不同加热温度对哈密瓜汁挥发性成分的影响  

Effect of Different Heating Temperature on Volatile Components of Hami Melon Juice

作　　者：张瑞廷 徐佳 许建[2] ZHANG Ruiting;XU Jia;XU Jian(Luohe Vocational College ofFood,Luohe,He'nan 462000,China;Garden Science and Technology College,Xinjiang Agricultural Vocational Technical College,Changji,Xinjiang 831100,China)

机构地区：[1]漯河食品职业学院,河南漯河462000 [2]新疆农业职业技术学院园林科技分院,新疆昌吉831100

出　　处：《农产品加工》2020年第15期42-45,共4页Farm Products Processing

基　　金：2010年新疆维吾尔自治区农业科技推广与服务项目“自然洁净的哈密瓜干制技术示范与推广”(202002)。

摘　　要：采用固相微萃取(SPME)与气相色谱-质谱联用(GC-MS)技术对不同加热温度的哈密瓜汁中挥发性成分进行研究。结果表明,经加热处理的哈密瓜汁共检测出57种有机物,且不同的加热温度下,挥发性物质成分与相对含量发生了变化,检测出不同加热温度下共有5类挥发性成分:沉香醇、棕榈酸、油酸、1-甲基-3-壬基-茚、油酸乙酯。试验对哈密瓜汁的热加工处理过程具有参考意义。The volatile components of Hami melon juice at different heating temperatures were studied by SPME and GC-MS.The results showed that the 57 kinds of organic compounds were detected in Hami melon juice,and under different heat treatment temperature,volatile components and relative content changed,the common of volatile components under different heating temperature was linalool,palmitic acid,oleic acid,1-methyl-3-nonyl-indene and ethyl oleate.This paper has certain reference significance to the heat treatment process of Hami melon juice.

关 键 词：气相色谱-质谱技术 加热温度 挥发性成分 哈密瓜汁 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]