CN117491526A - Monitoring method for lactic acid fermentation process of fruit and vegetable juice - Google Patents
Monitoring method for lactic acid fermentation process of fruit and vegetable juice Download PDFInfo
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Abstract
The invention relates to a monitoring method of fruit and vegetable juice lactic acid fermentation process, which takes component A (acetoin and 2, 3-butanedione) as a marker of total colony number change in the fruit and vegetable juice lactic acid fermentation process, determines the component A content of different time points in the fermentation process through HS-GC-I MS analysis, judges the fermentation process according to the acetoin or 2, 3-butanedione content change condition of different time points, and determines the fermentation end point through the component A content reaching a certain value. The monitoring method for the fruit and vegetable juice lactic acid fermentation process can monitor the fruit and vegetable juice lactic acid fermentation process in real time and judge the fermentation end point, and overcomes the defect that the fermentation process is judged to be lagged by calculating the total number of bacterial colonies through a plate counting method; on the other hand, the defect that the fermentation degree cannot be accurately reflected due to more interference in pH value detection is overcome.
Description
Technical Field
The invention relates to the field of fermentation, in particular to a monitoring method for lactic acid fermentation process of fruit and vegetable juice.
Background
After the fruit and vegetable juice is fermented by lactic acid bacteria, a plurality of bioactive components can be generated, so that the nutritional value of the fruit and vegetable juice can be enriched, the sensory characteristics of the fruit and vegetable juice can be improved, and meanwhile, the fermented fruit juice contains rich lactic acid bacteria and has the effect of adjusting intestinal flora. Accordingly, fermented juice is receiving more attention and research, and products on the market are increasing.
Currently, in the fermentation process of probiotic fruit juice, the pH value, the number of living bacteria and the lactic acid content are generally used as indexes for measuring the fermentation degree. The detection of the viable bacteria count and the lactic acid content is complex and time-consuming, and the fermentation process cannot be monitored in real time, for example, the detection of the viable bacteria count is carried out by adopting a plate counting method at present, the method has the advantages of large sampling amount (200 g), long detection period, more than 36 hours, and incapability of monitoring the viable bacteria count of the lactic acid bacteria in the fermentation process in real time. Although the pH can be monitored in real time, the pH can be changed due to a plurality of influencing factors, such as organic acid in juice, mixed bacteria pollution and the like, so that the fermentation degree of the lactic acid bacteria can not be well reflected.
Flavoring substances are substances that can stimulate the smell and taste of a person to obtain a sensation. It imparts a flavor to the food product, which is one of the important indicators of the organoleptic quality of the food product. Fermentation processes utilize the growth and metabolic activity of microorganisms to convert complex organic compounds into simple compounds and can produce certain volatile compounds. Solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) is widely used in food analysis as a well-established technique for analysis of volatile compounds. The method can fully extract volatile components, and the detected substances are quantified relatively through the internal standard substances, so that the contribution of each compound to the flavor of the product is known. However, this technique is time consuming, has a relatively high detection limit, and cannot be used to monitor the fermentation process in real time.
In recent years, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) is a novel volatile compound analysis technology, has the characteristics of high sensitivity and no need of pretreatment of a sample, and is widely applied to the food field, such as food freshness evaluation, food flavor identification and the like, but is not yet applied to the fermentation process of fruit and vegetable juice.
Disclosure of Invention
The invention provides a monitoring method for the lactic acid fermentation process of fruit and vegetable juice, which can accurately monitor the lactic acid fermentation process of fruit and vegetable juice in real time and judge the fermentation end point, and overcomes the defects in the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a monitoring method of fruit and vegetable juice lactic acid fermentation process takes component A as a marker of total colony number change in the fruit and vegetable juice lactic acid fermentation process, the content of component A at different time points in the fermentation process is determined through HS-GC-IMS analysis, the fermentation process is judged according to the content change condition of component A at different time points, and the fermentation end point is determined through the content of component A reaching a certain value;
wherein, the component A is acetoin or 2, 3-butanedione.
