基于GC-IMS和感官评价法的小球藻生长因子液脱腥工艺优化  

Optimization of deodorization process of Chlorella growth factor solution based on GC-IMS and sensory evaluation

作　　者：薛璐瑜 周文红[1] 余炼[1] 李雨霖 邓雨萍 刘小玲[1] XUE Luyu;ZHOU Wenhong;YU Lian;LI Yulin;DENG Yuping;LIU Xiaoling(School of Light Industry and Food Engineering,Guangxi University,Nanning 530000,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530000

出　　处：《食品与发酵工业》2022年第2期212-218,共7页Food and Fermentation Industries

基　　金：广西重点研发计划(桂科AB19259010)。

摘　　要：该试验以腥味值为评价指标,对比加热脱腥法、包埋脱腥法与遮蔽脱腥法的脱腥效果,确定最佳脱腥温度、脱腥时间、脱腥工艺;以包埋-加热复合脱腥法、掩盖-加热复合脱腥法,采用正交试验对小球藻生长因子液脱腥工艺进行优化。最终通过气相-离子迁移谱(gas chromatography-lon mobility spectrometry, GC-IMS)对样品脱腥前后进行分析。结果表明,0.03 g/100mLβ-环糊精在50℃下加热90 min时,小球藻生长因子液腥味值最低为3.3分;1.0 g/100mL茉莉花粉在40℃下加热60 min时,小球藻生长因子液腥味值最低为1.8分;2.0 g/100mL绿茶提取物在50℃下加热90 min时,小球藻生长因子液腥味值最低为2.3分,并通过LAV软件对样品挥发性物质(volatile organic compounds, VOCs)、指纹图谱进行比对。为小球藻生长因子风味饮料的生产应用提供了技术和理论支持。Taking the fishy value as the evaluation index, this test compares the deodorization effects of heating deodorization method, embedding deodorization method and shielding deodorization method, and determines the best deodorization temperature, deodorization time and deodorization process. The deodorization process of Chlorella growth factor solution was optimized by orthogonal test. Finally, the samples before and after deodorization were analyzed by gas chromatography ion mobility spectroscopy(GC-IMS). When 0.03% β-cyclodextrin was heated at 50 ℃ for 90 min, the odor value was the lowest, which was 3.3 points;when 1.0% jasmine pollen was heated at 40 ℃ for 60 min, the lowest fishy value was 1.8 points;when 2.0% green tea extract was heated at 50 ℃ for 90 min, the lowest fishy value was 2.3 points, and the volatile organic compounds and fingerprints of the samples were compared by LAV software. It provides technical and theoretical support to the production and application of Chlorella growth factor flavor beverage.

关 键 词：小球藻生长因子 脱腥工艺 腥味值 正交实验 气相-离子迁移谱 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]