苹果沙棘复合果泥配方优化及品质分析

以苹果和沙棘原浆为原料,可溶性固形物、褐变度、感官评分为评价指标,通过单因素、Box-Behnken响应面设计优化苹果沙棘复合果泥配方。同时采用顶空固相微萃取-气相色谱-质谱联用技术分析苹果沙棘复合果泥的香气构成。试验优化果泥配方:苹果浆为基料,添加沙棘原浆7%、白砂糖12%、果胶0.3%(均为质量分数),该配方所制备果泥样品可溶性固形物为33%,pH值为3.35,亮度值(L^*)为50.45、红绿值(a^*)为3.93、黄蓝值(b^*)为24.83,感官评分87分,色泽金黄、口感细腻、酸甜适口。香气构成分析结果表明,苹果沙棘复合果泥样品中共定性定量57种组分,主要包括醇类、酯类、醛类、酮类、萜烯类。香气活性值(odor activity value,OAV)大于1的组分包括1-辛烯-3-醇、芳樟醇、正己醛、2-辛烯醛等22种香气化合物,可赋予产品青香、柠檬、苹果、紫丁香和茉莉香气。与苹果果泥相比,苹果沙棘复合果泥增加了12种主体香气(OAV>1),果香和花香更浓郁。

Formula optimization and aroma composition analysis of apple sea-buckthorncomplex puree

In this study apple and sea-buckthorn origin fluid were used as raw materials to evaluate soluble solid,browning degree and sensory score indexes.And the complex pureed formula of apple and sea-buckthorn was optimized by single factor and Box-Behnken surface response design.Meanwhile,the aroma composition of apple and sea-buckthorn complex puree was analyzed by headspace solid-phase microextraction(HS-SPME)with gas chromatography-mass spectrometry(GC-MS).The optimized formula was as follows:apple pulp was used as the base material by adding 7%of sea-buckthorn pulp,12%of sugar and 0.3%of pectin.The results showed that the soluble solid content,pH value,lightness value(L^*),red and green value(a^*),yellow and blue value(b^*)and sensory score were 33%,50.45,3.93,24.83,0.132 and 87 points,respectively,meanwhile the sample had yellow color,delicate taste and pleasant taste.The aroma composition analysis showed that 57 components were identified and quantified from the sample,including alcohols,esters,aldehydes,ketones and terpenes.The components with odor activity value(OAV)greater than 1 include 22 aroma compounds,such as 1-octene-3-alcohol,linalool,n-hexanal,2-octenal,etc.,with green grass,lemon,apple,lilac and jasmine,etc.pleasant odor.Besides,compared with apple puree,12 kinds of the main aroma(OAV>1)were added to apple and sea-buckthorn complex puree,and its aroma performance was more intense than apple puree fruit and floral aroma.