干酪乳桿菌清除蘋果汁展青霉素對蘋果汁品質的影響

李江; 黃佩雯; 鄭香峰; 楊振泉

doi:10.13386/j.issn1002-0306.2023050267

干酪乳桿菌清除蘋果汁展青霉素對蘋果汁品質的影響

Effect of Lactobacillus casei Removing Patulin in Apple Juice on the Quality of Apple Juice

摘要

摘要: 目的：本課題組前期篩選到一株可以高效清除蘋果汁中展青霉素的干酪乳桿菌Lactobacillus casei YZU01。本文主要研究L. casei YZU01清除蘋果汁展青霉素過程中對蘋果汁品質的影響。方法：以未添加和添加展青霉素的蘋果汁作為對照，分別利用高效液相色譜法、pH計檢測法、紫外分光光度法、比色法檢測L. casei YZU01降解蘋果汁展青霉素過程中蘋果汁的有機酸（檸檬酸、酒石酸、富馬酸、乙酸和L-蘋果酸）和糖含量（葡萄糖和半乳糖）、酸度、非酶褐變指數和透光率、色度等蘋果風味和品質相關指標。結果：L. casei YZU01清除蘋果汁展青霉素過程中，蘋果汁檸檬酸、酒石酸、富馬酸和乙酸的含量增多，L-蘋果酸、葡萄糖和半乳糖的含量減少，檸檬酸含量從0.18 g/kg上升至2.11 g/kg，酒石酸含量從2.3 g/kg上升至3.4 g/kg，富馬酸含量從0.12 g/kg上升至0.15 g/kg，乙酸含量從0.00 g/kg上升至0.66 g/kg，L-蘋果酸含量從7.31 g/kg下降至5.26 g/kg，葡萄糖含量從38.59 g/kg下降至1.59 g/kg，半乳糖含量從67.55 g/kg下降至28.37 g/kg。盡管干酪乳桿菌處理后蘋果汁糖酸含量發生變化，但蘋果汁酸度變化不大。干酪乳桿菌在清除展青霉素的過程中不會引起非酶促褐變反應，不會對色澤產生不良影響，但是會引起透光率的波動。在降解72 h后，干酪乳桿菌對蘋果汁色度指標L^*值、b^*值的影響很小，而使a^*值稍稍增大，代表蘋果汁綠色變淺。綜上所述，干酪乳桿菌清除展青霉素的過程中對蘋果汁糖和酸含量產生一定的影響，不會產生非酶褐變反應，對蘋果汁色度影響較小。

Abstract: Objective: Previously, our group screened a strain of Lactobacillus casei YZU01 that could efficiently remove patulin from apple juice. This article aimed to study the effect of L. casei YZU01 on the quality of apple juice during the removal of patulin from apple juice. Methods: The quality parameters of apple juice, including organic acids (citric acid, tartaric acid, fumaric acid, acetic acid and L-malic acid) and sugar content (glucose and galactose), acidity, non-enzymatic browning index, light transmittance, and color parameter, were assessed in three groups: commercial apple juice (CAJ), apple juice supplemented with patulin (CAJ-Patulin), and apple juice supplemented with patulin after degradation by L. casei YZU01 (CAJ-Patulin-L. casei YZU01). This analysis was conducted using high performance liquid chromatography (HPLC), pH meter, UV spectrophotometer, and colorimeter. Results: The content of citric acid, tartaric acid, fumaric acid and acetic acid in the group of CAJ-Patulin-L. casei YZU01 was increased from 0.18, 2.3, 0.12, and 0.00 g/kg to 2.11, 3.4, 0.15, and 0.66 g/kg, respectively. However, the content of L-malic acid, glucose and galactose in the group of CAJ-Patulin-L. casei YZU01 was decreased from 7.31, 38.59, and 67.55 g/kg to 5.26, 1.59 and 28.37 g/kg, respectively. The change of sugar and acid contents in the group of CAJ-Patulin-L. casei YZU01 had little effect on the acidity of apple juice. Furthermore, L. casei YZU01 treatment would not cause non-enzymatic browning reaction and had not adverse effects on the color of apple juice, but it would cause a fluctuation in light transmittance. In addition, after 72 hours of degradation, L. casei YZU01 had little effect on the L^* and b^* value of apple juice, but slightly increased the a^* value, which represented that the green color of apple juice became lighter. In conclusion, the sugar and acid contents of apple juice were changed after treatment with L. casei YZU01, but no non-enzymatic browning reaction and color change was observed.

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