山楂浆与不同加工方式山楂粉中挥发性成分分析  

Analysis of volatile components in hawthorn pulp and powder by different processing methods

作　　者：孙琳娟[1] 李晓颖[1] 陈敏[1] 王军[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品与发酵工业》2016年第2期164-171,共8页Food and Fermentation Industries

基　　金：北京市科技基金"平谷区特色果品加工技术及新产品研发"(Z131100005613003)

摘　　要：为了研究不同加工方式对山楂挥发性成分的影响,利用固相微萃取-气相色谱/质谱联用的方法进行分析。优化条件后分别对山楂浆、冷冻干燥山楂粉、喷雾干燥山楂粉中的挥发性成分进行测定与分析,鉴定出挥发性成分:山楂浆中66种,其中醇类物质25.5%、醛类8.4%、酮类4.6%、酯类39.6%、烃类11.5%、呋喃类0.3%、其他物质10.1%;冷冻干燥山楂粉中54种挥发性物质,其中醇类物质27.7%、醛类13.9%、酮类10.7%、酯类34.2%、烃类5.5%、呋喃类0.3%、其他物质7.7%;喷雾干燥山楂粉中41种挥发性物质,其中醇类物质42.5%、醛类25.4%、酮类9.0%、酯类14.4%、烃类4.4%、呋喃类0.5%、其他3.8%。结果表明:山楂浆经冷冻干燥处理后,酯类、烃类物质略有减少,醇类、醛酮类物质有所增加;而经喷雾干燥处理后,酯类物质显著减少,醇类及醛酮类物质增加,香甜风味增强,为山楂果粉的研制提供参考。To study the effect of different processing methods on volatile components of hawthorn,a method of SPME coupled with GC-MS was used to analyze volatile components in hawthorn pulp and powder processed. Two different drying methods,freeze drying and spry drying were used. After optimizing analysis conditions,sixty-six volatile components were identified in hawthorn pulp by comparing with standard mass library,which including 25. 5% alcohols,8. 4% aldehydes,4. 6% ketones,39. 6% esters,11. 5% hydrocarbons,0. 3% furans and 10. 1% other compounds. Similarly,fifty-four volatile compounds were discriminated in freeze-dried hawthorn powder with 27. 7% alcohols,13. 9% aldehydes,10. 7% ketones,34. 2% esters,5. 5% hydrocarbons,0. 3% furans and 7. 7% others. In addition,forty-one volatile components were found in spray-dried hawthorn powder,including 42. 5% alcohols,25.4% aldehydes,9. 0% ketones,14. 4% esters,4. 4% hydrocarbons,0. 5% furans and 3. 8% other compounds. The results indicated that in freeze-dried hawthorn powder,esters and hydrocarbons were slightly reduced,while alcohols,aldehydes and ketones were increased. However,there were different phenomena in spray-dried hawthorn powder with a significant reduction of esters,a noticeable increase of alcohols,aldehydes and ketones,which resulted in the enhancement of fragrant and sweet flavor. The results provide a reference for further study of hawthorn powder products.

关 键 词：山楂 挥发性成分 冷冻干燥 喷雾干燥 固相微萃取-气质联用 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]