| 沈海亮,杨雅利.两种杀菌方式对锦橙汁挥发性香气成分的影响[J].中国南方果树,2018,47(1): |
| 两种杀菌方式对锦橙汁挥发性香气成分的影响 |
| Effects of two sterilization methods on Jin orange volatile components |
| 投稿时间：2017-07-19 修订日期：2017-08-24 |
| DOI： |
| 中文关键词: 橙汁 微波杀菌 巴氏杀菌 香气成分 顶空固相微萃取 气质联用 |
| 英文关键词:Orange juice, microwave sterilization, pasteurization, aroma components, headspace solid-phase microextraction, GC-MS |
| 基金项目: |
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| 中文摘要: |
| 为探讨巴氏杀菌和微波杀菌方式对锦橙汁挥发性香气成分的影响，采用顶空固相微萃取法与气相色谱-质谱联用技术检测杀菌后的锦橙汁香气成分变化，并用面积归一法计算各成分的相对含量。结果表明：杀菌后，共检测出51种挥发性成分，其中共有的挥发性成分有34种，主要是烯烃类、酯类、醇类、醛类和酮类。相比未杀菌橙汁，巴氏杀菌后产生了2种新的挥发性成分，同时消失了10种挥发性成分；微波杀菌后新产生了5种挥发性成分，同时有3种挥发性成分消失了。微波杀菌处理橙汁有利于橙汁中萜烯类和酯类香气物质的保留，而两种杀菌方式对橙汁中醇类、醛类和酮类物质的影响均不太明显。 |
| 英文摘要: |
| The impact on volatile components of Jin orange juices treated with the pasteurization and microwave sterilization were studied. The headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to detect the changes of volatilities before and after sterilizations and the relative content of each volatile was calculated by means of area normalization. The results showed that 51 kinds of volatile components were detected after sterilizations, including a total of 34 kinds of volatile components, mainly olefins, esters, alcohols, aldehydes and ketones. Compared with that of unsterilized juice, pasteurization produced two new volatile compounds, but lost ten volatile components and microwave sterilization produced newly five volatile components, while lost three volatile components. Microwave sterilization orange juice was in favor of terpenes and esters aroma retention, However，the two sterilization methods did not impact obviously the alcohols, aldehydes and ketones of orange juice. |
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