冷打浆法沙棘浓缩浊汁加工过程中挥发性成分的变化  

Study on Volatile Components Changes during Frozen Squeezing and Processing Sea buckthorn Concentrated Cloudy Juice

作　　者：宋自娟 徐怀德[1] 高锦明[2] 肖蕊[1] 李文娟[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 [2]西北农林科技大学理学院,陕西杨凌712100

出　　处：《中国食品学报》2015年第10期263-274,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD36B00)

摘　　要：为研究冷打浆法制取沙棘浊汁和沙棘浓缩浊汁加工过程中挥发性成分的变化,并据此确定冷打浆法制取沙棘浊汁及沙棘浓缩浊汁的工艺,本文采用固相微萃取与气相色谱质谱联用技术,测定冷打浆过程中以及超高温瞬时杀菌后的沙棘浊汁和2倍、3倍沙棘浓缩浊汁的挥发性成分。结果表明,沙棘浊汁的主要香气成分为异戊酸-2-甲基丁酯、1-甲基戊酸丙酯、己酸异丁酯、2-甲基丁酸2-甲基丁酸酯、己酸乙酯、乙酸乙酯、异戊酸乙酯、异戊酸异丁酯、乙醇、仲丁醇、异戊醇、庚醇、壬醇、β-苯乙醇、芳樟醇、天然壬醛、庚醛等。冷打浆法是一种很好的榨汁方法,可较好地保持沙棘浊汁原有的香味。超高温瞬时杀菌和减压浓缩对沙棘浊汁挥发性成分的影响较大,在45℃减压浓缩2倍的沙棘浊汁香气优于3倍沙棘浓缩浊汁,而3倍沙棘浓缩浊汁可溶性固形物含量达54%,便于贮藏和运输。In order to study the volatile components changes during processing sea buckthorn concentrated cloudy juice, and determine the technology of concentrating sea buckthorn cloudy juice which were obtained by frozen squeezing, solid phase micro-extraction followed by gas chromatography-mass spectrometry（GC-MS） combined with computerassisted library search was used to analyze volatile components in each sample. Beforehand, sea buckthorn cloudy juice were obtained by frozen squeezing method which included pulping, separation by decanter centrifuge and disc centrifugation and UHT, then they were concentrated 2-fold and 3-fold at 45 ℃ by evaporation in the vacuum of 0.095-0.1 MPa.Results showed that 2-methylbutyl isovalerate, pentanoic acid, 1-methylpropyl ester, isobutyl caproate, 2-methylbutyl 2-methylbutyrate, ethyl caproate, ethyl acetate, ethyl isovalerate, isobutyl isovalerate, ethyl alcohol, tert-butyl alcohol, 3-methyl-1-butanol, heptaldehyde, 1-heptanol, 1-nonanol, phenethyl alcohol, linalool, nonyl aldehyde, and heptaldehyde were the most abundant compounds identified. The most numerous compounds found were esters of short chain normal or branched alcohols and acids, and esters were the most numerous compounds found in each sample except sea buckthorn juice sterilized by UHT. In addition, frozen squeezed sea buckthorn juice could be a better way to keep the original flavor of sea buckthorn juice, for sea buckthorn juice obtained before and after decanter centrifuge separation, after disc centrifugation separation was not significantly differences in volatile components. But concentrated sea buckthorn juice by evaporation under reduced pressure had more significant effects on volatile components. At the same time, the totals and total detected contents of volatile components in 2-fold and 3-fold concentrated sea buckthorn cloudy juice were no distinct differences, but the detected contents of same volatile components were quite different. Compared to 3-fold sea buckthorn concentrated cloudy juice, the arom

关 键 词：冷打浆法 沙棘浓缩浊汁 加工 固相微萃取 气相色谱-质谱联用 挥发性成分变化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]