Further, a gas phase ion mobility spectrum of the fermentation sample is obtained through HS-GC-IMS analysis, and the peak volume of the component A in the spectrum is calculated to obtain the corresponding content of the component A.
Further, HS-GC-IMS analysis conditions were as follows: 2mL of sample to be tested is taken and put into a 20mL headspace bottle, the incubation temperature is 40-50 ℃, the incubation time is 10-30min, and the incubation rotating speed is 350-550rpm; the chromatographic separation is carried out by adopting a nonpolar capillary chromatographic column, carrying out gas chromatographic separation at 38-45 ℃, taking nitrogen with the purity of 99.99% as carrier gas, and carrying out the chromatographic separation according to 2mL/min for 5-8min,10mL/min for 5-10min,50mL/min for 2-8min and 150mL/min for 2-8 min; IMS ionization temperature 45 ℃.
Further, HS-GC-IMS analysis conditions were as follows: 2mL of the sample to be tested is taken and put into a 20mL headspace bottle, the incubation temperature is 45 ℃, the incubation time is 20min, and the incubation rotating speed is 500rpm; the chromatographic separation is carried out by adopting a Multicapillary SE-54 capillary chromatographic column (0.32 mm multiplied by 30m,0.25 μm), carrying out gas chromatographic separation at 40 ℃, taking nitrogen with the purity of 99.99% as carrier gas, and carrying out operation at 2mL/min for 5min,10mL/min for 10min,50mL/min for 5min and 150mL/min for 5 min; IMS ionization temperature 45 ℃.
Further, the shorter the sampling interval time of the sample is, the more accurate the result is, the interval time is 2 h/4 h/6 h, but the actual operation and the monitoring precision are considered to be more than 6h.
Further, the fruit and vegetable juice may be one of cherry juice, apple juice, pear juice, kiwi juice and peach juice, but is not limited to the above. Wherein, the sour cherry juice is fermented by adopting Lactobacillus Plantaru (LP) or Lactobacillus rhamnosus GG (LGG) lactic acid; and (3) fermenting apple juice, pear juice, kiwi fruit juice and peach juice by adopting LGG lactic acid.
The invention adopts the structure and has the advantages that: according to the monitoring method, the volatile metabolite acetoin or 2-pentanone is used as a marker for the total number change of bacterial colonies in the lactic acid fermentation process of fruit and vegetable juice, and the content of the acetoin or 2-pentanone can be obtained rapidly through HS-GC-IMS analysis, so that the change condition of the acetoin or 2-pentanone content in the fermentation process is known, and further the fermentation process and the fermentation end point can be judged better. The monitoring method overcomes the defect that the fermentation process is lagged by calculating the total number of bacterial colonies through a plate counting method; on the other hand, the defect that the fermentation degree cannot be accurately reflected due to more interference in PH value detection is overcome.
The monitoring method not only can accurately monitor the quantity of the living bacteria in the lactic acid fermentation fruit and vegetable juice in real time, but also can represent the change trend of the overall flavor to a certain extent, and the monitoring of the lactic acid bacteria fermentation process is better realized.
Drawings
FIG. 1 is a summary graph of flavor profile peaks during the fermentation of lactobacillus Mali Pumilae LGG;
FIG. 2 is a graph showing analysis of total number of fermented colonies of lactobacillus Mali Pumilae LGG and acetoin variation trend;
FIG. 3 is a graph showing correlation analysis of total number of lactobacillus Malus LGG fermented colonies with acetoin;
FIG. 4 is a graph showing correlation analysis of total number of fermented colonies of lactobacillus Mali Pumilae LGG with 2, 3-butanedione, 2-heptanone and 2-pentanone, respectively;
FIG. 5 is a PCA analysis chart of the volatile components of the lactobacillus Malus pumilus LGG fermentation process;
FIG. 6 is a graph showing the pH change during the fermentation of lactobacillus Malus pumilus LGG;
FIG. 7 is a summary graph of flavor profile peaks during LP fermentation of sour cherry juice lactic acid bacteria;
FIG. 8 is a graph showing analysis of the total number of lactic acid bacteria LP fermented colonies of sour cherry juice and acetoin variation trend;
FIG. 9 is a graph showing correlation analysis of the total number of lactic acid bacteria LP fermented colonies of sour cherry juice with acetoin;
FIG. 10 is a graph showing correlation analysis of total numbers of lactic acid bacteria LP fermented colonies of sour cherry juice with 2, 3-butanedione, 2-heptanone and 2-pentanone, respectively;
FIG. 11 is a PCA analysis chart of volatile components in the LP fermentation process of sour cherry juice lactic acid bacteria;
FIG. 12 is a graph showing the pH change during LP fermentation of sour cherry juice lactic acid bacteria;
FIG. 13 is a color view of FIG. 1;
FIG. 14 is a color view of FIG. 3;
FIG. 15 is a color view of FIG. 4;
FIG. 16 is a color view of FIG. 7;
FIG. 17 is a color view of FIG. 9;
fig. 18 is a color view of fig. 10.
