文章摘要
罗凯;张琴;李美东;王丽;黄秀芳;.不同贮藏条件下花椒香气成分及代谢关键酶活性的变化规律[J].中国食品学报,2020,20(8):216-222
不同贮藏条件下花椒香气成分及代谢关键酶活性的变化规律
Changes of Aroma Components and Activities of Key Enzymes in Zanthoxylum bungeanum Maxim under Different Storage Conditions
  
DOI:
中文关键词: 花椒  贮藏条件  代谢关键酶  香气成分
英文关键词: Zanthoxylum bungeanum Maxim  storage condition  metabolism key enzyme  aroma component
基金项目:国家自然科学基金项目(31860066);湖北省教育厅项目(B2017093);国家级大学生创新创业训练计划项目(201610517018);湖北省大学生创新创业训练计划项目(2017CX190)
作者单位
罗凯;张琴;李美东;王丽;黄秀芳; 湖北民族大学生物科学与技术学院
 
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中文摘要:
      花椒果实在贮藏过程中其香气成分会随时间的延长而逐渐减弱。以新鲜花椒为试验材料,对其分别进行常温贮藏、风干后常温贮藏、0~4℃低温非真空贮藏、真空低温贮藏、真空包装常温贮藏处理,通过定期检测其香气成分及代谢途径关键酶活性,探寻花椒贮藏过程中香气成分的变化规律。结果显示:花椒的特征香气成分芳樟醇在存放过程中先增加后减少,其余呈味物质大都呈下降趋势,其中真空常温处理条件下贮藏的花椒香气保存效果最佳;香气成分代谢关键酶活性在相同时间内,醇酰基转移酶活性最高,乙醇脱氢酶次之,脂肪氧合酶活性最低,与花椒香气成分变化规律存在一定的相关性。本试验研究了香气成分与代谢关键酶活性的变化规律,为花椒的贮藏提供试验依据。
英文摘要:
      The aroma components of Zanthoxylum bungeanum Maxim fruit will gradually weaken during the storage process. In this experiment, fresh Zanthoxylum bungeanum fruit was used as the experimental material. It was preserved at room temperature, preserved at normal temperature after air drying, 0-4 degrees centigrade at low temperature and non vacuum preservation, cryopreservation after vacuum packaging and vacuum packing after vacuum packing. The aroma components of Zanthoxylum bungeanum Maxim during storage were studied by regular detection of aroma components and key enzyme activities in the metabolic pathway. The results showed that: the characteristic aroma components of Zanthoxylum bungeanum linalool first increased and then decreased and most of the rest of the aroma substances showed a downward trend, among them, the storage of Zanthoxylum bungeanum Maxim stored in vacuum packaging at room temperature was the best. At the same time, the activity of the key enzymes in the metabolism of aroma components, the activity of alcohol acyltransferase was the highest, followed by alcohol dehydrogenase, and the activity of fat oxygenase was the lowest. This results was related to the variation law of aroma components of Zanthoxylum bungeanum Maxim. The test results provided certain experimental basis for the storage of Zanthoxylum bungeanum Maxim, it also provided a theoretical basis for the study of the changes of aroma components and metabolism key en
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