| 注册
首页|期刊导航|食品科学|甜玉米汁中类胡萝卜素热降解与其挥发性成分的相关性分析

甜玉米汁中类胡萝卜素热降解与其挥发性成分的相关性分析

肖亚冬 宋江峰 李大婧 陈洁琼 牛丽影 刘春泉

食品科学2018,Vol.39Issue(8):27-32,6.
食品科学2018,Vol.39Issue(8):27-32,6.DOI:10.7506/spkx1002-6630-201808005

甜玉米汁中类胡萝卜素热降解与其挥发性成分的相关性分析

Correlation between Thermal Degradation of Carotenoids and Volatile Compounds in Sweet Corn Juice

肖亚冬 1宋江峰 2李大婧 1陈洁琼 2牛丽影 1刘春泉2

作者信息

  • 1. 江苏省农业科学院农产品加工研究所,江苏 南京 210014
  • 2. 国家蔬菜加工技术研发分中心,江苏 南京 210014
  • 折叠

摘要

Abstract

The relationship between volatile compounds produced during thermal degradation of carotenoids in sweet corn juice and its flavor was studied. By using C30-high-performance liquid chromatography with diode array detection-atmospheric pressure chemical ionization-mass spectrometry (C30-HPLC-DAD-APCI-MS) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), the main carotenoids were separated and identified in fresh sweet corn juice. The volatile compounds generated in the heat-treated corn juice were analyzed. Then the correlation between the thermal degradation of carotenoids and the volatiles was examined. Results showed that 12 carotenoids were identified in fresh sweet corn juice.With increasing the heat temperature,the contents of all-trans carotenoids were reduced gradually, and the content of cis-carotenoids was firstly increased and then decreased.A total of 35 volatile compounds were determined in the fresh and heat-treated sweet corn juices. The contents of dimethyl sulfide, 1-octene-3-ol, methyl heptanone, β-ionone, and P-umbrella were increased during heating. The correlation analysis showed a significant and negative relationship between the aroma-active compounds β-ionone, methyl heptanone, limonene, benzaldehyde, 2-octanone, P-umbrella,toluene and 1,2,3-trimethylbenzene and thermal degradation of carotenoids.Among these aroma compounds, the contribution rates of lutein and β-carotene were the highest. Therefore, the major volatile compounds produced during the thermal degradation of carotenoids may play a non-negligible role in the flavor of sweet corn juice.

关键词

甜玉米汁/类胡萝卜素/热降解/挥发性化合物

Key words

sweet corn juice/carotenoids/thermal degradation/volatile compounds

分类

轻工纺织

引用本文复制引用

肖亚冬,宋江峰,李大婧,陈洁琼,牛丽影,刘春泉..甜玉米汁中类胡萝卜素热降解与其挥发性成分的相关性分析[J].食品科学,2018,39(8):27-32,6.

基金项目

国家自然科学基金青年科学基金项目(31301533) (31301533)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

访问量0
|
下载量0
段落导航相关论文