不同烫漂处理对鲜食糯玉米品质的影响  

Effect of Different Blanching Treatments on Quality of Fresh Waxy Corn

作　　者：闫星月 何兴泰 孙海斓 杜佳馨 陈潇 赵立艳[1] Yan Xingyue;He Xingtai;Sun Hailan;Du Jiaxin;Chen Xiao;Zhao Liyan(Nanjing Agricultural University,College of Food Science and Technology,Nanjing 210000)

机构地区：[1]南京农业大学食品科技学院,南京210000

出　　处：《中国粮油学报》2025年第2期76-88,共13页Journal of the Chinese Cereals and Oils Association

基　　金：江苏现代农业(特粮特经)产业技术体系项目(JATS[2023]424)。

摘　　要：比较了蒸汽烫漂(ZQ)、沸水烫漂(FS)以及超声辅助热烫漂(CS)对鲜食糯玉米营养物质、感官品质以及酶活的影响,同时利用电子舌、电子鼻以及气相色谱-质谱(GC-MS)技术分析了鲜食糯玉米的风味特征。研究结果显示:ZQ和FS处理导致营养物质保留率较低,而CS处理对于营养物质的影响较小;3种烫漂处理的质构特性和感官评分差异较小,但ZQ处理后风味评分增加;CS处理的灭酶效率更高,对过氧化物酶、多酚氧化酶和脂氧合酶的抑制效果分别为99.51%、90.38%和98.13%,明显优于ZQ和FS处理;电子舌测定结果表明3种烫漂处理使鲜食糯玉米的鲜味值、甜味值以及丰富度增加;利用GC-MS技术分别从CK、ZQ、FS和CS样品中鉴定出了37、42、35和49种挥发性风味化合物,特征风味化合物有1-辛烯-3-醇、正己醛、正壬醛、正庚醛、3-羟基-2-丁酮和2-戊基呋喃等;定量分析结合电子鼻以及主成分分析表明,烫漂处理后鲜食糯玉米的挥发性风味物质的种类和含量具有显著性差异,其中CS处理后鲜食糯玉米的风味化合物种类和含量显著增加。The effect of steam blanching(ZQ),boiling water blanching(FS)and ultrasound-assisted blanching(CS)on nutritional content,sensory quality and enzyme activity of fresh sweet waxy corn was compared.At the same time,the flavor characteristics of fresh waxy corn were analyzed by electronic tongue,electronic nose and gas chromatography-mass spectrometer(GC-MS).The results indicated that ZQ and FS treatments led to lower retention of nutritional content,while the impact of CS treatment on the nutritional content was relatively minor.The textural properties and sensory scores of the three blanching treatments were similar.However,the flavor score increased after ZQ treatment.The enzyme inactivation efficiency of CS treatment was higher,and the inhibition effect on peroxidase,polyphenol oxidase and lipoxygenase was 99.51%,90.38%and 98.13%,respectively,significantly better than those of ZQ and FS treatments.The results of electronic tongue measurement indicated that the three blanching treatments increased the umami value,sweetness value and richness of fresh waxy corn.A total of 37,42,35 and 49 volatile flavor compounds were identified from CK,ZQ,FS and CS samples by GC-MS,respectively.The characteristic flavor compounds were 1-octen-3-ol,hexanal,nonanal,heptanal,3-hydroxy-2-butanone and 2-pentylfuran.Quantitative analysis combined with electronic nose and principal component analysis revealed that there were significant differences in the types and contents of volatile flavor compounds in fresh waxy corn after blanching treatment.Among them,the types and contents of flavor compounds in fresh waxy corn increased significantly after CS treatment.

关 键 词：糯玉米 超声辅助热烫漂 营养物质 感官品质 酶活 风味特征 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程] S513[轻工技术与工程—食品科学与工程]