酶解对香蕉果酒发酵前后风味的影响  

Effect of Enzymatic Hydrolysis on Flavor of Banana Wine before and after Fermentation

作　　者：钟思彦 徐玉娟[1] 余元善[1] 吴继军[1] 李璐 卢楚强 陈从贵 邹波[1] ZHONG Siyan;XU Yujuan;YU Yuanshan;WU Jijun;LI Lu;LU Chuqiang;CHEN Conggui;ZOU Bo(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Guangdong Yuanfeng Food Co.,Ltd.,Maoming 525000,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]广东源丰食品有限公司,广东茂名525000

出　　处：《食品工业科技》2024年第3期98-106,共9页Science and Technology of Food Industry

基　　金：广东省重点研发计划项目(2022B0202050001);广东省农业科学院人才培养项目(R2022PY-QY009);广东省农业科学院学科团队建设项目(202109TD);高州市香蕉产业园加工科技支撑项目。

摘　　要：本研究针对香蕉浆粘度高不易取汁的特点,分别对香蕉浆进行酶解和直接加水处理,制备酶解香蕉汁和非酶解香蕉汁,比较不同处理的香蕉果酒发酵前后理化指标和挥发性成分的变化。结果表明,经果胶酶处理的香蕉汁(果酒)可溶性固形物(TSS)和总酸(TA)分别为24.91°Brix(8.40°Brix)和4.70 g/L(5.67 g/L)高于非酶解处理的香蕉汁(果酒),pH则低于非酶解的香蕉汁(果酒);酶解样品酒精度11.5%vol,高于非酶解样品。采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析样品中的挥发性成分,在四个样品中共检出87种挥发性物质,其中酯类43种,醇类13种,其他种类物质相对较少,结合香气活度值(OAV)和主成分分析(PCA),共发现OAV>1的香气物质15种,正己醇、乙酸乙酯、乙酸异丁酯、乙酸丁酯、丁酸异戊酯、反式-2-己烯醛、己醛等10种物质是果汁中主要的挥发性成分,这些物质主要与甜香、香蕉香、覆盆子香、梨香、桃香、青草味相关,经果胶酶处理后的果汁中与青草味相关的己醛含量更少;苯乙醇、异戊酸乙酯、辛酸乙酯、癸酸乙酯、乙酸异戊酯等7种物质对果酒香气有较大贡献值,这些物质主要为果酒提供苹果香、玫瑰香、香蕉香、杏香、奶油香,经果胶酶处理的样品香气浓度更大,整体香气更加平衡丰富。综上所述,将香蕉浆酶解后再进行酒精发酵,所得果酒的整体香气会更加丰富和谐,本研究结果可为香蕉果酒的生产提供科学依据。Due to the high viscosity of banana pulp and the difficulty of extracting juice,banana pulp was pectinase-treated or supplemented with water to prepare enzymatic hydrolysis banana juice and non-enzymatic hydrolysis banana juice,respectively.The changes of physicochemical parameters and volatile components of banana wine with different treatments were compared before and after fermentation.The results showed that the total soluble solids(TSS)and total acid(TA)of the banana juice(fruit wine)treated with pectinase were 24.91°Brix(8.40°Brix)and 4.70 g/L(5.67 g/L),respectively,which were higher than those of the banana juice(fruit wine)without pectinase treatment.While a lower pH value was found in pectinase treatment groups.Meanwhile,the alcohol content of pectinase-treated samples was 11.5%vol,which was higher than that of the non-enzymolysis samples.Then headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile components of different samples.A total of 87 volatile components were detected in the four samples,including 43 esters,13 alcohols,and relatively few other types of substances.Combined with odor activity value(OAV)and principal component analysis(PCA),a total of 15 aroma substances with OAV>1 were found.Ten substances such as 1-hexyl alcohol,ethyl acetate,isobutyl acetate,butyl acetate,isoamyl butyrate,trans-2-hexenal,and hexal were the main volatile components in banana juice.These substances were mainly related to sweet aroma,banana aroma,raspberry aroma,pear aroma,peach aroma and grass aroma.Compared with untreated banana juice,the content of hexal in banana juice treated with pectinase was less,which was mainly related to grass aroma.Seven aroma components such as phenylethanol,ethyl isovalerate,ethyl caprylate,ethyl caprylic acid and isoamyl acetate had a great contribution to the aroma of banana wine.These substances mainly provided apple,rose,banana,apricot and cream aroma for banana wine.The aroma concentration of banana

关 键 词：香蕉 酶解 顶空固相微萃取-气相色谱-质谱联用 挥发性化合物 主成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]