摘要
目的:研究不同果汁中多酚类物质的含量与组成,以及多酚类组分与果汁口味之间的内在关系。方法:以14种浓缩果汁样品为对象,通过乙醇超声提取,HPLC-MS/MS法分析了果汁样品中15种多酚类物质的含量,利用相关分析、聚类分析等方法以及果汁7种口味(甜、酸、苦、咸、鲜、涩和辣)强度值,建立果汁感官评价体系及其分类,探索了果汁中多酚类物质与口味之间的联系。结果:14种果汁从口感上分为四类,分别是甜味、酸甜味、苦味和苦涩味。果汁样品中总多酚物质、总酚酸类物质、总黄酮类物质、绿原酸类物质和游离酚酸类物质的含量均与口味中的涩味得分显著正相关。结论:不同果汁中多酚类物质组成和含量差异很大,口感为苦味和涩味果汁多酚含量较高,多酚物质尤其是游离酚酸类物质是影响果汁涩味的关键因素。
Objective: This study aimed to clarify the content and distribution of polyphenols in fruit juice samples and explore the intrinsic connection of the content of polyphenols with the taste of fruit juice. Methods: 15 kinds of polyphenols in fruit juice samples were determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction. Various statistical methods such as correlation and cluster analysis, were used to establish the sensory evaluation system of fruit juice with the values of different tastes, including sweetness, sourness, bitterness, salty, umami, astringency and piquancy. Lastly, the relationship between the content of polyphenols and sensory evaluation was explored by correlation analysis. Results: 14 types of fruit juices were divided into four categories owing to their taste, namely sweet, sour-sweet, bitter and bitter-astringent. There was significant positive relationship between the content of total polyphenols, phenolic acids, flavonoids, chlorogenic acids, free phenolic acids and value of astringency. Conclusion: The contents of polyphenol varied greatly in different fruit juices, and those with bitter and astringent taste often had high content of polyphenol. However, those with sweet taste had low content of polyohenol. Polyphenolic compounds, especially the free phenolic acids were the key substances affecting taste of astringency of fruit juice.
作者
贺增洋
李玉秀
朱庆生
宁勇
朱晓兰
HE Zeng-yang;LI Yu-xiu;ZHU Qing-sheng;NING Yong;ZHU Xiao-lan(Joint Lab of Chemistry&Combustion,IATUSTC-CTAIC,Hefei,Anhui 230066,China;Technology Center,China Tobacco Anhui Industrial Co.,Ltd.,Hefei,Anhui 230088,China;Research Center of Tobacco and Health,University of Science and Technology of China,Hefei,Anhui 230052,China;School of Economics and Management,Anhui Jianzhu University,Hefei,Anhui 230601,China)
出处
《食品与机械》
北大核心
2022年第9期7-12,17,共7页
Food and Machinery
基金
中国科大—安徽中烟《化学与燃烧》联合实验室项目(编号:202034000034025)。
关键词
果汁
多酚物质
口味
聚类分析
感官评价
涩味
fruit juices
polyphenol
taste characteristic
cluster analysis
sensory evaluation
astringency
作者简介
贺增洋,男,安徽中烟工业有限责任公司工程师,博士;通信作者:朱晓兰(1972-),女,中国科学技术大学副研究员,博士。E-mail:zxl8906@ustc.edu.cn;通信作者:朱庆生(1971-),男,安徽建筑大学副教授,硕士。E-mail:compine@163.com。
