基于HSSPME和模糊评判的苹果汁香气萃取条件优化  

Optimization of Volatile Compounds in Apple Juice Based on HS-SPME and Fuzzy Comprehensive Evaluation

作　　者：郭静[1] 岳田利[1] 袁亚宏[1] 彭帮柱[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农业机械学报》2013年第5期175-181,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2012BAK17B06;2012BAD31B01);国家自然科学基金资助项目(31071550;31171721);农业部'948'项目(2011-G8-3);陕西省科技攻关资助项目(2009K01-20);西北农林科技大学基本科研业务青年项目(QN2009073)

摘　　要：鉴于关键香气成分酯类、醇类或醛类单独作为优化萃取参数评价指标时优化结果不一致,采用顶空固相微萃取法(HS-SPME)富集提取苹果汁中香气成分,利用模糊评判法构建综合评价模型对萃取参数进行优化。以模糊综合评判结果为目标,采用响应曲面法研究萃取时间、萃取温度和NaCl添加量对苹果汁中关键香气成分提取的影响规律。获得同步萃取酯类、醇类与醛类效果最优工艺参数为:萃取温度51.3℃、萃取时间45.2 min、NaCl添加量0.252 g/mL。建立的方法在所考察的浓度范围内具有良好的线性(R2≥0.983),加标回收率为87.6%～106.3%,相对标准偏差在10.09%以内。Headspace solid-phase microextraction （ HS - SPME） was applied to the analysis of volatile components in apple juice. There are differences among parameters for the extraction of esters, alcohols and aldehydes. Therefore a model of fuzzy comprehensive evaluation was established and used to optimize the parameters of microextraction. The result of fuzzy comprehensive evaluation was set as the response. The extraction conditions were optimized by using a response surface experimental design to analyze the effect of three factors： extraction temperature, extraction time and NaC1 concentration. Optimal extraction conditions for esters, alcohols and aldehydes were obtained when the extraction temperature was 51.3℃ , extraction time was 45.2 rain and NaC1 concentration was 0. 252 g/mL. For the proposed method, the linearity was good in the considered concentration ranges to 106.3% and showed good accuracy. The relative stan R^2 ≥0. 983 ）. Recoveries ranged from 87.6% ard deviation was less than 10.09%.

关 键 词：苹果汁 香气成分 顶空固相微萃取 模糊综合评判 响应曲面法 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]