二元/三元渗透溶液渗透脱水处理对黄桃果块特性的影响

doi:10.7506/spkx1002-6630-20240315-107

摘要/Abstract

摘要： 以蔗糖、麦芽糖醇及二者复配的三元溶液为渗透溶液，探究渗透脱水处理对黄桃果块质构特性、介电特性、细胞壁多糖含量以及微观结构的变化，并利用核磁共振氢谱（1H nuclear magnetic resonance，1H NMR）技术测定了可溶性糖含量的变化，明确麦芽糖醇和蔗糖的协同作用在渗透脱水过程中对黄桃果块特性的改善作用。结果表明：相较于对照组，SM14（蔗糖、麦芽糖醇质量比1∶4的溶液）显著降低黄桃果块的硬度、咀嚼性和黏附性。渗透脱水处理导致黄桃果块的阻抗和有效电阻显著降低，同时诱导静电容量显著增加，表明渗透脱水可能作用于细胞壁多糖而使果肉细胞特性改变。1H NMR检测结果发现，与蔗糖组相比，三元渗透液处理显著降低了黄桃果块组织中蔗糖的含量，其中SM14处理组蔗糖信号强度仅为19 803.9±156.00，麦芽糖醇信号强度为54 934.9±1 239.11。此外，相比较对照组，SM14组水溶性果胶和鳌合性果胶含量均显著增加，分别为（26.63±1.80）mg/g和（21.59±0.71）mg/g，碱溶性果胶含量显著降低，为（27.24±0.46）mg/g。微观结构观察发现，SM14处理组细胞圆润且完整度较高，塌陷程度低，细胞壁厚度明显增加，这可能是由于蔗糖与麦芽糖醇之间的交互作用有对细胞的协同保护作用。因此，蔗糖与麦芽糖醇复配的三元渗透溶液可以有效地改善二元渗透脱水导致的黄桃果块品质劣变等问题，同时拓宽了糖醇的应用场景。

关键词: 渗透脱水；黄桃果块；麦芽糖醇；核磁共振氢谱；细胞壁多糖

Abstract: In this study, changes in the textural properties, dielectric properties, cell wall polysaccharide content and microstructure of yellow peach blocks were investigated after osmotic dehydration (OD) treatment with binary/ternary osmotic solutions containing sucrose and maltitol. Meanwhile, changes in the soluble sugar content were determined by 1H nuclear magnetic resonance (1H NMR) spectroscopy. Our aim was to clarify the synergistic effect of maltitol and sucrose on improving the properties of yellow peach blocks during OD treatment. Compared to the control group, The hardness, chewiness and adhesiveness of yellow peach blocks treated with a ternary osmotic solution with a 1:4 ratio of sucrose to maltitol (SM14) were significantly reduced. OD resulted in a significant decrease in the impedance (Z) and effective resistance (Rs) as well as a significant increase in the electrostatic capacity (Cs) of yellow peach blocks, suggesting that OD could affect peach pulp cell properties by acting on cell wall polysaccharides. 1H NMR results showed that OD with ternary osmotic solutions significantly reduced the sucrose content in peach fruit block tissue; for the SM14 group, the signal intensity of sucrose and maltitol were 19 803.9 ± 156.00 and 54 934.9 ± 1 239.11, respectively. Meanwhile, the contents of water-soluble pectin (WSP) and CDTA-soluble pectin (CSP) in the SM14 group were increased to (26.63 ± 1.80) mg/g and (21.59 ± 0.71) mg/g, respectively, while the content of Na2CO3-soluble pectin (NSP) was decreased to (27.24 ± 0.46) mg/g compared to the control group. Microstructure analysis showed that round and relatively intact cells with low degree of collapse and a significant increase in cell wall thickness were observed in the SM14 group, demonstrating sucrose and maltitol synergistically protect peach pulp cells. Therefore, ternary osmotic solutions of sucrose maltitol could effectively ameliorate the quality deterioration of yellow peach blocks caused by binary osmotic solutions, broadening the application of sugar alcohol.

Key words: osmotic dehydration; yellow peach blocks; maltitol; 1H nuclear magnetic resonance spectroscopy; cell wall polysaccharides

中图分类号:

TS255.36

王静萱, 吕健, 王凤昭, 毕金峰. 二元/三元渗透溶液渗透脱水处理对黄桃果块特性的影响[J]. 食品科学, 2024, 45(21): 130-137.

WANG Jingxuan, LÜ Jian, WANG Fengzhao, BI Jinfeng. Effect of Osmotic Dehydration Treatment with Binary/Ternary Osmotic Solutions on the Characteristics of Yellow Peach Blocks[J]. FOOD SCIENCE, 2024, 45(21): 130-137.

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二元/三元渗透溶液渗透脱水处理对黄桃果块特性的影响

Effect of Osmotic Dehydration Treatment with Binary/Ternary Osmotic Solutions on the Characteristics of Yellow Peach Blocks

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