关键词: 变化, 荔枝汁, 香气, 贮藏

Abstract: The changes in aroma compounds of litchi juice during storage at different temperatures (4 ℃ and 25 ℃) were studied by solid-phase micro-extraction (SPME) coupled to gas chromatography-mass spectroscopy (GC-MS). The results showed the content of total aroma stored at 4 ℃ and 25 ℃ increased by 39.10% and 31.99%, respectively, after 4 weeks of storage. After 8 weeks of storage, the retention rates of total aroma were 96.17% and 74.49% at 4 ℃ and 25 ℃, respectively. The content of alcohols and acids significantly increased (P＜0.01) during the first 4 weeks of storage, and then decreased significantly (P＜0.05) with further storage. The content of esters reached its peak value after 6 weeks of storage and then decreased significantly (P＜0.05) with further storage. The content of alkenes decreased significantly during the whole storage time. The content of aldehydes changed slightly during the first 4 weeks of storage, but the retention rates of aldehydes apparently decreased to 59.86% (4 ℃) and 55.3% (25 ℃) after storage for 8 weeks. The contents of six typical aromas such as citronellol, geraniol, phenylethyl alcohol,β-myrcene, D-limonene, and geranial in litchi juice reached the highest value after 4 weeks of storage, and then decreased with the increase of storage time. As for the retention of total aroma in litchi juice, 4 ℃ was a better storage temperature than 25 ℃.

Key words: itchi juice, aroma, storage, change