食品科学 ›› 2019, Vol. 40 ›› Issue (20): 100-105.doi: 10.7506/spkx1002-6630-20181102-021

• 食品化学 • 上一篇    下一篇

浓缩红橘汁贮藏过程中的风味物质变化及其机制

曾鸣,崔翠翠,王冬,刘传备,李开,宋昊   

  1. (1.北京一轻研究院,北京 101111;2.北京一轻食品集团有限公司,北京 102600)
  • 收稿日期:2019-12-03 修回日期:2019-12-03 出版日期:2019-10-25 发布日期:2019-10-25

ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao

ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao   

  1. (1. Beijing Industrial Technology Research Institute, Beijing 101111, China; 2. Beijing Yiqing Food Group Co. Ltd., Beijing 102600, China)
  • Received:2019-12-03 Revised:2019-12-03 Online:2019-10-25 Published:2019-10-25

摘要: 采用顶空固相微萃取-气相色谱-质谱联用技术分析浓缩红橘汁贮藏过程中的风味物质含量变化,归纳5 条风味物质变化路径:萜类和类胡萝卜素的前体降解,生成异戊烯醇、甲基丁烯醇;柠檬烯等柑橘典型香气物质降解,生成松油醇、香芹醇等;糖类降解,生成糠醛、2-乙酰基呋喃等;类胡萝卜素降解,生成异佛尔酮、藏花醛等;阿魏酸降解,生成4-乙烯基愈创木酚。主成分分析(principal component analysis,PCA)结果表明,PC1(贡献率64.015%)可以代表上述典型香气物质(PC1载荷系数>0.8)及生成异味物质(PC1载荷系数<-0.8)的集合。PC1综合得分随贮藏时间延长不断降低,且与色差ΔE的Pearson相关系数为-0.973(P<0.01),说明浓缩红橘汁贮藏过程中的风味物质变化与颜色变化显著相关,能有效反映浓缩红橘汁的品质变化。

关键词: 柑橘汁, 风味物质, 顶空-固相微萃取, 气相色谱-质谱联用, 主成分分析, 相关性分析

Abstract: The flavor changes of red orange juice concentrate (Citrus reticulate Blanco ‘Dahongpao’) during storage were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Five pathways for flavor change were summarized: 1) degradation of precursors of terpene and carotenoid, producing isopentenyl alcohol and methylbutenol; 2) degradation of typical citrus aromas, such as limonene, producing terpineol and carveol; 3) degradation of carbohydrates, producing furfural, 2-acetylfuran among others; 4) degradation of carotenoids, producing isophorone, safranal among others; and 5) degradation of ferulic acid, producing 4-vinyl guaiacol. Principal component analysis showed that the first principal component (PC1, accounting for 64.015% of the total variation) could represent the collection of typical aromas (factor loading > 0.8) and odors (factor loading < ?0.8). The PC1 score kept decreasing during storage, and the Pearson correlation coefficient between PC1 score and color difference ΔE was ?0.973 (P < 0.01), indicating that the flavor change of red orange juice concentration was significantly correlated with the color change, and it could effectively reflect the quality change.

Key words: orange juice, flavor compound, headspace-solid phase microextraction, gas chromatography-mass spectrometry, principal component analysis, correlation analysis

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