新疆骏枣中苦味物质的形成机理研究

项目名称： 新疆骏枣中苦味物质的形成机理研究

项目编号： No.31460396

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 蒲云峰

作者单位： 塔里木大学

项目金额： 49万元

中文摘要： 在红枣加工贮藏过程中，会形成苦味，导致商品价值降低，影响红枣产业升级发展。但红枣中苦味物质成分、形成机理等尚不明确。本课题以新疆骏枣为研究对象，采用液质联用色谱和气质联用色谱技术分析骏枣化学指纹图谱变化，找出加工贮藏过程中发生显著变化的组分，结合骏枣中酶活性变化，揭示骏枣苦味物质形成机理和明确骏枣苦味物质形成的关键时期；通过应用感官分析技术、现代色谱技术和波谱方法系统地进行分析、分离、鉴定，明确骏枣中具有苦味性质的物质基础。课题的开展不仅能明确骏枣中苦味物质的形成机理与物质基础，还可通过分析指纹图谱变化探明骏枣苦味物质形成的关键时期，为新疆骏枣或其他品种红枣加工贮藏过程中控制苦味物质形成提供科学依据。

中文关键词： 骏枣；苦味物质；形成机理；指纹图谱

英文摘要： During the processing and storage of jujube, bitter taste would be discovered. Which will result in reduction of commodity value and affecting the promotion and development of jujube industry in Xinjiang.However,bitter compouds of jujube, formation mechanism, etc. still are not clear.In this topic, taking Jun jujube as research subject,the formation mechanism will be revealed by the way of analysis of the varying of fingerprint,which is based on LC-MS/MS and GC-MS technique,and varying of emzyme activity of jujube.And the key period of bitter formation could be also clear through it is to analyze those components which change significantly in the fingerprint.The material basis of bitter compounds will be clear by the method of sensory analysis technique, modern chromatographic techniques, and spetrum analysis technique for analysis, seperation and identification.If this subuject would be carried out, the formation mechanism and material basis will be not only clear, and the key period of bitter formation will be also proved though analysis of the jujube fingerprint, and science basis will be provided to control bitter formating for Jun jujube and other varieties.

英文关键词： Jun jujube;Bitter compounds;Formation mechanism;Fingerprint