2种槟榔干果风味品质的比较
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摘要
为分析青果、烟果2种槟榔风味品质差异的形成原因,以槟榔青果和烟果为研究对象,鲜果为对照,测定其可溶性糖及可滴定酸等滋味物质含量,并结合顶空-固相微萃取-气相色谱-质谱联用技术,对其挥发性成分进行提取、鉴定及分析。结果表明,槟榔青果和烟果中可滴定酸等滋味物质及醛类、酚类等挥发性成分差异明显,从而影响二者风味品质。青果可滴定酸含量显著低于烟果,而二者可溶性糖含量之间无显著性差异,导致青果糖酸比显著高于烟果(P<0.05)。青果、烟果和鲜果中分别鉴定出挥发性成分37、46?种和29?种。其中,青果的主要挥发性成分为醛类、酚类和烃类,相对含量分别为10.81%、9.71%和2.84%,另含少量醚类、醇类、酮类、酯类、萘类,与鲜果的主要挥发性成分相似。烟果的主要挥发性成分为酚类,相对含量达70.86%,远高于酮类、醛类、烃类、醇类、酯类等其他挥发性成分,具有典型的烟熏风味特征。另外,通过主成分分析,可将可滴定酸等11类风味成分对槟榔整体风味品质的影响分为4种,且在该主成分评价模型下青果、烟果的风味品质差异明显。因此,以青果和烟果为原料,加工而成的青果槟榔和烟果槟榔风味品质差异明显。
This study aimed to explore the cause of the flavor quality differences between green areca nut and smoked areca nut. Fresh areca nut was used as a control. We determined the contents of soluble sugar and titratable acid as taste-active compounds in the areca nut samples. The volatile components were extracted, identified and analyzed by head-space solid phase microextraction-gas chromatography-mass spectrometry. The results showed that there was a significant difference in titratable acid and some volatile components such as aldehydes and phenols between green and smoked areca nut, which affected the flavor quality of processed areca nut. The titrable acid content of green areca nut was significantly lower than that of smoked areca nut, while there was no significant difference in soluble sugar contents between them, causing a significantly higher sugar-acid ratio of green relative to smoked areca nut(P < 0.05). A total of 37, 46 and 29 volatile compounds were identified in green, smoked and fresh areca nut, respectively. The main volatile components of green areca nut were aldehydes, phenols and hydrocarbons, with relative contents of 10.81%, 9.71% and 2.84%, together with a small amount of ethers, alcohols, ketones, esters and naphthalene, which were similar to those of fresh areca nut. The main volatile component of smoked areca nut was phenols, with a relative content of 70.86%, which was far higher than other volatile components such as ketones, aldehydes, hydrocarbons, alcohols and esters, and it had typical smoky flavor characteristics. In addition, through principal component analysis(PCA), the 11 classes of components such as titratable acid that contribute to the overall flavor quality of areca nut could be divided into 4 categories. Moreover, PCA analysis showed obvious differences in the of flavor quality of green and smoked areca nut.
This study aimed to explore the cause of the flavor quality differences between green areca nut and smoked areca nut. Fresh areca nut was used as a control. We determined the contents of soluble sugar and titratable acid as taste-active compounds in the areca nut samples. The volatile components were extracted, identified and analyzed by head-space solid phase microextraction-gas chromatography-mass spectrometry. The results showed that there was a significant difference in titratable acid and some volatile components such as aldehydes and phenols between green and smoked areca nut, which affected the flavor quality of processed areca nut. The titrable acid content of green areca nut was significantly lower than that of smoked areca nut, while there was no significant difference in soluble sugar contents between them, causing a significantly higher sugar-acid ratio of green relative to smoked areca nut(P < 0.05). A total of 37, 46 and 29 volatile compounds were identified in green, smoked and fresh areca nut, respectively. The main volatile components of green areca nut were aldehydes, phenols and hydrocarbons, with relative contents of 10.81%, 9.71% and 2.84%, together with a small amount of ethers, alcohols, ketones, esters and naphthalene, which were similar to those of fresh areca nut. The main volatile component of smoked areca nut was phenols, with a relative content of 70.86%, which was far higher than other volatile components such as ketones, aldehydes, hydrocarbons, alcohols and esters, and it had typical smoky flavor characteristics. In addition, through principal component analysis(PCA), the 11 classes of components such as titratable acid that contribute to the overall flavor quality of areca nut could be divided into 4 categories. Moreover, PCA analysis showed obvious differences in the of flavor quality of green and smoked areca nut.
