香瓜茄干制品的开发及其风味成分分析  

Development of Dried Fruit of Solanum muricatum and Analysis of Its Flavor Compounds

作　　者：雷鑫 叶雅萍 卢万洋 伯年国 王藤 赵明[1,2,3] LEI Xin;YE Yaping;LU Wanyang;BO Nianguo;WANG Teng;ZHAO Ming(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,The Key Laboratory of Medicinal Plant Biology of Yunnan Province,Yunnan Agricultural University,Kunming,Yunnan 650201,China;Yunnan Characteristic Plant Extraction Laboratory,Kunming 650106,China.)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心,云南省药用植物生物学重点实验室,云南昆明650201 [3]云南特色植物提取实验室,云南昆明650106

出　　处：《保鲜与加工》2024年第5期77-83,共7页Storage and Process

基　　金：云南特色植物提取实验室自主研究项目基金(2022YKZY001)。

摘　　要：为提高香瓜茄的产品价值和明确其风味物质组成,将香瓜茄去皮、切丁,在30~80℃下进行热风干燥,通过感官评价结合多酚类物质、可溶性糖、游离氨基酸含量的测定与分析优化干燥温度。结果表明:50℃干燥制成的果干具有色泽金黄、奶香兼甜香浓郁、滋味甜醇等特征,风味最优,其可溶性糖含量为83.06%±5.07%,高效液相色谱检测到蔗糖(517.19 mg/g)、果糖(262.77 mg/g)和葡萄糖(154.20 mg/g)为主要的甜味物质。全二维气相色谱-飞行时间质谱鉴定到595个挥发性物质,相对含量超过1%的有21个,其中琥珀酸二乙酯(2.64%)、辛酸乙酯(1.69%)等5种呈果香,γ-壬内酯(2.08%)、甘油(1.73%)呈甜香,3,3-二甲基丙烯酸(3.62%)、2-甲基丁酸(3.51%)、己酸(2.08%)呈奶香,构成了果干的奶香甜香浓郁的特征。本研究开发了一种风味优良的香瓜茄果干,明确了其风味物质组成,为后续开发提供了基础。In order to improve the product value of Solanum muricatum and clarify its flavor material composition,fruits of S.muricatum were peeled,diced,and dried by hot air at 30~80℃,and the drying temperature was optimized through sensory evaluation combined with measurement of polyphenols,soluble sugar,and free amino acids contents.The results showed that the dried fruits manufactured at 50℃had the characteristics of golden color,rich milk aroma and sweet fragrance,sweet and mellow taste,and best flavor.The content of soluble sugars was 83.06%±5.07%,and sucrose(517.19 mg/g),fructose(262.77 mg/g),and glucose(154.20 mg/g)were detected as the main sweet taste com⁃pounds by high-performance liquid chromatography.A total 595 volatile compounds were identified using comprehen⁃sive two-dimensional gas chromatography time-of-flight mass spectrometry,including 21 compounds with relative contents greater than 1%.Among which,five compounds had fruit flavor e.g.,succinic acid,diethyl ester(2.64%),eth⁃yl caprylate(1.69%),etc.;γ-nonlactone(2.08%)and glycerol(1.73%)showed sweet aroma,3,3-dimethylacrylic acid(3.62%),butanoic acid,2-methyl-(3.51%)and hexanoic acid(2.08%)showed milk aroma.These compounds were re⁃sponsible for the rich milk and sweet aroma characteristics of dried fruits of S.muricatum.This study developed a kind of dried fruit of S.muricatum with good flavor clarified the flavor substances composition,which provides a foundation for further development.

关 键 词：香瓜茄 水果干制品 滋味活度值 风味物质 全二维气相色谱-飞行时间质谱(GC×GC-TOF MS) 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]