玉米黄质-蓝莓粉对营养包风味品质的调控作用  

Regulatory effect of zeaxanthin-blueberry powder on the flavor quality of nutrition package

作　　者：袁子晗 朱春燕 陈湖南 陈冬 林松毅 YUAN Zihan;ZHU Chunyan;CHEN Hunan;CHEN Dong;LIN Songyi(National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Ganzhou Quanbiao Biological Technology Co.,Ltd.,Ganzhou 341100,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,大连116034 [2]赣州市全标生物科技有限公司,赣州341100

出　　处：《农业工程学报》2024年第12期286-294,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：江西省重大科技研发专项(20203ABC28W015)。

摘　　要：为探究营养包在贮藏过程中的风味品质变化,该研究以学龄前儿童基本配方营养包和添加玉米黄质、蓝莓粉制成的改进配方营养包为研究对象,建立了加速贮藏0和300 d的风味指纹图谱。利用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术分析了在全程氮气介导下加速贮藏后营养包风味品质劣变情况。观察贮藏后挥发性化合物的差异,结果表明,与基本配方营养包相比,添加玉米黄质、蓝莓粉可以降低营养包中的异味物质(E,E)-2,4-己二烯醛、2-甲基-3-巯基呋喃、乙基吡嗪、(E)-2-庚烯醛、(E)-2-己烯醛等挥发性化合物的含量,对于营养包中存在的增香挥发性化合物顺-4-癸烯醛、异戊烯醛、乙酸芳樟酯,改进配方营养包对其具有保护作用。综上所述,玉米黄质和蓝莓粉可以对加速贮藏过程中营养包的风味品质劣变起到一定的调控作用,研究结果可为学龄前儿童营养包的质量控制,改善营养包风味品质提供理论依据。A nutrition package can effectively supplement the lack of nutrients in the daily diet.Lipid oxidation is also prone to occur during storage,due to the high fat content in the nutrition package.The unpleasant odors can be then generated to limit normal consumption.The nitrogen packaging and antioxidants can be added to effectively slow down the oxidation of nutritional supplements,and then inhibit the generation of off-flavors.There are two commonly used methods to inhibit the oxidation of nutrition packages.Gas chromatography-ion migration spectrometry(GC-IMS)has been a new type of rapidlydeveloped flavor analysis in recent years.The high selectivity of gas chromatography was combined with the high sensitivity of ion mobility spectrometry to achieve the rapid qualitative and quantitative analysis of volatile compounds.In this study,a improved type of basic nutrition package was prepared to add the zeaxanthin and blueberry powder for preschool children.The free radical scavenging of zeaxanthin,blueberry powder,and their combination were evaluated using an electron spin resonance(ESR),in order to assess their antioxidative properties.GC-IMS was utilized to analyze the deterioration of flavor quality of nutrition packages after accelerated storage.The nutrition packages were rapidly identified to reveal the differences between volatile compounds in different formulations.The results showed that the combination of zeaxanthin and blueberry powder exhibited higher free radical scavenging.Meanwhile,the nutrition package with the improved formula shared lower levels of free radicals,compared with the basic one after accelerated storage.Therefore,the zeaxanthin and blueberry powder were added to inhibit the increase of free radicals.The flavor fingerprints were established for two formulations of the nutrition packages in accelerated storage for 0 and 300 days.A total of 71 volatile compounds were identified,including 15 alcohols,13 aldehydes,6 ketones,5 alkenes,2 phenols,15 esters,2 sulfides,1 hydrocarbon and 12 heteroc

关 键 词：风味 品质 调控 气相色谱-离子迁移谱 营养包 加速贮藏 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]