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β-葡萄糖苷酶对箬竹叶中挥发性成分的影响

发表时间:2022-09-29  浏览量:491  下载量:61
全部作者: 罗颖琦,王淼
作者单位: 江南大学食品学院
摘 要: 为了使箬竹叶中的风味物质得到充分地释放,本研究利用β-葡萄糖苷酶对箬竹叶进行酶解,采用固相微萃取气质联用(solid-phase microextraction-gas chromatography/mass spectrometry,SPME-GC/MS)法分析箬竹叶的挥发性成分及酶解前后箬竹叶香气成分的变化。从提取液中共鉴定出148种挥发性成分,主要为醇类、醛类、酯类、酮类和酸类等化合物。酶解后,提取液中香气成分种类共增多21种,且芳樟醇(120.65%)、叶醇(24.65%)、苯甲醇(104.24%)和苯乙醇(254.95%)等多种香气成分的相对含量均提高,其中以醇类物质增量最大,达117.10%。研究表明,β-葡萄糖苷酶可有效改变箬竹叶的挥发性成分和香气,为后续箬竹叶的开发利用提供了技术参考。
关 键 词: 食品加工技术;箬竹叶;β-葡萄糖苷酶;固相微萃取气质联用(SPME-GC/MS)
Title: Effect of β-glucosidase on the volatile components in Indocalamus tessellatus leaves
Author: LUO Yingqi, WANG Miao
Organization: School of Food Science and Technology, Jiangnan University
Abstract: In order to fully release the flavor substances, this study used β-glucosidase to enzymatically hydrolyze Indocalamus tessellatus leaves. Solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) was used to analyze the volatile components and the changes of aroma components in Indocalamus tessellatus leaves, before and after enzymatic hydrolysis. A total of 148 volatile components were identified from the extracts, and main compounds included alcohols, aldehydes, esters, ketones and acids. After enzymatic hydrolysis, the types of aroma components in extract increased by 21, and the relative contents of various aroma components, such as linalool (120.65%), leaf alcohol (24.65%), benzyl alcohol (104.24%) and phenylethanol (254.95%), all increased, among which alcohols increased the most, reaching 117.10%. The results have shown that β-glucosidase can significantly change the volatile components and aroma of Indocalamus tessellatus leaves, which provides it a technical reference for the subsequent development and utilization.
Key words: food processing technology; Indocalamus tessellatus leaves; β-glucosidase; Solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS)
发表期数: 2022年9月第3期
引用格式: 罗颖琦,王淼. β-葡萄糖苷酶对箬竹叶中挥发性成分的影响[J]. 中国科技论文在线精品论文,2022,15(3):359-368.
 
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