蕨菜化学成分及其生物活性研究进展

蕨菜作为药食两用植物,营养丰富,具有多种生物活性。文章总结了蕨菜化学成分及生物活性的相关研究,旨在为其进一步开发利用提供参考。     

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

Bobal is an indigenous Spanish cultivar, principally grown in the region of Valencia. The volatile composition of young red wines made from the cv. Bobal grape variety grown in the La Mancha region of Spain has been studied over five vintages by instrumental analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and ethyl acetate respectively to later be analyzed using gas chromatography-mass spectrometry (GC/MS). One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition.     

无花果精油香味成分的分析及在卷烟中的应用

为了开发新的天然烟用香料资源 ,用超临界CO2 流体萃取法制备了无花果挥发油 ,平均出油率为 3.36 %。采用色质谱仪和谱图库检索法对无花果挥发油进行了定性分析 ,共鉴定出 6 1种香味成分 ,并采用气相色谱仪 (内标法 )对 13种主要香味成分进行了定量分析。还进行了卷烟加香试验 ,结果显示 ,无花果挥发油能有效地掩盖卷烟杂气 ,使烟气柔和 ,香气细腻 ,具有明显改进烟气质量的作用。     

云南马里兰烟试种报告

对4个马里兰烟品种(Md609、Md34l、Md872和Md201)在云南省临沧、保山和宾川的试种情况进行了比较，结果表明，Md609是4个参试品种中综合表现最优的品种，含有较丰富的致香成分，香气质较好，刺激性较轻，评吸品质最佳。保山和临沧两地生产的烟叶致香物质含量最多，香气量足，香气质最好，协调性较理想。     

The dynamics of aroma release during consumption of candies of different structures,and relationship with temporal perception

We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The invivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest invivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters.     

海拔高度、品种和某些栽培措施对烤烟香吃味的影响

对湖北利川不同海拔高度和不同品种烤烟的研究表明,烟叶总氮和烟碱随海拔高度增加而降低,烟叶还原糖和钾含量随海拔的提高而增加。ＣＦ８０的香吃味随海拔高度升高而降低,ＣＴ９０和Ｋ３２６的香吃叶随海拔高度增加而改善。Ｋ３２６的烟碱含量显著高于ＣＦ８０和ＣＴ９０,还原糖含量显著低于ＣＦ８０和ＣＴ９０,评吸总分在低海拔时景差,高海拔时居中。地膜覆盖和良好的抹杈管理将提高烟叶香气品质。利川适宜的留叶数为２０片左右。造成１９９７年Ｋ３２６在利川表现一般的主要原因是留叶数偏少。     

Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis

The influence of milk processing and ingredients on the sensory properties of white coffee beverages has, as yet, not been thoroughly investigated, so in this study analysed milk products processed in a defined manner were added to a standardized, fresh coffee beverage; the resulting odour, taste and retronasal odour perception were measured by intensity tests, and selected volatiles were analysed by static headspace gas chromatography/mass spectrometry. After adding pasteurized consumers’ milk, the effects of a different fat content (3.5 and 1.5%) and fat dispersion were studied. The milk with the lower fat content and with smaller fat globules, resulting from double homogenization (each 250/50 bar), induced a more intense coffee-related retronasal odour perception, whereas the milk-related impression was nearly the same. The addition of casein increased the creamy and milky retronasal odour perception and reduced the coffee-related taste and retronasal odour. These correlations may result in a custom-made development of milky coffee beverages controlled in their nasal and retronasal odour and taste by the defined processing of the milk component. With instrumental analysis it was observable that the effect of the addition of twice-homogenized, twice-pasteurized low-fat milk and of the addition of whole milk was similar. In both cases more volatiles were released from the beverage than with the addition of low-fat milk that was homogenized once. This is an unexpected result, because the whole milk has a higher fat content than the low-fat milk and therefore a greater retention of the flavour compounds was expected. Is it possible that the flavour compounds are not dissolved in fat and that interactions happen only with fat globule membrane constituents?     

Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

The effect of the inoculation of dry fermented sausage surface with an atoxigenic, proteolytic and lipolytic strain of Mucor racemosus, Penicillium aurantiogriseum and Penicillium camemberti on the volatile composition was studied. The analysis of the headspace volatile compounds using gas chromatography/mass spectrometry enabled the identification of 55 volatiles. The study showed that every mould species produced a different volatile profile which was also different from that of the control sausages. Compounds derived from amino acid catabolism, i.e. branched aldehydes and the corresponding alcohols, were produced in higher amounts in sausages inoculated with Penicillium spp. On the other hand, volatiles coming from the microbial esterification were related to sausages inoculated with M. racemosus. The development of the fungal mycelia on the sausage surface protected lipids from oxidation, thus giving rise to fewer lipid oxidation products in the inoculated sausages.     

Agri土壤调理剂用量对烟叶香气质量的影响

通过田间试验研究了Agri土壤调理剂不同用量(0,3.75,7.50,11.25,15.00 kg/hm2)对烟叶香味物质、感官质量和经济性状的影响。结果表明:随土壤调理剂用量的增加,烟叶美拉德反应产物、类胡萝卜素降解产物、芳香族氨基酸降解产物、总香味物质含量和香气质量提高,烟叶产量增加,烟叶产值、均价和上等烟比例先提高再降低。土壤调理剂用量11.25 kg/hm2时烟叶美拉德反应产物、类胡萝卜素降解产物、芳香族氨基酸降解产物、总香味物质含量、香气质量得分和产量较高,产值、均价和上等烟比例最高。     

Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

This study investigated the impact of single branched‐chain amino acid addition (L‐valine, L‐leucine, L‐isoleucine) on nonvolatile and volatile constituents in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. The individual addition of branched‐chain amino acids decreased the consumption of proline with significantly different rates. The lychee wine with added L‐leucine and L‐isoleucine had higher odour activity values (OAVs) of isoamyl alcohol, active amyl alcohol and isoamyl acetate. The lychee wine with added L‐valine had higher OAVs of isobutyric acid and isobutyl alcohol (5.55 and 2.98, respectively), which were lower in the wine with added L‐leucine (2.91 and 1.02, respectively) or L‐isoleucine (3.43 and 1.73, respectively) relative to the control wine (4.18 and 1.77, respectively), suggesting interactive effects among the amino acids. These findings demonstrated that lychee wine aroma can potentially be manipulated via the addition of selected branched‐chain amino acids.