陈英1，余雄伟2，龚文发1，谭苗苗1，李新兰3，辛秀兰4

（1 湖北富程祥云生物科技有限公司，湖北宜昌443007；2 湖北百点实业有限公司，湖北武汉432300；3 湖北省疾病预防控制中心，湖北武汉433100；4北京电子科技职业学院，北京100176）

摘要：植物酵素是以药食同源物品、蔬菜、水果、菌类等为主要物料，经酵母菌、乳酸菌和醋酸菌多菌复合进行发酵制成的特殊风味饮料。为了解植物酵素发酵过程中，中药发酵基质在酵母菌、乳酸菌和醋酸菌的转化情况，为生产过程中控制产品的质量提供依据，对发酵过程中的酵母菌、乳酸菌和醋酸菌的数量进行检测，同时对总糖、还原糖、酸度、pH等理化指标跟踪检测分析，以及对发酵前后挥发性成分进行了分析。结果表明：酵母菌、乳酸菌和醋酸菌在发酵过程中互利共生，此消彼长，最终乳酸菌占优势；还原糖在发酵8～12h 上升，然后下降，总糖、还原糖、酸度和pH在发酵36h 均趋于稳定；中药经发酵后酯和酸的种类和含量比较明显地升高，酚类的含量明显提高。

关键词：药食同源；发酵；植物酵素；还原糖；风味物质

Study on Fermentation Property and the Change of Flavor Substances of Plant Enzyme

CHEN Ying1，YU Xiong-wei2，GONG Wen-fa1，TAN Miao-miao1，LI Xin-lan3，XIN Xiu-lan4

（1 Hubei Fucheng Xiangyun biological technology co.，LTD，Yichang 443007，China；2 Hubei baidian industrial co.，LTD，Wuhan 432300，China；3 Hubei province center for disease control and prevention，Wuhan 433100，China；4 Beijing Electronic Science &Technology Vocational College，Beijing 100176，China）

Abstract: Plant enzyme is the special flavor drink that Chinese traditional medicine is fermented the main by yeast，lactic acid bacteria and acetic acid bacteria. In order to understand the transformation by yeast，lactic acid bacteria andacetic acid bacteria，and to provide the basis for controlling the quality，the number of lactic acid bacteria and aceticacid bacteria and yeast were detected in this article，meanwhile the physical and chemical indicators such as Totalsugar，reducing sugar，acidity，pH were detected，And the volatile components were analyzed before and afterfermentation. The results show that Yeast，lactic acid bacteria and acetic acid bacteria were mutualism duringfermentation，finally lactic acid bacteria was dominant；Reducing sugar increased in fermentation of 8～12h and thendecreased，total sugar，reducing sugar，acidity and pH were stable in fermentation of 36h；the type and content of acidand ester were significantly increased，the content of phenols increase obviously.

Key words: Chinese traditional medicine；fermentation；plant enzyme；reducing sugar；flavor substances

（2015年第18卷第2期）