Detailed Description
In order to clearly illustrate the technical features of the present solution, the present invention will be described in detail below with reference to the following detailed description and the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced otherwise than as described herein, and therefore the scope of the present application is not limited to the specific embodiments disclosed below.
The application provides a monitoring method for lactic acid fermentation process of fruit and vegetable juice, which specifically uses a component A (acetoin or 2, 3-butanedione) as a marker for total colony count change in the lactic acid fermentation process of the fruit and vegetable juice, and rapidly determines the component A content at different time points in the fermentation process through HS-GC-I MS analysis so as to judge the fermentation process according to the content change condition of the component A at different time points, and determines the fermentation end point according to the content of the component A reaching a certain value. Specifically, it was demonstrated by the following examples that component A can be used as a marker for the change in the total number of colonies during lactic acid fermentation of fruit and vegetable juice.
Example 1:
fermenting apple juice by adopting lactobacillus LGG, specifically placing the prepared apple juice raw material into a sterilizing pot, and sterilizing at 90 ℃ for 10min, so as to kill other miscellaneous bacteria in the apple juice raw material liquid and provide a sterile environment for fermentation. Then inoculating LGG lactobacillus into the sterilized and cooled apple juice raw material liquid according to the inoculation amount of 4% (v: v), and fermenting at 37 ℃ for 48 hours. The above fermentation process is prior art and will not be described in detail here.
During the fermentation process, sampling and monitoring are carried out every 6 hours. The number of samples at each time point is 3, wherein one sample calculates the total number of colonies by the existing plate counting method; one sample was used to determine PH; one sample was subjected to HS-GC-IMS analysis to obtain a gas phase ion mobility spectrum of the volatile matter therein, the Retention Index (RI) of the volatile compounds was calculated by N-keto C4-C9 (beijing chemical reagent limited, national medicine), each volatile compound was characterized by comparison with the retention time and drift time of GC-IMS library, and the content of each volatile compound was obtained by calculating the peak volume of the volatile compound in the gas phase ion mobility spectrum.
The HS-GC-IMS analysis conditions were as follows: 2mL of the sample to be tested is taken and put into a 20mL headspace bottle, the incubation temperature is 45 ℃, the incubation time is 20min, and the incubation rotating speed is 500rpm; the chromatographic separation is carried out by adopting a multi-column rySE-54 capillary chromatographic column (0.32 mm multiplied by 30m,0.25 μm), carrying out gas chromatographic separation at 40 ℃, taking nitrogen with the purity of 99.99% as carrier gas, and carrying out operation at 2mL/min for 5min,10mL/min for 10min,50mL/min for 5min and 150mL/min for 5 min; IMS ionization temperature 45 ℃.
1.1 in order to intuitively express the change rule of the volatile matters in the fermentation process, a characteristic peak summary diagram of the volatile matters is drawn, as shown in fig. 1 and 13.
As can be seen from fig. 1 or 13, the flavor substances greatly vary during the apple juice fermentation process. The newly generated fermentation products comprise 2, 3-butanedione and acetoin, and a relatively obvious peak appears at 18h of fermentation, and both products are from metabolism of pyruvic acid.
