超高压对西瓜汁香气相关酶的活性影响研究  

Effect of Ultra High Pressure on Aroma Related Enzyme Activities of Watermelon Juice

作　　者：包洪亮[1] 马永杰 王瑞杰 胡慧杰 杜咏芳 胡雪静 高雪楠 BAO Hong-liang;MA Yong-jie;WANG Rui-jie;HU Hui-jie;DU Yong-fang;HU Xue-jing;GAO Xue-nan(Mathematical and Sciences College,Luoyang Normal University,Luoyang 471934,China;College of Food and Medicine,Luoyang Normal University,Luoyang 471934,China)

机构地区：[1]洛阳师范学院数学科学学院,河南洛阳471934 [2]洛阳师范学院食品与药品学院,河南洛阳471934

出　　处：《中国果菜》2021年第11期20-25,共6页China Fruit & Vegetable

基　　金：河南省科技攻关项目(182102310668);河南省高等学校重点科研项目(21B550004);河南省高等学校大学生创新创业训练计划项目(S202110482055);洛阳师范学院校级教改项目(2020xjks036、2020xjgj067)。

摘　　要：超高压处理是一种非热加工技术,对食品加工与贮藏有重要意义。本文旨在研究超高压技术对西瓜汁风味物质相关酶活的影响,确定在贮藏过程中保持西瓜汁香气品质的最佳参数。利用紫外分光光度法测定了超高压处理后的西瓜汁在4℃下贮藏10 d,脂氧合酶(LOX)、氢过氧化物裂解酶(HPL)、醇酰基转移酶(AAT)活性的变化。将西瓜汁在400 MPa超高压下处理20 min后,利用气相色谱串联质谱,分析10 d内风味物质的变化。结果表明,超高压对这三种酶均会产生一定的钝化效果,在1~2 d酶活性基本达到最大值,2 d后,酶活性随贮藏天数的增加而逐渐降低,相同的压力条件下,保压时间越久酶活性越低。最佳参数为压力400 MPa,保压时间20 min,在此条件下贮藏期1~10 d,西瓜汁中典型风味物质均不发生明显变化。该技术为西瓜汁的贮藏与加工提供了一定的理论依据。Ultrahigh presscore technology behrgs to non thermal prvessing technology,and it is of great significance to food processing and storage.This paper aimed to study the effect of ultrahigh pressure technology on enzyme activity in flavor substances of watermelon juice,and determined the best parameters and conditions to maintain the aroma quality of watermelon juice during storage.The changes of lipoxygenase(LOX),hydroperoxide lyase(HPL)and alcohol acyltransferase(AAT)activities of watermelon juice treated by ultra-high pressure were measured by UV spectrophotometry.After watermelon juice was treated at 400 MPa ultrahigh pressure for 20 minutes,the changes of flavor substances within 10 days were investigated and analyzed by gas chromatography tandem mass spectrometry.The results showed that ultrahigh pressure had a certain passivation effect on the three enzymes.The enzyme activity basically reached the maximum in 1-2 days.After 2 days,the enzyme activity after ultra-high pressure treatment gradually decreased with the increase of storage days.Under the same pressure conditions,the longer the pressure holded time,the lower the enzyme activity was.Under the optimum conditions of pressure 400 MPa and pressure holding time 20 min,the typical flavor substances in watermelon juice did not change significantly during the storage period of 1-10 days.This method provides a theoretical basis for the storage and processing of watermelon juice.

关 键 词：西瓜汁 超高压 脂氧合酶 氢过氧化物裂解酶 醇酰基转移酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]