超高温处理对沙棘浆挥发性成分和化学成分的影响：香气化合物形成的生化途径预测。
Impact of UHT processing on volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: A prediction of the biochemical pathway underlying aroma compound formation.
机构信息
College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; Department of Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
出版信息
Food Chem. 2022 Oct 1;390:133142. doi: 10.1016/j.foodchem.2022.133142. Epub 2022 May 6.
The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had significant effects on the volatiles of SBP (mainly occurring at 140 °C for 2 s and 4 s), in which 140 °C for 2 s resulted in a decrease of 3.48% and 14.60% in total volatiles and esters, and an increase of 6.73% in alcohols, while alcohols contents sharply decreased by 6.90% at 140 °C for 4 s. Moreover, 140 °C for 2 s and 4 s decreased the amino acid content by 35.39% and 29.75%, respectively, while UHT significantly promoted the increase of fatty acids, but only a small increase at 140 °C for 4 s. The speculation is that a large number of volatiles were formed during the 140 °C for 2 s and 4 s, mainly from amino acid reactions and lipid oxidation.
首先评估了超高温灭菌（UHT）对沙棘浆挥发性成分和化学成分的影响。UHT 对 SBP 的挥发物有显著影响（主要发生在 140°C 下 2 秒和 4 秒），其中 140°C 下 2 秒导致总挥发物和酯类减少 3.48%和 14.60%，而醇类增加 6.73%，而 140°C 下 4 秒时醇类含量急剧下降 6.90%。此外，140°C 下 2 秒和 4 秒使氨基酸含量分别减少 35.39%和 29.75%，而 UHT 显著促进了脂肪酸的增加，但在 140°C 下 4 秒时仅略有增加。推测在 140°C 下 2 秒和 4 秒期间形成了大量的挥发性物质，主要来自于氨基酸反应和脂质氧化。
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