毛竹笋辛辣味呈味物质的研究

发布时间：2019-06-08 10:53

【摘要】：毛竹(Phyllostachys heterocycla)笋是我国最主要的食用竹笋之一,既可鲜食亦可加工,营养丰富且产量颇高。但是生产中发现,毛竹笋出土见光后辛辣味骤然增加,严重影响其口感品质,是阻碍毛竹笋产业发展的障碍之一。随着消费者对食品口感滋味的需求越来越高,提高竹笋的食用品质也越来越重要。因此,本文以毛竹笋滋味研究为主,麻竹(Dendrocalamus latiflorus)、苦竹(Pleioblastus amarus)、四季竹(Oligostachyum lubricum)和绿竹(Dendrocalamopsis oldhami)4种竹笋的滋味研究为辅,通过气相色谱-质谱联用(GC-MS)、感官评定、高效液相色谱(HPLC)、紫外分光光度等手段相结合的方法,开展竹笋呈味物质的研究,着重研究毛竹笋滋味的呈味物质种类,为提高竹笋的食用品质,推动竹笋产业的发展提供理论依据。结果如下:1、竹笋的GC-MS成分分析。利用GC-MS方法对5个竹种不同类型(出土毛竹笋-AS,未出土毛竹笋-BS,毛竹鞭笋-CS,出土麻竹笋-DS,覆土麻竹笋-ES,苦竹笋-FS,四季竹笋-GS,绿竹笋-HS)的新鲜竹笋进行成分分析,共检测到43种成分,其中毛竹笋中43种,麻竹笋中39种,苦竹笋和四季竹笋中同为38种,绿竹笋中35种,可见不同竹种竹笋中成分种类有所差异。检测到的所有成分包含酯类物质9种、醇类物质6种、酸类物质5种、酚类物质3种、酮类物质2种、醛类物质3种、烃类物质4种和其他物质11种。5种竹笋中相对含量高于5%且共同含有的成分有11种。经分析,初步推测草酸、单宁和麻黄碱3种成分可能对毛竹笋的辛辣味有影响。2、竹笋的感官评定。感官评定小组成员为味觉正常、按照国家标准经过筛选和培训的人员,评定结果采用量值估计法或线性标度法进行统计。感官评定毛竹笋滋味为辛辣味,麻竹笋为苦涩味,苦竹笋和四季竹笋为苦味,各竹笋滋味均表现为从竹笋基部到笋尖逐渐增强的趋势;绿竹笋为甜味,滋味表现与其他竹笋相反。同时,毛竹笋和麻竹笋不同类型材料评定结果显示,见光生长的竹笋辛辣味和苦涩味强度显著高于不见光条件,表明避光可以有效地降低竹笋中不愉快滋味的呈味物质的含量。3、竹笋不同笋节呈味物质含量与滋味强度变化趋势的分析。结合GC-MS分析结果和前人研究结论,试验综合选取苦味氨基酸、氰化物、氰苷、单宁、草酸和麻黄碱6种可能影响竹笋滋味的物质为对象,测定各笋节的呈味物质含量,与竹笋滋味强度的变化趋势进行对比,初步显示:影响毛竹笋辛辣味的成分包含氰苷、单宁、草酸和麻黄碱;单宁和麻黄碱可能是引起麻竹笋产生苦涩味的成分;四季竹笋的苦味呈味物质可能为氰化物和氰苷;引起苦竹笋产生苦味的呈味物质有待探索;绿竹笋甜味降低可能是氰苷和单宁含量升高所致。4、对毛竹鲜笋的呈味物质含量与滋味强度进行相关性分析,同时开展AS水煮试验,对水煮后的笋渣和笋汤进行感官评定、测定物质含量及其与滋味强度的相关性分析。水煮试验时间设置依次为0、0.5、2.5、6、10、20min,按设置时间水煮并分离笋渣、笋汤,冷却后立即送感官评定小组进行评定。感官评定结果如下:AS水煮后笋渣滋味表现为辛辣味,且辛辣味强度随水煮时间增加而减弱;而笋汤滋味则表现为苦涩味,滋味强度随水煮时间增加而增强。可见不愉快滋味的呈味物质均具有一定的水溶性,且不同浓度的呈味物质引起的滋味不同。相关性分析结果显示:AS和BS中与辛辣味强度显著相关的呈味物质均含氰化物、氰苷、单宁和麻黄碱,在AS中相关系数依次为0.812**、0.850**、0.939**、0.818**,BS中依次为0.905**、0.857**、0.939**、0.937**,通过含量与滋味强度的分析排除麻黄碱的作用,确定引起呈味的成分为氰化物、氰苷和单宁。水煮后笋渣呈味物质含量与辛辣味强度显著相关的成分为氰化物、氰苷和单宁,相关系数分别为0.859**、0.861*、0.933**,与毛竹笋鲜笋结果一致;笋汤苦涩味与呈味物质含量显著相关的为氰化物、单宁和草酸,相关系数分别为0.982**、0.945**、0.976**。综上所述,引起毛竹笋辛辣味的呈味物质为氰化物、氰苷和单宁,三者共同影响毛竹笋的辛辣味。
[Abstract]:Phyllostachys pubescens (Phyllostachys pubescens) is one of the most important edible bamboo shoots in China. It can also be processed with fresh food, rich in nutrition and high in yield. However, in the production, it is found that the pungent and pungent taste of the bamboo shoot is suddenly increased, and the taste quality of the bamboo shoot is seriously affected, which is one of the obstacles to the development of the bamboo shoot industry. With the increasing demand of the consumer to the taste of the food, it is also becoming more and more important to improve the edible quality of the bamboo shoots. In this paper, the flavor of bamboo shoot is mainly studied in this paper, and the taste of four kinds of bamboo shoots, such as Dendrocalamus latiflorius, Pleioblastus amarus, and the four kinds of bamboo shoots, is studied by gas chromatography-mass spectrometry (GC-MS), sensory evaluation and high performance liquid chromatography (HPLC). In order to improve the edible quality of the bamboo shoot and to promote the development of the bamboo shoot industry, the method of combining the ultraviolet spectrophotometry and the like is carried out to study the taste of the bamboo shoot. The results are as follows:1. GC-MS component analysis of bamboo shoots. The fresh bamboo shoots of five bamboo species (bamboo shoot-AS, bamboo shoot-BS, bamboo shoot-CS, bamboo shoot-DS, bamboo shoot-ES, bamboo shoot-FS, four-year bamboo shoot-GS, green bamboo shoot-HS) were analyzed by GC-MS. 43 species of bamboo shoot,39 species of bamboo shoot,38 species of bamboo shoot and four-season bamboo shoots and 35 green bamboo shoots were detected. All the components detected include 9 kinds of ester matter,6 kinds of alcohol,5 kinds of acid,3 kinds of phenolic substances,2 kinds of ketone,3 kinds of aldehyde,4 kinds of hydrocarbon, and 11 kinds of other substances. It is preliminarily estimated that the three components of oxalic acid, tannin and ephedrine may have an effect on the pungent taste of the bamboo shoot, and the sensory evaluation of the bamboo shoots. The members of the sensory evaluation team are those who have normal taste and are screened and trained according to the national standards. The evaluation results are made by the magnitude