Page 172 - 《精细化工》2023年第12期

第 40 卷第 12 期 精 细 化 工 Vol.40, No.12
2 023 年 12 月 FINE CHEMICALS Dec. 2023

香料与香精
不同处理对发酵红枣汁键合态

香气释放的影响

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张丽华 ，刘世豪 ，靳学远 ，李顺峰 ，李昌文 ，纵 伟
（1. 郑州轻工业大学 食品与生物工程学院，河南 郑州 450001；2. 海南科技职业大学 临床医药学院，
海南 海口 571126；3. 河南省农业科学院 农副产品加工研究中心，河南 郑州 450002）
摘要：采用 Amberlite XAD-2 树脂吸附、洗脱分离得到发酵红枣汁键合态香气化合物（GBVs），考察了在 β-D-
葡萄糖苷酶酶解（38 ℃、48 h）、酸解（pH 1.0、40 ℃、4 d）和超声（280 W、20 min、50 ℃）3 种处理条件
下 GBVs 的释放规律，利用电子鼻和顶空固相微萃取结合气质联用（HS-SPME-GC-MS）技术对释放得到的 GBVs
进行了鉴定，对发酵红枣汁特征性香气成分进行了香气活度值（OAV）分析。结果显示，3 种处理得到的 GBVs
种类及含量均有较大差异。在数量上，超声处理共检出 16 种 GBVs，酸类是键合态组分中含量最高的物质；酸
解后共检出 21 种 GBVs，主要为酸类和其他类物质；酶解后共检出 32 种 GBVs，主要为酯类、醇类和酸类物质。
大马士酮和壬醛对发酵红枣汁香气起主要贡献作用。超声处理和酸解处理主要释放发酵红枣汁的酸类物质，酶解
处理则主要释放发酵红枣汁的酯类、醇类和醛类物质。因此，β-D-葡萄糖苷酶酶解处理有利于释放更多种类的 GBVs。
关键词：发酵红枣汁；β-D-葡萄糖苷酶；酸解；超声；键合态香气；香料与香精
中图分类号：TS255.44 文献标识码：A 文章编号：1003-5214 (2023) 12-2714-09

Effect of different treatments on release of bonded
aroma from fermented jujube juice

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ZHANG Lihua , LIU Shihao , JIN Xueyuan , LI Shunfeng , LI Changwen , ZONG Wei
（1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, Henan,
China; 2. College of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou 571126,
Hainan, China; 3. Research Center of Agro-products Processing Science and Technology, Henan Academy of
Agricultural Sciences, Zhengzhou 450002, Henan, China）
Abstract: Glycosidically bound volatiles (GBVs) of fermented jujube juice was obtained by adsorption and
elution with Amberlite XAD-2 resin. The release principles of GBVs was investigated via three separate
treatments: β-D-glucosidase enzymolysis (38 ℃, 48 h), acid hydrolysis (pH 1.0, 40 ℃, 4 d) and ultrasound
treatment (280 W, 20 min, 50 ℃). The GBVs obtained was then identified by electronic nose and
headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS),
while the valuable aroma components were analyzed for odor activity value (OAV). The results showed that
GBVs obtained from the three treatments exhibited significant difference in types and content. In number, a
total of 16 aroma compounds were identified from GBVs with ultrasonic treatment, and acids were the most
abundant aroma compound. A total of 21 aroma compounds, mainly including acids and other components,
were identified from GBVs with acid hydrolysis, while 32 ones were identified with enzymolysis, mainly
including esters, alcohols and acids. Damascenone and nonanal played a major role for the aroma of
fermented jujube juice. The substances hydrolyzed by ultrasonic treatment and acid hydrolysis treatment
were mainly acids of fermented jujube juice, while the esters, alcohols and aldehydes were the main aroma

收稿日期：2023-03-14; 定用日期：2023-05-23; DOI: 10.13550/j.jxhg.20230202
基金项目：河南省重点研发与推广专项（222102110408）；海南省重点研发计划项目（ZDYF2021XDNY143）
作者简介：张丽华（1982—），女，副教授，E-mail：zhanglihua82828@163.com。联系人：纵 伟（1965—），男，教授，E-mail：
zongwei1965515@163.com。