基于FD-GC-O和OAV法分析不同处理的黄瓜汁关键活性成分差别

Analysis on the Key Active Compounds of Cucumber Juice by Different Treatments Based on FD-GC-O and OAV Methods

为探究不同处理的黄瓜汁关键活性成分的差别,采用频率检测-气相色谱-嗅闻技术(frequency detection-gas chromatography-olfactometry,FD-GC-O)和香气活性值(odor activity value,OAV)分别对鲜榨黄瓜汁和加热杀菌后的黄瓜汁的关键活性成分进行分析。结果表明,鲜榨黄瓜汁和加热杀菌后的黄瓜汁主要香气成分均为能够赋予黄瓜青鲜气的不饱和C6、C9的醛、醇,其中鲜榨黄瓜汁中正己醛、(+)-柠檬烯、壬醛、醋酸、反-2-,顺-6-壬二烯醛、反-2-,顺-6-壬二烯醇具有较强的香气活性(OAV≥1),易被大多数人识别(DF≥5);加热杀菌后的黄瓜汁中正己醛、壬醛、反-2-,顺-6-壬二烯醛、反-2-,顺-6-壬二烯醇具有较强的香气活性(OAV≥1),易被大多数人识别(DF≥5)。综合分析认为,正己醛、壬醛、反-2-,顺-6-壬二烯醛、反-2-,顺-6-壬二烯醇是黄瓜汁的关键活性成分。

In order to explore the differences of the key active compounds of cucumber juice with different treatments,the key active ingredients of fresh squeezed cucumber juice and heated sterilized cucumber juice were analyzed by frequency detection-gas chromatography-olfactometry(FD-GC-O)and odor activity value(OAV),respectively.The results showed that the main aroma ingredients of fresh squeezed cucumber juice and heated and sterilized cucumber juice were unsaturated C6,C9 aldehydes and alcohol that could give cucumber green grass and fresh flavor.Hexanal,(+)-dipentene,1-nonanal,acetic acid,(2E,6Z)-2,6-nonadienal,(E,Z)-2,6-nonadienol,in fresh cucumber juice had strong aroma activity(OAV≥1)and were easy to be recognized by most people(DF≥5);After heating and sterilization,the substances with strong aroma activity(OAV≥1)and easy to be recognized by most people(DF≥5)were hexanal,1-nonanal,(2E,6Z)-2,6-nonadienal,(E,Z)-2,6-nonadienol.Comprehensive analysis showed that hexanal,1-nonanal,(2E,6Z)-2,6-nonadienal,(E,Z)-2,6-nonadienol were the key active components of cucumber juice.