不同加工过程对李光杏脯理化特性及挥发性成分影响  

Influence of different processing methods on the physicochemical properties and volatile components of Li Guang preserved apricots

作　　者：张亚男 白羽嘉 冯作山 段继华 孔祥月 方强 ZHANG Yanan;BAI Yujia;FENG Zuoshan;DUAN Jihua;KONG Xiangyue;FANG Qiang(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Key Laboratory of Postharvest Science and Technology of Xinjiang Fruits,Urumqi 830052,China;Xinjiang Sikai Food Co.Ltd.,Changji 831100,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,新疆乌鲁木齐830052 [3]新疆丝凯食品有限公司,新疆昌吉831100

出　　处：《食品与发酵工业》2025年第5期282-290,共9页Food and Fermentation Industries

基　　金：新疆杏产业技术体系专项基金项目(XJCYTX-03-05-2021)。

摘　　要：为探究不同加工处理下李光杏脯的理化特性和挥发性成分之间的差异,对传统工艺杏脯(hot air dried apricot,HAD)、复合糖液糖煮杏脯(boiled sugar with apricot,BSW)、弱微波处理杏脯(weak microwave drying of apricot,WMD)进行感官评定、褐变度、总糖、可滴定酸等的测定,采用顶空固相微萃取和气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术进行挥发性成分测定。研究结果表明,HAD的褐变度最高为0.66,BSW的褐变度最低为0.26。WMD处理的总糖含量最低为42.36%,可滴定酸含量为1.03%,WMD可有效降低含糖量,缓解果脯产品口感甜腻的问题。HS-SPME-GC-MS共检测出88种挥发性成分,主要包括醇类19种、醛类20种、酮类13种、酯类9种、萜烯类16种、酸性物质3种以及其他类8种。采用气味活度值结合正交偏最小二乘判别分析确定了3种样品的关键差异香气成分。其中HAD提取的关键香气成分为呋喃、联苯、3-糠醛;BSW的关键香气成分为芳樟醇、己醛、顺式-香叶醇;WMD的关键香气成分为己醛、芳樟醇、3-辛醇。该文通过对3种不同处理工艺的杏脯进行理化指标测定,结合与鲜果挥发性成分对比研究,为进一步阐明不同处理杏脯的理化性质和风味物质差异研究及合理开发相关产品提供科学基础。To investigate the differences in physicochemical properties and volatile components of Liguang preserved apricot under different processing conditions,sensory evaluation,browning degree,total sugar,titratable acid,and volatile component determination were performed on the traditional process of hot air-dried apricot(HAD),boiled sugar with apricot(BSW),and non-heat treated apricot(WMD)using headspace solid-phase microextraction and gas chromatography-mass spectrometry.The research results indicated that the highest browning degree of HAD was 0.66,and the lowest browning degree of BSW was 0.26.The lowest total sugar content treated with WMD was 42.36%,and the titratable acid content was 1.03%.WMD effectively reduced the sugar content and alleviated the problem of sweet and greasy taste in preserved fruit products.Fresh fruits were used as a comparison in HS-SPME-GCMS detection,and 6 groups were taken from each of the four samples for parallel testing.A total of 88 volatile components were detected,mainly including 19 alcohols,20 aldehydes,13 ketones,9 esters,16 terpenes,3 acidic substances,and 8 other types.The key differential aroma components of four types of samples were determined using correlation odor activity value(ROAV)combined with orthogonal partial least squares discriminant analysis(OPLS-DA).The key aroma components extracted by HAD were furan,biphenyl,and 3-furfural.The key aroma components of BSW were linalool,hexanal,and cis geraniol.The key aroma components of WMD were hexanal,linalool,and 3-octanol.This result provides a scientific basis for further elucidating the differences in physicochemical properties and flavor compounds of apricot preserves treated with different techniques,and for the rational development of related products,by measuring the physicochemical indicators of three different processing techniques of apricot preserves and comparing them with the volatile components of fresh fruits.

关 键 词：非热杏脯 弱微波干燥 挥发性成分 聚类热图 主成分分析 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]