摘要
苹果汁加工过程中,果汁的L值和b值降低,a值升高,但幅度均不大。HPLC等方法测定表明酚类在加工中由于氧化而减少,果汁中黄烷醇单体和原花青素、绿原酸、总酚和表儿茶素的保留率(与原料对比)分别为79.2%、83.8%、72.8%和71.1%。顶空固相微萃取(HP-SPME)法萃取和气/质联用(GC-MS)的检测和分析表明苹果和果汁挥发性组分中最主要的化合物都是酯类和醇类,苹果加工成浑浊苹果汁,酯类由46.94%减少为30.26%,醇类和醛类分别由38.8%、6.7%增加为46.16%、9.8%。
During the processing of cloudy apple juice, L and b values decreased and a value increased. The amount of polyphenols in juice decreased because of its being oxidized during procesing as by HPLC. The amount of Polymeric and mono Proanthocyanidin, chlorogenic acid, totol phenols and epicatechin in cloudy apple juice were retained respectively as 79.2%, 83.8%, 72.8% and 71.1% compared with raw materiac apple. The volatile components were mainly esters and alcohols analysized by Solid Phase GC-MS. The amount of esters in apple was 46.94%, while decreased to 30.26% for juice. The amounts of alcohols and aldehydes in apple were 38.8% and 6.7% respectively, but increased to 46.16% and 6.7% respectively for juice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期71-75,共5页
Food Science
关键词
浑浊苹果汁
多酚
挥发性物质
绿原酸
表儿茶素
原花青素
cloudy apple juice
polyphenols
volatile component
chlorogenic acid epicatechin
Proanthocyanidin
