臨沂大學(xué)食品加工與質(zhì)量安全研究團(tuán)隊(duì)在玫瑰醬品質(zhì)和風(fēng)味形成的機(jī)理方面取得重要進(jìn)展。在食品領(lǐng)域國(guó)際刊物L(fēng)WT-Food Science and Technology（一區(qū)，Top期刊）連續(xù)發(fā)表三篇相關(guān)研究論文。研究生夏傲喃為第一作者，劉云國(guó)教授為通訊作者，團(tuán)隊(duì)成員湯曉娟博士等參與了該項(xiàng)研究工作。

 

　　Ao-Nan Xia, Xian-Shui Meng, Xiao-Juan Tang, Yan-Zhen Zhang, Sheng-Ming Lei, Yun-Guo Liu. Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam. LWT- Food Science and Technology, 2021, 136, part 2: 110327.

 

　　Ao-Nan Xia, Xiao-Juan Tang, Gui-Zhi Dong, Sheng-Ming Lei, Yun-Guo Liu, Xin-Min Tian. Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS. LWT- Food Science and Technology, 2021, 151（4）：112153.

 

　　Ao-Nan Xia, Ling-Xiao Liu, Xiao-Juan Tang, Sheng-Ming Lei, Xian-Shui Meng, Yun-Guo Liu. Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation. LWT- Food Science and Technology, 2022, 155, 112920.

 

　　玫瑰醬是我國(guó)傳統(tǒng)發(fā)酵食品，含有豐富的益生菌資源和功能活性成分。從玫瑰醬中篩選到70余株益生菌，其中菌株P(guān)ediococcus pentosus MP13對(duì)低pH、高膽鹽、模擬人工胃腸液以及高滲透壓環(huán)境具有良好的耐受性，并可以提高玫瑰醬發(fā)酵后總酚、總黃酮等抗氧化物質(zhì)的含量，顯著改善產(chǎn)品品質(zhì)。

 

　　基于高通量測(cè)序技術(shù)發(fā)現(xiàn)玫瑰醬發(fā)酵后的優(yōu)勢(shì)細(xì)菌屬為：Streptophyta, Pantoea, Rosenbergiella和Pediococcus，優(yōu)勢(shì)真菌屬為：Alternaria, Podosphaera, Botryotinia和Cladosporium?；贕C-MS和GC-IMS技術(shù)結(jié)合PCA分析，建立了玫瑰醬風(fēng)味指紋圖譜，發(fā)現(xiàn)醇類、酯類、醛類是玫瑰醬的主要風(fēng)味物質(zhì)。研究了風(fēng)味形成與微生物群落演替的相關(guān)性，為玫瑰醬品質(zhì)控制奠定了基礎(chǔ)。通過(guò)LC-ESI-MS分析發(fā)現(xiàn)玫瑰醬中花青素的主要成分為矢車菊素，黃酮類化合物主要為槲皮素。結(jié)果表明HS-GC-IMS技術(shù)能夠鑒別玫瑰醬中的揮發(fā)性風(fēng)味物質(zhì)，用于玫瑰醬的質(zhì)量評(píng)價(jià)和鑒別。

 

　　全文鏈接：

 

　　Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam. https://doi.org/10.1016/j.lwt.2020.110327

 

　　Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS. https://doi.org/10.1016/j.lwt.2021.112153

 

　　Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation. https://doi.org/10.1016/j.lwt.2021.112920