关小莺 温靖 徐玉娟 肖更生 吴继军 余元善 邹波

摘 要 采用顶空固相微萃取结合气相色谱-质谱联用技术（HS-SPME/GC-MS）分析蓝莓浊汁酶解前后的各种香气成分及相对百分含量。结果表明：共鉴定出57种香气成分，蓝莓原浊汁中检出36种，酶解汁中检出52种。经酶解处理后，香气成分总量增加了28.34%，23种成分的相对含量有所增加，其含量较高的有正己醛、壬醛和松油醇，并释放出16种新的潜在香气物质，其含量较高的有正己醇、苯甲酸甲酯和苯甲酸乙酯；而酯类物质相对含量有所减少。

关键词 蓝莓；酶解；顶空固相微萃取；气相色谱-质谱联用；香气成分

中图分类号 S571.1 文献标识码 A

Analysis of Aroma Components of Southern High-Bush Blueberry

Juice Before and After Enzymatic Hydrolysis

Using HS-SPME-GC-MS

GUAN Xiaoying1，2， WEN Jing2， XU Yujuan2， XIAO Gengsheng2 *，

WU Jijun2， YU Yuanshan2， ZOU Bo2

1 College of Food Science， South China Agricultural University， Guangzhou， Guangdong 510462， China

2 Sericultural & Agri-Food Research Institute， GAAS/ Key Laboratory of Functional Foods， Ministry of Agriculture /

Guangdong Key Laboratory of Agricultural Products Processing， Guangzhou， Guangdong 510610， China

Abstract The aroma components and relative percentages of blueberry juice and enzymatic juice were analyzed by headspace-solid-phase microextraction combined with gas chromatography-mass spectrometry（HS-SPME / GC-MS）. The results showed that 57 aroma components were identified， 36 were found in blueberry juice， and 52 were detected in enzymatic juice. After the enzymatic treatment， the total aroma components increased by 28.34%， the relative content of 23 components increased and the most abundant three were n-hexanal， nonylaldehyde， and terpineol. Sixteen new potential aroma substances were released and the most abundant three were n-hexanol， methyl benzoate and ethyl benzoate. The relative content of esters decreased. It would provide an experimental basis for the enzymatic hydrolysis of blueberry juice and have a certain reference value for the processing and development of blueberry food.

Key words Blueberry； enzymatic hydrolysis； headspace-solid-phase microextraction； gas chromatography-mass spectrometry； aroma components

doi 10.3969/j.issn.1000-2561.2017.09.028

藍莓（Vaccinium spp.）原产于北美和欧洲，其果酸甜可口，风味浓郁，可加工成果汁饮料、果醋、果酒、果酱等产品，已被广泛用于食品工业。蓝莓营养丰富，药用价值高，富含VA、VE、SOD、花青素、熊果甙、矿物元素及膳食纤维等，已被国际粮农组织列为人类五大健康食品之一[1]。蓝莓具有较强抗氧化性，可以防止脑神经老化、增强记忆力、增强心血管功能、提高机体免疫力、促进视红素再合成和改善肥胖症等[2-5]，其主要功能成分为花青素、黄酮醇、酚类和多糖物质[6-7]，是一种具有极高经济价值的新兴世界性小浆果。

目前关于蓝莓汁的研究主要集中在果汁的脱涩、护色、澄清、浓缩和功能作用等[8]方面，但对于蓝莓汁酶解前后香气成分的研究较少。蓝莓富含果胶，直接破碎取汁较为困难，本实验通过加入果胶酶和纤维素酶对果汁进行酶解处理，其中果胶酶可催化果胶中的甲酯水解，并将多聚半乳糖醛酸分解成较小分子多聚物；……