精制槟榔理化性质及基于气相色谱-离子迁移谱联用技术的风味成分分析  

Physicochemical Properties of Refined Betel Nuts and Flavor Composition Analysis Based on Gas Chromatography-ion Migration Spectrometry

作　　者：杨睿宇 林艺玲 赵凯欣 罗翠霞 唐敏敏[2] 李瑞[1] YANG Ruiyu;LIN Yiing;ZHAO Kaixin;LUO Cuixia;TANG Minmin;LI Rui(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524088,China;Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences,Wenchang,Hainan 571339,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《热带农业科学》2023年第12期76-84,共9页Chinese Journal of Tropical Agriculture

基　　金：海南省自然科学基金“辐照处理对槟榔鲜果品质影响规律的研究”(No.320RC737)。

摘　　要：以3个品牌共11种精制槟榔为研究对象,分析其理化性质,使用食品物性分析仪测定其质构特性,并采用气相色谱-离子迁移谱联用技术分析和比较其风味成分。结果表明:同一品牌的精制槟榔高径比无明显差异,不同品牌之间精制槟榔高径比有一定差异;不同品牌精制槟榔多酚含量具有显著性差异(p<0.05);同一品牌或不同品牌的样品硬度、咀嚼性和弹性无显著性差异;品牌A的风味物质主要是酯类、醛类、酮类和吡嗪等,A品牌的2种不同样品的风味物质相似,与其他品牌相比风味物质的种类较少;品牌B的风味物质主要是醇类、萜烯类、醛类和酮类等,B品牌的5种不同样品的风味物质相似,与品牌A和C相比风味物质的种类较多;品牌C的4种产品的风味物质主要是萜烯类、酯类、醛类、酮类、醇类和吡嗪等,同品牌的4种不同样品的风味物质差异较大。该研究可以结合相关资料对未定性出的风味物质进行判断并建立精制槟榔产品指纹图谱,并可为精制槟榔加工工艺改进及产业升级提供理论依据。In this study,11 kinds of refined betel nuts of three brands were analyzed for their physicochemical properties,their textural properties were determined by a food property analyzer,and their flavor compositions were analyzed and com-pared by gas chromatography-ion mobility spectrometry(GC-IMS).The results showed that there was no significant differ-ence in the height-to-diameter ratio of refined betel nut of the same brand,and there were some differences in the height-to-diameter ratio of refined betel nut between different brands;the polyphenol content of refined betel nut of various brands was significantly difference(p<0.05);there was no significant difference in the hardness,chewiness and elasticity of samples of the same brand or various brands;the flavor substances of brand A were mainly esters,aldehydes,ketones and pyrazines,and the two different samples had similar flavor substances and fewer types of flavor substances compared with other brands;the flavor substances of brand B were mainly alcohols,terpenes,aldehydes and ketones,etc.;and the flavor sub-stances of 5 different samples of brand B were similar,and there were more types of flavor substances compared with brands A and C;the flavor substances of 4 products of brand C were mainly terpenes,esters,aldehydes,ketones,alcohols and pyrazines,etc.;and the flavor substances of the 4 same brands were mainly terpenes,esters,aldehydes,ketones,alcohols and pyrazines,etc.,and there was no significant difference in hardness,chewability and elasticity of the samples.The flavor substances of different samples varied greatly.This study can be combined with related information to determine the uncharacterized flavor substances,establish the fingerprints of refined betel nut products,and provide a theoretical basis for the improvement of re-fined betel nut processing technology and industrial upgrading.

关 键 词：精制槟榔 理化性质 质构特性 风味成分 气相色谱-离子迁移谱联用 

分 类 号：TS205[轻工技术与工程—食品科学]