超声波处理对鲜榨橙汁中主要香气成分的影响  

Effects of Ultrasonic Treatmentson Mainaroma Compounds in Freshly Squeezed Orange Juice

作　　者：林雯雯[1] 楼舒婷 孙玉敬[2] 叶兴乾[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058 [2]浙江工业大学海洋学院食品系,杭州310014

出　　处：《中国食品学报》2016年第5期245-251,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部科技支撑项目(2012BAD31B06)

摘　　要：为了研究超声波处理对鲜榨橙汁香气的影响,采用固相微萃取技术(SPME)对不同强度超声处理的鲜榨橙汁中的香气成分进行富集,并用气相色谱-质谱联用仪(GC-MS)检测,结果显示:超声波处理对橙汁的香味物质有较大影响,产生两种新的物质(芹子烯、古芸烯),同时有些原有香气物质(如壬醛、香茅醛)消失,大部分香气物质种类不变,而其含量发生变化。对香气物质的定量检测表明:超声处理后柠檬烯含量显著降低,最高下降23.20%;α-松油醇、芳樟醇含量先增加后降低;醛类物质含量也呈先增加后降低趋势;香芹酮含量增多;酯类物质在超声下含量的变化趋势是:先略有下降后显著增加。总体来看,超声处理使得橙汁中的醇类、醛类等物质转化为酯类物质,使得香气更加突出。Effects of ultrasound on aroma compounds in freshly squeezed orange juice were investigated. After ultrasonic treatments, the flavor compounds were extracted by Solid-Phase Microextraction（SPME） and analyzed by Gas Chromatography-Mass Spectrometry（GC-MS）. The aromatic profiles showed that： ultrasonic treatments led to the formation of new compounds（selinene, gurjuene） or to the disappearance of compounds that were found in the untreated samples（such as nonanal, citronellal）. Most of the aroma components didn＇t change in the varieties, but in the contents. After ultrasonic treatments, limonene was significantly decreased by 23.20%; α-terpineol, linalool concentrations increased first and then decreased; the content of aldehydes also increased to a top and then fell down; carvone concentrations were rising straightly; the ester concentrations were decreased slightly first, then increased significantly. Overall, the ultrasonic treatments attributed to the transformation from alcohols and aldehydes to esters, which made the aroma profile more prominent.

关 键 词：超声波处理 橙汁 香气成分 固相微萃取 气相色谱-质谱法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]