果胶-果汁风味物质相互作用的研究方法及其影响因素  

Research methods and impact factors of pectin-juice aroma interaction

作　　者：周佳 袁佳璐 林敏 焦必宁[1,2] 马亚琴[1,2,3] ZHOU Jia;YUAN Jialu;LIN Min;JIAO Bining;MA Yaqin(Citrus Research Institute,Southwest University,Chongqing 400715,China;Key Laboratory of Quality and Safety Control for Citrus Fruits,Ministry of Agriculture and Rural Affairs,Southwest University,Chongqing 400715,China;National Citrus Engineering Research Center,Chongqing 400715,China)

机构地区：[1]西南大学柑桔研究所,重庆400715 [2]农业农村部柑橘类果品质量安全控制重点实验室(西南大学),重庆400715 [3]国家柑桔工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2024年第13期349-358,共10页Food and Fermentation Industries

基　　金：十四五国家现代农业产业技术体系项目(CARS-26)。

摘　　要：果胶作为果汁中重要的非挥发性成分,不仅能影响果汁的稳定性,还能结合香气化合物,从而影响果汁风味的释放和保留。利用果胶等生物大分子与香气化合物间的相互作用改善食品风味已成为当下最具活力的食品风味调控新方向之一。基于此,该文综述了果胶的组成和结构、果胶与香气化合物相互作用的研究方法、果胶与香气物质的作用机制以及果胶与香气化合物相互作用的影响因素。此外,通过分析当前果胶-香气研究中的局限性,对果胶与香气物质相互作用的未来研究趋势进行了展望,以期为果汁加工领域中风味调控的相关研究工作提供参考,为食品其他基质成分与香气物质间相互作用的研究提供借鉴。As an important non-volatile component in fruit juice,pectin can not only affect the stability of fruit juice but also bind aroma compounds,thereby affecting the release and retention of fruit juice flavor.Improving food flavor by using the interaction between biological macromolecules such as pectin and aroma compounds has become one of the most dynamic new directions for controlling food flavor.Based on this point,the composition and structure of pectin,the research methods and the mechanism and impact factors of the interaction between pectin and aroma compounds were reviewed.In addition,by analyzing the limitations of the current pectin-aroma interaction research,future trends according to the interaction between pectin and aroma substances were expected to provide references for regulating flavor in juice processing and the interaction research between other matrix components of food and aroma substances.

关 键 词：果胶 香气化合物 相互作用机制 分析技术 影响因素 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]