毛竹筍辛辣味呈味物質(zhì)的研究
發(fā)布時(shí)間：2019-06-08 10:53
【摘要】：毛竹(Phyllostachys heterocycla)筍是我國最主要的食用竹筍之一,既可鮮食亦可加工,營養(yǎng)豐富且產(chǎn)量頗高。但是生產(chǎn)中發(fā)現(xiàn),毛竹筍出土見光后辛辣味驟然增加,嚴(yán)重影響其口感品質(zhì),是阻礙毛竹筍產(chǎn)業(yè)發(fā)展的障礙之一。隨著消費(fèi)者對(duì)食品口感滋味的需求越來越高,提高竹筍的食用品質(zhì)也越來越重要。因此,本文以毛竹筍滋味研究為主,麻竹(Dendrocalamus latiflorus)、苦竹(Pleioblastus amarus)、四季竹(Oligostachyum lubricum)和綠竹(Dendrocalamopsis oldhami)4種竹筍的滋味研究為輔,通過氣相色譜-質(zhì)譜聯(lián)用(GC-MS)、感官評(píng)定、高效液相色譜(HPLC)、紫外分光光度等手段相結(jié)合的方法,開展竹筍呈味物質(zhì)的研究,著重研究毛竹筍滋味的呈味物質(zhì)種類,為提高竹筍的食用品質(zhì),推動(dòng)竹筍產(chǎn)業(yè)的發(fā)展提供理論依據(jù)。結(jié)果如下:1、竹筍的GC-MS成分分析。利用GC-MS方法對(duì)5個(gè)竹種不同類型(出土毛竹筍-AS,未出土毛竹筍-BS,毛竹鞭筍-CS,出土麻竹筍-DS,覆土麻竹筍-ES,苦竹筍-FS,四季竹筍-GS,綠竹筍-HS)的新鮮竹筍進(jìn)行成分分析,共檢測到43種成分,其中毛竹筍中43種,麻竹筍中39種,苦竹筍和四季竹筍中同為38種,綠竹筍中35種,可見不同竹種竹筍中成分種類有所差異。檢測到的所有成分包含酯類物質(zhì)9種、醇類物質(zhì)6種、酸類物質(zhì)5種、酚類物質(zhì)3種、酮類物質(zhì)2種、醛類物質(zhì)3種、烴類物質(zhì)4種和其他物質(zhì)11種。5種竹筍中相對(duì)含量高于5%且共同含有的成分有11種。經(jīng)分析,初步推測草酸、單寧和麻黃堿3種成分可能對(duì)毛竹筍的辛辣味有影響。2、竹筍的感官評(píng)定。感官評(píng)定小組成員為味覺正常、按照國家標(biāo)準(zhǔn)經(jīng)過篩選和培訓(xùn)的人員,評(píng)定結(jié)果采用量值估計(jì)法或線性標(biāo)度法進(jìn)行統(tǒng)計(jì)。感官評(píng)定毛竹筍滋味為辛辣味,麻竹筍為苦澀味,苦竹筍和四季竹筍為苦味,各竹筍滋味均表現(xiàn)為從竹筍基部到筍尖逐漸增強(qiáng)的趨勢;綠竹筍為甜味,滋味表現(xiàn)與其他竹筍相反。同時(shí),毛竹筍和麻竹筍不同類型材料評(píng)定結(jié)果顯示,見光生長的竹筍辛辣味和苦澀味強(qiáng)度顯著高于不見光條件,表明避光可以有效地降低竹筍中不愉快滋味的呈味物質(zhì)的含量。3、竹筍不同筍節(jié)呈味物質(zhì)含量與滋味強(qiáng)度變化趨勢的分析。結(jié)合GC-MS分析結(jié)果和前人研究結(jié)論,試驗(yàn)綜合選取苦味氨基酸、氰化物、氰苷、單寧、草酸和麻黃堿6種可能影響竹筍滋味的物質(zhì)為對(duì)象,測定各筍節(jié)的呈味物質(zhì)含量,與竹筍滋味強(qiáng)度的變化趨勢進(jìn)行對(duì)比,初步顯示:影響毛竹筍辛辣味的成分包含氰苷、單寧、草酸和麻黃堿;單寧和麻黃堿可能是引起麻竹筍產(chǎn)生苦澀味的成分;四季竹筍的苦味呈味物質(zhì)可能為氰化物和氰苷;引起苦竹筍產(chǎn)生苦味的呈味物質(zhì)有待探索;綠竹筍甜味降低可能是氰苷和單寧含量升高所致。4、對(duì)毛竹鮮筍的呈味物質(zhì)含量與滋味強(qiáng)度進(jìn)行相關(guān)性分析,同時(shí)開展AS水煮試驗(yàn),對(duì)水煮后的筍渣和筍湯進(jìn)行感官評(píng)定、測定物質(zhì)含量及其與滋味強(qiáng)度的相關(guān)性分析。水煮試驗(yàn)時(shí)間設(shè)置依次為0、0.5、2.5、6、10、20min,按設(shè)置時(shí)間水煮并分離筍渣、筍湯,冷卻后立即送感官評(píng)定小組進(jìn)行評(píng)定。感官評(píng)定結(jié)果如下:AS水煮后筍渣滋味表現(xiàn)為辛辣味,且辛辣味強(qiáng)度隨水煮時(shí)間增加而減弱;而筍湯滋味則表現(xiàn)為苦澀味,滋味強(qiáng)度隨水煮時(shí)間增加而增強(qiáng)。可見不愉快滋味的呈味物質(zhì)均具有一定的水溶性,且不同濃度的呈味物質(zhì)引起的滋味不同。相關(guān)性分析結(jié)果顯示:AS和BS中與辛辣味強(qiáng)度顯著相關(guān)的呈味物質(zhì)均含氰化物、氰苷、單寧和麻黃堿,在AS中相關(guān)系數(shù)依次為0.812**、0.850**、0.939**、0.818**,BS中依次為0.905**、0.857**、0.939**、0.937**,通過含量與滋味強(qiáng)度的分析排除麻黃堿的作用,確定引起呈味的成分為氰化物、氰苷和單寧。水煮后筍渣呈味物質(zhì)含量與辛辣味強(qiáng)度顯著相關(guān)的成分為氰化物、氰苷和單寧,相關(guān)系數(shù)分別為0.859**、0.861*、0.933**,與毛竹筍鮮筍結(jié)果一致;筍湯苦澀味與呈味物質(zhì)含量顯著相關(guān)的為氰化物、單寧和草酸,相關(guān)系數(shù)分別為0.982**、0.945**、0.976**。綜上所述,引起毛竹筍辛辣味的呈味物質(zhì)為氰化物、氰苷和單寧,三者共同影響毛竹筍的辛辣味。
