焙烤平欧榛子挥发性成分分析及酶法生香工艺初探

发布时间：2018-08-03 18:33

【摘要】：榛子是我国重要的木本油料之一。平欧榛子是由我国原产的平榛(Cheterophyll.Fisch)与引入我国的欧洲榛(C.avellana L)种间远缘杂交育出的优良品种,由于具有抗寒适应性强、果实大、丰产、出仁率高的特点,在我国发展迅速。焙烤对榛子油脂香气具有重要的影响,使榛仁获得特有的风味。焙烤产生的特征性香气物质不仅可作为榛仁的重要品质指标,还可用为烘焙过程中的生物安全标记物用于风险评估和质量管控,通过客观和可衡量的指标适当地监控焙烤过程,进而可能调整获得产品所需的感官性状。本研究以高质量的平欧榛子为试材,结合多种挥发性香气成分检测、分析技术,明确平欧榛子的特征挥发性香气物质,研究香气前体物质在焙烤过程中的生化变化及其与焙烤香气形成的关系,以及明确对平欧榛子固有香气成分的化学本质及其在加工过程中的变化规律,为烘焙榛仁生产标准化程序的完善和品质判别等提供理论依据。本文试验采用HS-SPME-GC-MS技术对不同焙烤程度榛子中挥发性成分进行收集、检测、定性定量分析,主成分分析法法进行进一步分析确定挥发性成分中的香气成分及其贡献率;使用氨基酸分析仪和滴定法分别确定了焙烤过程中氨基酸和糖消耗的量和种类,模拟美拉德反应并进行抗氧化实验;将榛子粕使用碱性蛋白酶和风味酶水解,以水解度和可溶性氮含量作为水解指标,水解产物进行模拟美拉德反应,通过HS-SPME-GC-MS技术对产物进行检测分析,主要研究结果如下:1.采用固相微萃取与气质联用技术,根据平欧榛子中挥发性成分峰面积来优化固相微萃取针头萃取效率,最佳萃取条件是:萃取温度60℃、萃取时间30min,解析时间3.5min。2.利用HS-SPME-GC/MS技术分析检测生的榛子、1号榛子、2号榛子和3号榛子榛子的中挥发性成分,进行定性和定量分析。结果表明,生榛子中的挥发性成分种类和数量最少,具有焙烤坚果特征香气的吡嗪类物质在不同焙烤程度的榛子中均被检测。随着焙烤程度的增加,挥发性成分种类和数量递增,3号榛子中检测到的挥发性成分种类数量最多。3.通过主成分分析法确定了 11种对微波炉焙烤后的平欧榛子香气有贡献的挥发性成分,分别是:甲基吡嗪、2,5-二甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2-乙基-3,5-二甲基吡嗪、苯乙醛、2,4-癸二烯醛、糠醛、,5-二甲基-4-羟基-3(2H)-呋喃酮、2-乙基-1-己醇、麦芽酚、2,3-二氢-2,3-二羟基-6-甲基-4H-吡喃-4-酮。通过主成分分析法,可以将11种香气成分分为两个主成分,并且通过计算F值,比较出来焙烤出的全熟平欧榛子香气质量最佳。4.应用氨基酸分析仪分析微波炉焙烤平欧榛子过程中游离氨基酸变化,其结果表明平欧榛子在焙烤过程中参与美拉德反应生成香气物质的主要氨基酸是精氨酸、谷氨酸、丙氨酸、缬氨酸、亮氨酸和异亮氨酸。5.可溶性糖的测定采用国标第二方法(滴定法),测得在微波炉焙烤榛子过程中大量消耗的糖类是蔗糖,而蔗糖不会直接参与美拉德反应,其水解物葡萄糖和果糖参与反应。6.利用上述六种氨基酸与两种单糖分别进行模拟美拉德反应,反应产物加入到生榛子油中,在40℃条件下保存,测定油脂过氧化值变化。结果表明葡萄糖与氨基酸美拉德反应产物的抗氧化性优于果糖与氨基酸的组合。其中,在第20天时,葡萄糖与亮氨酸的美拉德反应体系产物的抗氧化效果最好,该模拟体系中检测到的醛类和吡嗪类化合物最多。7.通过水解度和可溶性氮含量对碱性蛋白酶和风味酶水解榛子蛋白进行优化,得到在底物浓度3%时最佳水解条件是:碱性蛋白酶水解温度为55℃、水解时间为2.5h、水解pH值为10.0,酶添加量为3%;风味酶水解温度为48℃、水解时间为4h、水解pH值为6.3、酶添加量为3%。最终两种酶共同作用,榛子粕酶解液的水解度为28.93%。8.将水解后的榛子粕酶解液加入葡萄糖与果糖各1g,在油浴锅120℃条件下反应2h,反应产物冷却后利用HS-SPME-GC-MS进行挥发性成分提取分析,模拟体系检测出来30种挥发性成分,其中13种与焙烤后的平欧榛子中挥发性成分相同,占了总挥发性成分的 43.44%。
[Abstract]:Hazelnut is one of the important woody oil in China. The Corylus Corylus is an excellent variety produced by the distant hybridization between Cheterophyll.Fisch and C.avellana L, which is introduced in China. It has the characteristics of high cold resistance, big fruit, high yield and high kernel rate. It has developed rapidly in China. Gas has an important influence to make hazelnut unique flavor. The characteristic aroma substances produced by roasting can not only be used as an important quality indicator of hazelnut, but also can be used for risk assessment and quality control in the process of baking, and the roasting process is properly monitored through objective and measurable indicators, and then possible adjustment. In this study, a high quality hazelnut was used as a test material, a variety of volatile aroma components were detected, and the volatile aroma components of the Corylus Corylus were identified. The biochemical changes of the aroma precursors during the baking process and the relationship with the baking aroma were studied. The chemical nature of the natural aroma components of hazelnut and its changing rules in the process of processing provide a theoretical basis for the improvement of the standardization procedure of the roasted hazelnut production and the quality discrimination. In this paper, the HS-SPME-GC-MS technology was used to collect, detect, qualitative and quantitative analysis, and analyze the volatile components of hazelnut with different degree of roasting. The method was used to further analyze the aroma components and their contribution rate in the volatile components. The amount and type of amino acid and sugar consumption in the baking process were determined by amino acid analyzer and titration, and the Maillard reaction was simulated and the antioxidant experiment was carried out. The content of soluble nitrogen was used as the index of hydrolysis. The hydrolysates simulated mallard reaction and analyzed the products by HS-SPME-GC-MS technology. The main results were as follows: 1. the extraction efficiency