【作者】 丁超；

【导师】 李汴生；

【作者基本信息】 华南理工大学 ， 食品科学， 2012， 硕士

【摘要】 本文主要研究了青梅在烟熏过程中色泽和挥发性风味物质的变化以及乌梅的应用。通过测定青梅在烟熏过程中还原糖、总糖、游离氨基酸以及5-羟甲基糠醛含量的变化，同时结合褐变指数以及色差值来分析该过程中主要的非酶褐变反应。采用同时蒸馏萃取法结合气质联用仪、以邻二氯苯为内标，分别对新鲜青梅和不同烟熏阶段的乌梅中的挥发性风味成分进行定性和半定量分析；分析对比了新鲜青梅和不同烟熏阶段的乌梅之间香气物质的差异，同时比较了新鲜青梅和三种乌梅之间香气物质的差异。采用单因素和正交实验确定了乌梅原汁的最佳提取工艺以及乌梅、山楂、甘草复合饮料的最佳配方。论文主要获得如下结论：1、随着烟熏的时间延长，梅肉中还原糖、总糖和氨基酸含量逐渐减少，5-HMF含量逐渐增加，多酚含量逐渐减少，青梅的非酶褐变程度越来越严重，色泽越来越深。烟熏过程中第一阶段和第二阶段产品的色泽没有非常明显的变化，是非酶褐变反应的初始阶段，第三和第四阶段是小分子量物质聚合形成颜色的阶段。美拉德反应是青梅色泽加深的重要原因。2、青梅、烟熏12h、24h、36h和48h的乌梅中的挥发性成分的种类分别为：26、34、49、50和56种。挥发性物质的相对含量百分数变化分别为：酚类从0.75%增加到30.15%，碳氢化合物从13.29%增加到30.62%，酯类从23.35%减少到2.85%，醇类从6.74%减少到0.18%，酸类从37.27%减少到12.52%，羰基类从17.49%减少到10.86%。青梅中的主体风味物质为酯类、醇类和羰基类化合物。而乌梅中主体风味物质为酚类、羰基类。3、以可溶性固形物含量、总酸含量以及总色差值作为考察指标，确定了乌梅汁提取的最佳工艺条件为提取温度85℃，提取时间30min，乌梅与水的配比为1：10，粉碎度为20目。4、以总体感官评分作为考察指标，通过单因素和正交实验优选得到的乌梅、山楂、甘草复合饮料的最佳配方为：乌梅汁20%、山楂汁15%、甘草汁4%、白砂糖11%。更多还原

【Abstract】 In this paper, the changes of color and volatile compounds of Prumus mume duringsmoking process and the application of Fructus mume were studied. Browning index,colorimetric parameters, content in reducing sugar, total sugar, amino acids and5-HMF weremeasured to estimate the extent of non-enzymatic browning in the smoking process.Simultaneous distillation extraction technique coupled with GC-MS was adopted for thequalitative and semi-quantitative determination of volatile compounds in Prumus mume andfour samples of Fructus mume at different smoking stages using o-dichlorobenzene as aninternal standard. The differences of volatile compounds were compared between Prumusmume and three kinds of Fructus mume. Based on the results of single factor experiment andorthogonal design, extraction process of Fructus mume and the formulation of mixedbeverage were optimized. The main conclusions are as follows:1. Browning index, color difference and5-HMF content gradually increased with thesmoking time, while the content of reducing sugar, total sugar and amino acids decreased. Thecolor of Prumus mume did not change significantly during the first and the second stages ofthe smoking process. The color formation of Fructus mume happens mainly in the third andthe fourth stages of the smoking process. And Maillard reaction is the most importantnon-enzymatic browning reaction that results in the brown color of the products.2. Only26kinds of volatile compounds were identified from the fresh samples, while34,49,50and56kinds of compounds were identified from12,24,36and48h smoked samples,respectively. The relative contents of phenols and hydrocarbons increased obviously (from0.75to30.15%and13.29%to30.62%). In contrast, esters (27.32%to24.96%), alcohols(6.74%to0.18%), acids (37.27%to12.52%) and carbonyls (17.49%to10.86%) decreasedduring smoking. The main flavor compounds in Prumus mume were esters, alcohols andcarbonyls. While the main flavor compounds in Fructus mume were phenols and carbonyls.3. Soluble solids content, total acid content and color value of plum juice were taken asindex for the investigation. Based on the results of single factor experiments, the bestextraction processing parameter was ascertained as follows: extraction temperature is85℃,extraction time is30min, ratio of solvent to material is10:1, the smash degree is20mesh.4. The overall sensory score was taken as index for the investigation. The optimumformulation of compound beverage was as follows: Fructus mume juice of20%, hawthornjuice of15%, licorice juice of4%, white sugar of11%.更多还原