摘要
为寻求适合莲藕食品生产的优良鲜藕品种,测定了湖北3个莲藕品种的理化特性,并利用质构仪、GC-MS和电子鼻研究其质构特性和风味物质。结果表明,3个品种之间的理化特性除了总纤维含量外均有显著差异,鄂莲5号的质构特性优于鄂莲3号和4号;GC-MS检测出鄂莲3号、4号、5号的风味物质分别为35,28,40种,主要是酯类、烷烃类和芳香烃类,其中鄂莲4号的28种风味成分是3个莲藕品种共有的;鄂莲5号的风味物质种类和含量明显多于鄂莲3号和4号,特别是酯类物质含量较多,占总检出物质的68.8%;电子鼻检测出3种莲藕的主成分差异与GC-MS检测出3种莲藕的风味物质差异结果具有一致性。综合评价得出,鄂莲5号是3个莲藕品种中较为优良的品种,较适合作为口感醇厚、风味柔和的莲藕食品生产原料。
Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GCMS.The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties,and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4.Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5,that 35 kinds of flavor substances were detected in NO.3,that 28 kinds of flavor substances were detected in NO.4.About the detected flavors,28 are common among the three lotus varieties,which are mainly esters,alkanes and aromatic hydrocarbons.The number and content of flavor substances in NO.5 were significantly higher than those in NO.4 and NO.3,especially the more material content of esters,accounting for 68.8% of the total detected substances.The volatile substances of lotus root by electronic nose was consistent with the result of different flavors of lotus root detected by GC-MS.The comprehensive evaluation showed that hybrid variety NO.5 of lotus root was good quality lotus root.
作者
韩小苗
罗庆
吴苏喜
HAN Xiao-miao;LUO Qing;WU Su-xi(School of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Guangxi Baise Food and Drug Inspection Institute, Baise, Guangxi 533000, China)
出处
《食品与机械》
CSCD
北大核心
2017年第9期64-68,共5页
Food and Machinery
基金
湖南省科技计划项目(编号:2016NK2136)
关键词
莲藕
风味物质
质构特性
GC-MS
电子鼻
主成分分析
lotus root
flavor substance
texture properties
GC-MS
electronic nose
principal component analysis
