三种非浓缩还原橙汁香气成分分析  

Analysis of Aroma Components in Three Varieties of Not From Concentrated Orange Juice

作　　者：张妍[1] 乔宇[1] 张韵[1] 王鲁峰[1] 潘思轶[1] 徐晓云[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2008年第6期379-382,共4页Food Science

基　　金：农业部农业结构调整重大技术研究专项项目(04-09-03B);湖北省重大科技攻关项目(2005AA201C68);公益性行业(农业)科研专项项目(nyhyzx07-023)

摘　　要：采用顶空固相微萃取技术-气质联用仪对三种非浓缩还原橙汁的香气成分进行分析测定,分别检测出45、52和51个组分,各占总离子流峰面积的94.88%、85.50%和96.82%。主要成分为烃类、醇类、酯类、醛类和酮类化合物。三种橙汁中检出相同的香气成分有29种,也检出独有的香气成分别为6种、6种和9种。The fruit aroma components in three varieties of not from concentrated orange juice （NFCOJ） were analyzed by headspace solid phase microextraction （HS-SPME） combined with GC-MS. The results showed that there are 45, 52 and 51 aroma components in the three varieties, representing 94.88%, 85.50% and 96.82% of the total peak area, respectively. Hydrocarbons, esters, alcohols, ketones and aldehydes are the major constituents. 29 common constituents are found in the three varieties, and 6, 6 and 9 unique components are found respectively.

关 键 词：非浓缩还原橙汁 香气成分 顶空固相微萃取 气质联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]