李雪兵,胡小双,韦娟桥,焦润宇,梁馨文,王勤志,陈德慰

• 1:广西大学轻工与食品工程学院
• 2:广西高校特色农产品精深加工与安全控制重点实验室

摘要(Abstract)：

近年来，螺蛳粉消费市场迅速扩大，对其核心配料酸笋的风味和品质控制提出了更高要求。为深入研究酸笋中的特征风味物质，利用核磁共振氢谱(proton nuclear magnetic resonance,~1H NMR)和气相色谱-质谱联用仪(gas chromatography-mass spectrometry, GC-MS)对酸笋中的有机酸、游离氨基酸、生物碱、可溶性糖、多酚等非挥发性风味物质和酚类、酸类、酯类等挥发性风味物质进行定性定量分析，并采用滋味活度值(taste activity value, TAV)和气味活度值(odor activity value, OAV)分析酸笋的风味物质，以评估其对酸笋总体风味的贡献度。结果表明，使用~1H NMR从酸笋中共检测到37种非挥发性风味物质，通过计算TAV确认了9种关键滋味化合物(TAV>1),酸笋的酸味主要由乳酸、琥珀酸、乙酸、柠檬酸提供，苦涩味主要由绿原酸、单宁、槲皮素提供，鲜味主要由谷氨酸、γ-氨基丁酸、琥珀酸提供。使用GC-MS共检测到51种挥发性风味物质，通过计算OAV确定了15种关键香气化合物(OAV≥1),其中OAV较高的是对甲苯酚、乙酸乙酯、(E)-2-庚烯醛等。该研究旨在探究酸笋的风味轮廓，并剖析其关键风味物质的贡献，为开发高品质的酸笋提供了参考。

关键词(KeyWords)： 酸笋;核磁共振氢谱(~1H NMR);气相色谱-质谱联用仪(GC-MS);风味物质;酸味

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31960513)

作者(Author): 李雪兵,胡小双,韦娟桥,焦润宇,梁馨文,王勤志,陈德慰

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