梁丽鲜,孟新涛,曹雪琴,刘一鸣,许铭强,马燕,张婷,潘俨

• 1:新疆农业大学食品科学与药学学院
• 2:新疆维吾尔自治区农业科学院农产品加工研究所
• 3:新疆农副产品精深加工工程技术中心
• 4:新疆维吾尔自治区科技资源共享服务中心

摘要(Abstract)：

为探究枸杞原浆加工过程中品质动态变化特性和关键影响工段，该研究以新疆枸杞为研究对象，结合气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy, GC-IMS)技术和理化、营养指标分析方法，测定不同加工工段(榨汁、钝酶、胶体磨、高压均质、超声脱气、灭菌)品质动态变化规律，并采用正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)和聚类分析(clustering analysis, CA)进行综合评价。结果表明，与榨汁工段相比，钝酶后枸杞原浆中总酚、多糖、甜菜碱的含量分别降低了28.17%、12.49%、32.32%,经胶体磨至超声加工工段后，理化、营养指标较钝酶工段整体维持稳定且呈平缓上升趋势，甜菜碱含量和总酚含量在胶体磨工段分别提高至8.91 mg/g和8.77 mg/g, V_C含量和多糖含量在高压均质工段分别提高至235.87 mg/100 g和34.22 mg/g,超声脱气处理后总酚含量和类胡萝卜素含量分别提高至8.72 mg/g和2.40 mg/g,灭菌加工后，类胡萝卜素含量损失62.08%,总矿物质含量损失17%,呈味氨基酸含量损失50%以上。采用GC-IMS共鉴定出53种挥发性化合物，包括醇类15种、酯类7种、醛类16种、酮类5种、其他类10种，OPLS-DA共筛选出20种关键挥发性化合物，其中醇类为榨汁工段主要挥发性化合物，醛类为灭菌工段主要挥发性化合物。综上所述，钝酶和灭菌工段是影响枸杞原浆品质的关键加工工段，因此，研究其加工过程中品质变化规律可为枸杞产业的标准化生产和关键工段的精准调控提供理论依据。

关键词(KeyWords)： 枸杞原浆;加工过程;品质变化;多元分析;综合评价

Abstract:

Keywords:

基金项目(Foundation): 新疆维吾尔自治区重点研发项目课题(2023B02009-1);; 新疆维吾尔自治区公益性科研院所基本科研业务费专项(KY2022013)

作者(Author): 梁丽鲜,孟新涛,曹雪琴,刘一鸣,许铭强,马燕,张婷,潘俨

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