不同凝胶体系对大蒜油挥发性风味成分的缓释作用

摘要

为研究不同凝胶体系对蒜油挥发性风味成分的控释作用,采用固相微萃取-气质联用技术分析不同凝胶体系中蒜油风味在贮藏过程中的变化情况,并通过稳态流变学方法分析不同凝胶体系对蒜油风味物质的缓释作用.结果表明,蒜油凝胶中主要挥发性物质为含硫化合物、烯烃、醇、醚、醛类化合物等,其中硫醚类化合物中的二烯丙基二硫醚相对百分含量最高.与对照相比,明胶/果胶、明胶/黄原胶、明胶/阿拉伯胶和明胶4种凝胶体系对蒜油中主要挥发性物质具有明显的束缚作用与缓释效果,其中明胶/阿拉伯胶凝胶体系的效果最好,其次是明胶/黄原胶、明胶/果胶体系,单一明胶体系的效果相对较差.不同凝胶体系的黏度变化差异在一定程度上解释了其对挥发性物质控释效果的差异.%To investigate of controlled release of volatile flavor compounds in garlic oil in different gel complex,the changes of flavor compounds in garlic oil with different gel complex during storage were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS).The release effects of different gel complex on the flavor compounds in garlic oil were analyzed by flow test.The result showed that the major volatile flavor compounds in garlic oil-gel were sulfur-containing compounds,alkenes,alcohols,ethers and aldehydes.The relative content of diallyl disulfide was the highest among the identified sulfoether compounds.Gelatin/ pectin,gelatin/xanthan,gelatin/Arabic gum.Gelatin gel had significantly binding and slowly release effect on major volatile flavor compounds in garlic oil compared with the control.The complex gel was better than single gel in controlling the flavor release.Among all gel complex,Gelatin/Arabic gum was the best;followed by gelatin/pectin,gelatin/xanthan and the single gelatin was the least effective.The differences in viscosity of different gel complex caused the differences in releasing the volatile compounds.