超高压对峰甘板栗风味物质及理化性状的影响

Effect of ultra high pressure on flavor compounds and physicochemical properties of peak sweet chestnut

目的研究超高压（UHP）处理对峰甘板栗风味成分及理化性状的影响,对其感官品质评价提供数据支撑。方法将峰甘板栗分别在200、300、400和500 MPa条件下16℃保压10 min,采用超临界CO2流体萃取（SCFE）技术对其进行提取,采用气相色谱-质谱方法（GC-MS）检测其风味成分的变化及测定各理化指标。结果在200-500 MPa条件下峰甘板栗风味物质分别保留了89.98%、36.86%、7.63%、40.38%;经过超高压处理,峰甘板栗中酯类、醇类物质的种类及含量均下降,而酮类和酸类化合物均有所增加。随着压力增加,峰甘板栗褐变度、硬度、可溶性总糖和水分含量都呈现不同程度的增长趋势。结论在峰甘板栗微生物数量不超过卫生安全限量前提下,300 MPa处理对峰甘板栗理化性状影响较小,风味保持较好,且新增加的风味物质对感官品尝具有积极作用,其感官质量评价较高。

Objective To investigate the effect of ultra high pressure（UHP） treatment on the flavor compounds and physicochemical properties of peak sweet chestnut and to provide data for its sensory quality evaluation.Methods The prepared chestnut （Castanea mollissima Blume） was subjected to UHP treatment（200-500MPa,16℃,10 min）.Then,the volatile flavor components of peak sweet chestnut were extracted by supercritical CO2fluid extraction（SCFE）.The changes of flavor compounds and physicochemical indexes were determined by gas chromatography-mass spectrometry（GC-MS）.Results It was found that the flavor compounds were retained89.98%,36.86%,7.63%,and 40.38%,respectively,under 200-500 MPa.After UHP treatment,the kinds and content of esters and alcohols in chestnut were decreased,but some compounds were increased,such as ketones and acids compounds.With the increase of pressure,the physicochemical properties indexes,including browning degree（BD）,hardness,total soluble sugar,and moisture content were presented a growth trend in different degrees.Conclusion Under the microorganism of peak sweet chestnut within the health safety limits,300 MPa treatment had a little effect on the physical and chemical characteristics,and it had higher sensory quality evaluation and keep good flavor.The newly added flavor substances had a positive impact on the sensory taste,and had a good quality evaluation.