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中国精品科技期刊2020
蒋文明,黄娅妮,曾毅,等. 核桃壳半纤维素B的阿魏酸接枝及对泡菜挥发性风味物质的影响[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023120347.
引用本文: 蒋文明,黄娅妮,曾毅,等. 核桃壳半纤维素B的阿魏酸接枝及对泡菜挥发性风味物质的影响[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023120347.
JIANG Wenming, HUANG Yani, ZENG Yi, et al. Grafting of Walnut Shell Hemicellulose B with Ferulic Acid and Its Effect on the Volatile Flavor Compounds of Pickles[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120347.
Citation: JIANG Wenming, HUANG Yani, ZENG Yi, et al. Grafting of Walnut Shell Hemicellulose B with Ferulic Acid and Its Effect on the Volatile Flavor Compounds of Pickles[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120347.

核桃壳半纤维素B的阿魏酸接枝及对泡菜挥发性风味物质的影响

Grafting of Walnut Shell Hemicellulose B with Ferulic Acid and Its Effect on the Volatile Flavor Compounds of Pickles

  • 摘要: 为了改变传统泡菜的风味物质,在泡菜发酵中加入阿魏酸化半纤维素B。以核桃壳为原料提取半纤维素B,利用紫外可见光谱仪检测其中的蛋白质与核酸含量。在无氧环境下对半纤维素B接枝阿魏酸,利用紫外可见光谱仪与傅里叶变换红外光谱对接枝化进行验证。以未添加的泡菜样品作为对照,分别将半纤维素B和阿魏酸接枝化半纤维素B加入到泡菜,发酵所产生的香气物质利用气质联用色谱进行检测。结果表明,半纤维素B中的蛋白质与核酸基本被去除。经过紫外可见与傅里叶红外变换鉴定后,接枝反应成功获得阿魏酸化半纤维素B。半纤维素B使得泡菜在发酵过程中的香气物质发生了较多的衍生化,而阿魏酸半纤维素B使得泡菜在发酵过程中产生了含硫类和酯类等独有的香气成分。该研究为泡菜风味物质的改善提供了一定的研究基础。

     

    Abstract: Ferulic acid hemicellulose B (FCB) was introduced into the pickle fermentation process to alter the flavor compounds of traditional pickles. Hemicellulose B was extracted from walnut shell raw materials and analyzed for protein and nucleic acid content using UV-visible (UV-Vis) spectroscopy. The grafting of ferulic acid on hemicellulose B in an anaerobic environment and verification of grafting using ultraviolet-visible spectroscopy and Fourier transform infrared spectroscopy Hemicellulose B and ferulic-acid-grafted hemicellulose B were added to pickles, with unaltered pickles serving as the control, and the aroma compounds generated during fermentation were analyzed using gas chromatography-mass spectrometry (GC-MS). The results showed that the protein and nucleic acid in hemicellulose B were basically removed. UV-Vis and FT-IR spectroscopies confirmed that the grafting reaction produced FCB. Hemicellulose B led to an increase in the derivatization of aroma compounds in pickles during fermentation, whereas the FCB sample generated distinctive aroma components such as sulfur and esters. This study provides a foundation for improving the flavor substances of pickles.

     

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