摘要
为合理开发和利用红、黄灯笼果(Physalis alkekengi L.),提高其经济价值,采用国家标准食品成分测定的相关方法及气相色谱串联质谱联用技术(GC-MS),对红、黄灯笼果的主要营养成分和挥发性风味物质进行测定。结果显示,红、黄灯笼果中的粗纤维含量差异性显著,分别为2.34 g/100 g和0.5 g/100 g(P<0.05);水分(74.24 g/100 g)和Vc含量(27.62 mg/100 g)较黄灯笼果(82.92 g/100 g和35.56 mg/100 g)低(P<0.05)。蛋白质、粗脂肪、灰分含量未见统计学差异。在红、黄灯笼果中分别检测出41种和48种风味物质。其中红灯笼果的主要特征香味物质为醇类(18.27%)和醛类(9.98%)物质;黄灯笼果的香味挥发物质主要为酯类(35.09%)和酮类(26.74%)物质。研究表明,红、黄灯笼果部分理化性质有显著差异,在食品加工中应予以考虑。
In order to improve the reasonable development and utilization of red and yellow Physalis alkekengi L.,the quality difference between the two types of fruit was identified.In this study,the basic nutrients and volatile substances in red and yellow fruit were compared and analyzed according to the national standards and GC-MS (Gas Chromatography and Mass Spectrometry) technology.As the result showed,the red fruit had more crude fiber than yellow fruit,respectively 2.34 g/100 g,0.5 g/100 g (P<0.05);but moisture (74.24 g/100 g) and Vc content (27.62 mg/100 g) are higher than yellow fruit (82.92 g/100 g and 35.56 mg/100 g) (P<0.05).There were no statistical differences in protein,crude fat and ash content (P>0.05).In addition,41 and 48 flavor substances were detected in red and yellow fruit,respectively.Among them,the main characteristic aroma substances of red fruit are alcohols (18.27%) and aldehydes (9.98%);the volatile substances of the yellow fruit are mainly esters (35.09%) and ketones (26.74%).Studies have shown that the basic physical and chemical properties of red and yellow Physalis alkekengi L are significantly different and should be considered in food processing.
作者
马碧霞
于俊娟
鲍少杰
宋奇
李春梅
MA Bixia;YU Junjuan;BAO Shaojie;SONG Qi;LI Chunmei(College of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)
出处
《食品科技》
CAS
北大核心
2020年第4期56-60,共5页
Food Science and Technology
基金
中国博士后科学基金面上项目(2017M621836)
扬州市“绿扬金凤”人才计划专项(yzlyjfjh2016YB135)。
关键词
灯笼果
营养成分
挥发性成分
Physalis alkekengi L.
nutritional components
volatile components
作者简介
马碧霞(1995-),女,硕士研究生,研究方向为功能食品和功能因子分子机制;通信作者:李春梅。
