共查询到19条相似文献,搜索用时 156 毫秒
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采用顶空固相微萃取、气相色谱-质谱联用结合嗅闻仪针对玫瑰花露中易挥发性成分进行萃取条件及气相色谱-质谱分离检测条件的系统研究,并采用气味活度值结合香气强度值评价主要成分对总体香味的贡献。选用Rtx-Wax色谱柱,顶空固相微萃取的最优参数为:50/30 μm二乙烯基苯/碳分子筛/聚二甲基硅氧烷固相微萃取头、样品用量8.0 mL/20.0 mL样品瓶、萃取温度75 ℃、萃取时间40 min、平衡时间20 min、解吸时间4 min。结果表明,经气相色谱-嗅闻-质谱联用分析,共检出92 种化合物,其中,73 种已被确定结构,占易挥发成分总量的98.77%。气味活度值及香气强度值分析表明,丁香酚、玫瑰醚、香茅醇、芳樟醇、丁香酚甲醚、苯乙醇为玫瑰花露的主体香气成分。其结果为玫瑰花露香气特征及其开发利用提供了一定的理论依据。 相似文献
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不同杀菌方式对梨枣汁杀菌效果及理化性质的影响 总被引:3,自引:0,他引:3
研究超高压杀菌、微波杀菌、巴氏杀菌对梨枣汁杀菌效果与理化性质的影响。研究结果表明,3种不同杀菌方式对梨枣汁中可溶性固形物、总糖、还原糖含量影响不显著(P>0.05)。其中,超高压杀菌效果最好,灭菌率可达到93%以上;超高压杀菌处理可使梨枣汁可滴定酸含量降低、透光率升高、非酶褐变程度降低,同时保持梨枣汁色泽。超高压处理的梨枣汁部分抗氧化成分损失,但仍能保持梨枣汁较强抗氧化性。因此,超高压杀菌技术不仅有良好的杀菌效果,而且能保持好梨枣汁品质。 相似文献
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为了研究红烧肉在不同杀菌过程中脂质和挥发性成分的变化,本文采用超高效液相色谱-四极杆-飞行时间质谱技术对未杀菌、巴氏杀菌和超高压杀菌处理的红烧肉的全脂质组分进行定量分析,共鉴定出251种脂质化合物。利用偏最小二乘判别分析和层次聚类分析模型可有效区分未杀菌、巴氏杀菌、超高压杀菌的红烧肉样品,其中24种脂质物质是将其有效区分的关键差异性化合物,包括15种甘油三酯,8种磷脂,1种N-酰基乙醇胺。根据脂质化合物的相对含量,超高压组的红烧肉比巴氏杀菌组更接近于对照组。采用固相微萃取-气相色谱-质谱联用技术比较了不同杀菌方式处理的红烧肉中主要挥发性物质的种类和含量差异。3种杀菌方式中共鉴定出31种挥发性风味成分,包括4种醇、4种酸、4种脂、7种烷烃、2种酮、9种醛和1种呋喃。综合分析,超高压杀菌较好地保持了红烧肉原有的风味和脂质成分,在肉制品以及中式菜肴的杀菌领域具有较好的应用前景。 相似文献
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该文首先比较超高温巴氏杀菌、传统巴氏杀菌对全蛋液中3种不同病原微生物的灭活效果,然后通过分析全蛋液起泡性、泡沫稳定性、乳化性、乳化稳定性、溶解度、巯基含量、表面疏水性质、十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE),比较超高温巴氏杀菌、传统巴氏杀菌全蛋液在冷藏(4℃)过程中功能性质和理化性质的变化趋势。结果表明,超高温巴氏杀菌相对于传统巴氏杀菌更为有效地灭活全蛋液中的大肠杆菌、沙门氏菌、金黄色葡萄球菌。超高温巴氏杀菌与传统巴氏杀菌全蛋液的起泡性、泡沫稳定性均显著高于未杀菌,但二者之间没有显著差异,冷藏1周后,三者起泡性均显著下降,而泡沫稳定性呈上升趋势,但是随着冷藏时间延长至6周,三者均未呈现显著变化。超高温巴氏杀菌全蛋液乳化性及乳化稳定性为先增加后降低,在整个储藏过程中,两者间均无显著性差异。不同杀菌方式对全蛋液中蛋白质溶解度、游离巯基影响不显著。超高温巴氏杀菌对全蛋液功能性质和理化特性影响与传统巴氏杀菌没有显著差异,为其在全蛋液工业生产的应用提供理论依据。 相似文献
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油菜籽热风干燥后储藏品质的研究 总被引:1,自引:0,他引:1
油菜籽经过热风干燥后置于模拟度夏条件下储藏,测定其储藏期间的水分含量、发芽能力、油的酸值、油的过氧化值等品质变化;并用固相微萃取-气质联用法测定储藏期间菜籽的挥发性成分,探索菜籽挥发性成分与菜籽品质之间的关系.结果表明:种用菜籽的干燥温度控制在70℃以下为宜;菜籽油的酸值在储藏期间波动在0.21~0.28 mg/g范围内,属于国家二级油品质;油的过氧化值总体呈现缓慢波动上升的趋势,保持在0.22~ 2.65 mmol/kg范围,为国家一级油品质,经110℃高温干燥的菜籽的油过氧化值在储藏至第5个月后开始呈现劣变趋势;挥发性成分2-乙基-1-己醇随着储藏时间的延长,相对含量下降;酸类挥发性成分呈现波动上升的趋势,与菜籽的过氧化值具有很强的线性正相关性. 相似文献
