荔枝果汁饮料和荔枝原汁挥发性成分分析  

Analysis of Volatile Flavor Compounds in Litchi Juice Drinks and Litchi Juice

作　　者：移兰丽 余元善[1] 肖更生[1] 徐玉娟[1] 吴继军[1] 邹波[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广东广州510610 [2]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《热带作物学报》2016年第4期822-828,共7页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划项目课题(No.2012BAD31B03);广东省科技计划项目(No.2013B020203001;2012B091000074);广州市科技计划项目(No.2014Y2-00099)

摘　　要：采用静态顶空固相微萃取-气质联用法分析了市售不同品牌的荔枝汁饮料(10种)和不同品种鲜荔枝原汁(4种)的挥发性成分,并采用主成分分析法对其挥发性物质进行系统的统计分析。结果表明,市售荔枝汁饮料的挥发性风味种类明显高于鲜荔枝原汁,市售的荔枝饮料风味成分与鲜荔枝原汁的主要挥发性成分差异很大,共有的主要挥发性成分只有D-柠檬烯和乙醇。主成分分析法分析发现市售不同品牌荔枝汁饮料的挥发性物质的主成分较多且每个主成分因子的贡献率均较低,整体变量之间相关性低,因子之间比较分散,没有统一性。而鲜荔枝原汁的前3个主成分因子的累积贡献率高达100%,囊括了全部变量的信息,不同品种的鲜荔枝原汁中挥发性成分相关性较高。The volatile flavor compounds analyzed by static headspace solid phase micro extraction-GC/MS of various commercially available litchi juice drinks and different varieties of fresh litchi juice was investigated by using the methods of PCA（ Principal Component Analysis）. Results showed that the quantity of volatile flavor compounds of the commercially available litchi juice drinks was more than the fresh litchi juice, and the shared volatile flavor components was D-limonene and ethanol. PCA analysis found that the principal component factor of volatile flavor compounds in commercially available litchi juice（10 species） were diverse, low contribution rate and irrelevant. And then the cumulative contribution rate for the first three principal components factors in the fresh litchi juice reached up to 100%, indicating that the volatile flavor components were highly correlated in differentlitchi juice.

关 键 词：荔枝汁饮料 挥发性风味 GC-MS 主成分分析 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]