1.2 taking acetoin as an example, according to the colony number and the acetoin content measured at each fermentation time point, a change condition diagram of the colony number and the acetoin which are changed along with the fermentation time is drawn, and particularly, the diagram is shown in fig. 2. It should be noted that, during the HS-GC-IMS analysis and detection process, some of the acetoin monomer is converted into acetoin dimer, so fig. 2 respectively plots the content change curves of acetoin monomer and acetoin dimer with the fermentation time, and the acetoin content during the fermentation process is actually the sum of the contents of acetoin monomer and acetoin dimer.
As can be seen from FIG. 2, the lactobacillus LGG in apple juice is in a pre-diapause period of 0-12h, and the changes of colony number and acetoin are smooth; after 12h, the method enters a logarithmic growth phase; after 36 hours, the colony count of the lactobacillus LGG basically does not increase any more, the colony count of the lactobacillus LGG reaches the maximum value at 36 hours, the initial colony count is increased to 8.98l g CFU/mL from 7.93l g CFU/mL, the acetoin also has similar trend, the content of the acetoin slowly increases at 12-18 hours, the content of the acetoin rapidly increases at 18-36 hours, and the speed of the acetoin is increased slowly when the colony count reaches 36 hours. This suggests that acetoin can be used as a marker for the change in the number of lactobacillus malate LGG fermentation colonies.
1.3 results of Person correlation analysis of markers
(1) To clarify the conclusion of 1.2, the Person correlation analysis was performed on the acetoin monomer and acetoin dimer, respectively, with the colony count of lactic acid bacteria LGG, and fermentation data of acetoin and colony count were processed by graphpad software, and the results are shown in FIG. 3 or FIG. 14. As can be seen from fig. 3 or 14, the pearson correlation coefficient r between acetoin monomer and acetoin dimer and colony number is 0.92 and 0.90, respectively; where p1=0.0041 (acetoin), p2=0.001 (acetoin dimer), P values are all less than 0.05. The results show that the acetoin monomer, the acetoin dimer and the colony number are positively correlated and closely correlated, and the variation of the colony number of the acetoin and the lactobacillus LGG in the apple juice has obvious correlation, which shows that the acetoin can be used as a marker for the variation of the colony number of the lactobacillus LGG fermentation of the apple juice.
(2) In order to show that 2, 3-butanedione can be used as a marker for the change of the number of the lactobacillus malate LGG fermentation colonies, pearson correlation analysis is carried out on the 2, 3-butanedione, and fermentation data of the marker and the number of the colony are processed by graphpad software, and the result is shown in FIG. 4 or FIG. 15.
The pearson correlation coefficient r between 2, 3-butanedione and the colony number is 0.91; p=0.00068 (2, 3-butanedione), less than 0.05. The results show that the 2, 3-butanedione and the colony count are in positive correlation and are closely related, and the 2, 3-butanedione in the apple juice has obvious correlation with the change of the colony count of the lactobacillus LGG, so that the 2, 3-butanedione can be used as a marker for the change of the colony count of the lactobacillus LGG fermentation of the apple juice.
1.4 PCA analysis was performed on apple juice from two replicates at different times, the results of which are shown in FIG. 5.
As can be seen from fig. 5, the sum of the first 2 principal components PC1 (70%) and PC2 (13%) is 83% and greater than 70%, which indicates that the first 2 principal components can represent the overall information of the sample, the PCA result is effective, and the distances between the two samples in each time period are close, which indicates that the repeatability of the two samples in this experiment is relatively good. For any sample, at 0-12h, as the lactobacillus LGG is in the early diapause, the analysis samples of the first 3 groups are distributed in a PCA chart to be more concentrated, and the flavors among the groups are similar; from 18h, the inter-group flavor differences become greater; when the end of the logarithmic phase of growth is reached, the flavor substances change slowly due to the reduced growth metabolism rate, and the fermentation times 42h and 48h are also relatively close in the PCA diagram. The results show that the total colony count change can represent the change trend of the overall flavor to a certain extent, and indirectly show that the content change trend of acetoin in the fermentation process can represent the change trend of the overall flavor. The above results are consistent with the variation results of fig. 2.
