基于SPME-GC-MS联用技术检测的热处理黑莓清汁香气变化分析  

Analysis of Aromatic Compounds in Blackberry Juice Subjected to Thermal Treatment by SPME-GC-MS

作　　者：许颖[1] 王行[1] 马永昆[1] 马辉[1] 邓娜娜[1] 袁小单[1] 叶庆[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品科学》2013年第18期212-217,共6页Food Science

基　　金：江苏高校优势学科建设工程资助项目

摘　　要：在感官评定的基础上,采用固相微萃取-气相色谱质谱联用技术检测热处理前后黑莓清汁香气成分。结果表明:未经热处理的黑莓清汁中检测到56种化合物,主要为醇类、酯类和醛类。热处理后黑莓清汁香气物质的种类和含量变化显著(P<0.05),热处理0.5min和1min后,醇类、酯类、醛类、酮类和酸类含量呈现不同程度的减少;热处理1.5min醇类和酯类含量减少12.2%和34.5%,醛类含量增加了14.2%。随着热处理时间的延长,黑莓青鲜气味减弱且有不良气味产生,热处理0.5min能较好地保留黑莓的典型香气,这与黑莓清汁感官评价结果一致。Solid phase micro-extraction coupled with gas chromatography mass spectrometry （SPME-GC-MS） was applied to the analysis of aromatic compounds in blackberry juice samples with and without thermal treatment, and a sensory evaluation was also performed on the two samples. The results showed that 56 kinds of compounds including alcohols, esters and aldehydes were detected in untreated blackberry juice. After thermal treatment, the types and contents of aromatic compounds of blackberry juice revealed a significant change （P 〈 0.05）. After 0.5 min and 1 min thermal treatment, the contents of alcohols, esters, aldehydes, ketones and acids were decreased to some extents. The contents of alcohols and esters in blackberry juice after 1.5 min thermal treatment were decreased by 12.2% and 34.5%, respectively, while the contents of aldehydes exhibited an increase by 14.2%. With prolonged thermal treatment time, the aromatic flavor of blackberry juice became weaker and bad odor was generated. In contrast, the typical aroma of blackberry juice after thermal treatment for 0.5 min was retained, which matched well with the sensory evaluation results.

关 键 词：黑莓清汁 香气 热处理 香气分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]