基于SPME-GC-MS的超高压处理黑莓汁香气分析.pdfVIP

20 1 1年7 月 农 业 机 械 学 报 第42 卷 第7 期 基于SPME GC MS的超高压处理黑莓汁香气分析* 马永昆摇 白摇 洁摇 魏本喜摇 张摇 龙摇 马善丽摇 蒋家奎 (江苏大学食品与生物工程学院,镇江212013) 摇 摇 揖摘要铱摇 采用固相微萃取与气相色谱 质谱仪(GC MS)联用检测,对超高压处理前、后黑莓清汁香气成分进 行分析和感官评价。 结果表明:经超高压处理的黑莓清汁香气种类与原汁相同,但不同成分的含量略有变化, 300MPa处理10min 的黑莓清汁醇类、酯类含量减少了4郾8%和11郾1%,醛类、酮类含量增加了12郾06%和14郾59%; 400MPa处理10 min后,其内的醇类、酯类、醛类含量增加4郾9%、26郾86%和9郾9%;而200、500 和600 MPa 处理 10min的黑莓清汁醇类、酯类、醛类含量均无显著变化。 感官评定表明,400 MPa处理 10 min能较好地保留黑莓清 汁典型浓郁的香气,且与GC MS检测分析结果一致。 关键词:黑莓清汁摇 香气摇 超高压处理摇 固相微萃取摇 气质联用 + 中图分类号:TS255郾44;O521 郾9 文献标识码:A 文章编号:1000鄄1298(2011)07鄄0170鄄06 Aromatic Compounds in Blackberry Juice after Ultrahigh Pressure Treatment by SPME GC MS Ma Yongkun摇 Bai Jie摇 Wei Benxi摇 Zhang Long摇 Ma Shanli摇 Jiang Jiakui (School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China) Abstract The aromatic compounds in blackberry juice before and after ultrahigh pressure (UHP) treatment were evaluated by sensory evaluation and analyzed by combining SPME with GC MS method. The results showedthatafter UHP,thecategoriesof aromaticcompoundsinblackberryjuicewerethesameas those inoriginalsamples,however,thecontenthadalittlechangeafterUHPtreatment. Thealcoholsand esters contents were decreased by 4郾8% and 11郾1% respectively after 300 MPa, 10 min treatment. While the contents of aldehydes and the ketones were respectively increased by 12郾06% and 14郾59%; and the alcohols, esters and aldehydes contents were increased by 4郾9%,26郾86% and 9郾9% after 400MPa,10mintreatment. Buttheconcentrationsofthemwerenotchangedsignificantly after200MPa, 500MPa and 600 MPa, 10 min treatment. The sensory evaluation results demonstrate that bla