本文選題：越橘 + 生物活性成分��； 參考：《吉林農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：越橘果實(shí)中富含多種營(yíng)養(yǎng)物質(zhì),包括多酚、黃酮、花色苷、原花青素、有機(jī)酸等,對(duì)果實(shí)的色,香,味有重大影響。此外,越橘還具有改善視力、預(yù)防心血管疾病、抑制癌細(xì)胞等人體保健功能。本文以不同越橘類型的果實(shí)為原料,對(duì)越橘果實(shí)中主要活性物質(zhì)的提取條件、果實(shí)有機(jī)酸及香氣成分進(jìn)行研究。結(jié)果如下:1、以單因素試驗(yàn)為基礎(chǔ),通過Box-Behnken試驗(yàn)對(duì)乙醇濃度、料液比和提取溫度3個(gè)因素響應(yīng)面分析及優(yōu)化。結(jié)果表明:越橘果實(shí)中總多酚、總黃酮及總花色苷的最佳綜合提取條件為:料液比1:23,乙醇體積分?jǐn)?shù)71%,提取溫度60℃,在此條件下越橘果實(shí)的三種活性物質(zhì)的綜合提取率為89.94%,與預(yù)測(cè)值基本一致。2、采用高效液相色譜法,檢測(cè)17個(gè)越橘品種的有機(jī)酸,共鑒定出5種有機(jī)酸,有機(jī)酸總量所占比表現(xiàn)為:檸檬酸奎寧酸蘋果酸草酸莽草酸,其中奎寧酸和檸檬酸占有機(jī)酸總量的90.98%,且檸檬酸與奎寧酸含量接近1:1。20個(gè)越橘品種中,‘燦爛’的奎寧酸含量最高,‘Chandler’的檸檬酸含量最高,‘燦爛’的總有機(jī)酸含量最高,三者有機(jī)酸含量分別為:15.9556 mg/g、12.6474 mg/g、19.8226 mg/g。5個(gè)越橘品種群中,兔眼越橘的奎寧酸平均含量最高,半高叢越橘的檸檬酸平均含量最高,兔眼越橘的平均總有機(jī)酸含量最高,三者平均有機(jī)酸含量分別為:13.3700 mg/g、6.4630 mg/g、16.4082mg/g。3、應(yīng)用頂空固相微萃取和氣相色譜-質(zhì)譜聯(lián)用技術(shù),檢測(cè)5個(gè)越橘種群,結(jié)果表明:10個(gè)越橘品種中共檢測(cè)出68種香氣成分,主要有醛類13種、烴類10種、萜類15種、醇類18種、酯類2種、酮類10種。越橘主要香氣成分有芳樟醇、葉醛、α-松油醇,平均相對(duì)含量分別為35.21%,11.14%,7.32%。氣味活度值法分析表明:大馬士酮、芳樟醇、1,8-桉葉素、(-)-檸檬烯、葉醛是北高叢越橘關(guān)鍵風(fēng)味化合物;大馬士酮、芳樟醇、葉醛、3-己醛、壬醛、己醛、1,8-桉葉素是南高叢越橘關(guān)鍵風(fēng)味化合物;大馬士酮、1,8-桉葉素、壬醛、芳樟醇、己醛、癸醛、壬醛、葉醛、異戊酸乙酯是兔眼越橘關(guān)鍵風(fēng)味化合物;癸醛、芳樟醇、大馬士酮、異戊酸乙酯、壬醛、反-2,6-壬二醛、(-)-檸檬烯、1,8-桉葉素是矮叢越橘關(guān)鍵風(fēng)味化合物;大馬士酮、芳樟醇、1,8-桉葉素半高叢越橘關(guān)鍵風(fēng)味化合物。4、結(jié)合氣味活度值與主成分分析,結(jié)果表明兩個(gè)主成分總貢獻(xiàn)率達(dá)到72.85%。通過建立了越橘香氣強(qiáng)度綜合評(píng)價(jià)模型得到各越橘品種的香氣強(qiáng)度綜合得分,得分較高的是‘依妹兒’、‘普魯’、‘日升’等。影響越橘果實(shí)風(fēng)味物質(zhì)的香氣成分是萜類化合物、醇類化合物、醛類化合物和酮類化合物。
[Abstract]:Blueberry fruits are rich in many nutrients, including polyphenols, flavonoids, anthocyanins, procyanidins, organic acids and so on. In addition, blueberry also has improved vision, prevention of cardiovascular disease, inhibition of cancer cells and other human health care functions. In this paper, the extraction conditions, organic acids and aroma components of main active substances in blueberry fruits were studied by using different blueberry fruits as raw materials. The results are as follows: 1. Based on the single factor test, the response surface analysis and optimization of ethanol concentration, ratio of material to liquid and extraction temperature were carried out by Box-Behnken test. The results showed that the optimum extraction conditions of total polyphenols, flavonoids and anthocyanins in blueberry fruits were as follows: ratio of material to liquid 1: 23, ethanol volume fraction 71 1, extraction temperature 60 鈩，

本文編號(hào)：1841051