Liu Tiantian, Nan Mujia, Zhang Suyi, Qin Hui, Zhao Zesu, Liu Shuangping, Mao Jian
National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, China.
Food Chem X. 2024 Nov 8;24:101988. doi: 10.1016/j.fochx.2024.101988. eCollection 2024 Dec 30.
This study aimed to isolate and characterize (, a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining with highland barley. Firstly, the was isolated and characterized with ultrasound-assisted enzymatic method and chromatography, and analyzed the structural features of polysaccharide -1. Then, a compounded fermented beverage integrating Tibet and highland barley was created, with technology and flavor substances studied. Five kinds of organic acids, 18 kinds of amino acids, and 57 kinds of volatile flavor compounds were determined by GC-MS and HPLC, and quantified significantly enhancing the overall flavor profile of the compound drink-fermented. Moreover, it exhibited higher hydroxyl radical scavenging capacity (IC value was 42.68 μL) compared to conventional highland barley drink. This research is expected to provide a theoretical foundation for the utilization of in the functional food industry and other industries.
本研究旨在分离并表征一种天然功能成分，并开发一种将其与青稞相结合的营养保健复合发酵饮料。首先，采用超声辅助酶法和色谱法对该成分进行分离和表征，并分析多糖-1的结构特征。然后，创制了一种融合西藏某成分和青稞的复合发酵饮料，并对其工艺和风味物质进行了研究。通过气相色谱-质谱联用仪（GC-MS）和高效液相色谱仪（HPLC）测定了5种有机酸、18种氨基酸和57种挥发性风味化合物，并进行了定量分析，显著提升了复合发酵饮料的整体风味特征。此外，与传统青稞饮料相比，它表现出更高的羟基自由基清除能力（IC值为42.68 μL）。本研究有望为该成分在功能食品工业等行业的利用提供理论基础。
