欢迎来到天天文库
浏览记录
ID:53907398
大小:377.31 KB
页数:5页
时间:2020-04-27
《HS—SPME—GC—MS法测定不同成熟度蜜柑果汁挥发性成分-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、分析检测SdenceandTechnologyofFoodIndustryHS—SPME—GC—MS法测定不同成熟度蜜柑果汁挥发性成分康明丽,潘思轶,范刚,王蕾娜’(1.河北科技大学生物科学与工程学院,河北石家庄050018;2.华中农业大学食品科技学院,湖北武汉430070)摘要:本文以未成熟、充分成熟、过熟三种不同成熟度的大叶尾张蜜柑果汁为原料,采用固相微萃取法进行抽取,然后经过GC—MS联机检测果汁中挥发性风味化合物,并对风味物质进行定量分析。结果表明:不同成熟度的大叶尾张蜜柑果汁中共有37种挥发性风味成分,主要包括酯类、
2、酮类、醛类、醇类和烃类;在未成熟、充分成熟和过熟大叶尾张蜜柑果汁中分别检出34、32、33种挥发性化合物;其中,反式一3一蒈烯一2一醇、十八烷酸丙酯、1,3,8一对一孟三烯在柑橘品种的挥发性风味物质组成中未见报道;成熟度引起的大叶尾张蜜柑果汁挥发性风味化合物种类变化较小,但是柠檬烯、^y一松油烯、0【一松油醇、香芹醇、一甜橙醛等特征性风味物质含量有明显的变化;其中,醇类、醛类、酯类挥发性化合物均为在充分成熟果中含量最高。结合对果汁的物性分析得出,充分成熟果能保持大叶尾张蜜柑的香气特征。关键词:成熟度,大叶尾张蜜柑,挥发性风味化合
3、物,固相微萃取一气质,风味ChangesofAromacompoundsinSatsumamandsrinsorangejuiceindifferentmaturityKANGMing~li一,PANSi—yi一,FANGang。,WANGLei—na(1.CollegeofBioscienceandBioengineering,HebeiUniversityofScienceandTechnology,Shijiazhuang050018,China;2.CollegeofFoodScienceandTechnology,Hu
4、azhongAgriculturalUniversity,Wuhan430070,China)Abstract:VolatilecompoundsinSatsumamandarin~wariorangejuicewithdifferentmaturityofpremature,matureandpostmaturewereanalyzedbyheadspace-solidphasemicro—extractioncombinedwithgaschromatography-massspectrometry(HS—SPME/GC—M
5、S).Qualitativeanalysisofvolatilecompoundswasperformedfollowedbyorangeiuicewithdifferentmaturity.Theresultsshowedthat37volatliecompoundswereisolatedandidentified,whichincludedaldehydes,alcohols,ketones,estersandhydrocarbons.Then,34kindsofvolatilecompoundswhichwereisol
6、atedinprematureorangejuiceand32kindsinmatureorangejuiceand33kindsinpostmatureorangejuice.Amongthesevolatilecompounds,trans一3一caren一2一olcohol,stearicacidpropylester,1,3,8一P—menthatrienehavenotbeenreportedinthecompositionofvolatileflavorcompoundsofcitrusspeciesprevious
7、ly.Inourexperiment.theeffectsofdifferentmaturityofSafSumamandsrinsorangeonthekindsofaromacompoundsoforangejuicewasnotsignificant.However,thecontentsofaromacompounds,suchaslimonene,y—terpinene,carveol,13-sinensal,werechangedsignificantly.Theconcentrationofalcoholsalde
8、hydesesterswereisolatedinmatureorangejuicewerehigherthanthoseinprematureandpostmatureorangejuice.Basedontheanalyzedofphysicalproper
此文档下载收益归作者所有