引文
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[19]王秋霜,陈栋,许勇泉,等.广东仁化白毛红茶香气组成的比较研究[J].食品工业科技,2012,33(14):116-119.
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[23]丁晔,刘敦华,雷建刚,等.不同处理羊羔肉挥发性风味物质的比较及主成分分析[J].食品与机械,2013,29(3):16-20.DOI:10.3969/j.issn.1003-5788.2013.03.005.
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[25]陈恺,李琼,周彤,等.不同干制方式对新疆哈密大枣香气成分的影响[J].食品科学,2017,38(14):158-163.DOI:10.7506/spkx1002-6630-201714024.
[26]王振东,王彦清,周瑞铮,等.基于主成分分析法的羊肉特征性风味强度评价模型的构建[J].食品科学,2017, 38(22):162-168.DOI:10.7506/spkx1002-6630-201722025.
[27]高琦,张建超,陈佳男,等.基于主成分分析法综合评价4种干燥方式对山药脆片香气品质的影响[J].食品科学,2018,39(20):186-192.DOI:10.7506/spkx1002-6630-201820026.
[28] ANA R,PERIS J E,ANA R,et al.Principal component analysis(PCA)of volatile terpene compounds dataset emitted by genetically modified sweet orange fruits and juices in which a D-limonene synthase was either up-or down-regulated vs. empty vector controls[J]. Data in Brief,2016,9(C):355-361.DOI:10.1016/j.dib.2016.09.003.
[29] YANG W, YU J, PEI F, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes, detected by HS-SPME-GCMS and electronic nose[J]. Food Chemistry, 2016, 196(1):860-866.DOI:10.1016/j.foodchem.2015.09.097.
[2]李智,徐欢欢,邓建阳,等.高温干蒸工艺软化槟榔及其灭菌效果研究[J].食品与机械,2015(4):194-197. DOI:10.13652/j.issn.1003-5788.2015.04.050.
[3]吴硕,李宗军,谭雅,等.食用槟榔干燥和烟熏特性研究[J].食品工业科技,2016, 37(4):288-293. DOI:10.13386/j.issn1002-0306.2016.04.049.
[4]张晓鸣.食品风味化学[M].北京:中国轻工业出版社,2009.
[5]郑丽静,聂继云,李明强,等.苹果风味评价指标的筛选研究[J].中国农业科学,2015, 48(14):2796-2805. DOI:10.3864/j.issn.0578-1752.2015.14.011.
[6] SUN Y, FU M,LI Z,et al.Evaluation of freshness in determination of volatile organic compounds released from pork by HS-SPMEGC-MS[J]. Food Analytical Methods, 2018, 11(5):1321-1329.DOI:10.1007/s12161-017-1109-6.
[7]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30. DOI:10.7506/spkx1002-6630-201604005.
[8] ZEHRA T A, MOZHGAN Z, NESIBE E K. Determination of fatty acids and volatile compounds in fruits of rosehip(Rosa L.)species by HS-SPME/GC-MS and IM-SPME/GC-MS techniques[J].Turkish Journal of Agriculture and Forestry, 2016, 40(2):269-279.DOI:10.3906/tar-1506-50.
[9]江航,王锡昌.顶空固相微萃取与GC-MS联用的鱼露挥发性风味成分分析[J].安徽农业科学,2008,36(23):9838-9841.DOI:10.3969/j.issn.0517-6611.2008.23.012.
[10]丁筑红,王知松,郑文宇,等.不同包装条件干辣椒风味化合物的主成分分析[J].中国食品学报,2014, 14(1):285-292.DOI:10.16429/j.1009-7848.2014.01.038.
