摘要
采用固相微萃取-气相色谱-质谱法分析橙汁香气成分,内标法半定量,研究了巴氏杀菌和微波杀菌对无核雪柑汁香气成分的影响。结果表明:无核雪柑鲜榨汁、巴氏杀菌汁、微波杀菌汁分别检测出56种、57种和53种香气成分,含量分别为1304.70、991.51mg/kg和887.67mg/kg,巴氏杀菌后橙汁香气成分总含量高于微波杀菌汁,但微波杀菌后叶醇、十二碳醛、γ-芹子烯等含量均高于巴氏杀菌处理,且未检出异味物质β-松油醇,2种杀菌处理后烃类、酯类物质总含量均下降,酮类物质上升。
Solid-phase micro-extraction-gas chromatography-mass spectrometry（SPME-GC-MS） and internal standard method for semi-quantification were used to study the effects of pasteurization and microwave sterilization on aromatic components of seedless ‘Xuegan’ sweet orange juice.The results showed 56,57 and 53 aromatic compounds were respectively identified from native sweet orange juice,pasteurized sweet orange juice and microwave sterilized sweet orange juice,with respective contents of 1.30,0.99 mg/g and 0.89 mg/g.Although pasteurized sweet orange juice was richer in total aromatic compounds than microwave sterilized sweet orange,microwave sterilized sweet orange contained more cis-3-hexenol,dodecanal and γ-selinene than pasteurized sweet orange juice but no β-terpineol,responsible for off-odor.Pasteurization and microwave sterilization resulted in a decrease in the total content of esters and hydrocarbons and an increase in ketones.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第20期162-166,共5页
Food Science
基金
重庆市自然科学基金计划项目(cstc2011jjA80032)
中央高校基本科研业务费专项(XDJK2010C085)
国家现代农业(柑橘)产业技术体系项目(CARS-27-09D)
