摘要
以"赛美蓉"葡萄汁为原料,研究Dp368糖苷酶酶解对其挥发性风味物质的影响。采用顶空固相微萃取结合色谱技术和气相色谱-质谱联用技术进行分析。结果显示:酶解"赛美蓉"澄清葡萄汁中初步分离定性物质有64种,多为C10以下的组分,醇类物质最多;Dp368酶解汁与对照相比,挥发性风味物质总释放量有所增加,但不明显,仅增加了3.12%。Dp368酶解可明显促进酸类、萜烯类、部分苯衍生物及C5～C7挥发性化合物的释放。
The volatiles of Semillon grape juice before and after 36 h of hydrolysis with Dp368 glycosidase were analyzed by headspace solid-phase micro-extraction （HS-SPME） and GC-MS. A total of 64 volatile compounds were isolated and identified, mostly including components with chain lengths of less than 10 carbon atoms and alcohols were the most abundant volatiles. Compared with untreated control, Dp368 treatment caused a 3.12% increase in the release of tota/volatile compounds and a considerable increase in the release of acids, terpene, some benzene derivatives and C5 - C7 compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期237-240,共4页
Food Science
基金
甘肃省教育厅研究生专项(2006EA860002)