[Abstract]:Phyllostachys pubescens (Phyllostachys pubescens) is one of the most important edible bamboo shoots in China. It can also be processed with fresh food, rich in nutrition and high in yield. However, in the production, it is found that the pungent and pungent taste of the bamboo shoot is suddenly increased, and the taste quality of the bamboo shoot is seriously affected, which is one of the obstacles to the development of the bamboo shoot industry. With the increasing demand of the consumer to the taste of the food, it is also becoming more and more important to improve the edible quality of the bamboo shoots. In this paper, the flavor of bamboo shoot is mainly studied in this paper, and the taste of four kinds of bamboo shoots, such as Dendrocalamus latiflorius, Pleioblastus amarus, and the four kinds of bamboo shoots, is studied by gas chromatography-mass spectrometry (GC-MS), sensory evaluation and high performance liquid chromatography (HPLC). In order to improve the edible quality of the bamboo shoot and to promote the development of the bamboo shoot industry, the method of combining the ultraviolet spectrophotometry and the like is carried out to study the taste of the bamboo shoot. The results are as follows:1. GC-MS component analysis of bamboo shoots. The fresh bamboo shoots of five bamboo species (bamboo shoot-AS, bamboo shoot-BS, bamboo shoot-CS, bamboo shoot-DS, bamboo shoot-ES, bamboo shoot-FS, four-year bamboo shoot-GS, green bamboo shoot-HS) were analyzed by GC-MS. 43 species of bamboo shoot,39 species of bamboo shoot,38 species of bamboo shoot and four-season bamboo shoots and 35 green bamboo shoots were detected. All the components detected include 9 kinds of ester matter,6 kinds of alcohol,5 kinds of acid,3 kinds of phenolic substances,2 kinds of ketone,3 kinds of aldehyde,4 kinds of hydrocarbon, and 11 kinds of other substances. It is preliminarily estimated that the three components of oxalic acid, tannin and ephedrine may have an effect on the pungent taste of the bamboo shoot, and the sensory evaluation of the bamboo shoots. The members of the sensory evaluation team are those who have normal taste and are screened and trained according to the national standards. The evaluation results are made by the magnitude estimation method or the linear scale method. The sensory evaluation of the bamboo shoot is spicy, the bamboo shoot is bitter, the bitter bamboo shoots and the four-season bamboo shoots are bitter, the taste of each bamboo shoot is gradually enhanced from the base of the bamboo shoot to the tip of the bamboo shoot, the green bamboo shoot is sweet, and the taste is opposite to the other bamboo shoots. at the same time, the results of different types of materials of the bamboo shoot and the bamboo shoot show that the pungent taste and the bitter taste intensity of the bamboo shoots grown by the light are obviously higher than that of the no-light condition, so that the content of the taste-like substance which is not pleasant in the bamboo shoots can be effectively reduced from the light, Analysis of the change trend of taste and taste of different bamboo shoot sections of bamboo shoot. According to the results of GC-MS and the results of the previous studies, the content of the taste of bamboo shoot was determined