摘要
为了研究超高压处理对即食板栗仁风味成分的影响,将板栗仁分别在300MPa和500MPa条件下保压20min/12℃,采用顶空固相微萃取及GC-MS检测超高压处理前、后炒板栗仁挥发性香气成分的变化,用面积归一化法测定各种成分的质量分数。结果表明,300MPa和500MPa条件下即食板栗仁的总挥发性物质分别保留了61.3%和40.9%;超高压处理部分改变即食板栗仁的风味轮廓,产生癸醛、γ-萜烯、4-异丙基甲苯、苯乙烯、棕榈酸等新的风味物质,而2-甲基丁醛、异戊醛、2-甲基噻吩、5-甲基糠醛等在超高压处理后未检出,其余物质的含量或增加或减少;超高压处理后即食板栗仁中醛类物质、酮类物质、含苯环化合物含量减少,杂环类和酯类物质含量增加。超高压处理使即食板栗仁风味物质发生部分改变,但特征风味物质保存较好。
In order to investigate the effect of ultra high pressure（UHP） treatment on the flavor compounds of instant chestnut kernel,the prepared chestnut（Castanea mollissima Blume） was subjected to UHP treatment（300 MPa and 500 MPa,12 ℃,20 min）.The volatile flavor compounds of instant chestnut were determined by Solid-Phase Microextraction（SPME） and analyzed by capillary Gas Chromatography with a Mass Spectrometry（GC-MS）.The relative content of flavor compounds were determined by area normalizing method.It was found that the volatile compounds was retained 61.3% and 40.9% respectively under 300 MPa and 500 MPa.UHP processing partially modified the flavor profile and some new compounds were found,such as heptanone,γ-terpinene,1-methyl-4-（1-methylethyl） benzene,ethenyl benzene and hexadecanoic acid,but some compounds disappeared,such as 2-methyl butanal,3-methyl butanal,2-methyl thiophene and 5-methyl furancarboraldehyde,others increased or decreased.Aldehyde,ketone and benzene compounds decreased,but heterocycle and ester compounds increased after UHP.In conclusion,UHP altered flavor compounds but the characteristic flavor compounds retained better.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第3期210-216,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
即食板栗仁
超高压
固相微萃取
风味
instant chestnut kernel
UHP
solid-phase microextraction
flavor
