临沂大学食品加工与质量安全研究团队在玫瑰酱品质和风味形成的机理方面取得重要进展。在食品领域国际刊物LWT-Food Science and Technology（一区，Top期刊）连续发表三篇相关研究论文。研究生夏傲喃为第一作者，刘云国教授为通讯作者，团队成员汤晓娟博士等参与了该项研究工作。

 

　　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.

 

　　玫瑰酱是我国传统发酵食品，含有丰富的益生菌资源和功能活性成分。从玫瑰酱中筛选到70余株益生菌，其中菌株Pediococcus pentosus MP13对低pH、高胆盐、模拟人工胃肠液以及高渗透压环境具有良好的耐受性，并可以提高玫瑰酱发酵后总酚、总黄酮等抗氧化物质的含量，显著改善产品品质。

 

　　基于高通量测序技术发现玫瑰酱发酵后的优势细菌属为：Streptophyta, Pantoea, Rosenbergiella和Pediococcus，优势真菌属为：Alternaria, Podosphaera, Botryotinia和Cladosporium。基于GC-MS和GC-IMS技术结合PCA分析，建立了玫瑰酱风味指纹图谱，发现醇类、酯类、醛类是玫瑰酱的主要风味物质。研究了风味形成与微生物群落演替的相关性，为玫瑰酱品质控制奠定了基础。通过LC-ESI-MS分析发现玫瑰酱中花青素的主要成分为矢车菊素，黄酮类化合物主要为槲皮素。结果表明HS-GC-IMS技术能够鉴别玫瑰酱中的挥发性风味物质，用于玫瑰酱的质量评价和鉴别。

 

　　全文链接：

 

　　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