甜玉米汁中类胡萝卜素热降解与其挥发性成分的相关性分析  

Correlation between Thermal Degradation of Carotenoids and Volatile Compounds in Sweet Corn Juice

作　　者：肖亚冬 宋江峰[1,2] 李大婧 陈洁琼[1,3] 牛丽影 刘春泉[1,2] XIAO Yadong;SONG Jiangfeng;LI Dajing;CHEN Jieqiong;NIU Liying;LIU Chunquan(Institute of Farm Product Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;National Vegetable Processing Technology R&D Sub-Centers,Nanjing 210014,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]国家蔬菜加工技术研发分中心,江苏南京210014 [3]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2018年第8期27-32,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301533)

摘　　要：为探索类胡萝卜素热降解过程中产生的挥发性化合物与甜玉米汁风味品质的关系,采用液相色谱-质谱联用技术和顶空固相微萃取-气相色谱-质谱联用技术分析甜玉米汁中主要类胡萝卜素及挥发性成分的种类,研究热处理前后二者的含量变化,探讨挥发性成分与类胡萝卜素热降解的相关性。结果表明:新鲜甜玉米汁中共鉴定出12种主要类胡萝卜素,随着热处理温度的升高,全反式类胡萝卜素发生氧化降解和顺式异构化,含量逐渐降低,顺式类胡萝卜素含量先增加后减少。未加热和加热处理后甜玉米汁中检测出35种挥发性化合物,热处理后甜玉米汁中二甲基硫醚、1-辛烯-3-醇、甲基庚辛酮、β-紫罗兰酮、P-伞花烃等挥发性成分相对含量均有增加。相关性分析结果发现,β-紫罗兰酮、甲基庚辛酮、柠檬烯、苯甲醛、仲辛酮、P-伞花烃、甲苯、连三甲苯等香味物质与反式类胡萝卜素变化呈显著负相关,其中叶黄素和β-胡萝卜素的贡献最大。因此,类胡萝卜素热降解过程中产生的主要挥发性化合物对甜玉米汁风味的形成具有不可忽视的作用。The relationship between volatile compounds produced during thermal degradation of carotenoids in sweet corn juice and its flavor was studied.By using C30-high-performance liquid chromatography with diode array detectionatmospheric pressure chemical ionization-mass spectrometry(C30-HPLC-DAD-APCI-MS)and solid phase microextractiongas chromatography-mass spectrometry(SPME-GC-MS),the main carotenoids were separated and identified in fresh sweet corn juice.The volatile compounds generated in the heat-treated corn juice were analyzed.Then the correlation between the thermal degradation of carotenoids and the volatiles was examined.Results showed that 12 carotenoids were identified in fresh sweet corn juice.With increasing the heat temperature,the contents of all-trans carotenoids were reduced gradually,and the content of cis-carotenoids was firstly increased and then decreased.A total of 35 volatile compounds were determined in the fresh and heat-treated sweet corn juices.The contents of dimethyl sulfide,1-octene-3-ol,methyl heptanone,β-ionone,and P-umbrella were increased during heating.The correlation analysis showed a significant and negative relationship between the aroma-active compoundsβ-ionone,methyl heptanone,limonene,benzaldehyde,2-octanone,P-umbrella,toluene and 1,2,3-trimethylbenzene and thermal degradation of carotenoids.Among these aroma compounds,the contribution rates of lutein andβ-carotene were the highest.Therefore,the major volatile compounds produced during the thermal degradation of carotenoids may play a non-negligible role in the flavor of sweet corn juice.

关 键 词：甜玉米汁 类胡萝卜素 热降解 挥发性化合物 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]