摘要
利用感官导向分析方法研究了梅子提取物的酸味和甜味成分。采用凝胶渗透色谱分离2种梅子提取物样品,对流分的味觉特征进行感官评价,分别合并酸味和甜味流分,冷冻干燥后得到梅子提取物的酸味和甜味特征组分。分别采用离子色谱和高效液相色谱对梅子提取物的酸味和甜味特征组分进行测定。结果表明:梅子提取物样品中的酸味成分主要是甲酸、乙酸、苹果酸和柠檬酸,其中1号梅子提取物样品的酸味成分含量显著高于2号样品;梅子提取物1号样品中的甜味成分主要是果糖、葡萄糖,2号样品的甜味成分主要是果糖、葡萄糖、麦芽糖、麦芽三糖和麦芽四糖,且2号样品的甜味成分含量显著高于1号样品。研究为食品和食品添加剂的风味分析提供一种可供借鉴的方法。
Sensory-oriented analysis was carried out to investigate the sour and sweet taste components in the Prunus mume fruit extract. Two samples of Prunus mume fruit extract were separated by gel permeation chromatography,the taste characteristics of each separated fraction was evaluated,and the sour and sweet taste characteristic components in the samples were obtained by freeze drying. The contents of sour and sweet components were determined by ion chromatography and high-performance liquid chromatography coupled with evaporative light scattering detection (HPLC-ELSD) respectively. The results showed that the sour components in Prunus mume fruit extracts were formic acid,acetic acid,malic acid and citric acid,and the contents of sour components in No.1 sample were significantly higher than them in No.2 sample. The sweet components in No.1 extracts were glucose and fructose. But maltotriose and maltotetraose were also determined except for glucose and fructose in No.2 sample. The contents of sweet components in No.2 sample were significantly higher than them in the No.1 sample. The method is helpful to identify the taste ingredients of food and food additives.
作者
卢斌斌
张启东
肜霖
柴国璧
席辉
毛健
孙世豪
黄龙
LU Binbin;ZHANG Qidong;RONG Lin;CHAI Guobi;XI Hui;MAO jian;SUN Shihao;HUANG Long(Zhengzhou Tobacco Research Institute of CNTC,Zhenzhou 450001,China;China Tobacco Hubei Industrial Co.,Ltd.,Wuhan 430030,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2019年第1期68-71,78,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
梅子提取物
感官导向
凝胶渗透色谱
酸味组分
甜味组分
Prunus mume fruit extract
sensory-oriented
gel permeation chromatography
sour taste component
sweet taste component
