西洋参须固体饮料酶解法制备过程中挥发性成分的变化研究

Study on the changes of volatile components during the enzymatic preparation of Panax quinquefolium beard solid beverage

目的研究西洋参须固体饮料在制备过程中挥发性成分的变化,解析西洋参须固体饮料的风味品质。方法采用顶空固相微萃取-气相色谱-质谱法对西洋参须不同酶解加工阶段的挥发性成分进行检测,利用主成分分析法分析不同加工阶段的挥发性成分特征差异。结果从西洋参须不同酶解产物中共检测出97种挥发性物质,主要是萜烯类、醇类、醛酮类、烷烃类、酯类、酚酸类、芳香族及杂环类化合物,酶解处理降低了大部分挥发性物质的含量,相对含量较大的挥发性成分有芳樟醇、柠檬烯、己酸、桧烯、(IS,8aα)-十氢-1,4aβ-二甲基-7β-异丙烯基-1-萘酚、β-石竹烯、β-红没药烯、十四烷、庚酸、橙花叔醇,通过主成分分析可以显著区分不同酶解样品。结论不同酶解处理后样品挥发性物质存在显著差异,为西洋参须固体饮料的风味品质调控提供支撑。

Objective To study the changes of volatile components in the preparation of Panax quinquefolium beard solid beverage,and analyze the flavor quality of Panax quinquefolium beard solid beverage.Method The volatile components of Panax quinquefolium in different enzymatic hydrolysis processing stages were detected by headspace solid phase microextraction-gas chromatography-mass spectrometry,and the characteristics of volatile components in different processing stages were analyzed by principal component analysis.Results A total of 97 kinds of volatile substances were detected from different enzymolysis products of Panax quinquefolium,mainly terpenes,alcohols,aldehydes and ketones,alkanes,esters,phenolic acids,aromatics and heterocyclic compounds.Enzymatic treatment reduced the content of most volatile substances,and the volatile components with relatively high content were linalool,limonene,caproic acid,sabinene,(IS,8aα)-decahydro-1,4aβ-dimethyl-7β-isopropenyl-1-naphthol,β-caryophyllene,β-red myrrhene,tetradecane,heptanic acid,nerolidol could be clearly distinguished from different enzymolysis samples by principal component analysis.Conclusion There are significant differences in the volatile substances of samples treated with different enzymes,which provides support for flavor and quality control of Panax quinquefolium.