新鲜沙棘果汁和沙棘原浆的风味和营养品质分析

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

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新鲜沙棘果汁和沙棘原浆的风味和营养品质分析

任婧楠¹,²,贾潇²,³,⁴,张智锋⁵,武康宁⁵,范刚²,李明哲⁶,马有利⁵,马学利⁵,邵亚龙⁵,柳春海⁵,万旭⁵,陈洋⁵,赵世亮⁵

1.
2. 华中农业大学
3. 广西大学
4. 中国农业科学院油料作物研究所
5. 宁夏华信达健康科技有限公司
6. 宁夏灵犀万象健康产业发展有限公司

收稿日期:2023-04-26 修回日期:2023-10-24 出版日期:2024-02-25 发布日期:2024-03-06
通讯作者: 范刚 E-mail:fangang@mail.hzau.edu.cn
基金资助:
教育部环境食品学重点实验室科研专项

Flavor and nutritional quality analysis of fresh sea buckthorn juice and sea buckthorn pulp

¹,¹,Xiao JIA ¹, ¹,Gang Fan¹, ¹, ¹, ¹, ¹, ¹, ¹, ¹, ¹

Received:2023-04-26 Revised:2023-10-24 Online:2024-02-25 Published:2024-03-06
Contact: Gang Fan E-mail:fangang@mail.hzau.edu.cn

摘要/Abstract

摘要： 采用气相色谱-质谱-嗅闻仪（gas chromatography-mass spectrometry-olfactometer，GC-MS-O）对新鲜沙棘果汁和沙棘原浆中的气味化合物进行鉴定，分别在新鲜沙棘果汁和沙棘原浆中鉴定出39和36种气味化合物。进一步发现己酸乙酯、2-甲基丁酸乙酯、3-甲基丁酸乙酯和异戊酸异戊酯具有较高的香气稀释（flavor dilution，FD）因子，确定是新鲜沙棘果汁中的关键气味化合物。另外，巴氏杀菌之后的沙棘原浆中果香酯类气味化合物的含量显著降低。通过感官评价和电子舌分析发现沙棘原浆的甜度和整体口感要优于新鲜沙棘果汁。相比较新鲜沙棘果汁，沙棘原浆中维生素C和总黄酮的含量明显降低，表明巴氏杀菌会降低沙棘果汁的营养品质。研究成果可以为沙棘产品的风味及营养品质优化提供理论参考

关键词: 沙棘, 气味化合物, 香气稀释因子, 电子舌, 维生素C

Abstract: Identification of odor compounds in fresh sea buckthorn juice (FSBJ) and sea buckthorn pulp (SBP) was performed by gas chromatography-mass spectrometry-olfactometer (GC-MS-O). A total of 39 and 36 odor compounds were identified in FSBJ and SBP, respectively. Further found that ethyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, and 3-methylbutyl 3-methylbutanoate had high flavor dilution (FD) factors and were identified as the key odor compounds in FSBJ. In addition, the content of fruity esters odor compounds was significantly reduced in SBP after pasteurization. Taste sensory evaluation and electronic tongue analysis revealed that the sweetness and overall taste of SBP was superior to that of FSBJ. The content of vitamin C and total flavonoids in sea buckthorn pulp was significantly lower compared to FSBJ, indicating that pasteurization reduces the nutritional quality of FSBJ. The results of the study can provide theoretical references for flavor and nutritional quality optimization of sea buckthorn products.

Key words: sea buckthorn, odor compounds, flavor dilution factor, electronic tongue, vitamin C

中图分类号:

TS255.44

任婧楠贾潇张智锋武康宁范刚李明哲马有利马学利邵亚龙柳春海万旭陈洋赵世亮. 新鲜沙棘果汁和沙棘原浆的风味和营养品质分析[J]. 食品科学, 0, (): 0-0.

Xiao JIA Gang Fan. Flavor and nutritional quality analysis of fresh sea buckthorn juice and sea buckthorn pulp[J]. FOOD SCIENCE, 0, (): 0-0.

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新鲜沙棘果汁和沙棘原浆的风味和营养品质分析

Flavor and nutritional quality analysis of fresh sea buckthorn juice and sea buckthorn pulp

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