糖渍处理对桂圆汁风味改善作用研究  

A Study on the Effect of Sugaring Process on Flavor Improvement of Longan Juice

作　　者：蓝绪悦 王玲[1] 杜沁岭 缪婷 赵定锡 贾冬英[1] LAN Xu-yue;WANG Ling;DU Qin-ling;MIAO Ting;ZHAO Ding-xi;JIA Dong-ying(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,Sichuan,China;Chengdu Julong Biotechnology Co.,Ltd.,Chengdu 611131,Sichuan,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]成都巨龙生物科技股份有限公司,四川成都611131

出　　处：《食品研究与开发》2022年第9期66-72,共7页Food Research and Development

基　　金：四川省科技成果转移转化示范项目(2019KJT0097-2019ZHCG0076)。

摘　　要：在新鲜桂圆肉中分别加入质量分数为10%、30%和50%的白砂糖,浸渍榨汁后得到3种糖渍桂圆汁;分别采用顶空固相微萃取-气相色谱-质谱法和高效液相色谱法分析桂圆汁中的挥发性物质和有机酸含量。结果表明,糖渍处理可明显增加桂圆汁中酯类、醇类、萜烯类和醛酮类物质的含量,降低其烃类物质含量,当白砂糖用量为10%时所得桂圆汁中的挥发性物质总含量达到最大值(1007.05μg/L),但糖渍处理对桂圆汁中的挥发性物质种类影响不明显。糖渍处理可降低桂圆汁中苹果酸和抗坏血酸含量以及有机酸总量,其中50%糖渍桂圆汁的总酸含量最低。糖渍通过增加桂圆汁中挥发性物质总含量、降低有机酸总量和提高糖酸比使其口感更为香甜,特征风味更为浓郁。To study the flavor changes,fresh longan flesh was combined with white granulated sugar equal to 10%,30%or 50%of its weight.Subsequently,three kinds of longan juicewere obtained after dipping and juicing.The volatile compounds and organic acids in longan juice were analyzed via HS-SPME-GC-MS and HPLC,respectively.The results showed that the sugaring process significantly increased the contents of esters,alcohols,terpenes,aldehydes,and ketones in the longan juice but decreased the content of hydrocarbons.When the amount of sugar was 10%of the longan flesh weight,the total content of volatile compounds was maximized at 1007.05μg/L.However,the effect of sugaring process on the type of volatile compounds was not obvious.Sugaring process decreased the contents of malic acid and ascorbic acid,as well as the total amount of organic acids in longan juice.Moreover,the total acid content in longan juice with 50%sugaring process wasthe lowest.Sugaring process can sweeten the taste of longan juice and enrich its characteristic flavor by increasing the total content of volatile compounds and its sugar-acid ratio,as well as decreasing the total content of organic acids in the juice.

关 键 词：桂圆汁 糖渍处理 挥发性物质 有机酸 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]