| Dp368 糖苷酶酶解对“赛美蓉”葡萄汁挥发性风味物质的影响 |
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| 引用本文： | 蒋玉梅,韩舜愈,祝霞,毕阳. Dp368 糖苷酶酶解对“赛美蓉”葡萄汁挥发性风味物质的影响[J]. 食品科学, 2011, 32(14): 237-240. DOI: 10.7506/spkx1002-6630-201114050 |
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| 作者姓名： | 蒋玉梅 韩舜愈 祝霞 毕阳 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院 |
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| 基金项目： | 甘肃省教育厅研究生专项(2006EA860002) |
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| 摘 要： | 以“赛美蓉”葡萄汁为原料，研究Dp368糖苷酶酶解对其挥发性风味物质的影响。采用顶空固相微萃取结合色谱技术和气相色谱-质谱联用技术进行分析。结果显示：酶解“赛美蓉”澄清葡萄汁中初步分离定性物质有64种，多为C10以下的组分，醇类物质最多；Dp368酶解汁与对照相比，挥发性风味物质总释放量有所增加，但不明显，仅增加了3.12%。Dp368酶解可明显促进酸类、萜烯类、部分苯衍生物及C5～C7挥发性化合物的释放。
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| 关 键 词： | Dp368 糖苷酶 “赛美蓉”葡萄汁 酶解 挥发性风味物质 |
Effects of Dp368 Glycosidase Treatment on Volatiles in Semillon Grape Juice |
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| JIANG Yu-mei,HAN Shun-yu,ZHU Xia,BI Yang. Effects of Dp368 Glycosidase Treatment on Volatiles in Semillon Grape Juice[J]. Food Science, 2011, 32(14): 237-240. DOI: 10.7506/spkx1002-6630-201114050 |
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| Authors: | JIANG Yu-mei HAN Shun-yu ZHU Xia BI Yang |
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| Affiliation: | (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) |
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| Abstract: | The volatiles of Semillon grape juice before and after 36 h of hydrolysis with Dp368 glycosidase were analyzed by headspace solid-phase micro-extraction(HS-SPME) and GC-MS.A total of 64 volatile compounds were isolated and identified,mostly including components with chain lengths of less than 10 carbon atoms and alcohols were the most abundant volatiles.Compared with untreated control,Dp368 treatment caused a 3.12% increase in the release of total volatile compounds and a considerable increase in the releas... |
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| Keywords: | Dp368 glycosidase Semillon grape juice enzymatic hydrolysis volatile components |
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