[11] MENAGER I,JOST M, AUBERT C.Changes in physicochemical characteristics and volatile constituents of strawberry(cv. Cigaline)during maturation[J].Journal of Agricultural&Food Chemistry,2004,52(5):1248-1254.DOI:10.1021/j f0350919.
[12]乔方,黄略略,方长发,等.不同产区的妃子笑及怀枝荔枝的甜酸滋味物质比较及电子舌分析[J].食品与生物技术学报,2012, 31(9):984-990.DOI:10.16429/j.1009-7848.2014.01.038.
[13]郑丽静,聂继云,闫震.糖酸组分及其对水果风味的影响研究进展[J].果树学报,2015, 32(2):304-312. DOI:10.13925/j.cnki.gsxb.20140271.
[14]马长伟,曾名勇.食品工艺学导论[M].北京:中国农业大学出版社,2006.
[15]吴金凤.重庆农家腊肉风味物质研及其安全性评价[D].重庆:西南大学,2008.
[16] EVA H, LORENZO H, JUAN A. Headspace volatile compounds from salted and occasionally smoked dried meats(cecinas)as affected by animal species[J].Food Chemistry,2004, 85(4):649-657.DOI:10.1016/j.foodchem.2003.07.001.
[17]赵冰,任琳,陈文华,等.烟熏工艺对熏肉挥发性风味物质的影响[J].食品科学,2013, 34(6):180-187. DOI:10.7506/spkx1002-6630-201306040.
[18]肖翠微,程珏.可发泡性酚醛树脂的合成研究[J].热固性树脂,2003,18(5):1-4.DOI:10.3969/j.issn.1002-7432.2003.05.001.
[19]王秋霜,陈栋,许勇泉,等.广东仁化白毛红茶香气组成的比较研究[J].食品工业科技,2012,33(14):116-119.
[20]闫鹏飞,高婷.精细化学品化学[M].北京:化学工业出版社,2014.
[21]苗红林,翁新楚.月桂叶香气成分的初步分析[J].上海大学学报(自然科学版),2009, 15(3):326-330. DOI:10.3969/j.issn.1007-2861.2009.03.021.
[22] CHENG H, QIN Z H, GUO X F, et al. Geographical origin identification of propolis using GC-MS and electronic nose combined with principal component analysis[J].Food Research International,2013,51(2):813-822.DOI:10.1016/j.foodres.2013.01.053.
[23]丁晔,刘敦华,雷建刚,等.不同处理羊羔肉挥发性风味物质的比较及主成分分析[J].食品与机械,2013,29(3):16-20.DOI:10.3969/j.issn.1003-5788.2013.03.005.
[24] WHITLARK D, DUNTEMAN G H. Principal components analysis[J].Journal of Marketing Research, 1990, 27(2):242-243.DOI:10.2307/3172855.
[25]陈恺,李琼,周彤,等.不同干制方式对新疆哈密大枣香气成分的影响[J].食品科学,2017,38(14):158-163.DOI:10.7506/spkx1002-6630-201714024.
[26]王振东,王彦清,周瑞铮,等.基于主成分分析法的羊肉特征性风味强度评价模型的构建[J].食品科学,2017, 38(22):162-168.DOI:10.7506/spkx1002-6630-201722025.
[27]高琦,张建超,陈佳男,等.基于主成分分析法综合评价4种干燥方式对山药脆片香气品质的影响[J].食品科学,2018,39(20):186-192.DOI:10.7506/spkx1002-6630-201820026.
[28] ANA R,PERIS J E,ANA R,et al.Principal component analysis(PCA)of volatile terpene compounds dataset emitted by genetically modified sweet orange fruits and juices in which a D-limonene synthase was either up-or down-regulated vs. empty vector controls[J]. Data in Brief,2016,9(C):355-361.DOI:10.1016/j.dib.2016.09.003.
[29] YANG W, YU J, PEI F, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes, detected by HS-SPME-GCMS and electronic nose[J]. Food Chemistry, 2016, 196(1):860-866.DOI:10.1016/j.foodchem.2015.09.097.