摘要
同时利用香蕉果皮和果肉制备出香蕉全果实果汁,为了解其香气成分,采用同时蒸馏萃取法(SDE)分别对香蕉果肉、香蕉果皮、香蕉果肉果汁及香蕉全果汁的香气成分进行萃取,并用气相色谱-质谱(GC-MS)进行检测、鉴定。结果表明:香蕉全果汁保留了新鲜香蕉的特征香气成分如乙酸异戊酯、异丁酸异戊酯等,相同成分占全果汁总挥发性成分的70.42%,说明全果汁保存了香蕉鲜果的主要风味。与果肉果汁相比,二者相同成分占全果汁总挥发性成分的78.53%,全果汁与果肉果汁香气成分基本一致,某些成分的含量虽存在差异,但差异较小,表明果皮的引入虽对香蕉汁的风味产生影响但影响较小,全果汁与果肉果汁风味基本相似。
Whole banana juice was made by peel and pulp of banana. In order to understand and evaluate the flavor components, the banana pulp, banana peel, banana juice and whole banana juice were extracted by simultaneous distillation extraction （SDE）, then separated and identified by GC-MS. The results showed that 70.42% of the main aromatic composition of banana, such as isoamyl acetate, isoamyl isobutyrate, was retained in whole banana juice indicated that the whole banana juice keep the main flavor of banana. Compared with the juice from banana pulp, the whole banana juice had little differences in the volatile compositions, 78.53% of the volatile components of whole banana juice were the same with those of banana juice. The banana peel didnt cause any odor of whole banana juice because no significant difference of volatile components between whole banana juice and banana juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第3期133-140,共8页
Food and Fermentation Industries
关键词
香蕉
香气成分
果皮
全果汁
banana, aroma components, banana peel, whole banana juice
