超高压处理对大蒜风味的影响  

Effect of Ultra High Pressure Treatment-on Volatile Compounds in Garlic

作　　者：宋丹丹[1] 马永昆[1] 蒋家奎[1] 江霆[1] 范晓波[1] 

机构地区：[1]江苏大学食品与生物工程学院

出　　处：《食品与发酵工业》2008年第5期87-91,共5页Food and Fermentation Industries

基　　金：国家863计划资助项目(No.2007AA100405)

摘　　要：大蒜经过200、400和600 MPa保压处理20 min后,采用评分法进行感官评定,同时,采用顶空固相微萃取(SPME)富集,气相色谱-质谱联用仪(GC-MS)检测挥发性风味物,探讨超高压处理对大蒜风味的影响。结果表明:处理后大蒜中的挥发性风味成分的种类、含量都发生显著的变化,其中硫醚类物质的相对含量由处理前的54.46%变化为处理后的59.39%、41.38%和22.73%,导致感官评定中大蒜风味强度随压力增大而减弱。A series of volatile sulfur compounds in garlic were affected by the different conditions of enzymatic reaction. The intact garlic treated respectively at 200, 400 and 600 MPa for 20 min was crushed and its volatile compounds were extracted by solid phase microextraction and analyzed by GC-MS. The 27, 19 and 12 volatile compounds were identified respectively in the above samples and 21 in the untreated sample, and the contents of the sulfides were 59.39%, 41.38% and 22. 73% in the treated garlic and 54.46% in the un- treated garlic. The flavor intensity was weaker with increasing processing pressure. The results showed that ultra high pressurization could influence the changes of the quantities and varieties of the volatile sulfur compounds, which result in the different flavor intensity of garlic. Therefore, it is possible to adjust the formation and the degradation of the volatile sulfur compounds in garlic by pressure processing to produce the different garlic flavor intensity.

关 键 词：超高压 大蒜 风味物 风味强度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]