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盧斌斌, 張啟東, 肜霖, 柴國璧, 席輝, 毛健, 孫世豪, 黃龍. 梅子提取物味覺特征成分的感官導(dǎo)向分析[J]. 河南工業(yè)大學(xué)學(xué)報(bào)自然科學(xué)版, 2019, 40(1): 68-71,78.

引用本文: 盧斌斌, 張啟東, 肜霖, 柴國璧, 席輝, 毛健, 孫世豪, 黃龍. 梅子提取物味覺特征成分的感官導(dǎo)向分析[J]. 河南工業(yè)大學(xué)學(xué)報(bào)自然科學(xué)版, 2019, 40(1): 68-71,78.

LU Binbin, ZHANG Qidong, RONG Lin, CHAI Guobi, XI Hui, MAO jian, SUN Shihao, HUANG Long. Sensory-Oriented Analysis of Taste Components in Prunus Mume Fruit Extracts[J]. Journal of Henan University of Technology(Natural Science Edition), 2019, 40(1): 68-71,78.

Citation: LU Binbin, ZHANG Qidong, RONG Lin, CHAI Guobi, XI Hui, MAO jian, SUN Shihao, HUANG Long. Sensory-Oriented Analysis of Taste Components in Prunus Mume Fruit Extracts[J]. Journal of Henan University of Technology(Natural Science Edition), 2019, 40(1): 68-71,78.

梅子提取物味覺特征成分的感官導(dǎo)向分析

盧斌斌,  張啟東1,  肜霖2,  柴國璧1,  席輝1,  毛健1,  孫世豪1,  黃龍2, , 

1. 中國煙草總公司鄭州煙草研究院, 河南 鄭州 450001;

2. 湖北中煙工業(yè)有限責(zé)任公司, 湖北 武漢 430030

詳細(xì)信息

作者簡介:

盧斌斌(1976-),男,河南焦作人,高級(jí)工程師,主要從事煙草添加劑的質(zhì)量安全評(píng)價(jià)與分析工作

通訊作者:

黃龍,研究員,E-mail:huangong@hbtobacco.cn

中圖分類號(hào): TS201.2

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Sensory-Oriented Analysis of Taste Components in Prunus Mume Fruit Extracts

1. Zhengzhou Tobacco Research Institute of CNTC, Zhenzhou 450001, China;

2. China Tobacco Hubei Industrial Co., Ltd., Wuhan 430030, China

摘要

摘要: 利用感官導(dǎo)向分析方法研究了梅子提取物的酸味和甜味成分。采用凝膠滲透色譜分離2種梅子提取物樣品，對(duì)流分的味覺特征進(jìn)行感官評(píng)價(jià)，分別合并酸味和甜味流分，冷凍干燥后得到梅子提取物的酸味和甜味特征組分。分別采用離子色譜和高效液相色譜對(duì)梅子提取物的酸味和甜味特征組分進(jìn)行測(cè)定。結(jié)果表明:梅子提取物樣品中的酸味成分主要是甲酸、乙酸、蘋果酸和檸檬酸，其中1號(hào)梅子提取物樣品的酸味成分含量顯著高于2號(hào)樣品；梅子提取物1號(hào)樣品中的甜味成分主要是果糖、葡萄糖，2號(hào)樣品的甜味成分主要是果糖、葡萄糖、麥芽糖、麥芽三糖和麥芽四糖，且2號(hào)樣品的甜味成分含量顯著高于1號(hào)樣品。研究為食品和食品添加劑的風(fēng)味分析提供一種可供借鑒的方法。

Abstract: Sensory-oriented analysis was carried out to investigate the sour and sweet taste components in the Prunus mume fruit extract.Two samples of Prunus mume fruit extract were separated by gel permeation chromatography,the taste characteristics of each separated fraction was evaluated,and the sour and sweet taste characteristic components in the samples were obtained by freeze drying.The contents of sour and sweet components were determined by ion chromatography and high-performance liquid chromatography coupled with evaporative light scattering detection(HPLC-ELSD) respectively.The results showed that the sour components in Prunus mume fruit extracts were formic acid,acetic acid,malic acid and citric acid,and the contents of sour components in No.1 sample were significantly higher than them in No.2 sample.The sweet components in No.1 extracts were glucose and fructose.But maltotriose and maltotetraose were also determined except for glucose and fructose in No.2 sample.The contents of sweet components in No.2 sample were significantly higher than them in the No.1 sample.The method is helpful to identify the taste ingredients of food and food additives.

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參考文獻(xiàn)(15)

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