid was gradually accumulated. Citric acid，malic acid and acetic acid were consumed. The constitute offlavor amino acids after fermentation changed and the total of amino acidsalmost unchanged. The flavor compoundsidentified could be classified into 5 groups，including terpenes（15），esters（4），alcohols and aldehydes（9），alkanes（8）and other classes（3）. Terpenes obviously reduced，the contents of esters，alcohols and aldehydes increased afterfermentation，which improved the pungent odor of mango slurry.

Key words:Lactic acid bacteria；fermentation；mango slurry；nutrition；flavor compounds

（2017年第20卷第5期）