热力杀菌对赤霞珠葡萄汁挥发性成分的影响  

Influences of Thermal Sterilization on the Volatile Components of Cabernet Sauvignon Grape Juice

作　　者：孙俪娜[1] 闫圣坤[1] 崔宽波[1] 冯作山[2] 

机构地区：[1]新疆农业科学院农业机械化研究所,乌鲁木齐830091 [2]新疆农业大学食品科学与药品学院,乌鲁木齐830052

出　　处：《食品工业》2017年第6期300-303,共4页The Food Industry

摘　　要：以赤霞珠葡萄为试验材料,挥发性成分为测定指标,采用顶空固相微萃取-气相色谱-质谱联用法(SPMEGC/MS),研究热力杀菌技术对赤霞珠葡萄汁挥发性成分的影响。研究结果表明:赤霞珠葡萄原汁中共鉴定出主要挥发性成分27种,热力杀菌葡萄汁中共鉴定出38种;与原汁相比,热力杀菌葡萄汁中未检出和增加的成分占总相对含量的17.66%。Taking Cabemet Sauvignon grape as test materials, volatile components as test target, adopting SPME-GC/ MS analyzing method, this study researched the influences of thermal sterilization on the volatile components of Cabemet Sauvignon grape juice. The results showed that 27 volatile components had been determined in the natural Cabernet Sauvignon grape juice, while 38 volatile components had been determined in the thermal sterilized Cabemet Sauvignon grape juice. Compared with the natural grape juice, the absent and augmented volatile components of the thermal sterilized Cabemet Sauvignon grape juice accounted 17.66% of the total relative amount.

关 键 词：热力 杀菌 葡萄汁 挥发性成分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]