以超高温瞬时灭菌（UHT）破壁松花粉为原料，研究其在储藏期间基本营养成分、常见氧化指标和挥发性成分的变化，并分析了其在储藏期间的异味产生原因和主要异味成分。结果表明，储藏30 d后，UHT破壁松花粉的粗脂肪和不饱和脂肪酸相对含量分别降低31.37%和14.03%，游离脂肪酸和饱和脂肪酸相对含量分别升高38.78%和32.34%，粗蛋白、总糖及氨基酸含量未发生明显变化；储藏初期，UHT破壁松花粉中游离脂肪酸含量较低，8 d后迅速增加，并在30 d时达到9.53 mg/kg；过氧化值和硫代巴比妥酸值随着储藏时间的延长均呈先升高后降低趋势，并在3 d和5 d时分别达到最大值6.09 meq/kg和34.52 mg/kg。此外，UHT破壁松花粉储藏期间主要挥发性成分含量不断增加，且以己醛和己酸变化最为显著，5 d后分别增至12.69 μg/g和10.51 μg/g。说明UHT破壁松花粉储藏过程中的异味主要由油脂氧化产生，且储藏前期氧化较为剧烈，油脂氧化的二级氧化产物己醛和己酸是破壁松花粉储藏过程中产生的主要挥发性成分，也是异味产生的一个重要原因。

The changes in the essential nutrients, common oxidation indices and volatile constituents, along with the causes of odor generation and the main off-flavor components, were investigated during the storage of ultra-high temperature instantaneous sterilization (UHT)-enabled wall-breaking pine pollen. The results showed that after a 30-day storage, the contents of crude fat and unsaturated fatty acids decreased by 31.37% and 14.03%, respectively, and the relative contents of free fatty acids and saturated fatty acids increased by 38.78% and 32.34%, respectively, with the contents of crude proteins, total sugars and amino acids remaining unchanged. In the early stage of storage, the content of free fatty acids in the UHT-enabled wall-breaking pine pollen was lower, but increased sharply after 8 days and reached 9.53 mg/kg at the 30th day. The peroxide value and thiobarbituric acid value increased first and then decreased with the prolongation of storage, and reached the maximum, 6.09 meq/kg and 34.52 mg/kg, respectively, at the 3rd day and 5th day. In addition, the main volatile components of the UHT-enabled wall-breaking pine pollen increased steadily during storage, with the changes of hexanal and hexanoic acid being the most significant (reaching 12.69 μg/g and 10.51 μg/g, respectively after 5 days). These results indicated that the off-flavor of UHT-enabled wall-breaking pine pollen was produced mainly via lipid oxidation during storage, and the oxidation was more severe in the early stage of storage. Hexanal and caproic acid, the secondary oxidation products of oil oxidation, were the main volatile components of the wall-breaking pine pollen during storage, which also accounted for odor generation.

国家自然科学基金面上项目（31571878）