摘要
为探明贮藏对夏橙汁香气成分的影响,通过冷藏(5℃)、室温、加速贮藏(30、40、50℃)灭菌夏橙汁,分别于2、4、6周取样,采用固相微萃取-气相色谱-质谱法分析香气成分,内标法半定量。结果表明:夏橙汁在贮藏过程中,柠檬烯、β-月桂烯、芳樟醇、辛醛、癸醛、丁酸乙酯等对香气有重要贡献的成分的含量有所下降;冷藏6周后各类成分含量下降缓慢,加速贮藏6周后烯烃类下降显著,但醇类、酮类及酯类等总含量下降不显著;α-松油醇、β-松油醇、糠醛、4-乙烯基愈创木酚等对橙汁品质有反作用的成分较对照组均有增加。故要保持夏橙汁固有的香气,应严格控制贮藏温度,其中以冷藏条件为最佳。
In order to understand the effect of storage temperature on the aromatic components in it,Valencia orange juice was sterilized and stored at 5 ℃,room temperature or accelerated storage temperatures（30,40 ℃ and 50 ℃）.The aromatic components were analyzed after 2,4 weeks and 6 weeks by solid phase micro extraction-gas chromatography-mass spectrometry method and semi-quantified by internal standard method.The results showed that the important aromatic components that contributes to juice flavor declined,such as limonene,β-myrcene,linalool,octanal,decanal,ethyl butyrate,etc.The contents of five classes of aromatic components decreased slowly after 6 weeks of storage at refrigerated temperature.The contents of hydrocarbons decreased significantly after 6 weeks of storage at accelerated storage temperature;however,no obvious decrease was observed in the contents of alcohols,ketones or esters.The contents of α-terpineol,β-terpineol,furfural and 4-vinylguaiacol,having negative effect on the quality of orange juice,increased comparing with the control group.This study suggests that strict temperature control during storage is necessary to keep the intrinsic aroma of Valencia orange juice and that cold storage is the best choice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期293-297,共5页
Food Science
基金
中央高校基本科研业务费专项(XDJK2010C085)
重庆市自然科学基金项目(cstc2011jjA80032)
关键词
夏橙汁
贮藏
香气成分
固相微萃取-气相色谱-质谱法
Valencia orange juice
storage
aromatic components
solid phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS）
