榨前分离苹果清汁中香气成分分析  

Aroma Components Analysis for Apple Juice of Cold- extracting Fruit

作　　者：邓红[1] 王小宏 贺小化[1] 夏秋敏[1] 郭玉蓉[1] 孟永宏[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]天水长城果汁集团有限公司,甘肃天水741024

出　　处：《食品科学技术学报》2013年第5期18-23,42,共7页Journal of Food Science and Technology

基　　金：甘肃省科技计划项目(1009NTGE032);陕西省科技统筹计划项目(2011KTCQ02-04);农业部苹果体系资助项目(CARS-28)

摘　　要：以榨前分离工艺制取的苹果清汁为试验样品,采用固相萃取技术结合GC-MS联用仪分析其香气物质的含量及组成,并与传统工艺清汁中香气的差异进行比较.结果表明,榨前分离苹果清汁经气质分离出30个峰共鉴定了23种香气成分,总量为22.23μg/mL,传统工艺果汁分离出48个峰共鉴定了33种香气成分,总量为52.30μg/mL.传统工艺苹果清汁与榨前分离清汁香气成分的种类和含量有显著性差异,尤其是含量多57.49%,说明榨前分离工艺对苹果清汁的香气成分影响较大.由于果皮是香气成分最集中和种类最丰富的部位,所以榨前分离工艺下果皮副产品中香气的回收与回添非常必要.The aroma components in juice of coldextracting fruit were determined by the method of solid-phase mieroxtraction coupled with gas chromatography-mass spectrometry （GC-MS）. The aroma components of juice obtained from the coldextracting process and traditional process were compared. The results showed that 30 peaks were separated and 23 components were identified in juice obtained from coldextracting fruit, as the content of aroma was 22.23 μg/mL. There were 48 peaks were separated and 33 components were identified from traditional process juice, as the content of aroma was 52.30 μg/mL. The aroma components and contents in apple juice from the traditional process were higher than the juice obtained from the coldextracting method. The total content of aroma in juice obtained from cold- extracting process was 57.49% lower than that in the traditional process. Therefore, the effects of coldextracting process on a- roma were significant. The aroma recovery and reuse from peel byproducts were very necessary.

关 键 词：榨前分离 苹果汁 香气成分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]