火龙果南酸枣复合果泥配方优化及香气分析  

Formula Optimization and Aroma Analysis of Compound Puree of Pitaya and Choerospondias axillaris

作　　者：吴胤霆 王洋 张楠 罗小丹 肖夏 叶阳 WU Yin-ting;WANG Yang;ZHANG Nan;LUO Xiao-dan;XIAO Xia;YE Yang(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China;Enterprise Service Center,Yibin National Agricultural Science and Technology Park in Sichuan Province,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川宜宾国家农业科技园区企业服务中心,四川宜宾644000

出　　处：《中国调味品》2023年第12期159-165,共7页China Condiment

基　　金：四川省科技厅重点研发项目(2021YFN0023)。

摘　　要：以苹果基料、火龙果和南酸枣泥为主要原料,以感官评分、褐变度A420 nm、可溶性固形物含量、抗坏血酸含量、总酚含量为综合考核因素,采用单因素试验和响应面方法优化火龙果南酸枣复合果泥配方,并通过GC-MS方法分析南酸枣复合果泥的风味物质构成。试验优化配方为南酸枣31.2%、火龙果31.2%、苹果15.6%、糖22%(质量分数),以该优化配方所制得的复合样品的感官评分为87分,可溶性固形物含量为33.22°Brix,pH值为3.17,亮度值(L^(*))、红绿值(a^(*))和黄蓝值(b^(*))分别为31.28,16.40,3.06,颜色桃红诱人,口感酸甜细腻,余味清爽均衡。风味物质构成分析表明,5种果泥的香气成分有烷烃类、醇类、烯萜类、酯类、醛类、酸类、酮类、萘类等挥发性物质,可赋予复合果泥青草、柠檬、苹果、花香和薄荷等香味。南酸枣泥经复合后酸涩的口感和乙醇味显著降低,复合果泥还产生了相对含量为16.08%的异辛醇,可为复合果泥提供淡淡的花香味。果泥复合后解决了南酸枣泥口感酸涩的问题,使果泥产品的香气更加丰富均衡,为果泥制品的研发提供了参考。With apple as the basic material,pitaya and Choerospondias axillaris puree as the main raw materials,sensory score,browning degree A420 nm,the content of soluble solids,ascorbic acid and total phenols as the comprehensive assessment factors,the formula of compound puree of pitaya and Choerospondias axillaris is optimized by single factor test and response surface method,and the composition of flavor substances of compound puree of pitaya and Choerospondias axillaris is analyzed by GC-MS method.The optimized formula is as follows:Choerospondias axillaris 31.2%,pitaya 31.2%,apple 15.6%and sugar 22%(mass fraction).The sensory score of the compound sample prepared by the optimized formula is 87 points,the content of soluble solids is 33.22°Brix,the pH value is 3.17,the brightness value(L^(*)),red and green value(a^(*))and yellow and blue value(b^(*))are 31.28,16.40,3.06 respectively.The color is peach red and tempting,the taste is delicate,sour and sweet,and the aftertaste is refreshing and balanced.The analysis of composition of flavor substances shows that the aroma components of the five kinds of puree are alkanes,alcohols,terpenes,esters,aldehydes,acids,ketones,naphthalenes and other volatile substances,which could give the aromas of grass,lemon,apple,flower and mint.After compounding,the sour and astringent taste and ethanol flavor of Choerospondias axillaris puree are significantly reduced.The compound puree also produces isooctanol with the relative content of 16.08%,which can provide a light flower aroma for the compound puree.After compounding puree,the problem of sour and astringent taste of Choerospondias axillaris is solved,making the aroma of puree products more abundant and balanced,which has provided references for the research and development of puree products.

关 键 词：火龙果 南酸枣 复合果泥 响应面设计 香气 气相色谱-质谱法(GC-MS) 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]