不同热处理温度对桂花食用品质的影响  

Effects of Different Heat Treatment Temperatures on Eating Quality of Sweet-Scented Osmanthus Flowers

作　　者：周菁 崔朝林 岳彭伟 李向阳 郑煜焱[1] ZHOU Jing;CUI Chaolin;YUE Pengwei;LI Xiangyang;ZHENG Yuyan(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2023年第15期10-18,共9页Food Science

基　　金：辽宁省主栽花生品质及加工特性研究项目(LSNFW201704)。

摘　　要：食用桂花(Osmanthus fragrans(Thunb.)Lour.)在不同热处理温度下成分各有变化,因此探讨不同加热温度对桂花食用品质的影响是极其必要的。本实验以‘波叶金桂’‘鄂橙丹桂’和‘晚银桂’为研究对象,分别分析它们在未加热以及80、100℃和120℃(均加热20 min)条件下活性成分、抗氧化性、色泽和风味物质的变化规律。结果表明,随着加热温度的升高,活性成分的含量显著减少(P<0.05),其中,黄酮、多酚和花色苷损失率最多可分别达到37.44%、28.74%、49.10%;抗氧化能力先减弱后增强,120℃处理组较100℃处理组各种自由基清除率最高增加了6.52%;色差值显著增大(P<0.05),同时苦味加重,涩味先减小后增大;香气成分方面,120℃处理组较CK组新增了呋喃、含氮杂环和酚类,相对含量为6.21%,特征香气成分种类数量减少,但新增了焦糖香味。综上,中低温加工适于生产带有保健作用的桂花产品,高温加工适于生产桂花休闲食品。‘波叶金桂’适用低温加工,‘鄂橙丹桂’适用高温加工,‘晚银桂’热处理后各方面表现不优异,在实际生产加工中可根据需求合理选择加工温度及品种。此研究可为开发桂花热加工类食品提供理论参考。The chemical components of edible sweet-scented osmanthus flowers(Osmanthus fragrans(Thunb.)Lour.)vary at different heat treatment temperatures,so it is extremely necessary to explore the effect of different heating temperatures on the eating quality of sweet-scented osmanthus.In this work,changes in the bioactive ingredients,antioxidant property,color and flavor substances of unheated(control)and heated(at 80,100 or 120°C for 20 min)flowers of Osmanthus fragrans‘Boyejingui’,‘Echengdangui’and‘Wanyingui’were determined.The results showed that with an increase in heating temperature,the content of bioactive ingredients decreased significantly(P<0.05),and the loss rates of flavonoids,polyphenols and anthocyanins were up to 37.44%,28.74%and 49.10%,respectively.The antioxidant capacity decreased initially and then increased,and the radical scavenging capacity of the sample heated at 120℃increased by 6.52%compared with that of the sample heated at 100℃.The color difference significantly increased(P<0.05),the bitterness increased,and the astringency decreased first and then increased.Compared with the control group,furans,nitrogen-containing heterocycles and phenols were exclusively found in the sample heated at 120℃at a level of 6.21%.The number of species of characteristic aroma components progressively decreased but a caramel-like aroma was formed.Therefore,medium and low temperature processing is suitable for the production of sweet-scented osmanthus products with health benefits,and high-temperature processing is suitable for the production of sweet-scented osmanthus-based snacks.‘Boyejingui’is suitable for low temperature processing,‘Echengdangui’is suitable for high temperature processing,and the quality of‘Wanyingui’is poor after heat treatment.Processing temperature and varieties should be reasonably selected according to practical demands.This study can provide a theoretical basis for the development of thermally processed products of sweet-scented osmanthus.

关 键 词：桂花品种 加热温度 活性成分 抗氧化性 色泽 风味 

分 类 号：TS205.1[轻工技术与工程—食品科学]