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牛奶杀菌是牛奶加工过程中重要的一环。不同的杀菌方式会改变牛奶的风味和理化性质,从而影响牛奶产品的货架期以及消费者的喜好程度。作者对原料乳、高温短时巴氏杀菌乳(HTST乳)以及浸入式杀菌乳(INF乳)在4℃贮藏期间理化性质、挥发性化合物以及感官变化进行了研究。在理化性质方面,INF乳在贮藏30 d后pH显著下降,粒径及黏度显著上升(P<0.05)。此外,通过顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS)以及气相色谱-嗅觉测量法(GC-O)对3组牛奶样品中的关键风味化合物进行定性和半定量分析,检测出50种挥发性化合物,其中通过GC-O法测出24种化合物。另外,一些酮、醇、内酯类化合物仅在INF乳中测出,如2-壬酮、2-丁醇、δ-十二内酯等。此外,感官评价中INF乳的甜度和奶香味较HTST乳评分更好,但回味也更重。HTST乳和INF乳蒸煮味均较轻。牛奶中醛类化合物总量与感官评价结果相关性较强。该研究结果为原料乳、HTST乳和INF乳的合理贮藏提供了科学依据。 相似文献
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研究了冻藏对小麦淀粉颗粒表面形态、理化性质、热力学性质及凝沉特性的影响。通过扫描电镜(SEM)检测冻藏小麦淀粉颗粒,发现部分淀粉颗粒表面有破损;对冻藏后的小麦淀粉溶解度、粘度、膨润力、蓝值等进行测定,结果显示冻藏后淀粉溶解度和粘度分别增大了48.6%、43.2%;膨润力、蓝值分别降低8.41%、28.5%;采用示差量热扫描(DSC)测定冻藏小麦淀粉热力学性质变化,发现冻藏小麦淀粉糊化热焓降低了47.3%,糊化温度起止范围降低了10.60%;凝沉值降低了47.2%。研究表明冻藏后的小麦淀粉颗粒形态,理化性质、热力学性质均发生了明显改变。 相似文献
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目的研究冻藏时间对华贵栉孔扇贝(Chlamys nobilis)闭壳肌及裙边理化性质的影响。方法通过测定在-18℃冻藏不同时间扇贝的基本成分、氨基酸组成、蛋白质组分、挥发性盐基氮含量及过氧化值,了解其理化性质随时间变化的规律。结果冻藏60 d的闭壳肌和裙边基本成分、水溶性蛋白、盐溶性蛋白含量和氨基酸含量变化不显著,挥发性盐基氮含量略有上升,然而过氧化值变化显著,比原来增长了81%。结论华贵栉孔扇贝在-18℃冻藏60 d,除过氧化值外,其余理化性质变化不明显。 相似文献
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Katarzyna Samborska Elwira Langa Sławomir Bakier 《International Journal of Food Science & Technology》2015,50(6):1359-1365
Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except Arabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of Hausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate. 相似文献
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Martín-Esparza ME Escriche I Penagos L Martínez-Navarrete N 《Journal of the science of food and agriculture》2011,91(5):894-904
BACKGROUND: The development of fruit‐based foods that maintain the nutritional and sensory properties of fresh fruit may help to stimulate fruit consumption by consumers. The possibility of formulating a fruit‐gel product with osmodehydrated fruit and the reused osmotic solution (OS) obtained from the dehydration step has been demonstrated. However, the conditions of the osmotic process can significantly affect the properties of the obtained product. In this work an osmotic process at 22 °C for 6 h and at 30 °C for 3 h was employed to formulate a strawberry‐gel product. RESULTS: Significant losses of ascorbic and citric acids and anthocyanins were observed and some relevant volatile compounds of the strawberry aroma profile were developed during the osmotic process. Changes in all analysed parameters occurred mainly during