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基于电子鼻和GC-MS的酶解猕猴桃汁香气成分动态解析
周 元1, 傅虹飞1, 胡亚云1
西北农林科技大学 食品科学与工程学院
摘要:
【目的】研究β-葡萄糖苷酶对猕猴桃汁挥发性物质释放的作用和影响,为猕猴桃汁酶解增香技术的应用提供参考。【方法】猕猴桃汁在β-葡萄糖苷酶加酶量为8 U/g,酶解温度为35 ℃,酶解时间为0~8 h的条件下进行酶解处理,采用电子鼻技术(E-nose)和固相微萃取结合气相色谱质谱联用技术(SPME-GC-MS)分析其香气成分的动态变化。【结果】电子鼻的萜烯类、醇类、氮氧化合物、烷烃类和芳香类物质等传感器对酶解猕猴桃汁香气物质表现敏感,表明其可以用于监测酶解过程中猕猴桃汁的香气变化。猕猴桃汁经电子鼻传感器检测的强度值随酶解时间增加,于酶解6 h达到最高后略有下降。SPME-GC-MS检测结果表明,在酶解猕猴桃汁样品中共鉴定到47种挥发性物质,以顺-3-己烯-1-醇、反-2-己烯-1-醇、1,8-桉叶素、戊醛、己醛、反-2-己烯醛、庚醛、顺-2-庚烯醛、辛醛、壬醛、癸醛、2-庚酮和甲基庚烯酮为主。与未酶解处理相比,酶解处理4 h猕猴桃汁的挥发性物质总量增加20.53%。此外,双向偏最小二乘分析表明,挥发性物质的动态变化与电子鼻响应值的变化之间存在较好的对应关系。【结论】供试糖苷酶处理条件对提高猕猴桃汁中典型香气物质作用显著,电子鼻检测技术可为猕猴桃汁的酶解增香加工提供技术支持。
关键词:  猕猴桃汁  β-葡萄糖苷酶  酶解增香技术  电子鼻  气相色谱 质谱联用
DOI:
分类号:
基金项目:陕西省农业科技创新与攻关项目“猕猴桃果酒增香酿酒酵母菌株的重组与构建”(2015NY071)
Evolution analysis of enzymatically released volatiles from kiwifruit juices using electronic nose and gas chromatography mass-spectrometry analysis
ZHOU Yuan,FU Hongfei,HU Yayun
Abstract:
【Objective】This study investigated the effects of β-glucosidsae on volatiles release from kiwifruit juice to provide basis for application of enzyme released volatiles technology.【Method】The electronic nose (E-nose) technique combined with solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) were applied to analyze the volatiles releases from kiwifruit juice treated with β-glucosidsae at 35 ℃ for 0-8 h,with an enzyme amount of 8 U/g juice.【Result】Kiwifruit juice aromas were detectable to E-nose sensors with characteristics representing terpenes,alcohols,nitrogen oxides,alkanes and aromatics,implying that E-nose was applicable for monitoring the evolution of kiwifruit juice aromas during enzyme processing.Values of E-nose sensors of enzyme processed kiwifruit juices increased with time and achieved the highest level at 6 h,followed by slightly decrease.SPME-GC-MS obtained a total of 47 volatiles,including (Z)-3-hexen-1-ol,(E)-2-hexen-1-ol,1,8-cineol,pentanal,hexanal,(E)-2-hexenal,heptanal,(Z)-2-heptenal,octanal,nonanal,decanal,2-heptanone and 6-methyl-5-hepten-2-one.The total content of aromas detected for 4 h enzyme processed kiwifruit juice was increased by 20.53% in comparison with untreated samples.Bidirectional orthogonal partial least squares (O2PLS) modeling was also performed to unveil the fine correlation between volatile compounds changes and E-nose sensors values variations.【Conclusion】Enzyme hydrolysis showed effective influences on improving typical aromas of kiwifruit juice and E-nose analysis technique provided fundamental technique supports for kiwifruit juice enzymatically released volatiles processing.
Key words:  kiwifruit juice  β-glucosidase  enzymatically released volatiles technology  electronic nose  gas chromatography-mass spectrometry