基于气相色谱-离子迁移谱联用技术的枸杞酵素自然发酵过程中挥发性物质变化研究OA

This study aimed to investigate the potential changes in naturally fermented goji berries,focusing on physicochemical pa-rameters(pH,total acidity,total sugars),nutritional attributes(total phenolics,flavonoids,soluble proteins,ascorbic acid),antioxi-dant potential(via DPPH free radical,ABTS cationic radical,and hydroxyl radical assays),and volatile compound profiles across differ-ent fermentation stages.Results revealed that fermentation significantly reduced soluble protein and sugar content while enhancing benefi-cial compounds like phenolics and flavonoids.The natural fermentation process led to a significant improvement in antioxidant capacity,as evidenced by enhanced scavenging activity against DPPH free radical,ABTS cationic radical,and hydroxyl radicals.Volatile compound a-nalysis showed that the concentrations of α-menthadiene-M,1-hexanal-D,and 1-penten-3-ol decreased noticeably,while those of 2-meth-ylbutanol-D,ethyl lactate-D,and 1-propanol-M increased substantially during the fermentation period.Natural fermentation exerted a sig-nificant influence on the flavor profile of fermented goji berries,transitioning from an herbaceous note to a ripe fruity aroma over time.The content of aldehydes and unclassified substances in fermented goji berries exhibited a significant downward trend,while the levels of alco-hols,ketones,and olefins showed a notable upward trend.This unique fermentation profile helped balance the volatile compound content in fermented goji berries,with natural fermentation playing a crucial role in enhancing their flavor.In conclusion,this study offers a novel perspective as well as a theoretical foundation to support the advancement and utilization of goji berry-based products.