制汁和灭菌方法对藕汁挥发性成分及香气的影响  

Effect of extraction and sterilization method on the volatile components and aroma of lotus root juice

作　　者：顾艳阳 牛丽影[2] 李大婧[2] 刘春泉[2] 肖丽霞[1] GU Yanyang;NIU Liying;LI Dajing;LIU Chunquan;XIAO Lixia(School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,China;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品与发酵工业》2022年第7期117-125,共9页Food and Fermentation Industries

基　　金：江苏省重点研发项目(BE2019335)。

摘　　要：莲藕汁因其特有的风味,多年来一直为消费者喜爱。为确定不同加工方式对藕汁风味的影响,采用压榨和匀浆2种方法制取生鲜莲藕汁,并分别进行了超高压(high pressure processing,HPP)(400 MPa,10 min)和高压蒸汽灭菌(autoclaving,AU)(121℃,15 min)2种灭菌处理。藕汁挥发性成分采用顶空固相微萃取与气质联机的方法进行了测定,并采用定量感官描述法对香气差异进行了分析。共检测出57种成分,其中醇类13种,醛类11种,酸类1种,酮类2种,烃类9种,酯类4种,含硫类3种,杂环类13种,肟类1种。压榨藕汁总峰面积在HPP和AU处理后分别增加6.89和19.53倍,而匀浆藕汁仅增加1.23和1.40倍。采用主成分分析法对挥发性成分和香气感官属性的相关性进行了分析,结果显示,压榨生鲜汁与其AU处理样品在主成分1方向距离最远,说明压榨汁对处理更为敏感。HPP处理样品与未灭菌样品聚集并以青草香为特点,相关成分有正辛醇、异戊醛等;AU处理可以增强总香气强度并体现为甜香、谷物香、果香,与硫化物、杂环类、烃类等成分密切相关。总体而言,制汁方式和灭菌方式的不同均会使挥发性成分和香气发生改变,而AU处理的影响大于HPP处理,尤其压榨汁表现更为明显。该研究为藕汁生产中风味的评价与调控提供借鉴。Consumers appreciate lotus root juice for years largely attribute to its unique flavor.Squeeze pressed and homogenate fresh lotus root juice was prepared,and then sterilized under high pressure(HPP)(400 MPa,10 min)or autoclaving(AU)at 121℃for 15 min.Volatile components extracted using headspace solid-phase micro-extraction and determined using gas chromatography-mass spectrometry.Meanwhile,aroma attributes were evaluated using the quantitative descriptive method.57 volatile components including 13 alcohols,11 aldehydes,1 acid,2 ketones,4 esters,3 sulfides,9 hydrocarbons,13 heterocycles and 1 oxime were detected.The results showed that the total peak area of the volatile components in squeezed lotus root juice increased 6.89 and 19.53 folds after HPP and AU treatments,respectively.However,the fold values of homogenized lotus root juice were only 1.23 and 1.40.Principle component(PC)analysis was performed to illustrate the relationship between the volatile components and the aroma attributes.The profile of the first two PCs showed that the distance on PC1 direction between the fresh-squeezed juice and the AU treated squeezed juice was largest,which suggested that the squeezed juice was more sensitive to AU treatments.Moreover,HPP treated samples and non-sterilized samples were aggregated and showed close relation to the green grass odor,1-octanol and 3-methy-butanal.In addition,AU could enhance the total aroma intensity,which responded as sweet,grain and fruit aroma,showed a close relationship to sulfide,heterocyclic,hydrocarbon and other components.In summary,the juice preparation and sterilization method could lead to different volatile components and aromas.The effect of AU was greater than that of HPP,especially on squeezed juice.These results would provide valuable information for flavor control and evaluation in lotus root juice processing.

关 键 词：藕汁 挥发性成分 制汁方法 超高压处理 高温蒸汽杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]