基于GC-IMS技术分析加工关键单元对NFC比谢克幸甜瓜汁风味的影响

Effects of Key Processing Units on the Flavor of NFC Bisekxing Melon Juice Based on GC-IMS Analysis

采用气相离子迁移谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)技术,分析加工关键单元操作对NFC(not from concentration,NFC)比谢克幸甜瓜汁风味物质变化的影响,从而为其生产加工提供一定理论指导。以市售的新鲜比谢克幸厚皮甜瓜为实验材料,经过鲜榨、灭酶、均质、超声和灭菌5个操作单元加工获得NFC比谢克幸甜瓜汁。每个操作单元处理后取瓜汁样品,经GC-IMS技术定性分析风味物质,构建不同加工单元的瓜汁挥发性物质三维、二维地形图与指纹图谱及PCA分析。结果表明,从NFC比谢克幸甜瓜汁中共检出挥发性物质35种61个,其中醛类物质7种,醇9种,烃类10种,酮类5种,酯类4种。灭酶对瓜汁风味物质影响最大,使瓜汁产生挥发性异味物质苯甲醛等,同时促进丙酸乙酯等瓜汁主要呈香物质的形成。灭酶后甜瓜汁风味与其他加工单元操作处理后的瓜汁有明显差异。甜瓜汁主要呈香物质为醛类与酯类,其他加工关键单元操作对瓜汁中风味物质具有一定影响,可为控制NFC比谢克幸瓜汁制备过程中的加工参数、提高瓜汁的品质提供理论基础。

The influence of key processing unit operations on the changes in the flavor compounds of NFC(not from concentration,NFC)Bisekxing melon juice by gas chromatography-ion mobility spectroscopy(GC-IMS),so as to provide certain theoretical guidance for its processing.Using the commercially available fresh thick-skinned muskmelon as the experimental material,NFC Bisekxing melon juice was processed through five operation units,fresh squeezing,enzyme inactivation,homogenization,ultrasound treatment and sterilization.GC-IMS was used to analyze qualitatively the flavor substances in the melon juice samples obtained after the processing step of each operation unit,and three-dimensional and two-dimensional topographic maps and fingerprints of the melon juice samples were constructed along with PCA analyses.The results showed that a total of 61 volatile substances belonging to 35 kinds of volatile substances were detected in the NFC Bisekxing melon juice,including 7 kinds of aldehydes,9 kinds of alcohols,10 kinds of hydrocarbons,5 kinds of ketones,and 4 kinds of esters.Enzyme inactivation exerted the greatest impact on the flavor substances of melon juice,causing the melon juice to produce odor substances such as benzaldehyde,while promoting the formation of main aroma substances such as ethyl propionate.The flavor of melon juice after enzyme inactivation was significantly different from that of melon juice treated by other processing units.The main aroma substances of melon juice were aldehydes and esters.Other key processing unit operations hada certain influence on the flavor substances in melon juice.These results provide a theoretical basis for controlling the processing parameters in the preparation of NFC Bisekxing melon juice and improving the quality of melon juice.