超高压处理前后菠萝香气成分的变化  

Effects of ultra high pressure on the changes in volatile composition of pineapple

作　　者：纵伟[1] 李春艳[2] 张文叶[1] 张峻松[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]郑州轻工业学院热能和动力工程系,郑州450002

出　　处：《食品科技》2007年第3期67-71,共5页Food Science and Technology

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菠萝汁的香气进行富集,并经GC/MS联机检索分析,发现超高压处理对菠萝汁中的酯类、羧酸类、醛和酮类、醇类和杂环类都有影响,超高压后,酯类物质、羧酸类、醛和酮类数量下降,而醇类和杂环类化合物数量增加。其影响作用和高压造成的温度升高有关。The paper studied the difference of flavor compounds in pineapple juice before or after ultra high pressure（UHP） treatment by combining solvent extract with GC/MS method. It was discovered that UHP processing changed the peak areas of their esters, carboxylic acids, aldehydes-ketones, alcohols and heterocycles. The peak areas and varieties of ester, carboxyUc acids and aldehydes-ketones decreased after UHP treatment were observed while the peak areas and varieties of alcohols and heterocycles were increased. The effects of UHP in volatile composition were correlated to the increase of temperature.

关 键 词：菠萝 超高压 香气成分 气相色谱-质谱法 

分 类 号：TS262.6[轻工技术与工程—发酵工程]