刺梨汁冷冻贮藏过程中风味的动态变化规律  

Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage

作　　者：莫梅清 江梓仪 胡梦迪 桂梦楠 罗杰 包爱明 秦伟军 高向阳[1,2] MO Meiqing;JIANG Ziyi;HU Mengdi;GUI Mengnan;LUO Jie;BAO Aiming;QIN Weijun;GAO Xiangyang(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangdong-Guizhou Science and Technology Collaboration Key Laboratory of Fermented Foods,Anshun 561002,China;Guizhou Nanshanpo Food Processing Co.,Ltd.,Anshun 561000,China)

机构地区：[1]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642 [2]粤黔科技协作发酵食品重点实验室,贵州安顺561002 [3]贵州南山婆食品加工有限公司,贵州安顺561000

出　　处：《食品工业科技》2024年第20期320-331,共12页Science and Technology of Food Industry

基　　金：安顺市科技计划项目(安市科平(2023)07号粤黔协作)。

摘　　要：为评价长时间冷冻贮藏对刺梨汁的风味品质影响,本研究采用感官评价、电子鼻和顶空固相微萃取气相色谱-质谱分析刺梨汁(Headspace solid phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)在-20℃冷冻条件下不同贮藏时间(0、2、4、6、8 M)的感官特性和香气特征的动态变化。结果表明,共鉴定出127种挥发性化合物,以醇类(31种)、烃类(34种)和酯类(24种)为主。正己醇、叶醇、1-辛烯-3-醇、芳樟醇、正辛醇、α-蒎烯、正己酸乙酯、辛酸乙酯及甲基丁香酚的含量随冷冻贮藏时间的延长呈显著下降趋势(P<0.05),表明青草香、果味和花香味可能会逐渐减弱。壬醛的含量显著增加(P<0.05),由贮藏前3.65μg/100 g增加至贮藏后10.87μg/100 g,导致刺激性不良气味积累。贮藏前刺梨汁的特征香气显著,在贮藏后期,特征香气降低或损失,而松木和刺激气味尤为突出。基于相对气味活性值(ROAV)分析得到鲜刺梨汁的挥发性特征成分(ROAV>1)有12种,特征成分的含量在贮藏结束后减少了60%~90%。基于偏最小二乘法判别(Partial least squares discriminant analysis,PLS-DA)和变量重要性投影值(Variable importance in the projection,VIP),确定了贮藏8个月是刺梨汁中挥发性化合物高度变化的分界点,筛选出10种挥发性化合物可作为区分刺梨汁在特定冷冻储存不同时间条件下的重要标记物。本研究结果为判别刺梨汁冷冻贮藏过程中的品质监测和贮藏条件优化提供依据。To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice,sensory evaluation,electronic nose,and headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)were utilized to analyze the dynamic changes of sensory and aroma characteristics of Rosa roxburghii juice at-20℃ for various storage times(0,2,4,6,8 M).The results revealed the identification of a total of 127 volatile compounds,the majority of which were alcohols(31),hydrocarbons(34),and esters(24).The contents of 1-hexanol,(Z)-3-hexen-1-ol,1-octene-3-ol,linalool,1-octanol,α-copaene,ethyl hexanoate,ethyl octanoate,and methyl eugenol decreased over time,indicating that the fragrance of green grass,fruit,and flowers may diminish over time.The concentration of nonanal increased substantially(P<0.05)from 3.65μg/100 g before storage to 10.87μg/100 g after storage,resulting in an accumulation of a disagreeable odor.The aroma of Rosa roxburghii juice was more prominent before storage,while the aroma diminished or disappeared as storage progressed,particularly the pine and irritating odors.Fresh Rosa roxburghii juice contains 12 essential aroma components with a relative odor activity value(ROAV)greater than 1.The concentration of thoes essential aroma components decreased about 60%~90%after storage.Based on the partial least squares discriminant(PLS-DA)and variable importance in the projection(VIP),it was the maximum rate of change of volatile compounds of Rosa roxburghii juice after 8 months of storage.Ten volatile compounds were screened out as important markers to distinguish Rosa roxburghii juice under specific frozen storage conditions for different times.The results of the present study could serve as a basis for monitoring the quality and optimizing the storage conditions of frozen Rosa roxburghii juice.

关 键 词：刺梨汁 冷冻贮藏 风味特征 电子鼻 气相色谱-质谱法(GC-MS) 

分 类 号：TS201.2[轻工技术与工程—食品科学]