摘要
以海南"Dwarf solo"番木瓜原果汁及经巴氏灭菌、超高温瞬时灭菌(UHT)处理后的果汁为原材料,应用顶空固相微萃取-气相色谱质谱联用技术测定、分析其挥发性香气成分。结果表明,三种果汁检测到香气物质种类分别为38种、47种、39种,总含量分别为3 486.01、3 403.61、4 072.05μg/L。原果汁中异硫氰酸苄酯含量最高,达1 552.2μg/L。经过巴氏灭菌的果汁中具有陈腐味的L-α-松油醇含量升高了约100倍,癸酸由2.38μg/L增加到85.49μg/L,此外还新产生不良嗅感的辛酸、苯乙醛。经过UHT灭菌的果汁挥发性成分种类与原果汁相比变化较小,具有苦杏仁味的苯甲醛含量增加了近440μg/L。巴氏灭菌对番木瓜果汁挥发性成分破坏较大,UHT灭菌能较好的保持果汁原有风味。
HS-SPME/GC-MS was applied to analyze the volatile compounds in original, pasteurized and UHT Hainan papaya（ev. Dwarf solo） juices. The results showed that 38, 47 and 39 kinds of aroma compounds were iden- tified from the above three kinds of juices with total contents of 3 486.01, 3 403.61, and 4 072.05 μg/L, respective- ly. The content of benzyl isothiocyanate in original juice was the highest, reaching 1 552.2 μg/L. In the juice after pasteurization, the content of L-α-terpineol with stale smell increased by about 100 fold and decanoic acid content increased from 2.38 μg/L to 85.49 μg/L. In addition, octanoic acid and benzene acetaldehyde with bad smell were discovered. There was no big difference in the types of volatile components in UHT juice and original juice, the content of benzaldehyde with almond flavor increased by nearly 440 μg/L. In conclusion, pasteurization impacted badly to the volatile components of papaya juice, while UHT sterilization could keep the original flavor of papaya iuice better.
作者
孔祥琪
施瑞城
张彦军
谭乐和
KONG Xiang-qi1, SHI Rui-cheng 1, ZHANG Yan-jun2, TAN Le-he2(1. College of Food Science and Technology, Hainan University, Haikou 570228, China; 2. Spice and Beverage Research Institute, CATAS, Wanning 571533, Chin)
出处
《保鲜与加工》
CAS
北大核心
2018年第2期55-60,共6页
Storage and Process
