冷藏和冻藏方式对刺梨果品质和风味的影响  

Effects of refrigeration and freezing methods on quality and flavor of Rosa roxburghii Tratt

作　　者：王令 左云洋 李久长 魏茂洋 胡萍 WANG Ling;ZUO Yunyang;LI Jiuchang;WEI Maoyang;HU Ping(College of Brewery and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与发酵工业》2024年第9期290-297,I0016-I0019,共12页Food and Fermentation Industries

基　　金：贵州省刺梨产业发展专项(黔财农[2019]261号)。

摘　　要：该研究旨在为探究不同低温方式下刺梨鲜果保藏过程中的品质和风味变化。该研究以刺梨鲜果为原料,探讨不同条件(4℃冷藏、-20℃缓冻、液氮速冻)下保藏过程中刺梨果品质和风味物质的变化规律。实验通过测定刺梨果保藏过程中的色差值、超氧化物歧化酶(superoxide dismutase,SOD)、维生素C等理化指标,结合顶空固相微萃取-气相色谱-质谱联用(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对其风味物质进行检测,并通过电子扫描显微镜对微观结构进行表征。结果表明,刺梨果在4℃冷藏至第45天开始出现腐烂,缓冻和速冻组的刺梨经过365 d的冻藏仍未变质。在冻藏过程中速冻组色差变化显著小于缓冻组(P<0.05),能够更好地保持刺梨果原有颜色;速冻组和缓冻组相比,维生素C、总酸、黄酮含量、可溶性固形物、SOD活性差异不显著(P>0.05)。刺梨微观结构和硬度测定结果表明,速冻组刺梨的结构更加完整,硬度更高。GC-MS分析结果表明,3种处理条件在不同保藏时间段共检测出166种风味物质,酯类31种、醇类26种、醛类26种、酮类18种、酸类8种、烃类48种、其他类9种,其中酯类、烃类和醛类是刺梨主要风味物质。冻藏与冷藏相比,损失(E)-3-己烯-1-丁酸酯、2-十一酮、4-环己基苯乙酮风味物质,新增酯类(20种)、烃类(32种)、醛类(24种)、酮类(15种)、醇类(22种)。速冻组总的挥发性物质和特有挥发性物质均显著高于其他组(P<0.05)。冻藏与冷藏相比,刺梨果的品质保持效果较好,适合长期保藏。与缓冻处理相比,速冻处理后冻藏能够更好地保持刺梨果的色泽、细胞结构和风味物质。This study aimed to investigate the changes in quality and flavor of Rosa roxburghii Tratt(RRT)during storage at different low-temperature conditions.This study used RRT as raw material to explore the changes in the quality and flavor of RRT during preservation under different conditions(refrigerated at 4℃,slow frozen at-20℃,and liquid nitrogen quick freezing).The experiment determined the chromatic aberration value,superoxide dismutase(SOD),vitamin C,and other physicochemical indicators in the preservation process of RRT,combined with headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology to detect its flavor substances,and characterized the microstructure through an electronic scanning microscope.Results showed that the RRT began to rot on the 45 th day of refrigeration at 4℃,and the RRT in the mild and quick-freezing groups did not deteriorate after 365 days of freezing storage.During the freezing process,the chromatic aberration change of the quick-freezing group was significantly smaller than that of the slow-freezing group(P<0.05),which could better maintain the original color of RRT.Compared with the quick-freezing group and the slow-freezing group,the differences in vitamin C,total acid,flavonoid content,soluble solids,and SOD activity were not significant(P>0.05).The microstructure and hardness measurement results of RRT showed that the structure of RRT in the quick-frozen group was more complete and the hardness was higher.The results of GC-MS analysis showed that a total of 166 flavor substances were detected under three treatment conditions in different storage time periods,including 31 esters,26 alcohols,26 aldehydes,18 ketones,8 acids,48 hydrocarbons,and 9 other kinds.Among them,esters,hydrocarbons,and aldehydes were the main flavor substances of RRT.Compared with refrigerated storage,(E)-3-hexene-1-butyrate,2-undecanone,and 4-cyclohexylacetophenone were lost,and esters(20 kinds),hydrocarbons(32 kinds),aldehydes(24 kinds),ketones(15 kinds),and alcoh

关 键 词：刺梨果 低温保藏 品质 风味 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]