[1]李颜博,杜庆萍,杨瑞,等.沙棘原浆关键加工环节品质动态变化[J].江苏农业学报,2025,(02):362-371.[doi:doi:10.3969/j.issn.1000-4440.2025.02.017]
　LI Yanbo,DU Qingping,YANG Rui,et al.Dynamic quality changes of sea buckthorn puree in key processing stages[J].,2025,(02):362-371.[doi:doi:10.3969/j.issn.1000-4440.2025.02.017]
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沙棘原浆关键加工环节品质动态变化()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年02期
页码:
362-371
栏目:
加工贮藏·质量安全
出版日期:
2025-02-28

文章信息/Info

Title:
Dynamic quality changes of sea buckthorn puree in key processing stages
作者:
李颜博; 杜庆萍; 杨瑞; 李薇; 张路思; 宋安康; 李玮; 李学文; 王伟
(新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052)
Author(s):
LI Yanbo; DU Qingping; YANG Rui; LI Wei; ZHANG Lusi; SONG Ankang; LI Wei; LI Xuewen; WANG Wei
(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
关键词:
沙棘原浆; 加工环节; 品质; 挥发性物质
Keywords:
sea buckthorn puree; processing stage; quality; volatile substances
分类号:
S793.6
DOI:
doi:10.3969/j.issn.1000-4440.2025.02.017
文献标志码:
A
摘要:
为明确沙棘原浆在加工过程中的品质变化,本研究以新疆大果沙棘为试验材料,系统探究破壁处理、酶解处理、均质处理和灭菌处理对沙棘原浆营养指标及抗氧化能力的影响,并基于气相色谱-离子迁移谱(GC-IMS)技术探究沙棘原浆挥发性物质的动态变化。结果表明,与对照相比,破壁处理后的沙棘原浆中抗坏血酸含量显著降低(P＜0.05)；与破壁处理后的沙棘原浆相比,酶解处理后的沙棘原浆中总酚含量、抗坏血酸含量、抗氧化能力显著提高(P＜0.05)；与均质处理后的沙棘原浆相比,灭菌处理后的沙棘原浆中总酚含量、抗坏血酸含量、抗氧化能力显著降低(P＜0.05)。双边检验结果表明,酶解处理和灭菌处理是影响沙棘原浆风味的关键加工环节。正交偏最小二乘法判别分析(OPLS-DA)结果表明,乙缩醛、2-戊酮、丙酮、2-丁酮、乙酸甲酯是区分对照、酶解处理后的沙棘原浆和灭菌处理后的沙棘原浆的关键特征化合物。本研究结果可为沙棘原浆的品质控制及加工工艺优化提供科学依据。
Abstract:
To clarify the quality changes of sea buckthorn puree during processing, this study used Xinjiang large-fruit sea buckthorn as the experimental material, systematically explored the effects of wall-breaking treatment, enzymatic hydrolysis treatment, homogenization treatment, and sterilization treatment on the nutritional indexes and antioxidant capacity of sea buckthorn puree. Moreover, based on the gas chromatography-ion mobility spectrometry (GC-IMS) technology, the dynamic changes of volatile substances in sea buckthorn puree were investigated. The results showed that, compared with the control, the ascorbic acid content of sea buckthorn puree after wall-breaking treatment decreased significantly(P＜0.05). Compared with the sea buckthorn puree after wall-breaking treatment, the total phenol content, ascorbic acid content, and antioxidant capacity of sea buckthorn puree after enzymatic hydrolysis treatment increased significantly (P＜0.05). Compared with the sea buckthorn puree after homogenization treatment, the total phenol content, ascorbic acid content, and antioxidant capacity of sea buckthorn puree after sterilization treatment decreased significantly (P＜0.05). The results of the two-tailed test indicated that enzymatic hydrolysis treatment and sterilization treatment were the key processing steps affecting the flavor of sea buckthorn puree. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) showed that acetal, 2-pentanone, acetone, 2-butanone, and methyl acetate were the key characteristic compounds differentiating the sea buckthorn puree in the control, the sea buckthorn puree treated by enzymatic hydrolysis, and the sea buckthorn puree treated by sterilization. The results of this study can provide a scientific basis for the quality control and processing technology optimization of sea buckthorn puree.

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备注/Memo

备注/Memo:
收稿日期：2024-07-04基金项目：新疆维吾尔自治区重点研发项目(2022B02005-2-3)；新疆维吾尔自治区研究生科研创新计划项目(XJ2024G141)作者简介：李颜博(1998-),男,山东菏泽人,硕士研究生,主要研究方向为食品加工。(E-mail)18764513650@163.com通讯作者：王伟,(E-mail)ww2shz@163.com
更新日期/Last Update: 2025-03-27