estimation method or the linear scale method. The sensory evaluation of the bamboo shoot is spicy, the bamboo shoot is bitter, the bitter bamboo shoots and the four-season bamboo shoots are bitter, the taste of each bamboo shoot is gradually enhanced from the base of the bamboo shoot to the tip of the bamboo shoot, the green bamboo shoot is sweet, and the taste is opposite to the other bamboo shoots. at the same time, the results of different types of materials of the bamboo shoot and the bamboo shoot show that the pungent taste and the bitter taste intensity of the bamboo shoots grown by the light are obviously higher than that of the no-light condition, so that the content of the taste-like substance which is not pleasant in the bamboo shoots can be effectively reduced from the light, Analysis of the change trend of taste and taste of different bamboo shoot sections of bamboo shoot. According to the results of GC-MS and the results of the previous studies, the content of the taste of bamboo shoot was determined by the combination of 6 species of bitter amino acid, cyanide, cyanamide, tannin, oxalic acid and ephedrine, and the content of the taste of the bamboo shoot was determined. It is shown that the components of the pungent and spicy components of the bamboo shoot contain cyanamide, tannin, oxalic acid and ephedrine; the tannin and the ephedrine may be a component which causes the bamboo shoot to produce bitter and astringent taste; the bitter taste of the bamboo shoots in the four seasons may be cyanide and cyanogen; the taste of the green bamboo shoot can be caused by the increase of the content of the content of the flavor substance and the taste of the bamboo shoot of the moso bamboo, and simultaneously carries out the water boiling test of the AS, The sensory evaluation of the water-boiled bamboo shoots and bamboo shoots was carried out, and the correlation between the content of the substance and the intensity of the taste was determined. The water-boiling test time is set to 0, 0.5, 2.5,6,10 and 20 minutes, and the bamboo shoot and bamboo shoot soup is boiled in water according to the set time, and the sensory evaluation group is immediately sent to the sensory evaluation group for evaluation after cooling. The results of the sensory evaluation are as follows: the taste of the bamboo shoots after the boiling of the AS is spicy, and the spicy strength is reduced with the increase of the boiling time of the water; and the taste of the bamboo shoot soup is bitter and astringent, and the flavor intensity is enhanced with the increase of the boiling time of the water. The taste-like substance with the unpleasant taste has a certain water-solubility, and the taste of the taste-like substance with different concentration is different. The results of the correlation analysis show that in AS and BS, the flavoring substances which are significantly related to the pungent taste are cyanide, cyanamide, tannin and ephedrine, the correlation coefficient in AS is 0.812 * *, 0.850 * *, 0.939 * *, 0.818 **, and the BS is 0.905 * *, 0.857 **, 0.939 **, 0.937 **, the effect of ephedrine was excluded by the analysis of the content and the taste intensity, and it was determined that the flavor-causing component was cyanide, cyanamide and tannin. The content of the taste and the spicy strength of the bamboo shoot residue after water boiling is cyanide, cyanamide and tannin. The correlation coefficient is 0.8559 **, 0.861 *, 0.933 **, which is consistent with the results of the fresh bamboo shoot of the bamboo shoot, and the bitter and astringent taste of the bamboo shoot soup is related to the content of the flavor substance, The correlation coefficient of tannin and oxalic acid is 0.982 **, 0.945 **, 0.976 **. In conclusion, the flavor substance causing the pungent taste of the bamboo shoot is cyanide, cyanamide and tannin, which together affect the pungent taste of the bamboo shoot.
【学位授予单位】：中国林业科学研究院
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：O657.63;S644.2

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