摘要
香气影响水果的品质和加工特性。欧李果香气独特,但因成熟期短而集中给贮藏和加工带来困难,冷冻保藏是常用的方法。本研究采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)技术检测了冷冻前后欧李果汁的香气成分,分析研究冷冻对欧李果香气的影响。结果表明,欧李果经-20℃冷冻保藏后,香气物质占总挥发性物质的含量减少了6.67%。冷冻前后共检出95种香气成分,其中,冷冻前检测出64种,冷冻后检测出65种。香气物质种类总数变化不大,主体香气物质为乙酸-3-甲基-3-丁烯-1-醇酯和梨醇酯,含量分别占冷冻前后总香气物质含量的44.87%和46.37%,但是这两种香气物质的比例发生了很大变化,乙酸-3-甲基-3-丁烯-1-醇酯冷冻后含量增加,从30.55%升高到40.52%。而梨醇酯经过冷冻从29.48%下降到16.93%。因此,冷冻不仅不会影响欧李果的加工特性,还增强了果实的成熟香气。
Aroma influences the quality and the processing of fruits. The aroma of Cerasus Humilis is unique, but its short maturity brings diffi- culty to the storage and fruit processing, and freezing storage is the commonly used method to solve the problem. In this study, the flavoring components of Cerasus Humilis juice before and after the freezing were detected by HS-SPME coupled with GC-MS, and the effects of freez- ing on the aroma of Cerasus Humilis were analyzed. The results suggested that, after freezing storage of Cerasus Humilis at -20℃, the content of flavoring components in total volatile substances decreased by 6.67 %. 64 kinds of flavoring compounds were detected before the freezing and 65 kinds of flavoring compounds were detected after the freezing （95 kinds of flavoring compounds detected in total）, and there was only a little change in flavoring compounds before and after the freezing. Butene-l-methyl-3-acetic acid esters and sorbitol esters were the main flavor- ing compounds, accounting for 44.87 % and 46.37 % respectively of total flavoring compounds before and after the freezing. However, their ra- tios changed a lot. After the freezing, the content of butene-l-methyl-3-acetic acid esters increased from 30.55 % to 40.52 %, and the content of sorbitol esters decreased from 29.48 % to 16.93 %. Therefore, freezing does not influence the processing of Cerasus Humilis and it could en- hance the ripen aroma of fruit.
出处
《酿酒科技》
2016年第8期113-118,共6页
Liquor-Making Science & Technology
基金
河北省科技支撑计划课题:欧李果酒关键技术研究(课题编号:11230604D-5-2)
