两种不同杀菌方式对神仙豆的营养组成及其挥发性成分的影响

发布时间：2018-07-29 15:31

【摘要】：为研究两种不同杀菌方式(高温和微波)对神仙豆的营养及其风味的影响,采用国标法、顶空固相微萃取(HS-SPME)和气质联用(GC-MS)等技术,对神仙豆进行分析鉴定。结果表明:神仙豆的主要挥发性物质分为9类95种,包括醇类(26种)、烃类(21种)、醛类(18种)、酮类(5种)、酸类(5种)、酚类(4种)、酯类(4种)、醚类(3种)和含氮类(9种),但杀菌方式不同,将会直接导致神仙豆的风味成分发生变化。经过高温和微波杀菌处理,醇类、酮类化合物的相对含量明显升高,醚类、醛类、酚类和氮类化合物的相对含量降低,而酸类、酯类和烃类化合物的相对含量变化不明显。此外,两种杀菌方式均有助于促使神仙豆的游离氨基酸总量增加,尤其是鲜味氨基酸的总量明显增多,且采用微波杀菌处理的神仙豆品质优于高温杀菌处理组。
[Abstract]:In order to study the effects of two different sterilizing methods (high temperature and microwave) on the nutrition and flavor of Immortals bean, the method of national standard, headspace solid phase microextraction (HS-SPME) and GC-MS (GC-MS) were used to analyze and identify the immortal bean. The results showed that the main volatile substances of Immortals were classified into 9 groups and 95 species. It includes alcohols (26), hydrocarbons (21), aldehydes (18), ketones (5), acids (5), phenols (4), esters (4), ethers (3) and nitrogen (9). After high temperature and microwave sterilization, the relative contents of alcohols and ketones increased obviously, the relative contents of ethers, aldehydes, phenols and nitrogen compounds decreased, but the relative contents of acids, esters and hydrocarbons did not change significantly. In addition, the two kinds of sterilization methods can promote the increase of total free amino acids, especially the total amount of fresh amino acids, and the quality of Shenxian bean treated by microwave sterilization is better than that of high temperature sterilization group.
【作者单位】：合肥工业大学生物与食品工程学院;
【基金】：国家星火计划项目(2012GA710082) 淮南市科技计划项目(2010A0100304)
【分类号】：R151

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