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当前位置: 首页 > 文章 > 超高压处理对哈密瓜汁中酶活性与香气的影响 食品科学 2018 (22) 202-206
Position: Home > Articles > Effect of Ultra-High Pressure Treatment on Enzymatic Activities and Aroma Compounds in Hami Melon Juice FOOD SCIENCE 2018 (22) 202-206

超高压处理对哈密瓜汁中酶活性与香气的影响

作  者：
侯思涵;裴龙英;陈计峦
单  位：
石河子大学食品学院
关键词：
超高压;哈密瓜汁;酶;香气物质;主成分分析
摘  要：
以哈密瓜汁中6种关键酶活性及香气物质为研究对象,采用超高压技术对哈密瓜汁进行处理,利用主成分分析法分析哈密瓜汁中脂肪氧合酶、醇脱氢酶、酰基转移酶、氢过氧化物裂解酶、磷脂酶A1、磷脂酶A2活性与香气物质之间的相关性。结果表明,不同的酶与香气成分之间的相关性不同。进一步提取2个主成分,主成分1的贡献率为75.56%,主成分2的贡献率为21.83%,累计贡献率达97.39%。主成分分析中,在主成分1上脂肪氧合酶、磷脂酶A1活性与酯、醛、酮、醇4种香气物质具有很强的正相关,主成分2上醇脱氢酶、过氧化物裂解酶、酰基转移酶、磷脂酶A2活性之间呈正相关。
译  名：
Effect of Ultra-High Pressure Treatment on Enzymatic Activities and Aroma Compounds in Hami Melon Juice
作  者：
HOU Sihan;PEI Longying;CHEN Jiluan;Food College, Shihezi University;
关键词：
ultra-high pressure;;Hami melon juice;;enzymes;;aroma compounds;;principal components analysis
摘  要：
In this study, we used principal component analysis(PCA) to analyze the correlation between the activities of six key enzymes involved in the pathway of fatty acid metabolism, lipoxidase(LOX), alcohol dehydrogenase(ADH), acyltransferase(AAT), hydroperoxide lyase(HPL), phospholipase A1(PLA-1) and phospholipase A2(PLA-2) and aroma compounds in Hami melon juice subjected to ultra-high pressure treatment. The results showed that there existed different correlations between the different enzymes and aroma compounds. The first and second principal components contributed to 75.56% and 21.83%(97.39% together) of the total variance, respectively. LOX and PLA-1 activities were found to be highly correlated with esters, aldehydes, ketones and alcohols based on the first principal component. A strong correlation between ADH, HPL, AAT and PLA-2 activities was found based on the second principal component.

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