【作者】 尚朝杰； 王维民； 张晓迪；

【Author】 SHANG Chao-jie;WANG Wei-min;ZHANG Xiao-di;College of Food Science and Technology,Guangdong Ocean University;

【机构】 广东海洋大学食品科技学院；

【摘要】 采用顶空固相微萃取技术(HS-SPME)结合气相色谱-质谱法(GC-MS),对芒果去皮果汁、灭菌后去皮果汁、芒果带皮果汁和灭菌后带皮果汁四种样品中的香气成分进行了分析研究,并用面积归一化法测定各种成分的相对含量。结果表明:四个果汁样品中分别分离鉴定出50、60、63、62种香气成分,其中共有成分33种。四种样品主要香气成分大体相同,有α-异松油烯、δ-3-蒈烯、β-芹子烯、4-羟丁基丙烯酸酯、4-庚醇、棕榈酸甲酯和壬醛。带皮果汁与去皮果汁的萜烯类、酯类和醇类香气成分相对含量差别较大,去皮果汁最多的依次是醇类、酯类和萜烯类,带皮果汁最多的依次是萜烯类、醇类和酯类。带皮果汁比去皮果汁多检测出α-古芸烯、α-芹子烯、棕榈油酸甲酯和顺-香芹醇等香气成分。灭菌后总的挥发性香气成分减少,去皮果汁减少13.90%,带皮果汁减少19.67%,热灭菌对带皮果汁香气成分影响更大。更多还原

【Abstract】 The aroma volatile components of four kinds of mango juice were investigated by HS-SPME- GC-MS.The relative contents of constitutes were determined by area normalizing method.The results showed that 50,60,63,62 kinds of aroma volatile components were identified in four samples,and they have 33 components in common.The major aroma volatile components of four samples are similar,such as a-terpinolene,5-3-carene,p-selinene,4-hydroxybutyl acrylate,4-heptanol,methyl palmitate and nonanal.There is a big difference in the relative content of terpenes,esters and alcohols aroma components in mango juice with and without peel.The maximum of aroma components in mango juice without peel was followed by alcohols,esters and terpenes,and mango juice with peel was followed by terpenes,alcohols and esters.More aroma components were identified in mango juice with peel,such as a-gurjunene,a-selinene,methyl palmitoleate and cis-carveol.The total aroma volatile components in mango juice decreased after heat sterilization,decreased by 13.90%in mango juice without peel and 19.67%in mango juice with peel,and heat sterilization has a greater impact on aroma volatile components in mango juice with peel.更多还原