β-葡萄糖苷酶对柑橘汁酶解增香调控及香气成分的影响  

Effect of β-glucosidase on Flavoring Regulation and Aroma Components of Citrus Juice

作　　者：王哲 吴韶辉[2] 刘福 姚瑶[1] 邢承华[3] 蒋红英[3] WANG Zhe;WU Shaohui;LIU Fu;YAO Yao;XING Chenghua;JIANG Hongying(College of Geography and Environment Sciences,Zhejiang Normal University,Jinhua Zhejiang 321004;Zhejiang Citrus Research Institute,Huangyan Zhejiang 318020;College of Agricultural and Biological Engineering,Jinhua Polytechnic,Jinhua Zhejiang 321004)

机构地区：[1]浙江师范大学地理与环境科学学院,浙江金华321004 [2]浙江省柑橘研究所,浙江黄岩318020 [3]金华职业技术学院农业与生物工程学院,浙江金华321007

出　　处：《现代农业科技》2021年第20期61-64,76,共5页Modern Agricultural Science and Technology

基　　金：浙江省基础公益研究计划项目(LGN19C200013)。

摘　　要：为了探究β-葡萄糖苷酶对柑橘汁增香调控的最优酶解条件及对柑橘汁香气成分的影响,本试验以黄岩蜜橘为材料,通过正交试验,采用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术,来确定最优酶解条件,并对柑橘汁酶解前后的香气物质及其含量进行分析。结果表明,酶解处理的最优条件为温度40℃、加酶量10 U、时间80 min。酶处理样品经GC-MS分析检测,共定性出49种香气成分,其中酶解后新增加28种香气物质,酯类(37.7%)、醇类(22.7%)和酸类(15.1%)为主体香气成分。通过聚类分析发现,乙酸乙酯、环戊醇等香气物质对柑橘汁天然风味具有明显的贡献。酶解处理柑橘汁对增加香气物质、提高柑橘汁风味具有促进作用。This experiment was conducted to investigate the optimal enzymatic hydrolysis conditions ofβ-glucosidase to flavoring regulation of citrus juice and the influence on the aroma components of citrus juice.In this experiment,Huangyan citrus was used as the material.The optimal enzymatic hydrolysis conditions were determined by orthogonal test,and the aroma substances and its content of citrus juice before and after enzymatic hydrolysis were analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that the optimized conditions for the enzymatic hydrolysis were cultivation at 40℃for 80 min with enzyme dosage of 10 U.By GC-MS analysis,a total of 49 aroma components were identified from the samples treated withβ-glucosidase,among which,28 aroma compounds were added after enzymatic hydrolysis.Esters(37.7%),alcohols(22.8%)and acids(15.1%)were the main aroma components.Cluster analysis showed that aroma substances such as ethyl acetate,cyclopentanol made obvious contributions to the natural flavor of citrus juice.These results indicate thatβ-glucosidase can improve the typical aroma and enrich the flavor of citrus juice.

关 键 词：Β-葡萄糖苷酶 柑橘汁 酶解 增香调控 气相色谱-质谱联用 

分 类 号：S666[农业科学—果树学] TS201.2[农业科学—园艺学]