巴氏灭菌对琯溪蜜柚汁挥发性成分及香味的影响  

Effects of Pasteurization on the Volatiles and Aroma of Guanxi Pummelo Juice

作　　者：嵇海峰 倪辉[1,2,4] 陈峰[1,4] 蔡慧农[1,2] 杨远帆[1,2] 肖安风[1,2,3] 

机构地区：[1]集美大学生物工程学院,厦门361021 [2]福建省食品微生物与酶工程重点实验室,厦门361021 [3]厦门市食品与生物工程技术研究中心,厦门361021 [4]克莱姆森大学食品营养与包装科学系,美国南卡罗莱娜州克莱姆森29634

出　　处：《中国食品学报》2015年第5期225-232,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31271914);厦门市杰出青年科学基金项目(No.3502Z20126008)

摘　　要：目的:分析琯溪蜜柚汁挥发性成分以及巴氏灭菌对琯溪蜜柚汁香味的影响。方法:采用固相微萃取(SPME)结合气相色谱-质谱联用(GC-MS)技术检测新鲜琯溪蜜柚汁及巴氏灭菌后的琯溪蜜柚汁的挥发性成分。结果:在新鲜琯溪蜜柚汁中共检出27种挥发性成分,主要成分是正己醇(173.27μg/L)和反式-3-己烯-1-醇(88.41μg/L)。巴氏灭菌处理使琯溪蜜柚汁中新生成两种成分,即反式-3-戊烯-2-酮和苯乙醛。正己醛、反式-2-己烯醛、庚醛、辛醛、正辛醇、正式氧化芳樟醇、反式氧化芳樟醇、芳樟醇和壬醛的含量显著增加,2-甲基丁酸乙酯的含量显著减小。巴氏灭菌后,主要成分变为正己醇(182.43μg/L)和正式氧化芳樟醇(140.40μg/L)。通过计算和比较香气活性值,发现新鲜琯溪蜜柚汁的香气主要由蘑菇气味、蒸煮味、青草味和花香味等构成。巴氏灭菌琯溪蜜柚汁的总香气强度增加,花香味、青草味和蒸煮味强度提高。这些结果为阐明加工工艺对柚汁风味的影响提供了第1手资料。Objective： In order to study the effects of pasteurization on the volatiles and flavors of Guanxi pummelo juice. Methods： The volatiles of Guanxi pummelo juice were extracted by solid-phase micro-extraction （SPME） and de- tected by gas chromatography-mass spectrometer （GC-MS）. Results： 27 volatiles were identified in the fresh pummelo juice, in which 1-hexanol （173.27 μg/L） and （E）-3-hexen-l-ol （88.41μg/L） were the main volatiles, the treatment of pasteurization resulted in the generations of （E）-3-penten-2-one and benzene acetaldehyde, the increases in the concen- tration of hexanal, （E）-2-hexenal, heptanal, octanal, 1-octanol, （Z）-linalool oxide, （E）-linalool oxide, linalool and nonanal and decreases in the concentration of ethyl 2-methylbutanoate. After pasteurization, the main volatiles changed to 1-hexanol （182.43μg/L） and （Z）-linalool oxide（140.40 μg/L）. The calculation of odor activity value showed that fresh Guanxi pummelo juice had an aroma main consisting of mushroom, cooked, green and floral odor; whereas the pasteur- ized juice had a much stronger aroma composed of floral, green and cooked odor. These results provided first-hand in- formation for illuminating the effect of processing on pummelo juice.

关 键 词：气相色谱-质谱联用 琯溪蜜柚汁 挥发性成分 巴氏灭菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]