食品科学

• 基础研究 • 上一篇    下一篇

巴氏灭菌对不同品种菠萝蜜汁挥发性香气成分的影响

皋 香,施瑞城,谷风林,张彦军,吴 刚,谭乐和   

  1. 1.海南大学食品学院,海南 海口 570228;2.中国热带农业科学院香料饮料研究所,海南 万宁 571533
  • 出版日期:2014-05-15 发布日期:2014-05-19

Effect of Pasteurization on Volatile Aroma Components of Jackfruit (Artocarpus heterophyllus Lam.) Juice from Different Cultivars

GAO Xiang, SHI Rui-cheng, GU Feng-lin, ZHANG Yan-jun, WU Gang, TAN Le-he   

  1. 1. College of Food Science and Technology, Hainan University, Haikou 570228, China;
    2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
  • Online:2014-05-15 Published:2014-05-19

摘要:

巴氏灭菌是果汁加工中常用的灭菌手段,为探究巴氏灭菌对菠萝蜜汁香气成分的影响程度,采用顶空固相微萃取结合气相色谱质谱联用技术分析6 个不同品种菠萝蜜汁巴氏灭菌前后的香气成分,并采用聚类分析方法,结合香气成分相对含量对菠萝蜜汁巴氏灭菌前后香气成分进行分类。结果表明:巴氏灭菌前后6 个品种菠萝蜜汁分别鉴定出58 种和55 种化合物。 巴氏灭菌后减少的香气组分是乙酸乙酯、乙酸丙酯、异戊醇、乙酸叶醇酯、乙酸庚酯、乙酸癸酯、2,4-十二碳二烯醛、1,9-十二碳二烯醛和反油酸乙酯;增加的香气组分为丁酸丙酯、己酸乙酯、异戊酸己酯、2-甲基丁基己酸酯、α-香柑油烯、苯甲酸-2-甲基丁酯、十六碳烯酸乙酯和亚麻酸乙酯。聚类分析结果表明:马来西亚1号果汁(m1),马来西亚3号果汁(m3)和马来西亚5号果汁(m5)香气成分受巴氏灭菌影响较小;马来西亚2号果汁(m2),马来西亚4号果汁(m4)和马来西亚6号果汁(m6)香气成分受巴氏灭菌影响较大,尤其是m6和m4。

关键词: 菠萝蜜汁, 巴氏灭菌, 顶空固相微萃取, 气相色谱-质谱联用, 聚类分析

Abstract:

Pasteurization is a commonly used method in sterilization of juice. In order to explore the influence ofpasteurization on jackfruit juice, the volatile aroma compounds in jackfruit juice prepared from 6 Malaysian cultivars (m1,m2, m3, m4, m5 and m6 ) before and after pasteurization were investigated and classified by using headspace solid-phasemicroextraction (HS-SPME) and gas chromatograghy-mass spectrometry (GC-MS) and cluster analysis method, respectively.The results showed that 58 and 55 kinds of aroma compounds were detected in 6 jackfruit cultivars before and afterpasteurization, respectively. After pasteurization, ethyl acetate, n-propyl acetate, 3-methyl-1-butanol, 3-hexen-1-ol,acetate,n-heptyl acetate, decyl acetate, 2,4-dodecadienal, 1,9-dodecadiene and (E)-9-octadecenoic acid ethyl ester disappeared.Furthermore, propyl butyrate, ethyl hexanoate, hexyl isovalerate, methylbutyl hexanoate, bicyclohept-2-ene, 2,6-dimethyl-6-(4-methyl-3- penten-1-yl)-benzoic acid, 2-methylbutyl ester, ethyl 9-hexadecenoate and ethyl 9,12,15-octadecatrienoate werenewly detected. The results of cluster analysis indicated that the pasteurization showed less impact on aroma compounds ofm1, m3 and m5, whereas had more impact on m2, m4 and m6, especially for m6 and m4.

Key words: jackfruit juice, pasteurization, headspace solid-phase microextrection (HS-SPME), gas chromatograghy-mass spectrometry (GC-MS), cluster analysis