by the combination of 6 species of bitter amino acid, cyanide, cyanamide, tannin, oxalic acid and ephedrine, and the content of the taste of the bamboo shoot was determined. It is shown that the components of the pungent and spicy components of the bamboo shoot contain cyanamide, tannin, oxalic acid and ephedrine; the tannin and the ephedrine may be a component which causes the bamboo shoot to produce bitter and astringent taste; the bitter taste of the bamboo shoots in the four seasons may be cyanide and cyanogen; the taste of the green bamboo shoot can be caused by the increase of the content of the content of the flavor substance and the taste of the bamboo shoot of the moso bamboo, and simultaneously carries out the water boiling test of the AS, The sensory evaluation of the water-boiled bamboo shoots and bamboo shoots was carried out, and the correlation between the content of the substance and the intensity of the taste was determined. The water-boiling test time is set to 0, 0.5, 2.5,6,10 and 20 minutes, and the bamboo shoot and bamboo shoot soup is boiled in water according to the set time, and the sensory evaluation group is immediately sent to the sensory evaluation group for evaluation after cooling. The results of the sensory evaluation are as follows: the taste of the bamboo shoots after the boiling of the AS is spicy, and the spicy strength is reduced with the increase of the boiling time of the water; and the taste of the bamboo shoot soup is bitter and astringent, and the flavor intensity is enhanced with the increase of the boiling time of the water. The taste-like substance with the unpleasant taste has a certain water-solubility, and the taste of the taste-like substance with different concentration is different. The results of the correlation analysis show that in AS and BS, the flavoring substances which are significantly related to the pungent taste are cyanide, cyanamide, tannin and ephedrine, the correlation coefficient in AS is 0.812 * *, 0.850 * *, 0.939 * *, 0.818 **, and the BS is 0.905 * *, 0.857 **, 0.939 **, 0.937 **, the effect of ephedrine was excluded by the analysis of the content and the taste intensity, and it was determined that the flavor-causing component was cyanide, cyanamide and tannin. The content of the taste and the spicy strength of the bamboo shoot residue after water boiling is cyanide, cyanamide and tannin. The correlation coefficient is 0.8559 **, 0.861 *, 0.933 **, which is consistent with the results of the fresh bamboo shoot of the bamboo shoot, and the bitter and astringent taste of the bamboo shoot soup is related to the content of the flavor substance, The correlation coefficient of tannin and oxalic acid is 0.982 **, 0.945 **, 0.976 **. In conclusion, the flavor substance causing the pungent taste of the bamboo shoot is cyanide, cyanamide and tannin, which together affect the pungent taste of the bamboo shoot.
