摘要
采用超高压处理(500MPa、25℃、20min)芒果汁,顶空固相微萃取与毛细管气相色谱-质谱联用技术检测超高压处理前、后芒果汁中香气成分的变化,并用面积归一化法测定各种成分的质量分数。结果表明:超高压处理对芒果汁的香气成分有较明显地影响,其中芳樟醇、糠醛、cis-3-己烯醇和己醇等物质的质量分数分别增长了23.4%、79.1%、93.8%和128.6%,并且新增了2-己烯醛(0.28%)和十八醛(0.24%)等香气成分;乙酸己酯、乙酸丁酯等香气成分的含量有所降低,而萜烯类等主体特征香气成分的含量没有明显变化。感官评定结果表明:超高压处理不仅能很好地保持芒果的特征香气,而且使芒果汁的青鲜香气更加突出,这与芒果汁中香气成分的检测结果一致。
The volatile flavor component of ultra high pressure （UHP） （500 MPa, 25 ℃, 20 min） treated mango juice were isolated by solid-phase microextraction and analyzed by capillary gas chromatography-mass spectrometry （GC- MS）. The relative contents of constitutes were determined by area normalizing method. The results showed that the mass fraction of main aromatic component increased obviously after UHP treatment. The contents of linalool, furfural, cis-3- hexen-l-ol, hexanol, the increasing ratios of which reached 23.4%, 79.1%, 93.8%, 128.6% respectively, 2-hexenal （0.28%） and octadecanal （0.24%） were only found in UHP treated mango juice, the contents of hexyl acetate and butyl acetate were decrease in UHP treated mango juice, overall characteristic terpene hydrocarbons of UHP treated mango juice were basically unchanged, compare with the sample before UHP treatment. The sensory test results demonstrated that UHP process can increase the green flavour and reserve the characteristic aroma of mango fruit, both of which are agree well with the flavor analysis results of the mango juice.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第2期118-122,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
芒果汁
固相微萃取
超高压处理
香气成分
气相色谱-质谱法
Mango juice Solid-phase microextraction Ultra high pressure treatment Flavor component GC-MS
