摘要
比较宽皮柑橘汁和甜橙汁中香气物质的差异性,为宽皮柑橘制汁加工提供数据基础。榨取常见甜橙和宽皮柑橘各8个品种的果汁,通过顶空固相微萃取-气相色谱-质谱对柑橘汁样品中香气成分进行定性和定量,采用香气活度值(odor active value,OAV)计算特征香气,并利用主成分分析进行比较和区分。结果表明,16种柑橘汁中共检出77种香气成分,其中甜橙汁特有香气物质有14种,宽皮柑橘汁特有香气物质有7种。通过计算得到47种OAV> 1的特征香气成分,其中芳樟醇、正己醛、壬醛对两类柑橘汁的主体香气贡献极大。选取31种香气物质进行主成分分析,两类柑橘汁均可被明显区分开。研究表明两类柑橘汁中萜类化合物的种类和含量均最多,但甜橙汁中的酯类和醇类化合物的种类和含量远高于宽皮柑橘汁。
The specific differences of aroma components in sweet orange juice and mandarin juice were compared in order to provide further data support for the juicing of mandarin.Juices were extracted from 8 varieties of common sweet orange and mandarin citrus.The aroma components of juice were qualitatively and quantitatively analyzed by using headspace-solid-phase-microextraction-gas-chromatography-mass-spectrometry(HS-SPME-GC-MS)and principal component analysis(PCA)was used to compare and distinguish.A total of 77 aroma components were detected in 16 kinds of citrus juice,including 14 kinds of unique aroma components in sweet orange juice and 7 kinds of unique aroma components in mandarin juice.By calculating OAV,47 characteristic aromas were obtained,of which linalool,hexanal and nonanal contributed greatly to the main aromas of the two types of citrus juice.Taking the citrus juice sample as the object,31 aroma substances were selected for principal component analysis,and the two types of citrus juice can be clearly distinguished.The types and contents of terpenoid compounds in the two varieties of citrus juice are the most,and the types and contents of ester and alcohol compounds in sweet orange juice are much higher than those in mandarin juice.
作者
周琦
易鑫
欧阳祝
李俊杰
冯雨
李贵节
谈安群
黄林华
王华
ZHOU Qi;YI Xin;OUYANG Zhu;LI Guijie;FENG Yu;LI Guijie;TAN Anqun;HUANG Linhua;WANG Hua(Citrus Research Institute,Southwest University,Chongqing 400712,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第1期250-258,共9页
Food and Fermentation Industries
基金
国家重点研发计划项目(2017YFD0400701-3)
柑桔加工综合利用集成科研基地建设项目(2018-000403-13-01-003433)。
关键词
顶空固相微萃取
甜橙
宽皮柑橘
特征香气
主成分分析
headspace-solid phase-microextraction(HS-SPME)
sweet orange
mandarin
characteristic aroma
principal component analysis(PCA)