1.5 to further demonstrate the accuracy of the fermentation process by acetoin as a colony count marker, samples of each time period were subjected to pH detection, the detection results are shown in fig. 6.
Lactic acid bacteria produce lactic acid during lactic acid fermentation and accumulate in the fermentation broth, causing the pH of the broth to decrease continuously, as can be seen in FIG. 6, the pH of the broth changes continuously, the decrease in pH being related to the accumulation of lactic acid and the increase in the amount of lactic acid bacteria. After 0-12h and 36h, the viable count increases slowly and is relatively stable, and in the two time periods, the change of the pH value is relatively consistent with the change of the viable count, so that the change of the pH value is related to the change of the viable count, but the change of the pH value and the viable count cannot well show consistency between 12-30h, which just indicates that the pH cannot well reflect the fermentation process, but acetoin can be used as a colony total number marker to judge the fermentation process in real time.
Example 2:
lactic acid bacteria LP are adopted to ferment sour cherry juice, specifically, the prepared sour cherry juice raw material is put into a sterilizing pot to be sterilized for 10min at 90 ℃, so as to kill other miscellaneous bacteria in the sour cherry juice raw material liquid and provide a sterile environment for fermentation. Then inoculating LP lactobacillus according to the inoculation amount of 4% (v: v) into the sterilized and cooled sour cherry juice raw material liquid, and fermenting at 37 ℃ for 48 hours. The above fermentation process is prior art and will not be described in detail here.
During the fermentation process, sampling and monitoring are carried out every 6 hours. The number of samples at each time point is 3, wherein one sample calculates the total number of colonies by the existing plate counting method; one for determining the pH value, one for carrying out HS-GC-I MS analysis, to obtain a gas phase ion mobility spectrum of volatile matters therein, calculating a Retention Index (RI) of volatile compounds by N-keto C4-C9 (Beijing chemical reagent Co., ltd.) and obtaining the content of each volatile compound by calculating the peak volume of volatile compounds in the gas phase ion mobility spectrum by comparing the retention time and drift time of each volatile compound with that of a GC-IMS library.
The HS-GC-IMS analysis conditions were as follows: 2mL of the sample to be tested is taken and put into a 20mL headspace bottle, the incubation temperature is 45 ℃, the incubation time is 20min, and the incubation rotating speed is 500rpm; the chromatographic separation is carried out by adopting a Multicapillary SE-54 capillary chromatographic column (0.32 mm multiplied by 30m,0.25 μm), carrying out gas chromatographic separation at 40 ℃, taking nitrogen with the purity of 99.99% as carrier gas, and carrying out operation at 2mL/min for 5min,10mL/min for 10min,50mL/min for 5min and 150mL/min for 5 min; IMS ionization temperature 45 ℃.
2.1 in order to intuitively show the change rule of the volatile matters in the fermentation process, the fingerprint of the volatile matters is drawn, as shown in fig. 7 or 16.
As is clear from FIG. 7, the lactic acid bacteria consume aldehydes such as benzaldehyde, hexanal, heptanal, benzaldehyde and hexanal dimer during fermentation for 24 hours and the aldehyde metabolite such as 1-heptanol, 1-hexanol content tends to increase over a period of time, and part of the alcohol such as 1-butanol content decreases because of the esterification reaction. In addition to this, the content of 2-heptanone was significantly increased at 42h of fermentation compared to the initial stage, while 2-pentanone showed a significant monomer peak at 36h of fermentation, indicating that lactic acid bacteria LP can produce the corresponding methyl ketones by fatty acid oxidation, but the fatty acid metabolism was not so strong compared to LGG, especially for 2-heptanone, the content increase trend was not significant throughout the fermentation process, and only at the end of the fermentation was observed. Although both LP and LGG are lactic acid bacteria, there is in theory a certain difference in metabolism, since the genes are not exactly the same. For sugar metabolism, similar to LGG, 2, 3-butanedione and acetoin are produced by pyruvate metabolism, and relatively distinct peaks appear at 18h and 24h of fermentation, respectively.
