新鲜沙棘果汁和沙棘原浆的风味和营养品质分析

doi:10.7506/spkx1002-6630-20230426-256

食品科学 ›› 2024, Vol. 45 ›› Issue (4): 164-170.doi: 10.7506/spkx1002-6630-20230426-256

新鲜沙棘果汁和沙棘原浆的风味和营养品质分析

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

（1.华中农业大学食品科学技术学院，环境食品学教育部重点实验室，湖北武汉 430070；2.宁夏华信达健康科技有限公司，宁夏银川 750499；3.宁夏灵犀万象健康产业发展有限公司，宁夏银川 751400）

出版日期:2024-02-25 发布日期:2024-03-11
基金资助:
教育部环境食品学重点实验室科研专项（510320103）

Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp

REN Jingnan, JIA Xiao, ZHANG Zhifeng, WU Kangning, FAN Gang, LI Mingzhe, MA Youli, MA Xueli, SHAO Yalong, LIU Chunhai, WAN Xu, CHEN Yang, ZHAO Shiliang

(1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Ningxia Huaxinda Health Technology Co. Ltd., Yinchuan 750499, China; 3. Ningxia Lingxi Wanxiang Health Industry Development Co. Ltd., Yinchuan 751400, China)

Online:2024-02-25 Published:2024-03-11

摘要/Abstract

摘要： 采用气相色谱-质谱-嗅闻仪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 种和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优于新鲜沙棘果汁。相比于新鲜沙棘果汁，沙棘原浆中VC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；VC

Abstract: Identification of odor compounds in fresh sea buckthorn juice (FSBJ) and pulp (SBP) was performed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 39 and 36 odor compounds were identified in FSBJ and SBP, respectively. Further findings revealed 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 contents of ester compounds contributing to the fruity odor were significantly reduced in SBP after pasteurization. Sensory evaluation and electronic tongue analysis revealed that the sweetness and overall taste of SBP were superior to those of FSBJ. The contents of vitamin C and total flavonoids were significantly lower in SBP than in FSBJ, indicating that pasteurization reduces the nutritional quality of FSBJ. The results of the study can provide theoretical references for the 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, 2024, 45(4): 164-170.

REN Jingnan, JIA Xiao, ZHANG Zhifeng, WU Kangning, FAN Gang, LI Mingzhe, MA Youli, MA Xueli, SHAO Yalong, LIU Chunhai, WAN Xu, CHEN Yang, ZHAO Shiliang. Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp[J]. FOOD SCIENCE, 2024, 45(4): 164-170.

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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

Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp

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