超高压处理对杏汁香气成分的影响  

Effect of ultra high pressure treatment on flavor compounds in apricot juice

作　　者：张峻松[1] 张世涛[1] 毛多斌[1] 杨公明[1,2] 

机构地区：[1]郑州轻工业学院食品生物工程学院,郑州450002 [2]华南农业大学食品学院,广州510642

出　　处：《农业工程学报》2008年第4期267-270,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：为了探讨超高压处理对杏汁香气成分的影响,将杏原汁在500MPa压力、25℃温度条件下处理20min后,经顶空固相微萃取与毛细管气相色谱-质谱联用技术检测超高压处理前后杏汁香气成分的变化,并用面积归一化法测定了各种成分的质量分数。结果表明超高压处理后对杏汁中香气成分的有较明显影响,其中己醛、2-己烯醛、糠醛、己醇、叶醇、芳樟醇、橙花醇、β-苯乙醇等香味成分的质量分数分别增长了68.14%、95.26%、46.76%、61.11%、58.56%、35.75%、37.75%和42.30%;酯类、内酯类的香气成分的含量有所降低;酮类香味成分的含量则没有明显变化。感官评定表明:超高压处理不仅能很好地保持了杏的特征香气,而且使杏汁的青鲜香气更加突出,有利于产品风味品质的提高,这与杏汁中香气成分检测结果相一致,因此对杏加工来说超高压处理是一种很有前景的冷加工技术。In order to investigate the effect of ultra high pressure （UHP） treatment on the flavor compounds of apricot juice, the prepared apricot （Armeniaea Vulgaris L.）juice was subjected to UHP treatment （500 MPa, 25℃, 20 min）. The volatile flavor compounds of apricot juice were isolated by Solid-Phase Microextraction （SPME） and analyzed by capillary Gas Chromatography-Mass Spectrometry （GC-MS）. The relative contents of flavor compounds were determined by area normalizing method. The results showed that the mass fraction of main aromatic compounds were increased obviously after UHP treatment. The contents of hexanal 2-hexenal, furfural, hexanol, leaf alcohol, linalool, nerol, β-phenylethanol increased and the increasing ratios of which reached 68.14%, 95.26%, 46.76%, 61.11%, 58.56%, 35.75%, 37.75% and 42.30% respectively. The contents of esters and lactones were decreased in UHP treated apricot juice, and the contents of ketones were basically unchanged, comparing with the sample before UHP treatment. The sensory results demonstrated that UHP process could increase the green notes and reserve the characteristic aroma of apricot juice, both of which matched well with the flavor analysis results of the apricot juice. So UHP treatment is a potential cold-working technique for apricot fruit processing.

关 键 词：杏汁 固相微萃取 超高压处理 香气成分 气相色谱-质谱法 

分 类 号：S633.2[农业科学—蔬菜学] TS255.36[农业科学—园艺学]