【學(xué)位授予單位】：中國林業(yè)科學(xué)研究院
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：O657.63;S644.2
本文編號(hào)：2495229
[Abstract]:Phyllostachys pubescens (Phyllostachys pubescens) is one of the most important edible bamboo shoots in China. It can also be processed with fresh food, rich in nutrition and high in yield. However, in the production, it is found that the pungent and pungent taste of the bamboo shoot is suddenly increased, and the taste quality of the bamboo shoot is seriously affected, which is one of the obstacles to the development of the bamboo shoot industry. With the increasing demand of the consumer to the taste of the food, it is also becoming more and more important to improve the edible quality of the bamboo shoots. In this paper, the flavor of bamboo shoot is mainly studied in this paper, and the taste of four kinds of bamboo shoots, such as Dendrocalamus latiflorius, Pleioblastus amarus, and the four kinds of bamboo shoots, is studied by gas chromatography-mass spectrometry (GC-MS), sensory evaluation and high performance liquid chromatography (HPLC). In order to improve the edible quality of the bamboo shoot and to promote the development of the bamboo shoot industry, the method of combining the ultraviolet spectrophotometry and the like is carried out to study the taste of the bamboo shoot. The results are as follows:1. GC-MS component analysis of bamboo shoots. The fresh bamboo shoots of five bamboo species (bamboo shoot-AS, bamboo shoot-BS, bamboo shoot-CS, bamboo shoot-DS, bamboo shoot-ES, bamboo shoot-FS, four-year bamboo shoot-GS, green bamboo shoot-HS) were analyzed by GC-MS. 43 species of bamboo shoot,39 species of bamboo shoot,38 species of bamboo shoot and four-season bamboo shoots and 35 green bamboo shoots were detected. All the components detected include 9 kinds of ester matter,6 kinds of alcohol,5 kinds of acid,3 kinds of phenolic substances,2 kinds of ketone,3 kinds of aldehyde,4 kinds of hydrocarbon, and 11 kinds of other substances. It is preliminarily estimated that the three components of oxalic acid, tannin and ephedrine may have an effect on the pungent taste of the bamboo shoot, and the sensory evaluation of the bamboo shoots. The members of the sensory evaluation team are those who have normal taste and are screened and trained according to the national standards. The evaluation results are made by the magnitude estimation method or the linear scale method. The sensory evaluation of the bamboo shoot is spicy, the bamboo shoot is bitter, the bitter bamboo shoots and the four-season bamboo shoots are bitter, the taste of each bamboo shoot is gradually enhanced from the base of the bamboo shoot to the tip of the bamboo shoot, the green bamboo shoot is sweet, and the taste is opposite to the other bamboo shoots. at the same time, the results of different types of materials of the bamboo shoot and the bamboo shoot show that the pungent taste and the bitter taste intensity of the bamboo shoots grown by the light are obviously higher than that of the no-light condition, so that the content of the taste-like substance which is not pleasant in the bamboo shoots can be effectively reduced from the light, Analysis of the change trend of taste and taste of different bamboo shoot sections of bamboo shoot. According to the results of GC-MS and the results of the previous studies, the content of the taste of bamboo shoot was determined by the combination of 6 species of bitter amino acid, cyanide, cyanamide, tannin, oxalic acid and ephedrine, and the content of the taste of the bamboo shoot was determined. It is shown that the components of the pungent and spicy components of the bamboo shoot contain cyanamide, tannin, oxalic acid and ephedrine; the tannin and the ephedrine may be a component which causes the bamboo shoot to produce bitter and astringent taste; the bitter taste of the bamboo shoots in the four seasons may be cyanide and cyanogen; the taste of the green bamboo shoot can be caused by the increase of the content of the content of the flavor substance and the taste of the bamboo shoot of the moso bamboo, and simultaneously carries out the water boiling test of the AS, The sensory evaluation of the water-boiled bamboo shoots and bamboo shoots was carried out, and the correlation between the content of the substance and the intensity of the taste was determined. The water-boiling test time is set to 0, 0.5, 2.5,6,10 and 20 minutes, and the bamboo shoot and bamboo shoot soup is boiled in water according to the set time, and the sensory evaluation group is immediately sent to the sensory evaluation group for evaluation after cooling. The results of the sensory evaluation are as follows: the taste of the bamboo shoots after the boiling of the AS is spicy, and the spicy strength is reduced with the increase of the boiling time of the water; and the taste of the bamboo shoot soup is bitter and astringent, and the flavor intensity is enhanced with the increase of the boiling time of the water. The taste-like substance with the unpleasant taste has a certain water-solubility, and the taste of the taste-like substance with different concentration is different. The results of the correlation analysis show that in AS and BS, the flavoring substances which are significantly related to the pungent taste are cyanide, cyanamide, tannin and ephedrine, the correlation coefficient in AS is 0.812 * *, 0.850 * *, 0.939 * *, 0.818 **, and the BS is 0.905 * *, 0.857 **, 0.939 **, 0.937 **, the effect of ephedrine was excluded by the analysis of the content and the taste intensity, and it was determined that the flavor-causing component was cyanide, cyanamide and tannin. The content of the taste and the spicy strength of the bamboo shoot residue after water boiling is cyanide, cyanamide and tannin. The correlation coefficient is 0.8559 **, 0.861 *, 0.933 **, which is consistent with the results of the fresh bamboo shoot of the bamboo shoot, and the bitter and astringent taste of the bamboo shoot soup is related to the content of the flavor substance, The correlation coefficient of tannin and oxalic acid is 0.982 **, 0.945 **, 0.976 **. In conclusion, the flavor substance causing the pungent taste of the bamboo shoot is cyanide, cyanamide and tannin, which together affect the pungent taste of the bamboo shoot.
【學(xué)位授予單位】：中國林業(yè)科學(xué)研究院
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：O657.63;S644.2
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