摘要
为分析甜橙品种及加工方式对橙汁挥发性风味成分的影响,采用固相微萃取结合气-质联机(SPME-GC-MS)对4个品种的鲜榨汁、5个品种的自制非浓缩还原型橙汁(NFC)以及两种商业橙汁(NFC橙汁和浓缩还原汁)共11个样品的挥发性风味成分进行了分析,共鉴定出73种成分,其中9种酯类、14种醇类、4种酮类、8种醛类、34种萜烯类碳氢化合物、3种烷以及叔丁基羟基苯(BHT)。丁酸乙酯、α-蒎烯、柠檬烯、里那醇、4-萜烯醇、顺-香芹醇、香芹酮、紫苏醛、α-人参烯、巴伦西亚橘烯在各类样品中均有检出,它们是橙汁的特征挥发性成分。不同橙汁的挥发性风味成分组成存在一定的差异,并且与甜橙品种以及加工工艺有关。本研究结果将为不同类型橙汁的鉴别以及质量控制提供参考。
In order to analyse the effect of different varieties and processing technology on the volatile flavor constituents in orange juice samples, 11 samples were analyzed by SPME-GC-MS, in which 4 samples were lab-squeezed as fresh-squeezed juice and 5 samples were pasteurized as not from concentrate orange juices （NFCOJ） with different cuhivars of orange; 2 commercial samples were marked as NFCOJ and reconstitute from concentrate （FCOJ）, respectively. Total of 73 components were identified, including 9 esters, 14 alcohols, 4 ketones, 8 aldehydes, 34 terpenic hydro- carbons, 3 alkanes and BHT. Ethyl butyrate, α-pinene, limonene, linalool, terpine-4-ol, cis-carvol, carvone, peril-laldehyde, α-panasinsen and valencene presented in all samples, they are the characteristic volatile constituents of orange juice and the other constituents were found only in some specific samples. A certain difference of volatile flavor constituents was presented amony the different samples, and related to the variety of raw material and processing tech- nology. All these results would offer valuable information for discrimination of different types of orange juice.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第1期119-124,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
“十五”重大科技专项(No.2001BA501A08)