of solid phase microextraction was optimized by solid phase microextraction and GC-MS. The extraction conditions are: the extraction temperature 60 C, the extraction time 30min, the analytical time 3.5min.2. using HS-SPME-GC/MS technique to analyze the volatile components of the hazelnut, 1 hazelnut, 2 hazelnut and 3 hazelhazel hazelnut. The results show that the volatile components and the quantity of the volatile hazelnut are the least, and the characteristics of the roasted nut are characterized. The aroma of pyrazine was detected in the hazelnut with different degree of baking. With the increase of baking degree, the variety and quantity of volatile components increased. The number of volatile components detected in No. 3 hazelnut was most.3. by principal component analysis, and 11 kinds of volatiles contributed to the aroma of Corylus hazelnut after microwave oven roasting. Ingredients: methyl pyrazine, 2,5- two methyl pyrazine, 3- ethyl -2,5- two methylpyrazine, 2- ethyl -3,5- two methylpyrazine, phenylacetaldehyde, 2,4- decenadial, furfural, 5- two methyl -4- hydroxyl -3 (2H) furanone, 2- ethyl -1- hexanol, maltol, two hydrogen two hydroxy two hydroxymethyl pyripyan acetone. Through principal component analysis, 11 kinds can be made by principal component analysis. The aroma components are divided into two main components, and by calculating the F value, the best.4. application of amino acid analyzer is used to analyze the change of free amino acids in the process of baking the flat European hazelnut by microwave oven. The results show that the Corylus Corylus is the main ingredient in the Maillard reaction in the baking process. If amino acids are arginine, glutamic acid, alanine, valine, valine, leucine and isoleucine.5. soluble sugar is determined by the national standard second method (Di Dingfa), the sugar is consumed in the process of baking hazelnut in the microwave oven, while sucrose is not directly involved in the American Ladd reaction, and the hydrolysate glucose and fructose are involved in the reaction of.6.. Using the above six kinds of amino acids and two monosaccharides to simulate mallard reaction respectively, the reaction products were added to the raw hazelnut oil and preserved at 40 degrees centigrade to determine the change of lipid peroxidation value. The results showed that the antioxidant activity of the reaction products of glucose and amino acid Maillard was better than the combination of fructose and amino acid. In twentieth days, grape The antioxidative effect of the products of sugar and leucine Maillard reaction system was the best. The most.7. of aldehydes and pyrazine compounds detected in the simulation system were optimized by hydrolysis degree and soluble nitrogen content to hydrolyze hazelnut protein with alkaline protease and flavor enzyme, and the best hydrolysis condition was alkaline protease water when the concentration of substrate concentration was 3%. The solution temperature is 55, the hydrolysis time is 2.5h, the hydrolytic pH value is 10, the enzyme addition amount is 3%, the hydrolysis temperature of the flavor enzyme is 48, the hydrolysis time is 4h, the hydrolysis pH value is 6.3, the enzyme addition amount is 3%. finally two enzymes, the hydrolysate of hazelnut meal hydrolysate is 28.93%.8. and the hydrolysate of hazelnut seed meal is added to the glucose and fructose 1g, in the oil. The reaction product was reacted to 2H at 120 C. After the reaction product was cooled by HS-SPME-GC-MS, the volatile components were extracted and analyzed. The simulation system detected 30 volatile components, 13 of which were the same as the volatile components in the roasted flat European hazelnut, accounting for the 43.44%. of the total volatile components.
【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS222.1

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