食品科学 ›› 2020, Vol. 41 ›› Issue (4): 172-177.doi: 10.7506/spkx1002-6630-20190318-226

• 成分分析 • 上一篇    下一篇

草莓干燥过程中酯类香气化合物及相关酶活性的变化

张莉会,汪超,廖李,安可婧,胡建中,乔宇   

  1. (1.湖北省农业科学院农产品加工与核农技术研究所,湖北 武汉 430064;2.湖北工业大学生物工程与食品学院,湖北 武汉 430064;3.广东省农业科学院蚕业与农产品加工研究所,广东 广州 510642)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400900;2017YFD0400904)

Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry

ZHANG Lihui, WANG Chao, LIAO Li, AN Kejing, HU Jianzhong, QIAO Yu   

  1. (1. Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China;3. Sericulture & Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510642, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 为研究草莓片干燥过程中酯类香气化合物的变化,采用顶空-固相微萃取结合气相色谱-质谱联用技术,对干燥过程中草莓酯类化合物进行分析,并且考察干燥过程中与酯类化合物有关酶活性。结果表明,草莓在干燥过程中,新生成了己酸乙酯、乙酸辛酯、辛酸乙酯、癸酸乙酯等酯类化合物,己酸甲酯、乙酸己酯、乙酸辛酯等含量增加,同时也有部分酯类化合物损失;主成分分析显示,干燥15 h的草莓片酯类香气化合物综合得分最高;相关性分析显示,乙醇脱氢酶与某酸乙酯以及乙酸辛酯、(S)-3-羟基丁酸甲酯等酯类香气化合物呈显著正相关;醇酰基转移酶与乙酸某酯、己酸甲酯和辛酸乙酯等呈显著正相关;脂氧合酶与乙酸辛酯、乙酸己酯、己酸甲酯、丁酸乙酯、癸酸乙酯、丁位辛内酯呈显著正相关。

关键词: 草莓, 酯类, 酶活性, 主成分分析, 相关性分析

Abstract: The changes in aroma ester compounds contents and in strawberry slices during drying were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Enzymatic activities related to ester compounds were also studied. The results showed that esters such as ethyl caproate, octyl acetate, ethyl octyl caprylate and ethyl decanoate, were formed during the process of strawberry drying. Principal component analysis (PCA) showed that the synthetic score of ester aroma compounds in strawberry slices dried for 15 hours was the highest. Correlation analysis showed that ethanol dehydrogenase was positively correlated with the contents of ethyl esters of some acids, octyl acetate, (S)-3-hydroxybutyrate methyl ester and other aroma ester compounds. There was a significantly positive correlation between alkyl transferase activity and the contents of some acetate esters, methyl caproate and ethyl octanate. Lipoxygenase was positively correlated with the contents of octyl acetate, hexyl acetate, methyl caproate, ethyl butyrate, ethyl decanoate and butyl octylide.

Key words: strawberry, esters, enzyme activity, principal component analysis, correlation analysis

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