加工单元操作对血橙汁香气成分的影响.PDFVIP

※成分分析 食品科学 2015, Vol.36, No.24 137 加工单元操作对血橙汁香气成分的影响 郭 莉，吴厚玖，王 华，孙志高，黄学根，谈安群 （西南大学柑桔研究所，中国农业科学院柑桔研究所，重庆 400712 ） 摘  要：以塔罗科血橙汁为研究对象，对手榨汁、精滤汁、杀菌汁和还原汁采用顶空固相微萃取-气相色谱-质谱联 用法测定了橙汁香气成分。结果表明，4 种血橙汁分别检出47 、55、51 种和14 种香气成分，总含量分别为459.21 、 1 436.16、1 194.25、118.72 mg/kg，精滤汁比手榨汁多检出莰烯、丁酸甲酯、壬醇、癸醛等物质，杀菌后果汁多检 α 出壬醛，压榨过滤和加热有助于香气的形成，但要控制副作用物质如 -松油醇等的增加，浓缩还原后橙汁香气最 差，在生产中可利用回填方式提高产品品质。 关键词：加工单元；香气成分；固相微萃取-气相色谱-质谱法 Impact of Processing Units on Aromatic Components of Blood Orange Juice GUO Li, WU Houjiu, WANG Hua, SUN Zhigao, HUANG Xuegen, TAN Anqun (Citrus Research Institute, Chinese Academy of Agricultural Sciences, Southwest University, Chongqing 400712, China) Abstract: The aromatic components of Tarocco blood orange juices possessed by manual squeezing, fine filtration, pasteurization and reconstitution from concentrate were comparatively analyzed by headspace solid phase micro extraction- gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that 47, 55, 51 and 14 aromatic components were detected in the four juice samples, respectively. The total contents of aroma compounds in the four juices were 459.21, 1 436.16, 1 194.25, and 118.72 mg/kg, respectively. Camphene, methyl butyrate, nonanol and decanal were detected in filtrated juice rather than squeezed juice. Nonanal was exclusively detected in pasteurized juice. These results indicated that both fine filtration and pasteurization are beneficial for aroma formation, but it is important to control the formation of off- flavor substances such as α-terpineol. Evaporation can lead to aroma loss. Therefore supplementing some of the lost aroma components to reconstructed juice can improve its flavor qu