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为探究牦牛酥油贮藏过程中理化特性、风味物质及细菌群落结构变化规律，以常温下贮藏1年(G1组)、3年(G2组)和7年(G3组)的牦牛酥油为研究对象，分析其色度、pH值、硫代巴比妥酸(TBARS)值、挥发性盐基氮(TVB-N)值、挥发性风味物质和细菌群落结构的变化.结果表明，牦牛酥油亮度值和黄蓝度值随贮藏时间的延长呈逐渐降低趋势，红绿度值则随贮藏时间的延长整体呈上升趋势，pH值在贮藏期间处于4.4～4.7之间，变化不明显，TBARS值和TVB-N值则随贮藏期的延长呈逐渐升高的趋势；通过气相色谱—质谱联用仪共鉴定出112种挥发性风味物质，其中2-壬酮、正戊酸、正壬酸、正己酸、正癸酸、正丁酸、辛酸和庚酸等22种为贮藏各阶段共有的挥发性风味物质；高通量测序结果显示，牦牛酥油的微生物多样性随贮藏时间的延长呈升高趋势，优势细菌门为变形菌门和厚壁菌门，但微生物群落结构在各组间差异较为明显，在属水平上，G1组以乳球菌属和乳杆菌属为优势菌，并且随着贮藏时间的延长，片球菌属和链球菌属占比逐渐升高.本研究揭示了牦牛酥油在贮藏过程中理化特性、风味物质和微生物群落的动态变化规律，为优化牦牛酥油贮藏工艺、提升品质和延长货架期提供了理论基础.
Abstract：This study aimed to investigate the dynamic changes in physicochemical properties, flavor substances, and bacterial community structure of yak butter during storage.Yak butter samples stored at room temperature for 1 year(Group G1),3 years(Group G2),and 7 years(Group G3) were used to analyze the changes in color, pH value, thiobarbituric acid(TBARS)value, total volatile base nitrogen(TVB-N) value, volatile flavor compounds, and bacterial community structure.The results showed that the brightness value and yellow blue degree value gradually decreased with the extension of storage time, the red green degree value showed an overall upward trend with the extension of storage time.The pH value ranged from 4.4 to 4.7 during storage, showing no significant changes, while TBARS and TVB-N values increased gradually with the extension of storage time.A total of 112 volatile flavor compounds were identified via GC-MS,among these 22 compounds, including 2-nonanone, pentanoic acid, nonanoic acid, hexanoic acid, decanoic acid, butyric acid, octanoic acid, and heptanoic acid were common in all storage stages.High-throughput sequencing results indicated that the microbial diversity of yak butter increased with storage time.The dominant bacterial phyla were Proteobacteria and Firmicutes,but the microbial community structure differed significantly among groups with different storage times.At the genus level, Lactococcus and Lactobacillus were the dominant genera in Group G1,and the proportions of Pediococcus and Streptococcus gradually increased with prolonged storage time.This study reveals the dynamic changes in physicochemical property, flavor substances, and microbial community of yak butter during storage, providing a theoretical basis for optimizing storage technology, improving quality, and extending shelf life of yak butter.
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基本信息:
中图分类号:TS252.5
引用信息:
[1]邱阳,徐茂琴,李晓钰,等.不同贮藏时间牦牛酥油品质及细菌群落结构研究[J].成都大学学报(自然科学版),2025,44(04):370-376+391.
基金信息:
成都大学2024年大学生创新训练计划项目(S202411079119); 四川省科技厅科技计划项目(2024ZHCG0089)
2025-05-27
2025
2025-07-28
2025
1
2025-12-30
2025-12-30