该文采用酸枣酶解液与葡萄糖焦糖化料液热反应的方法制备香料，首先通过单因素实验对酶解条件进行优化，然后将浓缩后的酸枣酶解液与葡萄糖焦糖化料液混合进行热反应，利用单因素实验和响应面实验以感官评分为指标探索反应时间、温度、初始pH值、料液比（浓缩液:焦糖化料液）对香料样品品质的影响，并测定了产物的褐变值、挥发性成分以及抑菌性和抗氧化性。研究结果表明，酸枣最佳酶解条件为：复合酶质量分数0.28%，酶解时间4.0 h，酶解温度45 ℃。样品的褐变值随反应时间、温度、初始pH值的升高而升高，随料液比升高，先降低后稍有上升，且褐变值与感官评价结果无直接关系。酸枣香料最优制备工艺为料液比3.1:1，反应时间58 min，反应温度139 ℃，初始pH值6.0。酸枣香料的挥发性成分有54种，总量为1 122.54 μg/mL，其中糠醛、糠醇、5-甲基呋喃醛等物质具有焦香、甜香等香味。质量浓度为10 mg/mL的酸枣香料DPPH值清除率为74.70%。酸枣香料对绿脓杆菌有抑菌作用，弱于链霉素。该研究可为酸枣香料的开发和应用及酸枣高值化利用提供理论支持。

The thermal reaction between the enzymatic hydrolysate of Ziziphus jujuba and caramelized glucose liquid was used for spice production. The enzymatic hydrolysis conditions for Z. jujuba were optimized through single-factor experiments. The concentrated enzymatic hydrolysate of Z. jujuba was then mixed with caramelized glucose liquid for thermal reactions. The optimal process was determined through single-factor experiments and response surface experiments, using sensory evaluation scores as indicators. The effects of factors including reaction time, temperature, initial pH, and solidto-liquid ratio (concentrated hydrolysate to caramelized glucose) on the quality of the spice were evaluated. The product’s browning index, volatile composition, and antibacterial and antioxidant properties were measured. The optimal enzymatic hydrolysis conditions for Z. jujuba were as follows: mass fraction of enzyme mixture 0.28%, hydrolysis time 4.0 h, and temperature 45 ℃. The browning index increased as the reaction time, temperature, and initial pH value increased. However, the browning index first decreased and then slightly rose with increasing solid-to-liquid ratio. Notably, the browning index did not directly correlate with the sensory evaluation results. The optimal preparation process for Z. jujuba spice was: solidto-liquid ratio 3.1:1, reaction time 58 min, reaction temperature 139 ℃, and initial pH 6.0. The Z. jujuba spice contained 54 volatile components with a total content of 1 122.54 μg/mL. In particular, furfural, furfuryl alcohol, and 5-methylfuranal contributed to caramel, sweet, and other aromas. The DPPH radical scavenging rate of Z. jujuba spice at a concentration of 10 mg/mL was 74.70%. Moreover, the Z. jujuba spice exhibited antibacterial effects against Pseudomonas aeruginosa; however, these were weaker than those of streptomycin. These results provide scientific evidence to support the development, application, and high-value utilization of Z. jujuba spice.

河南省重大科技专项（231100310200）；中国烟草总公司重大科技项目[110202201005(JY-05)]