【摘要】 研究南香果汁中键合态芳香物质的最佳酶解条件。南香果汁经Amberlite XAD-2树脂柱分离出键合态芳香物质,应用正交试验设计优化该物质的酶解条件,采用HS-SPME/GC-MS法检测酶解后的果汁的芳香成分。从酶解到的芳香成分的种类来看,正交试验设计组合9(温度50℃、时间36h、酶用量1.705kU)得到的芳香成分种类最多,105种,其次是组合8(温度50℃、时间24h、酶用量1.136kU)79种,而组合4(温度40℃、时间12h、酶用量1.705kU)得到的键合态芳香成分64种,与鲜果汁芳香成分(62种)较为接近。从酶解到的主要芳香成分和质荷比来看,正交试验设计组合4与鲜果汁芳香成分较为接近。通过GC/MS分析,酶解最佳条件是A2B1C2(正交试验设计组合4),即:温度40℃、时间12h、酶用量1.705kU。kramer感官分析结果与之相同。更多还原

【Abstract】 In order to optimize the β-glucosidase hydrolysis condition for the bound volatile aroma compounds in Nankou Oranges juice, the bound volatile aroma compounds were absorbed and separated by Amberlite XAD -2 from Nankou oranges juice using orthogonal test design, and then the volatile compounds were analyzed by GC -MS and Kramer organoleptic method. The result showed that the combination 9 of hydrolysis conditions contributed the most num- ber of aroma components with 105. The combination 4 of test conditions yielded 64 aroma components which was similar with that of fresh juice, and the relative amounts of the key aroma components from this combination were also close to that of fresh juice. In addition, the similar result was found through Kramer organoleptic evaluation. These factors suggest that the optimum conditions for enzymatic hydrolysis for aroma components of Nankou orange juice should be: β-glucosi- dase of 1.705 kU, enzymatic hydrolyzing at 40 ℃ for 24 h.更多还原