黑米红枣乳酸菌发酵饮料品质分析
Analysis of Quality for Lactic Acid Fermentation Beverage of Black Rice and Jujube

以黑米和红枣为原料，制备新型复合乳酸菌发酵饮料，测定其理化指标、总酚和黄酮质量浓度及DPPH自由基和ABTS自由基清除能力，采用电子鼻、电子舌和SPME-GC-MS对2种饮料的感官特性和挥发性风味物质进行比较分析。结果表明：与红枣乳酸饮料相比，黑米红枣乳酸菌发酵饮料酸度和总固形物含量增大，颜色更加鲜亮丰满； 黑米红枣乳酸饮料的总酚和总黄酮质量浓度、DPPH自由基和ABTS自由基清除率显著高于红枣乳酸饮料；电子鼻和电子舌对2种饮料的感官特性及其差异有很好的识别能力；黑米红枣乳酸饮料与红枣乳酸饮料的醛类、酮类、醇类、脂类等挥发性香气成分及有机酸成分有较大差异，黑米红枣乳酸饮料相比红枣乳酸饮料有更好的色泽、风味、滋味和适口性。
Black rice and jujube were used as raw material, a new lactic acid fermentation beverage were prepared to test the physicochemical indexes, total phenols and flavonoid mass concentration, DPPH and ABTS radical scavenging activity as well as chromatic values.Sensory characteristics of these two kinds of beverages were analyzed by electronic nose,and electronic tongue, the volatile flavors of the beverages were identified according to SPME-GC-MS. The results showed that the acidity, soluble solid, total phenol and flavonoids mass concentration,DPPH and ABTS radical scavenging activity of black rice-jujube compound beverage increased and the color tended to be more bright compared with another beverage. Electronic nose and electronic tongue well distinguished the sensory characteristics and identified the difference of these two beverages.The volatile aroma components involved aldehydes, ketones, alcohols, lipids and organic acids had great difference between two beverages. In conclusion, the black rice-jujube compound beverage enhanced color, flavor, taste and palatability.