摘要
苹果汁加工过程中,果汁的L值和b值降低,a值升高,但幅度均不大。HPLC等方法测定表明,酚类在加工中由于氧化而减少,果汁中单宁、绿原酸、总酚和表儿茶素的保留率(与原料对比)分别为64.2%、68.3%、61.4%和66.9%。顶空固相微萃取(HP-SPME)法萃取和气/质联用(GC-MS)的检测和分析表明,苹果和果汁挥发性组分中最主要的化合物都是酯类和醇类,苹果加工成混浊苹果汁,酯类和醇类分别由46.94%、38.80%减少为38.48%、23.91%,醛类由6.7%增加为32.89%。
During the processing of cloudy apple juice, L and b value decreased and a value increased. The amount of polyphenols in juice decreased because of its being oxidization analysized by HPLC. The amount of Polymeric and mono Proanthocyanidin, chlorogenic acid, totol phenols and epicatechin in cloudy apple juice retained respectively 64.2 %, 68.3 %, 61.4 % and 66.9 % compared with it in apple. The volatile components were mainly esters and alcohols analysized by Solid Phase Microextraction（SPME）and GC-MS. The amount of esters and alcohols in apple was 46.94 % and38.80 %, while decreased to 38.48 % and 23.91for juice. The amount of aldehydes in apple were 6.7 %, but increased to 32.89 % for juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第9期144-148,共5页
Food and Fermentation Industries
关键词
混浊苹果汁
多酚
挥发性物质
绿原酸
表儿茶素
原花青素
cloudy apple juice, polyphenols, volatile component, chlorogenic acid, epicatechin, proanthocyanidin
