摘要
目的:探究微酸性电解水对果蔬感官品质的影响机理。方法:选取小黄瓜为研究对象,采用物性分析仪测定其质构指标,使用固相微萃取法结合气-质谱联用法分析其风味物质,并探究其表皮蜡质组成与结构变化。采用GC-MS技术对其表皮蜡质组分进行定性、定量分析,采用扫描电子显微镜观察其微观结构。结果:与未电解水处理和对照组相比,用微酸性电解水处理20 min可使小黄瓜表皮硬度分别提升6.7%和8.6%,脆度分别增加7.5%和15.7%,表皮厚度分别降低11.1%和12.4%。且其风味物质不受影响。其表皮蜡质总含量显著下降(约43.23%),并呈现烷烃含量减少、萜类含量增加的趋势,微观结构更加光滑平整。结论:微酸性电解水使小黄瓜外表皮蜡质分解,角质层暴露,外界物质通过表皮气孔进行交换,继而使其水分含量增加,硬度和脆度明显提升,从而改善其感官品质。
Objective:To explore the effect of slightly acidic electrolyzed water on the sensory quality of fruits and vegetables and preliminarily explore its mechanism.Methods:Selecting cucumber as the research object,using a physical property analyzer to determine its texture indicators,using solid phase microextraction combined with GC-MS to compare and analyze its flavor substances,further explore the composition and structural changes of its epidermal wax,using GCMS technology to qualitatively and quantitatively analyze its epidermal wax components,and using scanning electron microscopy to observe its microstructure.Results:Treatment with slightly acidic electrolytic water for 20 minutes significantly increased the skin hardness,flesh hardness,and crispness of cucumber,decreased its skin thickness,and its flavor substances were not affected.The total content of epidermal wax decreased significantly,with a trend of decreasing alkane content and increasing terpene content.The microstructure of epidermal wax became smoother and smoother.Conclusion:Slightly acidic electrolytic water can improve the sensory quality of cucumber by decomposing the wax in the outer epidermis,exposing the cuticle,and exchanging external substances through the pores of the epidermis,thereby increasing its moisture content,significantly improving its hardness and fracturability.
作者
范雅柔
曹艳芸
韩剑众
Fan Yarou;Cao Yanyun;Han Jianzhong(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第9期287-296,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省自然科学基金探索项目(LQ20C200003)。
关键词
微酸性电解水
小黄瓜
感官品质
蜡质
slightly acidic electrolytic water
cucumber
sensory quality
waxy
