酶解和酸解处理对杨梅汁键合态香气释放的影响  

Effect of Enzymolysis and Acidolysis on Aroma Release of Myrica rubra Juice

作　　者：陈亦欣 陈虹吉 叶兴乾[1,2] 刘东红[1,2] 陈健初[1,2] Chen Yixin;Chen Hongji;Ye Xingqian;Liu Donghong;Chen Jianchu(College of Biosystems Engineering and Food Science,Zhejiang University,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Hangzhou 310058;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院智能食品加工技术与装备国家地方联合工程实验室浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程实验室,杭州310058 [2]浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2021年第2期299-307,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点项目(2017YFD 0400704);国家自然科学基金青年科学基金项目(31801558)。

摘　　要：采用Amberlite XAD-2树脂吸附洗脱分离得到杨梅汁键合态香气物质,在不同的酶解和酸解条件下处理键合态组分,基于固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术对水解得到的键合态香气物质进行鉴定。结果显示,用果胶酶、β-葡萄糖苷酶2种酶水解,共检出22种键合态物质,包括顺-3-壬烯-1-醇、β-石竹烯等杨梅的特征香气物质。果胶酶酶解后的香气成分以酯类为主,β-葡萄糖苷酶酶解后以醇类为主,且香气含量更高,更适合作为杨梅汁的风味增香酶。在pH 1.0和pH 2.0条件下酸解杨梅汁,共检出19种化合物,以烷烃类物质为主;在pH 1.0条件下酸解处理的杨梅汁中检出的键合态香气物质种类多,成分更为丰富。酶解和酸解条件得到的键合态香气物质在种类和含量上存在显著性差异,与游离态香气成分相比,酸解后的产物有较强的刺激性以及异味的成分,酶解得到的组分更接近水果本身的风味。综合比较,利用β-葡萄糖苷酶酶解是更适合杨梅汁中键合态香气物质的释放。The bound aroma compounds in Myrica rubra juice were adsorbed and eluted by Amberlite XAD-2 resin,and the extracted bound aroma components were hydrolyzed by two different enzymes and two different pH conditions of acid.SPME-GC-MS method was used to analyze and identify bound aroma components obtained by hydrolysis.The results showed that 22 kinds of bound volatiles were detected by hydrolysis of two different enzymes,and the characteristic aroma substances of(Z)-3-nonen-1-ol andβ-caryophyllene were detected.The substances hydrolyzed by pectinase were mainly esters;the results ofβ-glucosidase were mainly alcohol,with higher aroma contents,which was more suitable for flavor enhancing of bayberry juice.A total of 19 kinds of bound compounds were detected in the acid hydrolysis of two pH conditions,which were mainly alkane-based substances.Under the condition of pH 1.0,more kinds of aroma substances and higher amount was detected.There were significant differences in the bound aroma compounds obtained by enzymatic hydrolysis and acid hydrolysis.The products hydrolyzed by acid had strong irritating and odorous components,while the components obtained by enzymatic hydrolysis were closer to the flavor of bayberry itself.Therefore,enzymatic hydrolysis withβ-glucosidase is a more suitable method for releasing bound aroma components in bayberry juice.

关 键 词：杨梅汁 键合态香气 酶解 酸解 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]