不同处理对发酵红枣汁键合态香气释放的影响  

Effect of different treatments on release of bonded aroma from fermented jujube juice

作　　者：张丽华 刘世豪 靳学远 李顺峰 李昌文 纵伟 ZHANG Lihua;LIU Shihao;JIN Xueyuan;LI Shunfeng;LI Changwen;ZONG Wei(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;College of Clinical Medicine,Hainan Vocational University of Science and Technology,Haikou 571126,Hainan,China;Research Center of Agro-products Processing Science and Technology,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]海南科技职业大学临床医药学院,海南海口571126 [3]河南省农业科学院农副产品加工研究中心,河南郑州450002

出　　处：《精细化工》2023年第12期2714-2722,共9页Fine Chemicals

基　　金：河南省重点研发与推广专项(222102110408);海南省重点研发计划项目(ZDYF2021XDNY143)。

摘　　要：采用Amberlite XAD-2树脂吸附、洗脱分离得到发酵红枣汁键合态香气化合物(GBVs),考察了在β-D-葡萄糖苷酶酶解(38℃、48 h)、酸解(pH 1.0、40℃、4 d)和超声(280 W、20 min、50℃)3种处理条件下GBVs的释放规律,利用电子鼻和顶空固相微萃取结合气质联用(HS-SPME-GC-MS)技术对释放得到的GBVs进行了鉴定,对发酵红枣汁特征性香气成分进行了香气活度值(OAV)分析。结果显示,3种处理得到的GBVs种类及含量均有较大差异。在数量上,超声处理共检出16种GBVs,酸类是键合态组分中含量最高的物质;酸解后共检出21种GBVs,主要为酸类和其他类物质;酶解后共检出32种GBVs,主要为酯类、醇类和酸类物质。大马士酮和壬醛对发酵红枣汁香气起主要贡献作用。超声处理和酸解处理主要释放发酵红枣汁的酸类物质,酶解处理则主要释放发酵红枣汁的酯类、醇类和醛类物质。因此,β-D-葡萄糖苷酶酶解处理有利于释放更多种类的GBVs。Glycosidically bound volatiles(GBVs)of fermented jujube juice was obtained by adsorption and elution with Amberlite XAD-2 resin.The release principles of GBVs was investigated via three separate treatments:β-D-glucosidase enzymolysis(38℃,48 h),acid hydrolysis(pH 1.0,40℃,4 d)and ultrasound treatment(280 W,20 min,50℃).The GBVs obtained was then identified by electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(GC-MS),while the valuable aroma components were analyzed for odor activity value(OAV).The results showed that GBVs obtained from the three treatments exhibited significant difference in types and content.In number,a total of 16 aroma compounds were identified from GBVs with ultrasonic treatment,and acids were the most abundant aroma compound.A total of 21 aroma compounds,mainly including acids and other components,were identified from GBVs with acid hydrolysis,while 32 ones were identified with enzymolysis,mainly including esters,alcohols and acids.Damascenone and nonanal played a major role for the aroma of fermented jujube juice.The substances hydrolyzed by ultrasonic treatment and acid hydrolysis treatment were mainly acids of fermented jujube juice,while the esters,alcohols and aldehydes were the main aroma components with enzymolysis.Therefore,β-D-glucosidase enzymolysis treatment was more conducive to the release of many GBVs in fermented jujube juice.

关 键 词：发酵红枣汁 β-D-葡萄糖苷酶 酸解 超声 键合态香气 香料与香精 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]