黑果枸杞风味品质的分析研究

Study on flavor quality of Lycium ruthenicum Murr.

中文关键词:  黑果枸杞  挥发性化合物  氨基酸  有机酸  糖类  风味品质

英文关键词:Lycium ruthenicum Murr.  volatile compounds  amino acids  organic acids  sugars  flavor quality

中文摘要:

      目的 分析黑果枸杞风味物质的构成及对产品品质的影响。方法 采取顶空固相微萃取(headspace-solid phase microextraction, HS-SPME)结合气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)对其挥发性成分进行分析, 采用峰面积归一化法计算各成分的相对质量分数。采用高效液相色谱法(high performance liquid chromatography, HPLC)和氨基酸分析仪(amino acid analyzer)对糖酸类化合物及氨基酸的含量进行测定。结果 共鉴别出包括醇类、醛类、酮类、酯类、酸类、酚类、杂环化合物和含硫化合物等共99种挥发性物质, 其中53种为食用香料, 呈香物质中杂环类化合物含量最高, 其次是酯类和醇类。2种鲜味氨基酸和6种甜味氨基酸的含量分别为0.48和0.50 g/100 g, 糖酸类化合物中苹果酸、柠檬酸、果糖和蔗糖的含量分别为0.011、0.11、0.0885和0.0217 g/100 g。结论 本研究明确了黑果枸杞中主要的风味物质, 分析了影响其风味品质的香气成分、糖酸类物质和呈味氨基酸的组成和含量。

英文摘要:

      Objective To analyze the composition of flavor compounds in Lycium ruthenicum Murr. and its influence on product quality. Methods The volatile components were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the relative mass fraction of each component was calculated by peak area normalization. The content of sugar, acid and amino acids were determined by high performance liquid chromatography (HPLC) and amino acid analyzer. Results A total of 99 kinds of volatile compounds including alcohols, aldehydes, ketones, esters, acids, phenols, heterocyclic compounds and sulfur-containing compounds were identified, 53 kinds of which were edible fragrances, and the heterocyclic compounds in the aroma-producing substances were the highest in content, followed by esters and alcohols. The content of the 2 kinds of umami amino acids and the 6 kinds of sweet amino acids were 0.48 and 0.50 g/100 g, respectively, and the content of malic acid, citric acid, fructose and sucrose in the sugar and acid compounds were 0.011, 0.11, 0.0885 and 0.0217 g/100 g, respectively. Conclusion In this study, the main flavor substances in Lycium ruthenicum are identified, and the composition and content of aroma components, sugar and acid substances and flavor amino acids affecting its flavor quality are analyzed.