杀菌方式对酶法去皮全果橙汁挥发性风味的影响  

Effect of sterilization methods on the volatile flavor of orange juice extracted from peeled fruit by enzyme

作　　者：王珺[1] 黄林华[1] 马亚琴[1] 窦华亭[1] 吴厚玖[1] 

机构地区：[1]西南大学柑桔研究所,中国农业科学院柑桔研究所,国家柑桔工程技术研究中心,重庆400712

出　　处：《食品与发酵工业》2017年第2期122-128,共7页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划项目(2012BAD31B10);公益性行业(农业)科研专项(201303076-07);国家现代农业柑橘产业技术体系(CARS-27-05B);中央高校基本科研业务费专项(XDJK2015C092)

摘　　要：采用顶空固相微萃取-气相质谱联用对不同杀菌方式处理酶法去皮甜橙全果的挥发性风味进行分析,共鉴定出46种挥发性风味物质,主要为苧烯(72.28%~78.09%)、巴伦西亚橘烯(10.23%~17.00%)、α-蒎烯(0.98%~1.11%)、α-人参烯(0.62%~1.35%)、(E)-2-己烯(0.42%~0.73%)、异戊醛(0.61%~1.42%)、芳樟醇(0.79%~1.26%)、丁酸乙酯(0.49%~2.59%)、香叶基丙酮(0.07%~0.14%)等。超高压灭菌、热灭菌和对照3种处理的挥发性风味成分分别为34种、34种和38种。超高压杀菌条件下新检出2,4-癸二烯醛、香叶醇、1-癸醇、诺卡酮等风味物质;热杀菌条件下新检出α-水芹烯、α-荜澄茄油烯、乙酸辛酯、D-香芹酮等风味物质。Volatile flavors of whole peeled orange fruit treated with different sterilization methods were analyzed by solid phase micro extraction-gas chromatography-mass spectrometry （ SPME-GC-MS）. Totally 46 aromatic components were found, and main components included limonene （72. 28% -78. 09% ）, Valencene （10. 23% - 17.00% ） , α-pinene （0.98% - 1. 11% ） , α-panasinsen （0.62% - 1. 35% ） , （E）-2-Hexenal （0.42% - 0. 73% ）, 3-methyl-Butanal （0.61% - 1.42% ）, linalool（ 0. 79% - 1.26% ） ,ethyl butyrate（0.49% - 2.59% ）, and Geranylacetone （0.07% -0.14% ）. The volatile flavor components obtained from three treatments were 34, 34 and 38 kinds, respectively. 2,4-Decadienal, Geraniol, 1-Deeanol, nootkatone were detected from the ultra-high pressure sterilization treatment, α-phellandrene, α-Cubebene, octyl acetate, D-carvone were detected from thermal sterilization treatment.

关 键 词：顶空固相微萃取 气相色谱-质谱法 去皮柑桔全果 挥发性风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]