两种浓缩工艺对荔枝汁挥发性风味物质

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 156-161.

两种浓缩工艺对荔枝汁挥发性风味物质

赵芳1,2，吴继军1,*，曹清明2，徐玉娟1，肖更生1，温靖1，唐道邦1，林羡1

1.广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工公共实验室 2.中南林业科技大学食品科学与工程学院

收稿日期:2011-08-08 修回日期:2012-07-30 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 吴继军 E-mail:wujijun@126.com
基金资助:
国家-广东省联合基金

Effects of Two Different Condensation Methods on Volatile Aromatic Compounds in Litchi Juice

Received:2011-08-08 Revised:2012-07-30 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 采用真空旋转蒸发和结冰-解冻两种方法浓缩荔枝汁，共得到6种液体。运用顶空固相微萃取和气相色谱-质谱联用法对这6种液体和荔枝原汁的挥发性风味物质进行对比分析。同时将两种浓缩方法进行比较。结果表明：不同浓缩方法得到的荔枝汁挥发性风味物质的种类有所不同，真空旋转蒸发浓缩得到的浓缩荔枝汁挥发性风味物质种类总数少，且有煮熟味，失去了荔枝原汁大部分挥发性风味物质，而其馏出液中含有很多挥发性风味物质，种类和数量较多。而结冰-解冻浓缩法得到浓缩汁的挥发性风味物质种类和数量丰富，无煮熟味，基本保留了荔枝的原有风味，而其剩余液中除乙醇外的挥发性风味物质相对含量很少。

关键词: 荔枝汁, 挥发性风味物质, 真空旋转蒸发浓缩, 结冰-解冻浓缩, 固相微萃取, 气相色谱-质谱联用

Abstract: Two different condensation methods, rotary thin film vacuum evaporation and freeze-thawing, were separately used to condense litchi juice, producing 6 samples. The volatile aromatic compounds in litchi juice and 6 condensed samples were comparatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME and GC-MS). The condensed litchi juice samples showed variations in volatile aromatic compound profiles. Compared with freeze-thawing, rotary thin film vacuum evaporation resulted in a reduction of the number of volatile compounds found in condensed litchi juice. The litchi juice condensed by rotary thin film vacuum evaporation had a cooked taste and lacked most of the volatile compounds found in original litchi juice and more volatile compounds were found in the distillate in large quantities. In contrast, the litchi juice condensed by freeze-thawing was found to maintain most of the volatile compounds found in original litchi juice in large quantities and have no cooked taste and all volatile compounds except alcohol were found in the distillate in very small quantities.

Key words: litchi juice, volatile aromatic compounds, rotary thin film vacuum evaporation, freeze-thawing condensation, headspace solid phase micro-extraction, GC-MS

赵芳1,2，吴继军1,*，曹清明2，徐玉娟1，肖更生1，温靖1，唐道邦1，林羡1. 两种浓缩工艺对荔枝汁挥发性风味物质[J]. 食品科学, 2012, 33(18): 156-161.

[1]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[2]	单启梅，赵晓策，罗瑞明，尤丽琴. 滩羊肌肉在煮制过程中可挥发性化合物的变化[J]. 食品科学, 2021, 42(8): 165-171.
[3]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[4]	张舒，王长远，冯玉超，盛亚男，富天昕，张艺玮，姜颖俊，于淼，张丽媛. 气相色谱-质谱联用代谢组学技术分析不同产地稻米代谢物[J]. 食品科学, 2021, 42(8): 206-213.
[5]	楚耀娟，张雪娜，向孝哲，李秀娟. 分子印迹阵列固相微萃取用于检测果蔬中多种有机磷农药残留[J]. 食品科学, 2021, 42(6): 310-315.
[6]	陈丽花，任丽霞，李东娜，马霞. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2021, 42(6): 142-149.
[7]	张琴，周丹丹，彭菁，潘磊庆，屠康. 油桃采后结合态香气变化规律及其与可溶性糖的关联性[J]. 食品科学, 2021, 42(6): 206-214.
[8]	程超，夏兰欣，杜芬妮，李伟，田成. 基于9 种风味物质的利川红SPME优化及PLS-DA风味识别[J]. 食品科学, 2021, 42(6): 215-222.
[9]	王鹤潼，潘泓杉，王朝，方东路，胡秋辉，马宁. 不同品种金针菇特征挥发性物质的差异分析[J]. 食品科学, 2021, 42(2): 193-199.
[10]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[11]	丁丹，王松磊，罗瑞明，王永瑞，柏霜，沈菲，柏鹤. 基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物[J]. 食品科学, 2021, 42(2): 227-234.
[12]	李昊泽，石丽丽，曹学丽，韩天，裴海闰. 风味发酵乳中香精关注成分的筛选及暴露风险评估[J]. 食品科学, 2021, 42(18): 254-260.
[13]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[14]	罗佳峰，孙震，何俊，孙杨赢，曹锦轩，党亚丽，卢连水，潘道东. 腌制及烤制时间对蜜汁烤鸭腿风味物质的影响[J]. 食品科学, 2021, 42(18): 191-198.
[15]	唐莹，贾仕杰，蒋莹，何红英，董丹，王金玲，张健. 红树莓叶茶的制备及与红树莓叶片、绿茶品质的比较[J]. 食品科学, 2021, 42(17): 34-42.