超高压处理对桃汁挥发性化学成分的影响  

Effect of Ultrahigh Pressure Treatment on Volatile Compounds in Peach Juice

作　　者：张峻松[1] 张文叶[1] 谭宏祥 王花俊[1] 杨公明[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]张家口卷烟厂,河北张家口075000

出　　处：《精细化工》2007年第3期265-268,共4页Fine Chemicals

基　　金：郑州轻工业学院博士基金项目(05014)

摘　　要：利用超高压装置(400 MPa,25℃,20 min)处理桃汁,采用顶空固相微萃取与毛细管气相色谱-质谱联用技术检测桃汁中的挥发性成分,并用面积归一化法测定了各种成分的相对质量分数。经与超高压处理前桃子原汁的41种主要香气成分分析比较发现,超高压处理后桃汁中主要特征香气成分的质量分数明显增加,其中γ-己内酯、cis-2-己烯醇、γ-癸内酯、叶醇和己醇等物质的质量分数分别增长了41.7%、52.0%、109.5%、288%、313.1%,并且新增加了乙酸己酯(0.29%)、cis-2-己烯醇乙酸酯(0.13%)、cis-3-己烯醇乙酸酯(0.47%)和十八醛(0.41%)等香气成分;感官评定表明,桃汁的青鲜香气更加突出,说明超高压处理增强了桃汁的特征香气。The volatile compounds of ultrahigh pressure （UHP） （ 400 MPa, 25 ℃, 20 min ） treated peach juice were isolated by solid-phase microextraction and analyzed by capillary gas chromatography - mass spectrometry （ GC - MS）. The mass fraction of main aromatic compounds increased obviously after UHP treatment. The contents of y-hexalactone, cis-2-hexen-l-ol, y-decalactone, leaf alcohol and hexanol increased by 41.7%, 52.0% , 109.5%, 288% and 313.1% respectively. Hexyl acetate （0.29%）, cis-3-hexen-l-yl acetate （ 0. 13% ）, cis-2-hexen-l-yl acetate （ 0. 47% ） and octadecanal （0.41%） were only found in UHP treated peach fruit. The sensory results demonstrated that UHP process can increase the green notes and enhance the characteristic aroma of peach fruit obviously.

关 键 词：桃汁 固相微萃取 超高压处理 香味化合物 气相色谱-质谱法 

分 类 号：TQ036.4[化学工程]