膨化食品中的杂环类挥发性成分及其形成机理  

Heterocyclic volatile components in puffed food and their formation mechanism

作　　者：蔡心如 刘敬科[2] 生庆海[1,3] 赵巍 张爱霞[2] 刘莹莹[2] 刘晶[1] 李朋亮[2] CAI Xin-ru;LIU Jing-ke;SHENG Qing-hai;ZHAO Wei;ZHANG Ai-xia;LIU Ying-ying;LIU Jing;LI Peng-liang(College of Bioscience and Engineering,Hebei University of Economics and Trade,Shijiazhuang 050061,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [3]河北农业大学食品科技学院,河北保定071001

出　　处：《粮食与饲料工业》2023年第6期26-30,36,共6页Cereal & Feed Industry

基　　金：河北省自然科学基金项目(C2021301014);现代农业产业技术体系建设专项资金资助(CARS-06-14.5-A29);河北省农林科学院科技创新专项课题资助(2022KJCXZX-SSS-1);宁夏回族自治区重点研发计划(2022BDE92014)。

摘　　要：膨化技术可以改善农产品的物理特性和风味品质,对农产品加工具有重要意义。该技术能够形成大量的杂环类香气成分,而杂环类香气成分是形成膨化食品烘烤香和甜香的重要分子基础,具有呈香阈值低、呈香特性丰富的特点。然而,杂环类香气成分含量低、种类多、结构相似,不容易被检测到,因此在食品香气研究中缺乏关注。文章综述了膨化食品的优点及其杂环类香气成分,并对杂环类香气成分的检测及形成机理进行了阐述,为膨化食品的研究提供理论基础。Puffing technology can improve the physical characteristics and flavor quality of agricultural products,which is important to its processing.This technique can generate a large of heterocyclic volatiles,and they serve as crucial molecular foundations for the toasted and sweet aroma of puffed foods.These compounds possess low odor threshold and diverse aroma properties.However,heterocyclic aroma components are not easy to be detected due to their low content,variety and similar structure,so they lack attention in food aroma research.This article provides an overview on the heterocyclic aroma compounds of the puffed food and elucidates the detection and formation mechanism of these compounds.It aims to provide a theoretical foundation for the study of puffed food.

关 键 词：膨化食品 杂环类挥发性成分 检测 形成机理 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]