关键词: 夏橙汁, 贮藏, 香气成分, 固相微萃取-气相色谱-质谱法

Abstract: In order to understand the effect of storage temperature on the aromatic components in it, Valencia orange juice was sterilized and stored at 5 ℃, room temperature or accelerated storage temperatures (30, 40 ℃ and 50 ℃). The aromatic components were analyzed after 2, 4 weeks and 6 weeks by solid phase micro extraction-gas chromatography-mass spectrometry method and semi-quantified by internal standard method. The results showed that the important aromatic components that contributes to juice flavor declined, such as limonene, β-myrcene, linalool, octanal, decanal, ethyl butyrate, etc. The contents of five classes of aromatic components decreased slowly after 6 weeks of storage at refrigerated temperature. The contents of hydrocarbons decreased significantly after 6 weeks of storage at accelerated storage temperature; however, no obvious decrease was observed in the contents of alcohols, ketones or esters. The contents of α-terpineol, β-terpineol, furfural and 4-vinylguaiacol, having negative effect on the quality of orange juice, increased comparing with the control group. This study suggests that strict temperature control during storage is necessary to keep the intrinsic aroma of Valencia orange juice and that cold storage is the best choice.

Key words: Valencia orange juice, storage, aromatic components, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)