不同榨汁苹果的香气研究  

Study on aromas of apples of different cultivars

作　　者：张晓华[1] 张东星[1] 李阳[1] 冯高迁[1] 王国义[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《饮料工业》2007年第7期15-18,共4页Beverage Industry

基　　金：国家农业部"948"资助项目(NO.2004-Z33)

摘　　要：研究了3个中熟期的苹果品种(津轻、红星、乔纳金)的完整果实及其鲜榨果汁的香气成分,利用固相微萃取-气质检测分析,总共鉴定出60种香气组分,其中对完整果实的香气收集方法采用静态顶空固相微萃取技术,结果表明此方法简单易行且结果较好。同时对果实的常规物理指标(硬度、pH、可溶性固形物和色泽)进行了分析,综合评价了苹果的质量与榨汁特性。The aromatic components of the full fruits and fresh juices of three different apple cultivars （Tsugalu,Red Delicious and Jona Gold）of medium-maturing were investigated. The volatiles were analyzed by the solid-phase micro-extraction and gas chromatography combined with the mass spectrometry, and 60 components were identified. The aromas were collected from full fruits by the static headspace solid-phase micro-extraction, which was shown to be simple and accurate. At the same time,the general physical indexes （firmness, pH, soluble solid content and colour） of the apples were analyzed, and their quality and juicing characteristics were comprehensively evaluated.

关 键 词：苹果 果汁 香气 气相色谱/质谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]