洋葱酱酶解工艺优化及对挥发性物质的影响

Optimization of Enzymatic Hydrolysis Process of Onion Paste and Its Effect on Volatile Flavor Compounds

以洋葱为原料,通过单因素试验研究了酶添加量、酶解温度及酶解时间对洋葱酱可溶性固形物含量的影响,在单因素试验基础上,利用响应面法对洋葱酱的酶解工艺参数进行分析优化,洋葱酱酶解的最优工艺条件为:酶添加量0.46%、酶解温度40℃、酶解时间20 min,在此条件下洋葱酱的可溶性固形物含量为12.2%。使用气相色谱-质谱(GC-MS)联用技术对洋葱酱中的挥发性成分进行分析,结果表明,与未经酶解处理的洋葱酱对比,酶解处理后的洋葱酱中挥发性物质的种类变少,含硫化合物的相对含量降低,2-甲基-2-戊烯醛的相对含量增加。

Onion was used as raw material,the effects of enzyme addition,enzymatic hydrolysis temperature and enzymatic hydrolysis time on the soluble solid content of onion sauce were studied through single factor test.On the basis of single factor test,the enzymatic hydrolysis process parameters of onion sauce were analyzed and optimized by response surface method.The optimal process conditions of e nzymatic hydrolysis of o nion s auce were asf ollows:e nzyme a ddition 0.46%,e nzymatic hydrolysis temperature 40℃,enzymatic hydrolysis time 20 min.Under these conditions,the soluble solid content of onion sauce was 12.2%.The volatile components of onion sauce were analyzed by gas chromatographymass spectrometry(GC-MS).The results showed that compared with onion sauce without enzymatic hydrolysis,the types of volatile substances in onion sauce after enzymatic hydrolysis decreased,the relative content of sulfur compounds decreased,and the relative content of 2-methyl-2-pentenoaldehyde increased.