关键词: 橙汁胞, 充氮, 冷冻贮藏, 气相色谱-质谱法, 香气成分

Abstract:

In order to understand the effect of different storage methods on the aromatic components of orange juice sacs,
juice sacs of the Citrus sinensis Osbeck cv. Jincheng cultivar ‘72-1’ were stored under N2-controlled atmosphere at 4 ℃
and stored at -18 ℃ respectively. The aromatic components were analyzed after storage for 2, 4 and 6 months by the solidphase
micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results illustrated that the
relative contents of aromatic components changed slightly after N2-controlled atmosphere storage and frozen storage for 6
months and the main aromatic components were hydrocarbons, followed by alcohols and esters. Besides, esters, of which
the relative content in N2-controlled atmosphere storage was higher than that in the frozen storage, decreased in both storage
treatments after 6 months while alcohols and ketones slightly increased. Meanwhile, hydrocarbon, aldehydes and other kinds
of constituents changed little. The results indicated that the effects of N2-controlled atmosphere storage and frozen storage on
preservation of orange juice sacs aroma were not significantly different.

Key words: orange juice sacs, nitrogen-filled atmosphere, frozen storage, gas chromatography-mass spectrometry (GC-MS), aromatic components