食品科学 ›› 2019, Vol. 40 ›› Issue (12): 245-252.doi: 10.7506/spkx1002-6630-20180607-090

• 成分分析 • 上一篇    下一篇

2种槟榔干果风味品质的比较

王 斌,杨大伟*,李宗军*   

  1. 湖南农业大学食品科学技术学院,湖南 长沙 410128
  • 出版日期:2019-06-25 发布日期:2019-06-28
  • 基金资助:
    海南省重大科技专项(ZDKJ2016003-02)

A Comparative Study on the Flavor Quality of Two Kinds of Dried Areca Nut

WANG Bin, YANG Dawei*, LI Zongjun*   

  1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
  • Online:2019-06-25 Published:2019-06-28

摘要: 为分析青果、烟果2 种槟榔风味品质差异的形成原因,以槟榔青果和烟果为研究对象,鲜果为对照,测定其可溶性糖及可滴定酸等滋味物质含量,并结合顶空-固相微萃取-气相色谱-质谱联用技术,对其挥发性成分进行提取、鉴定及分析。结果表明,槟榔青果和烟果中可滴定酸等滋味物质及醛类、酚类等挥发性成分差异明显,从而影响二者风味品质。青果可滴定酸含量显著低于烟果,而二者可溶性糖含量之间无显著性差异,导致青果糖酸比显著高于烟果(P<0.05)。青果、烟果和鲜果中分别鉴定出挥发性成分37、46 种和29 种。其中,青果的主要挥发性成分为醛类、酚类和烃类,相对含量分别为10.81%、9.71%和2.84%,另含少量醚类、醇类、酮类、酯类、萘类,与鲜果的主要挥发性成分相似。烟果的主要挥发性成分为酚类,相对含量达70.86%,远高于酮类、醛类、烃类、醇类、酯类等其他挥发性成分,具有典型的烟熏风味特征。另外,通过主成分分析,可将可滴定酸等11 类风味成分对槟榔整体风味品质的影响分为4 种,且在该主成分评价模型下青果、烟果的风味品质差异明显。因此,以青果和烟果为原料,加工而成的青果槟榔和烟果槟榔风味品质差异明显。

关键词: 槟榔, 风味品质, 挥发性成分, 滋味物质, 主成分分析

Abstract: This study aimed to explore the cause of the flavor quality differences between green areca nut and smoked areca nut. Fresh areca nut was used as a control. We determined the contents of soluble sugar and titratable acid as taste-active compounds in the areca nut samples. The volatile components were extracted, identified and analyzed by head-space solid phase microextraction-gas chromatography-mass spectrometry. The results showed that there was a significant difference in titratable acid and some volatile components such as aldehydes and phenols between green and smoked areca nut, which affected the flavor quality of processed areca nut. The titrable acid content of green areca nut was significantly lower than that of smoked areca nut, while there was no significant difference in soluble sugar contents between them, causing a significantly higher sugar-acid ratio of green relative to smoked areca nut (P < 0.05). A total of 37, 46 and 29 volatile compounds were identified in green, smoked and fresh areca nut, respectively. The main volatile components of green areca nut were aldehydes, phenols and hydrocarbons, with relative contents of 10.81%, 9.71% and 2.84%, together with a small amount of ethers, alcohols, ketones, esters and naphthalene, which were similar to those of fresh areca nut. The main volatile component of smoked areca nut was phenols, with a relative content of 70.86%, which was far higher than other volatile components such as ketones, aldehydes, hydrocarbons, alcohols and esters, and it had typical smoky flavor characteristics. In addition, through principal component analysis (PCA), the 11 classes of components such as titratable acid that contribute to the overall flavor quality of areca nut could be divided into 4 categories. Moreover, PCA analysis showed obvious differences in the of flavor quality of green and smoked areca nut.

Key words: areca nut, flavor quality, volatile components, taste-active components, principal component analysis

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