摘要
为了探究不同产地西瓜酱的挥发性风味物质,通过气相色谱-质谱联用技术(GC-MS)和高效液相色谱法(HPLC)进行测定,并进行主成分分析。结果表明,山东西瓜酱、河南西瓜酱、安徽西瓜酱中共分离鉴定出74种挥发性风味物质,包括24种烯烃类、9种醇类、5种醛类、20种酯类、3种酚类、3种酮类、3种醚类和7种其他类物质,3种西瓜酱中挥发性风味物质的总质量浓度分别为9 648.74,8 560.10,4 976.02μg/g;3种西瓜酱中气味活度值(OAV)大于1的风味物质分别有26,17,22种,其中苯乙醛是对三者贡献率最大的关键挥发性风味物质;主成分分析结果表明不同产地的西瓜酱间挥发性风味物质区分明显。3种西瓜酱中共检出7种有机酸,其中含量最高的为柠檬酸,仅在山东西瓜酱中检出醋酸,其含量为242.92 mg/100 g。
In order to explore the volatile flavor compounds of watermelon jam from different places of origin,gas chromatography-mass spectrometry(GC-MS) and high performance liquid chromatography(HPLC) are used to determine the volatile flavor compounds,and principal component analysis is carried out.The results show that 74 volatile flavor compounds are isolated and identified from Shandong watermelon jam,Henan watermelon jam and Anhui watermelon jam,including 24 olefins,9 alcohols,5 aldehydes,20 esters,3 phenols,3 ketones,3 ethers and 7 other compounds.The total mass concentration of volatile flavor compounds in the three kinds of watermelon jam is 9 648.74,8 560.10,4 976.02 μg/g respectively;there are 26,17,22 flavor compounds with odor activity value(OAV) greater than 1 in the three kinds of watermelon jam respectively,among which,phenylacetaldehyde is the key volatile flavor compound with the greatest contribution rate to the three kinds of watermelon jam;the results of principal component analysis show that the difference of volatile flavor compounds of watermelon jam from different places of origin is obvious.A total of 7 organic acids are detected in the three kinds of watermelon jam,among which,citric acid has the highest content.Acetic acid is only detected in Shandong watermelon jam with the content of 242.92 mg/100 g.
作者
许文琪
吕伟
史玉
黄一承
马福敏
段翠翠
李晓磊
李丹
XU Wen-qi;LYU Wei;SHI Yu;HUANG Yi-cheng;MA Fu-min;DUAN Cui-cui;LI Xiao-lei;LI Dan(Key Laboratory of Agricultural Product Processing in Regular Institutions of Higher Education in Jilin Province,Changchun University,Changchun 130022,China)
出处
《中国调味品》
CAS
北大核心
2023年第4期60-66,共7页
China Condiment
基金
吉林省发改委计划项目(2020LY700L01)
吉林省教育厅科研项目(JJKH20220609KJ)
长春大学攀登学者计划项目(ZK202006,ZK202016)。
关键词
西瓜酱
挥发性风味物质
气味活度值
主成分分析
有机酸
watermelon jam
volatile flavor compounds
odor activity value
principal component analysis
organic acids
作者简介
许文琪(1999-),女,硕士研究生,研究方向:功能性食品;通信作者:李晓磊(1978-),女,教授,博士,研究方向:生物技术和功能性食品;通信作者:李丹(1972-),男,教授,博士,研究方向:食品生物技术。
