烫漂及喷雾干燥对甜玉米挥发性风味化合物的影响  

Effects of Blanching Followed by Spray Drying on Volatile Flavor Compounds in Sweet Corn

作　　者：庄志雄 张雁[1] 邓媛元[1] 唐小俊[1] 刘光 李萍 李雁[2] ZHUANG Zhixiong;ZHANG Yan;DENG Yuanyuan;TANG Xiaojun;LIU Guang;LI Ping;LI Yan(Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,uangdong 510610,China;College of Food Science,South China Agricultural University,Guangdong 510640,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]华南农业大学食品学院,广东广州510640

出　　处：《食品科学》2023年第14期274-282,共9页Food Science

基　　金：广东省现代农业产业技术体系玉米创新团队项目(2022KJ135);广东省本土创新创业团队项目(2019BT02N112);广东省农业科学院农业优势产业学科团队建设项目(202108TD)。

摘　　要：通过分析新鲜甜玉米经烫漂、喷雾干燥后挥发性风味化合物的变化,探讨烫漂及喷雾干燥处理对其挥发性风味化合物的影响,为评价和提升甜玉米挥发性风味提供参考。以新鲜、烫漂及喷雾干燥3个甜玉米样品为实验材料,采用顶空固相微萃取-气相色谱-质谱联用技术,通过NIST14质谱数据库比对、保留指数分析对挥发性风味物质进行鉴定,以内标法测定其含量,通过气相色谱-嗅闻(gas chromatography-olfactory,GC-O)法明确各组甜玉米样品气味活性化合物构成谱,评价其整体风味轮廓。结果表明:新鲜、烫漂及喷雾干燥3个样品共检测到58种挥发性风味物质;烫漂及喷雾干燥对甜玉米挥发性风味物质种类和含量影响显著,新鲜甜玉米经烫漂处理,酮类、芳香类化合物、萜烯类和醛类含量下降,挥发性风味化合物总含量下降了36.60%;烫漂甜玉米浆喷雾干燥后,挥发性风味化合物总含量较新鲜及烫漂甜玉米分别增加至19.21倍和30.30倍,其中,醛类、酮类、醇类和杂环类化合物含量增加,新检出二甲基硫醚、2-乙酰基-1-吡咯啉等物质。主成分分析结果表明,2-壬烯醛(E)、3-乙基-2-甲基-1,3-己二烯、辛醛、D-柠檬烯化合物含量降低与烫漂密切相关;二甲基硫醚、2-乙酰基-1-吡咯啉、2-甲基丙醛、3-甲基丁醛、2-甲基丁醛、2-甲基-(E)-2-丁烯醛化合物含量升高与喷雾干燥密切相关。经GC-O检出33种气味活性化合物,其中气味强度值不小于3的有10种。风味轮廓分析表明,新鲜甜玉米中果香气味强度最高,其次为花香、坚果与青香气味;烫漂处理后,整体香味强度降低,尤其是青草强度显著降低;喷雾干燥后,整体香味强度显著提高,其中坚果、青香气味强度明显增强,并新出现较强的烧烤香味。The effects of blanching followed by spray drying on volatile flavor compounds in sweet corn were investigated.The volatile flavor compounds in fresh,blanched and spray-dried sweet corn were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The qualitative analysis was carried out by comparison of the spectra for the chromatogram peaks with those in the NIST14 database library and comparison of retention index(RI),and the quantitative analysis by an internal standard method.Gas chromatography-olfactometry(GC-O)was used to analyze the composition of odor-active compounds and overall flavor profiles.The results showed that a total of 58 volatile flavor compounds were detected in fresh,blanched and spray-dried samples.Blanching and spray drying had significant effects on the types and contents of volatile flavor compounds in sweet corn.After blanching treatment,the contents of ketones,aromatic compounds,terpenes and aldehydes were decreased,and the total content of volatile flavor compounds decreased by 36.60%.After spray drying,the total content of volatile flavor compounds was increased by 19.21 and 30.30 times compared with those of fresh and blanched sweet corn,respectively.Among them,the contents of aldehydes,ketones,alcohols and heterocyclic compounds were increased,and new substances such as dimethyl thioether and 2-acetyl-1-pyrroline were detected.Principal component analysis(PCA)showed that the decreases in the contents of 2-nonenal(E),3-ethyl-2-methyl-1,3-hexadiene,octanal and D-limonene were closely related to blanching,while the increases in the contents of dimethyl thioether,2-acetyl-1-pyrroline,2-methylpropanal,3-methylbutanal,2-methylbutanal 2-methyl-(E)-2-butenal compounds were highly correlated with spray drying.Thirty-three odor-active compounds were detected by GC-O,10 of which had odor intensity value(OIV)equal to or larger than 3.Flavor profile analysis showed that the intensity of fruity aroma was the highest in fresh sweet corn,f

关 键 词：甜玉米 挥发性风味化合物 烫漂 喷雾干燥 气相色谱-质谱 气相色谱-嗅闻 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]