the first 2 days of storage. The flux of anthocyanins from the fruit to the gel gave an attractive appearance to the formulated product. These changes were more marked for samples obtained at 30 °C. CONCLUSION: Osmotic treatment at 30 °C was more suitable for formulation of the product, because the presence of nutritional/functional compounds in the OS, and consequently in the gel matrix, was higher and the aroma and colour were more stable and homogeneous during storage. Copyright © 2011 Society of Chemical Industry 相似文献
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太空葛根的营养功能成分及淀粉理化特性评价 总被引:1,自引:0,他引:1
为解析粉葛扦插苗通过外太空环境处理后,其后代可食部的根部营养成分变化,采用AOAC法、高效液相色谱法、扫描电镜、激光粒度分析、ɑ-淀粉酶水解等方法详细分析了太空葛与其母本及湖南优良粉葛根的基本成分、主要营养功能成分以及淀粉理化特性。结果表明太空葛在淀粉、粗蛋白质、总糖、灰分等主要营养成分的含量上以及感官品质上比母本有显著改良;淀粉的颗粒形态、粒径分布等物理特征没有明显的变化,但颗粒组织结构、组成、分子结构等发生了实质性的变化。太空葛淀粉也许更适应于速溶食品、易消化性食品、多孔淀粉材料制备等用途。 相似文献
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Karuna Kharel Witoon Prinyawiwatkul Veerachandra K. Yemmireddy Charles J. Graham Achyut Adhikari 《International Journal of Food Science & Technology》2019,54(5):1884-1891
The effect of hot water pre-treatment of in-shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted kernels was evaluated. In-shell pecans were first subjected to hot water at 70, 80 and 90 °C for 8.6, 6.6 and 4.6 min respectively and kernels were later dry roasted at 160 °C for 10 min. The physicochemical properties of hot water treated and untreated nuts, before and after roasting were determined. Furthermore, consumer acceptance and purchase intent of the roasted kernels were determined. Hot water treatment, alone and subsequent roasting had minimal effect on pecans’ physicochemical properties. Consumers liked (P < 0.05) the colour and aroma of treated pecans. No effect (P > 0.05) of pre-treatment was observed on the acceptability of other sensory attributes. Safety claim increased treated pecans’ overall liking; however, it decreased purchase intent. Hot water treatment showed promise as a post-harvest microbial intervention strategy without affecting the physicochemical properties and consumer acceptability. 相似文献
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基于浸泡水量不同的黄豆发酵的水豆豉来进行理化特性实验,随着浸泡水量的增加,pH增加,3倍浸泡量的水豆豉的蛋白质含量、酸度、氨基酸态氮、铵态氮和γ-谷氨酸转肽酶(GTP)含量都比其他浸泡水量的豆豉高,在感官评价上3倍浸泡量的水豆豉也优于其他浸泡量的水豆豉,3倍浸泡量的水豆豉的具有最好的理化品质。 相似文献