冷浸渍工艺对苹果汁化学成分和挥发性物质的影响  

The Effect of Cold Maceration on Chemical Component and Volatile Substance of Apple Juice

作　　者：谢小林 张黔 刘国华 李冰晶 罗丽平 贺红早 XIE Xiao-lin;ZHANG Qian;LIU Guo-hua(Guizhou Institute of Biology,Guiyang,Guizhou 550025)

机构地区：[1]贵州省生物研究所,贵州贵阳550025

出　　处：《安徽农业科学》2025年第5期156-160,206,共6页Journal of Anhui Agricultural Sciences

基　　金：贵州省生物研究所科技计划项目(S2020-13);贵州省科技计划项目(黔科合平台人才〔2017〕5632)。

摘　　要：为探究冷浸渍对苹果汁化学成分和挥发性物质的影响,以烟富3号苹果为原料,采用低温浸渍技术处理,对处理后的苹果汁的理化指标、有机酸和挥发性物质进行分析。结果表明,与对照组相比,处理后的苹果汁总酚含量提高11.96%,苹果汁的抗氧化能力增强;总糖基本没有改变,总酸减少12.73%;草酸、酒石酸、苹果酸基本没有发生改变,乙酸降低19.75%;富士苹果汁的典型芳香化合物正己醇和2-甲基-1-丁醇峰面积百分比显著增加,“醇香”特征更突出。因此,冷浸渍工艺对富士苹果汁起着积极的作用。In order to explore the effect of cold maceration on the chemical components and volatile components of apple juice,Yanfu 3 apple was used as raw material to analyze the effects of cold maceration on the physicochemical indexes,organic acids and aroma substances of apple juice.The results showed that compared with the control group,the total phenolic content of treated apple juice increased by 11.96%,and the antioxidant capacity of apple juice was enhanced;total sugar remained basically unchanged,while total acid decreased by 12.73%;oxalic acid,tartaric acid,and malic acid remained largely unchanged,while acetic acid decreased by 19.75%;the peak area percentage of typical aromatic compounds 1-hexanol and 2-methyl-1-butanol in Fuji apple juice significantly increased,and the“alcohols aroma”feature became more prominent.Therefore,the cold soaking process has a positive effect on Fuji apple juice.

关 键 词：冷浸渍 苹果汁 理化指标 有机酸 典型香气物质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]