2.2 taking acetoin as an example, according to the colony number and the acetoin content measured at each fermentation time point, a change condition diagram of the colony number and the acetoin which are changed along with the fermentation time is drawn, and particularly, the diagram is shown in fig. 8. It should be noted that, during the HS-GC-IMS analysis and detection process, some of the acetoin monomer is converted into acetoin dimer, so fig. 8 respectively plots the content change curves of acetoin monomer and acetoin dimer with the fermentation time, and the acetoin content during the fermentation process is actually the sum of the contents of acetoin monomer and acetoin dimer.
As shown in FIG. 8, the colony count after 48h fermentation is increased from 8.08l of og CFU/mL to 8.82l of og CFU/mL, and LP is in the early diapause period from 0 to 12h, so that the metabolic activity of the lactic acid bacteria is not strong, and the change of acetoin is not obvious; after 12h of fermentation, LP enters the logarithmic growth phase, mass reproduction and vigorous growth metabolism are carried out, and meanwhile, the content of acetoin also starts to increase; when fermentation is carried out for 30 hours, the content of acetoin monomer decreases, since when the substance reaches a certain amount, the content of monomer starts to decrease, and after fermentation for 42 hours, the colony count becomes gentle. This suggests that acetoin can be used as a marker for the change in the total number of lactic acid bacteria LP fermentation colonies of sour cherry juice with a high probability.
2.3 results of Person correlation analysis of markers
(1) To clarify the conclusion of 2.2, the Person correlation analysis was performed on the acetoin monomer and acetoin dimer, respectively, with the colony count of lactic acid bacteria LP, and fermentation data of acetoin and colony count were processed by graphpad software, and the results are shown in FIG. 9 or FIG. 17. As can be seen from fig. 9 or 17, pearson correlation coefficient r between acetoin monomer and acetoin dimer and colony number is 0.80 and 0.99, respectively; its p1=0.01 (acetoin monomer), p2=9.3×10 -6 (acetoin dimer) both values are less than 0.05. The results show that the acetoin monomer and the acetoin dimer are positively correlated and closely correlated with the colony count, and the content change of the acetoin in the sour cherry juice is obviously correlated with the change of the colony count of the lactic acid bacteria LP, which indicates that the acetoin can be used as a marker for the change of the colony count of the lactic acid bacteria LP fermentation of the sour cherry juice.
(2) In order to show that 2, 3-butanedione can be used as a marker for the change of the number of lactic acid bacteria LP fermentation colonies of sour cherry juice, the marker is subjected to Person correlation analysis, and fermentation data of the marker and the number of the bacteria colonies are processed by graphpad software, and the result is shown in FIG. 10 or FIG. 18.
The pearson correlation coefficient r between 2, 3-butanedione and the colony number is 0.97; its p= 0.000018 (2, 3-butanedione) is less than 0.05. The results show that the 2, 3-butanedione and the colony count are positively correlated and closely correlated, and the content change of the 2, 3-butanedione in the sour cherry juice has obvious correlation with the change of the colony count of the lactic acid bacteria LP, so that the 2, 3-butanedione can be used as a marker for the change of the colony count of the lactic acid bacteria LP fermentation of the sour cherry juice.
2.4 PCA analysis was performed on sour cherry juice from two replicates at different times, the results of which are shown in FIG. 11.
As can be seen from fig. 11, the sum of the first 2 principal components PC1 (70%) and PC2 (13%) is 83% and greater than 70%, which indicates that the first 2 principal components can represent the overall information of the sample, and the PCA result is effective, and the two samples are far apart in the PCA plot at 12h, which may be due to differences in the start time of the growth cycle of different experimental pairs, or due to time measurement errors, etc., resulting in large differences in the flavors of the two samples in a short time. For any sample, at 0-12h, the front 3 groups of analysis samples are distributed in a PCA chart to be more concentrated because the lactobacillus LP is in a front stagnation phase, and the flavors among groups are similar; when the end of the logarithmic phase of growth is reached, the flavor substances change slowly due to the reduced growth metabolism rate, and the fermentation times 42h and 48h are also relatively close in the PCA diagram. The above results indicate that the total colony count change to some extent can represent the trend of the overall flavor change. Indirectly indicates that the content change trend of acetoin in the fermentation process can also represent the change trend of the overall flavor. The above results are consistent with the variation results of fig. 8.
