食品科学 ›› 2010, Vol. 31 ›› Issue (2): 208-210.doi: 10.7506/spkx1002-6300-201002053

• 分析检测 • 上一篇    下一篇

新鲜南瓜和南瓜汁挥发性风味物质的成分比较

李瑜   

  1. 河南农业大学食品科学技术学院
  • 收稿日期:2009-01-21 修回日期:2009-08-05 出版日期:2010-01-15 发布日期:2010-12-29
  • 通讯作者: 李瑜 E-mail:liyuliyu76@163.com

Solid Phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Compounds in Fresh Pumpkin and Pumpkin Juice

LI Yu   

  1. (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
  • Received:2009-01-21 Revised:2009-08-05 Online:2010-01-15 Published:2010-12-29
  • Contact: LI Yu E-mail:liyuliyu76@163.com

摘要:

采用SPME 富集、GC-MS 分离检测手段,比较新鲜南瓜和南瓜汁挥发性风味物质的组成成分。结果表明,从新鲜南瓜中共鉴定出44 种化合物,从南瓜汁中鉴定出53 种化合物,其中醇类和羰基化合物含量较高。南瓜汁中具有与新鲜南瓜中相同的风味物质27 种,保持南瓜的香味。在南瓜汁的加工过程中,热处理等加工步骤导致大量羰基化合物、芳香族化合物以及一些褐变产物如糠醛、吡啶、呋喃类化合物的生成,产生新的蒸煮风味。南瓜中的类胡萝卜素在加工过程中氧化降解生成羰基和紫罗兰酮类等化合物。

关键词: 南瓜汁, 风味, SPME 富集, GC-MS

Abstract:

A comparative study was conducted for analyzing the difference in volatile flavor compound profile in fresh pumpkin and pumpkin juice using solid phase microextraction (SPME) followed by GC-MS method. Results indicated that 44 and 53 kinds of volatile compounds were identified in fresh pumpkin and pumpkin juice, respectively, and the main components were alcohol, aldehyde and ketone. Processed pumpkin juice from fresh pumpkin retained its characteristic aroma. However, cooking aromas such as furfural, pyridine and furan in pumpkin juice, and carotenoids degradation products, such as aldehyde, ketone and ionone, were also found in pumpkin and pumpkin juice due to heat treatment.

Key words: cloudy pumpkin juice, flavor, solid-phase microextraction (SPME) enrichment, GC-MS

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