摘要
为明晰蟠桃鲜果及其果汁产品中挥发性物质的差异特征,选取新疆蟠桃鲜果及市售2种蟠桃汁(神内蟠桃汁、风趣蟠桃汁)为样品,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱技术(GC-MS)对挥发性物质进行分析鉴定。并通过聚类分析对样品间各挥发性物质进行统计分析。结果表明:蟠桃鲜果与市售蟠桃汁样品中挥发性物质间存在显著差异,共有挥发性物质仅有5种酯类、4种醇类、1种醛类。蟠桃鲜果中酯类占60.51%,醇类占28.77%,醛类占8.49%;神内蟠桃汁中酯类10种(26.86%)、醇类15种(19.15%)、醛类9种(26.67%),风趣蟠桃汁中含酯类18种(59.68%),醇类9种(16.72%),醛类6种(14.22%)。结合聚类分析表明,酯类物质和醇类物质是导致蟠桃鲜果与2种市售蟠桃汁风味呈现差异关键物质。
In order to study the differences of volatiles between Xinjiang flat peaches and its juice products, Xin- jiang fiat peaches and two kinds of fiat peach fruits juice products （Shennei fiat peaches juice, Fengqu fiat peaches juice） were analyzed by headspace solid-phase micro extraction （HS-SPME） and gas chromatography-mass spectrom- etry （GC-MS）. Clustering analysis was used in statistical analysis of volatile substances. There are significant differ- ences between the volatile substances in peach juice and fresh peach fruits. Only 5 kinds of esters, 4 kinds of alcohols andl kind of aldehyde were common in fiat peach juice products and fresh fiat peach fruits. The results shown that volatile compounds in fiat peach fruits were 60.51% esters, 28, 77% alcohols, 8.49% aldehydes and other com- pounds. Shennei fiat peaches juice had 10 kinds of esters （26.86%） , 15 kinds of alcohols （19.15%） and 9 kinds of aldehydes （26. 67% ）. Similarly, the volatiles in Fengqu fiat peaches juice product had 18 kinds of esters （59.68%） , 10 kinds of alcohols （16.72%） and 6 kinds of aldehydes （14.22%）. Clustering analysis shown that, esters and alcohols were the key substances contribute to the differences of flavor in fresh peach and its drinks .
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第11期199-205,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(31460428)
兵团科技攻关项目(2014BA016)
八师石河子市工业科技攻关计划项目(2014GY05)
关键词
蟠桃
蟠桃汁
顶空固相微萃取
气相色谱-质谱
挥发性物质
fiat peach
fiat peach juice
headspace solid-phase micro extraction
gas chromatography-mass spec-trometry
volatiles
