摘要
为了探讨微波处理对番木瓜果浆香气成分的影响,将鲜榨番木瓜果浆经不同功率微波处理后,采用顶空固相微萃取(HS-SPME)结合气相色谱质谱(GC-MS)联用技术分析微波处理前后番木瓜果浆香气成分的变化,并用面积归一化法测定各成分的相对含量。结果表明:未经微波处理的番木瓜果浆中共检测出38种香气成分,醇类、酯类、醛类、酸类、酮类和烃类的相对含量分别为14.06%、42.87%、4.13%、21.11%、7.53%和0.71%。其中,含量较多的成分为异硫氰酸苄酯(38.54%)、苯甲酸(9.43%)、6-甲基-5-庚烯-2-酮(7.33%)和丁酸(6.74%)。与对照组相比,微波处理后番木瓜果浆香气成分发生明显改变,随着微波功率的增大,醛类和酮类的相对含量变化不大,酯类、酸类和醇类的相对含量明显减少,烃类的相对含量增加。
In order to explore the effect of microwave treatment on aroma components of Carica Papaya L. puree, fresh Carica Papaya L. puree was subjected to microwave treatment under different power. The volatile aromatic compounds of Carica Papaya L. puree were isolated by headspace solidphase microextraction（HS-SPME） and analyzed by capillary gas chromatography-mass spectrometry（GC-MS）. The relative contents of aroma components were determined by area normalization method. The results showed that 38 kinds of aromatic compounds were detected in untreated Carica Papaya L. puree and the relative content of alcohols, esters, aldehydes, acids, ketones and hydrocarbons were 14.06%, 42.87%, 4.13%, 21.11%, 7.53% and 0.71%, respectively. Among which, the predominant aroma compounds were benzyl isothiocyanate（38.54%）, benzoic acid（9.43%）, 6-methyl-5-hepten-2-one（7.33%） and butanoic acid（6.74%）. Microwave treatment caused great changes to aroma components of Carica Papaya L. puree compared with the control group. With microwave power increasing, the relative contentof aldehydes and ketones kept stable and there was a obvious reduction in esters, acids and alcohols and an increase in hydrocarbons.
出处
《食品科技》
CAS
北大核心
2017年第2期260-267,共8页
Food Science and Technology
基金
海南省重点研发项目(ZDYF2016097)
