超高压处理对猕猴桃香气成分的影响  

作　　者：梁茂雨 纵伟[2] 赵光远[2] 张文叶[2] 张峻松[2] 

机构地区：[1]河南漯河食品工业学校,河南漯河460000 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2007年第3期72-75,共4页Science and Technology of Food Industry

基　　金：河南省科技厅科技攻关项目(02DB06BF201)

摘　　要：采用溶液萃取法对超高压处理前后的猕猴桃汁的香气进行富集,并经GC/MS联机检索分析,发现超高压处理对猕猴桃汁中的酯类、羧酸类、醛酮类、醇类和杂环类都有影响,超高压后,酯类物质、醇类物质无论从种类和数量上都下降,而醛酮类、羧酸类和杂环类化合物无论从种类和数量上都增加。其影响作用和高压造成的温度升高有关。The paper studies the differences in flavor compounds in kiwifruit fruit juice before and after ultra high pressure （UHP） treatment by combining solvent extract with GC/MS method. It was discovered that UHP process changed the peak areas and varieties of esters, carboxylic acids, aldehydes-ketones, alcohols and heterocycles. The decrease in peak areas and varieties of esters and alcohols after UHP treatment were observed while the peak areas and varieties of carboxylic acids, aldehydes -ketones, and heterocycles were increased. The effects of UHP on volatile components were correlated to the increase of temperature.

关 键 词：猕猴桃 超高压 香气成分 气相色谱-质谱法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]