基于色谱质谱联用技术分析纽荷尔脐橙果汁及其果酒的香气成分和苦味物质  

Analysis of aroma components and bitter substances in Newhall navel orange juice and wine by chromatography-mass spectrometry

作　　者：刘韬 乔宁 饶敏 桂家祥 杨文侠[1,4] 

机构地区：[1]赣南师范大学脐橙学院,江西赣州341000 [2]赣出入境检验检疫局,江西赣州341000 [3]江西省检验检疫科学技术研究院,江西南昌330000 [4]国家脐橙工程技术研究中心,江西赣州341000

出　　处：《食品工业科技》2018年第4期244-249,共6页Science and Technology of Food Industry

基　　金：江西省自然科学基金资助项目(20151BAB204040); 江西省科技计划项目(20151BBG70067); 国家质量监督检验检疫总局科技计划项目(2016IK152); 江西省重点研发计划项目(20161BBF60029); 江西省落地计划项目(KJLD12042); 2012年省级重大科技创新项目(20124ACB01900)

摘　　要：为了研究纽荷尔脐橙果汁、果酒的香气成分及其苦味物质,本文通过顶空固相微萃取技术富集其中香味物质并采用气相-质谱联用技术测定所含物质及相对含量。其中果汁中鉴定化合物31种,主要成分为D-柠檬烯(33.74%)和巴伦西亚橘烯(25.12%);果酒中鉴定化合物27种,主要成分为4-萜烯醇(13.45%)、芳樟醇(8.54%)、苯乙醇(8.45%)以及高级脂肪酸乙酯。通过Qu ECh ERS前处理方法,PSA填料净化,采用液相-质谱联用技术测定果汁、果酒中苦味物质含量,其中果汁中主要苦味物质为橙皮苷(13.4μg/m L)、柠檬苦素(4.43μg/m L)、橙皮素(0.02μg/m L)、诺米林(0.07μg/m L),果酒中主要苦味物质为橙皮苷(16.7μg/m L)、柠檬苦素(0.05μg/m L)、橙皮素(0.08μg/m L)。酿造过程中,柠檬苦素通过酵母发酵、酶的作用等原因逐渐降解,转变为没有苦味的脱氢柠檬苦素及酸类,因此果酒中柠檬苦素的含量降低至0.05μg/m L,橙皮苷和橙皮素的含量没有显著变化。The aroma components of Newhall navel orange juice and wine were analyzed by gas chromatography-mass spectrometry with head-space soild phase microextraction.31 kinds of components were identified in orange juice.27 kinds of components were identified in orange wine. The results showed as follows： the major aroma constituents of orange juice were D-limonene（33.74%） and valencene（25.12%）. The major constituents of orange wine were 4-terpineol（13.45%）,linalool（8.54%）,2-phenylethanol（8.45%） and higher fatty acid ethyl ester.The bitter substances of Newhall navel orange juice and wine were analyzed by Qu ECh ERS pretreatment with liquid chromatography mass spectrometry.The bitter substances of orange juice were hesperidin（13.4 μg/m L）,limonin（4.43 μg/m L）,hesperetin（0.02 μg/m L） and normi（0.07 μg/m L）. The bitter substances of orange wine were hesperidin（16.7 μg/m L）,limonin（0.05 μg/m L）,hesperetin（0.08 μg/m L）.With yeast fermentation and enzymatic action the limonin（0.05 μg/m L） of orange wine was reduced and turn to dehydrolimonin and acids in the process of brewing.Hesperidin and hesperetin in orange wine did not change significantly compared to orange juices.

关 键 词：纽荷尔脐橙 果汁 果酒 固相微萃取 香气成分 苦味物质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]