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食品与发酵工业  2019, Vol. 45 Issue (10): 208-215    DOI: 10.13995/j.cnki.11-1802/ts.018355
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
两种苹果(等外果)汁贮藏期间挥发性成分变化
吴昕烨, 刘璇, 毕金峰*, 曹风, 张彪, 李潇
(中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京,100193)
Changes in volatile compounds of juices from substandard apples from two cultivars during storage
WU Xinye, LIU Xuan, BI Jinfeng*, CAO Feng, ZHANG Biao, LI Xiao
(Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
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摘要 为了探讨贮藏时间对苹果(等外果)汁挥发性成分的影响,采用静态顶空固相微萃取-气相色谱-质谱联用技术,分别分析富士和秦冠2个品种(等外果)苹果汁在25 ℃贮藏1、2、4、8和16周时挥发性成分的组成,对苹果汁中5类37种挥发性成分进行了定量分析,主要包括:酯类、醇类、醛类、酮类和酸类化合物。测定结果表明,富士和秦冠(等外果)苹果汁中主要挥发性成分包括:丁酸乙酯、2-甲基丁酸乙酯、乙酸丁酯、乙酸己酯、丁酸己酯、乙酸戊酯、1-丁醇、3-甲基-1-丁醇、正己醇、己醛、(E)-2-己烯醛、β-大马酮和香叶基丙酮,两种苹果汁贮藏16周后挥发性成分的保留率在87%以上,酯类、醇类和酮类挥发性成分呈下降趋势,醛类成分上升趋势明显,2种苹果汁中单一挥发性组分呈现不同的变化规律。此结果可为苹果(等外果)汁的挥发性成分利用和品质控制提供科学依据。
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吴昕烨
刘璇
毕金峰
曹风
张彪
李潇
关键词:  苹果(等外果)汁  香气成分  贮藏  变化趋势    
Abstract: In order to investigate the effects of storage time on volatile compounds in juices made from substandard apples, the volatile compounds in juices from Fuji and Qinguan substandard apple were measured by HS-SPME-GC-MS. The apple juices were stored at 25 ℃ for 1, 2, 4, 8, and 16 weeks. The results showed that both Fuji and Qinguan apple juices were dominated by ethyl butyrate, 2-methyl ethyl butyrate, butyl acetate, hexyl acetate, hexyl butyrate, amyl acetate, 1-butanol, 3-methyl-1- butanol, 1-hexanol, hexanal, (E)-hexenal, β-damascenone, and geranylacetone. The retention rates of volatile compounds in both juices were above 87% after 16-week-storage. Moreover, esters, alcohols and ketones showed decreasing trends, while aldehydes increased obviously over 16 weeks. Individual volatile compounds in both juices showed different change rules. Overall, the results can be used for utilizing aroma compounds in juices made from substandard apples as well as ensuring the juice quality.
Key words:  substandard apple juice    volatile compounds    storage    tendency
收稿日期:  2018-07-23                出版日期:  2019-05-25      发布日期:  2019-06-17      期的出版日期:  2019-05-25
基金资助: “十三五”国家重点研发计划项目(2016YFD0400201-4)资助
作者简介:  硕士,助理研究员(毕金峰研究员为通讯作者,E-mail:bijinfeng2010@163.com)。
引用本文:    
吴昕烨,刘璇,毕金峰,等. 两种苹果(等外果)汁贮藏期间挥发性成分变化[J]. 食品与发酵工业, 2019, 45(10): 208-215.
WU Xinye,LIU Xuan,BI Jinfeng,et al. Changes in volatile compounds of juices from substandard apples from two cultivars during storage[J]. Food and Fermentation Industries, 2019, 45(10): 208-215.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018355  或          http://sf1970.cnif.cn/CN/Y2019/V45/I10/208
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