摘要
为探究超声功率对红枣浸膏香气成分含量的影响,以红枣为研究对象,0 W做为对照,利用超声辅助热回流浸提法制备红枣浸膏,采用气相色谱-质谱法(GC-MS)对所得样品中的香气成分进行测定,构建香气品质评价模型。结果表明:8种超声功率下制备的红枣浸膏共检出45种香气成分,超声辅助能显著提高香气成分含量,420 W时制备的红枣浸膏中香气成分含量最高。通过聚类分析和主成分分析表明,160、200、280、420、560、700 W红枣浸膏香气成分较相似,香气品质评价模型表明420 W时制备的红枣浸膏的香气品质得分最高且感官评价表明其果香、焦甜香相对较优,焦糊气息不明显。因此综合考虑,420 W为制备红枣浸膏的最佳超声功率。
In order to explore the effect of ultrasonic power on the aroma component content of red date extract,taking red date as the research object and 0W as a control,the red date extract was prepared by ultrasonic assisted hot reflux extraction method,and the aroma composition in the extracts was determined by gas chromatography-mass spectrometry(GC-MS)to construct an aroma quality evaluation model. The results showed that a total of 45 aroma components were detected in the red date extracts prepared under 8 different ultrasonic power,and the ultrasonic aid could significantly increase the aroma component content,and the jujube extract prepared at 420W had the highest aroma component content. With cluster analysis and principal component analysis,it was shown that the aroma composition of 160,200,280,420,560 and 700 W red date extracts was similar,and the aroma quality evaluation model showed that the aroma quality score of red date extracts prepared at 420W was the highest,and the sensory evaluation showed that its fruity aroma and caramelized sweet aroma were relatively excellent,and the burnt paste flavor was not obvious. Therefore,420W was chosen as the optimal ultrasonic power for the preparation of red date extract.
作者
李瑞丽
王翰书
何峰
潘文亮
尹冬辰
陈康
张峻松
LI Ruili;WANG Hanshu;HE Feng;PAN Wenliang;YIN Dongchen;CHEN Kang;ZHANG Junsong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001;Technology Center of Tobacco Hebei Industrial Co.,Ltd.,Shijiazhuang 050051)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期268-275,共8页
China Food Additives
基金
河北中烟工业有限责任公司科技项目(2022130000340032)。
关键词
红枣
超声功率
香气成分
主成分分析
聚类分析
red date
ultrasonic power
aroma components
principal component analysis
cluster analysis
