甜橙果肉粉对橙油风味物质的吸附性能研究  

Study on the Adsorption Properties of Sweet Orange Pulp Powder to Flavor Components of Orange Oil

作　　者：曾鸣 曾辉 吴明辉 陈玥璋 荣光 崔翠翠 王冬 宋昊 ZENG Ming;ZENG Hui;WU Minghui;CHEN Yuezhang;RONG Guang;CUI Cuicui;WANG Dong;SONG Hao(Beijing Industrial Technology Research Institute Co.,Ltd.,Beijing 101111,China;Beijing Yiqing Food Group Co.,Ltd.,Beijing 102600,China)

机构地区：[1]北京一轻研究院有限公司,北京101111 [2]北京一轻食品集团有限公司,北京102600

出　　处：《食品工业科技》2022年第1期32-38,共7页Science and Technology of Food Industry

摘　　要：为探究柑橘果肉在风味吸附方面的机制,测定了甜橙果肉粉的成分构成、氮气吸附-脱附等温线,采用扫描电子显微镜(scanning electron microscope, SEM)观察了其微观结构,采用气相色谱-质谱法(gas chromatographymass spectrometry, GC-MS)测试分析了其对橙油风味物质的吸附性能。成分分析结果表明甜橙果肉粉主要由膳食纤维(51.87%±3.12%)、蛋白质(20.47%±0.58%)、脂肪(11.33%±1.60%)、淀粉(4.06%±0.59%)构成。SEM观察结果及氮气吸附-脱附等温线分析结果表明,甜橙果肉粉复合物中存在丰富的褶皱和缝隙等不规则结构,比表面积达2.98 m2/g。GC-MS测试分析结果表明,甜橙果肉粉对橙油典型香气成分例如柠檬烯、γ-萜品烯、β-月桂烯、β-水芹烯、芳樟醇、辛醛、壬醛等有明显的吸附作用,尤其与直链脂肪醛、含氧萜类衍生物的相互作用较明显,而对α-蒎烯、桧烯等双环单萜类成分的吸附作用相对较弱。综上,甜橙果肉粉中各组成成分交联而成的褶皱和缝隙结构是其发挥风味吸附作用的重要基础,研究结果可为进一步开发利用甜橙果肉提供参考。To explore the mechanism of citrus pulp in absorption of flavor compounds, the composition, nitrogen adsorption-desorption isotherm of sweet orange pulp powder was tested, its microstructure was observed by scanning electron microscope(SEM), its adsorption capacity for flavor components in orange oil was tested and analyzed by gas chromatography-mass spectrometry(GC-MS). The results of component analysis showed that the sweet orange pulp powder was mainly composed of dietary fiber(51.87%±3.12%), protein(20.47%±0.58%), lipid(11.33%±1.60%), and starch(4.06%±0.59%). SEM observations and analysis of the nitrogen adsorption-desorption isotherm indicated that there were lots of wedges, slits and other irregular structures in the sweet orange pulp powder. The specific surface area of the sweet pulp powder was 2.98 m2/g. The results of GC-MS analysis showed that the sweet orange pulp powder had an obvious effect on the adsorption of typical aroma components of orange oil such as limonene, γ-terpinene, β-myrcene, β-phellandrene, linalool, octanal, nonanal, etc., especially of linear fatty aldehydes and oxygenated terpenoid, while had a relatively weak effect for bicyclic monoterpenoids such as α-pinene, sabinene. In summary, the wedges, slits formed by the cross-linking of the components in the sweet orange pulp powder were the key foundation for its absorption of flavor compounds. The results could provide a reference for the further development and utilization of sweet orange pulp.

关 键 词：甜橙果肉粉 扫描电子显微镜(SEM) 比表面积 吸附 橙油 风味物质 气相色谱-质谱法(GC-MS) 

分 类 号：TS207.3[轻工技术与工程—食品科学]