巴氏灭菌前后沃尔卡姆柠檬汁挥发性成分的分析比较  

Analysis and comparison of aroma components of Volkamer lemon juice before and after pasteurization

作　　者：梅明鑫 MEI Mingxin(Modern Agricultural Inspection,Early Warning,Prevention and Control Center of Changjiang,Changjiang 572700,China)

机构地区：[1]昌江黎族自治县现代农业检验检测预警防控中心,海南昌江572700

出　　处：《中国酿造》2020年第10期176-182,共7页China Brewing

摘　　要：为探究巴氏灭菌对新鲜沃尔卡姆柠檬汁香气的影响,采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分析巴氏灭菌前后新鲜柠檬汁的挥发性成分。结果表明,巴氏灭菌前后的柠檬汁中分别共鉴定出86种和94种挥发性成分,主要挥发性风味物质的种类及其相对含量均有不同。巴氏灭菌后,醇类、酯类化合物相对含量分别增加了9.15%和0.86%,而烷烯类、醛酮类物质相对含量分别下降了10.77%、0.40%。巴氏灭菌后原有的挥发性成分有所变化,同时也生成了新的物质,但是柠檬汁中柠檬烯、萜品油烯、β-蒎烯、α-松油醇、4-萜烯醇、月桂烯、香茅醇、1-β-红没药烯等主体挥发性成分没有发生明显变化。In order to investigate the influence of pasteurizationon fresh Volkamer lemon juice aroma,the volatile components of fresh lemon juice before and after extraction of pasteurization were detected by HS-SPME-GC-MS.The results showed that 86 and 94 kinds of volatile compounds inlemon juice before and after pasteurization were identified,and the main types of volatile flavor compounds and their relative contents were different.After pasteurization,the relative content of alcohols and esters increased by 9.15%and 0.86%,and the relative contents of aldehydes and ketones decreased by 10.77%and 0.40%,respectively.After pasteurization,the original volatile components changed,and new substances were also generated.However,limonene,terpene olefin,β-pinene,α-terpinol,4-terpene,laurene,citronellol,1-β-red myrrh and other volatile components in lemon juice did not change significantly.

关 键 词：沃尔卡姆柠檬 顶空固相微萃取 气相色谱-质谱法 巴氏灭菌 挥发性成分 

分 类 号：O657.7[理学—分析化学]