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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.9真空浓缩对绿芦笋汁营养品质和风味的影响11112陈学红，马利华，宋慧，孙红，郑永华（1.徐州工程学院食品工程学院，江苏徐州221000）（2.南京农业大学食品科技学院，江苏南京210095）摘要：为了探讨真空浓缩对绿芦笋汁营养品质和风味的影响，将新鲜绿芦笋汁于0.1MPa、50℃条件下进行真空浓缩处理，分别得到固形物含量为10%、20%、30%和45%的四种浓缩汁，比较研究浓缩汁与新鲜汁的色泽、维生素C、总糖、总酚和总黄酮的含量，并运用顶空固相微萃取和气相色谱-质谱联
2、用法对四种浓缩汁和新鲜汁的挥发性风味化合物进行对比分析。结果表明：真空浓缩对芦笋汁的营养品质和风味物质影响显著。随着浓缩汁固形物含量的增加，芦笋汁的绿色加深，色泽变暗，维生素C和总黄酮含量逐渐降低，而总糖和总酚含量增加。芦笋汁中的主要挥发性物质是醛类，其次是酮和醇；随着浓缩汁固形物含量的增加，风味化合物含量呈先增加后减少的趋势。固形物含量为30%的浓缩汁品质和风味保持较好。关键词：绿芦笋汁；真空浓缩；营养品质；风味文章篇号：1673-9078(2014)9-205-209DOI:10.13982/j.mfst.1673-9078.2014.09.034EffectofV
3、acuumConcentrationonNutritiveQualityandFlavorofGreenAsparagusJuiceCHENXue-hong1,MALi-hua1,SONGHui1,SUNHong1,ZHENGYong-hua2(1.CollegeofFoodEngineering,XuzhouInstituteofTechnology,Xuzhou221000,China)(2.CollegeofFoodScienceandTechnology,NanjingAgriculturalUniversity,Nanjing210095,China)Abst
4、ract:Toexploretheeffectofvacuumconcentrationonthenutritivequalityandflavorofgreenasparagusjuice,freshjuicewasvacuumconcentratedat50℃and0.1MPa.Fourkindsofconcentratedjuicewereobtainedwithsolublesolidcontentof10%,20%,30%,and45%,respectively.Thecolor,vitaminCcontent,totalsugarcontent,totalp
5、henoliccontent,andflavonoidcontentweredeterminedintheconcentratedandfreshjuicesamples.Volatileflavoringcompoundsintheasparagusjuicesampleswerecomparativelyanalyzedbyheadspacesolid-phasemicroextraction(HS-SPME)andgaschromatography-massspectrometry(GC-MS).Theresultsshowedthatvacuumconcentr
6、ationsignificantlyaffectedthenutritivequalityandflavoringcompoundsingreenasparagusjuice.Asthesolublesolidcontentincreased,thecolorofthejuicebecamedark-green,thevitaminCandtotalflavonoidcontentsdecreased,andthetotalsugarandtotalphenoliccontentsincreased.Themainvolatilecompoundsofgreenaspa
7、ragusjuicewerefoundtobealdehydes,ketones,andalcohols.Asthesolublesolidcontentinthejuiceincreased,theflavoringcompoundcontentfirstincreasedandthendecreased.Thequalityandflavorwerebetterpreservedintheconcentratedgreenasparagusjuicewith30%solublesolidcontent.Keywords:greenas
