超高压处理对哈密瓜汁中酶活性与香气的影响  

Effect of Ultra-High Pressure Treatment on Enzymatic Activities and Aroma Compounds in Hami Melon Juice

作　　者：侯思涵 裴龙英 陈计峦[1] HOU Sihan;PEI Longying;CHEN Jiluan(Food College,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品科学》2018年第22期202-206,共5页Food Science

基　　金：国家自然科学基金地区科学基金项目(31560461)

摘　　要：以哈密瓜汁中6种关键酶活性及香气物质为研究对象,采用超高压技术对哈密瓜汁进行处理,利用主成分分析法分析哈密瓜汁中脂肪氧合酶、醇脱氢酶、酰基转移酶、氢过氧化物裂解酶、磷脂酶A1、磷脂酶A2活性与香气物质之间的相关性。结果表明,不同的酶与香气成分之间的相关性不同。进一步提取2个主成分,主成分1的贡献率为75.56%,主成分2的贡献率为21.83%,累计贡献率达97.39%。主成分分析中,在主成分1上脂肪氧合酶、磷脂酶A1活性与酯、醛、酮、醇4种香气物质具有很强的正相关,主成分2上醇脱氢酶、过氧化物裂解酶、酰基转移酶、磷脂酶A2活性之间呈正相关。In this study,we used principal component analysis(PCA)to analyze the correlation between the activities of six key enzymes involved in the pathway of fatty acid metabolism,lipoxidase(LOX),alcohol dehydrogenase(ADH),acyltransferase(AAT),hydroperoxide lyase(HPL),phospholipase A1(PLA-1)and phospholipase A2(PLA-2)and aroma compounds in Hami melon juice subjected to ultra-high pressure treatment.The results showed that there existed different correlations between the different enzymes and aroma compounds.The first and second principal components contributed to 75.56%and 21.83%(97.39%together)of the total variance,respectively.LOX and PLA-1 activities were found to be highly correlated with esters,aldehydes,ketones and alcohols based on the first principal component.A strong correlation between ADH,HPL,AAT and PLA-2 activities was found based on the second principal component.

关 键 词：超高压 哈密瓜汁 酶 香气物质 主成分分析 

分 类 号：S652[农业科学—果树学]