王逊城,王思捷,贾洪锋,易宇文,吴华昌

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室
• 3:四川旅游学院川菜工业化四川省高等学校工程研究中心

摘要(Abstract)：

该研究以俄色果原浆为对象，采用单因素试验结合响应面法优化酶解工艺，探究酶添加量、酶解温度和酶解时间对出汁率和感官品质的影响。结果表明，最佳酶解条件为酶添加量0.21%、酶解温度51℃、酶解时间39 min,优化条件下俄色果原浆的感官评分与模型预测值高度一致。通过GC-IMS分析，发现酶解处理能够提升果汁中挥发性风味物质的含量，显著改善感官特性。酶解前后，总多酚和总黄酮的含量略有下降，还原糖含量显著上升，总酸含量降低。该研究为俄色果原浆深加工及风味物质提升提供了理论依据，对高原特色果蔬资源的高值化利用具有参考意义。

关键词(KeyWords)： 俄色果;挥发性风味物质;酶解;理化性质

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅重点研发项目(2023YFS0490)

作者(Author): 王逊城,王思捷,贾洪锋,易宇文,吴华昌

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