2.5 to further demonstrate the accuracy of the fermentation process by acetoin as a colony count marker, samples of each time period were subjected to pH measurements, the results of which are shown in fig. 12.
As shown in FIG. 12, the pH was changed similarly to the colony count, specifically, the pH was decreased to 3.92 after fermentation for 48 hours, starting to decrease significantly after 12 hours and gradually after 42 hours. The change in pH further verifies that acetoin can be used as a marker of total colony count to determine the fermentation process.
The above embodiments are not to be taken as limiting the scope of the invention, and any alternatives or modifications to the embodiments of the invention will be apparent to those skilled in the art and are intended to fall within the scope of the invention. The present invention is not described in detail in the following, but is well known to those skilled in the art.
Claims (7)
1. A monitoring method for the lactic acid fermentation process of fruit and vegetable juice is characterized in that a component A is used as a marker for the total number change of bacterial colonies in the lactic acid fermentation process of the fruit and vegetable juice, the content of the component A at different time points in the fermentation process is determined through HS-GC-IMS analysis, the fermentation process is judged according to the content change condition of the component A at different time points, and the fermentation end point is determined through the fact that the content of the component A reaches a certain value;
wherein, the component A is acetoin or 2, 3-butanedione.
2. The method for monitoring the lactic acid fermentation process of fruit and vegetable juice according to claim 1, wherein the gas-phase ion mobility spectrogram of the fermentation sample is obtained through HS-GC-IMS analysis, and the peak volume of the component A in the spectrogram is calculated to obtain the corresponding content of the component A.
3. The method for monitoring the lactic acid fermentation process of fruit and vegetable juice according to claim 2, wherein the analysis conditions of the HS-GC-IMS are as follows: 2mL of sample to be tested is taken and put into a 20mL headspace bottle, the incubation temperature is 40-50 ℃, the incubation time is 10-30min, and the incubation rotating speed is 350-550rpm; the chromatographic separation is carried out by adopting a nonpolar capillary chromatographic column, carrying out gas chromatographic separation at 38-45 ℃, taking nitrogen with the purity of 99.99% as carrier gas, and carrying out the chromatographic separation according to 2mL/min for 5-8min,10mL/min for 5-10min,50mL/min for 2-8min and 150mL/min for 2-8 min; IMS ionization temperature 45 ℃.
4. A method for monitoring the lactic acid fermentation process of fruit and vegetable juice according to claim 3, wherein the HS-GC-IMS analysis conditions are as follows: 2mL of the sample to be tested is taken and put into a 20mL headspace bottle, the incubation temperature is 45 ℃, the incubation time is 20min, and the incubation rotating speed is 500rpm; the chromatographic separation is carried out by adopting a Multicapillary SE-54 capillary chromatographic column (0.32 mm multiplied by 30m,0.25 μm), carrying out gas chromatographic separation at 40 ℃, taking nitrogen with the purity of 99.99% as carrier gas, and carrying out operation at 2mL/min for 5min,10mL/min for 10min,50mL/min for 5min and 150mL/min for 5 min; IMS ionization temperature 45 ℃.
5. The method for monitoring the lactic acid fermentation process of fruit and vegetable juice according to claim 2, wherein the sampling interval is 2-6 h.
6. The method for monitoring the lactic acid fermentation process of fruit and vegetable juice according to claim 5, wherein the sampling interval is 6h.
7. The method for monitoring the lactic acid fermentation process of fruit and vegetable juice according to claim 1, wherein the fruit and vegetable juice is one of sour cherry juice, apple juice, pear juice, kiwi fruit juice and peach juice.
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