沙棘叶及其醇提冻干粉挥发性物质和关键营养成分分析  

Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder

作　　者：陈璐瑶 张志刚 邢国良 王捷 姚玉军 吕兆林[1,2] CHEN Luyao;ZHANG Zhigang;XING Guoliang;WANG Jie;YAO Yujun;LÜZhaolin(School of Biological Science and Technology,Beijing Forestry University,Beijing 100083,China;Beijing Key Laboratory of Forestry Food Processing and Safety,Beijing 100083,China;Inner Mongolia Yuhangren Bioengineering Technology Co.,Ltd.,Hohhot 011517,China)

机构地区：[1]北京林业大学生物科学与技术学院,北京100083 [2]林业食品加工与安全北京市重点实验室,北京100083 [3]内蒙古宇航人生物工程技术有限公司,内蒙古呼和浩特011517

出　　处：《食品工业科技》2025年第8期272-280,共9页Science and Technology of Food Industry

基　　金：沙棘高效提取技术研究及产品开发(2016hxfwswxy011)。

摘　　要：为探究沙棘叶与经真空冷冻干燥得到的冻干粉挥发性物质和关键营养成分间的差异。采用顶空固相微萃取结合气相色谱-质谱等技术对沙棘叶及其冻干粉的挥发性组分和氨基酸、可溶性糖构成进行了系统表征。结果显示,沙棘叶中检测到64种挥发性化合物,冻干粉鉴定出60种,包含26种加工后新生成的物质。香气活度值(Odor Activity Values,OAV)与香气轮廓图的分析表明,沙棘叶具有较高的青香、水果香、甜香强度,而冻干粉表现出较高的花香、青香、脂香属性。此外,沙棘叶和冻干粉中均存在含量较高的13种氨基酸和3种可溶性糖,特别是亮氨酸、丙氨酸均与2-甲基-丁醛、糠醛等大多数挥发性化合物表现出了显著的相关性。该结果可为后续沙棘叶速溶粉的风味研究以及开发推广提供一定参考依据。To explore the differences in volatile substances and critical nutrients between sea buckthorn leaves and freezedried powder obtained by vacuum freeze-drying.The volatile components,amino acids,and soluble sugars of sea buckthorn leaves and their freeze-dried powder were systematically characterized by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.Results showed that 64 volatile compounds were detected in sea-buckthorn leaves,and 60 volatile compounds were identified in freeze-dried powder,including 26 newly generated substances after processing.The odor activity values(OAV)analysis and aroma profile showed that sea buckthorn leaves had higher green,fruity,and sweet intensity.In contrast,freeze-dried powder showed higher floral,green,and fat aroma properties.In addition,there were 13 amino acids and 3 sugars with high content in sea buckthorn leaves and freeze-dried powder.In particular,leucine and alanine significantly correlated with most volatile compounds,such as 2-methylbutanal and furfural.The results provide a reference for subsequent research on the flavor characteristics of sea buckthorn leaf instant powder and its development and promotion.

关 键 词：沙棘叶 真空冷冻干燥 速溶粉 顶空固相微萃取(HS-SPME) 挥发性化合物 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]