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陈旋,祝林虎,孔梦洁,张娇,徐晓云,潘思轶,胡婉峰.杀菌方式对胡柚百香果复合果汁挥发性成分的影响[J].华中农业大学学报,2020,39(2):112-121
杀菌方式对胡柚百香果复合果汁挥发性成分的影响
Effects of sterilization methods on volatile components in compound juice of grapefruit and Passiflora edulis Sims
投稿时间:2019-09-22  
DOI:
中文关键词:  胡柚  百香果  复合果汁  挥发性成分  超高压杀菌  巴氏杀菌  电子鼻  HS-SPME-GC-MS
英文关键词:grapefruit  Passiflora edulis Sims  compound clarified juice  volatile components  ultra high pressure sterilization  pasteurization  electronic nose  HS-SPME-GC-MS
基金项目:国家重点研发计划重点专项(2017YFD0400701-2);湖北省技术创新专项重大项目(2018ABA072); 华中农业大学自主创新基金(2662018JC018)
作者单位E-mail
陈旋 华中农业大学食品科学技术学院,武汉 430070 15926229191@163.com 
祝林虎 华中农业大学食品科学技术学院,武汉 430070  
孔梦洁 华中农业大学食品科学技术学院,武汉 430070  
张娇 华中农业大学食品科学技术学院,武汉 430070  
徐晓云 华中农业大学食品科学技术学院,武汉 430070  
潘思轶 华中农业大学食品科学技术学院,武汉 430070  
胡婉峰 华中农业大学食品科学技术学院,武汉 430070 wanfenghu@mail.hzau.edu.cn 
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中文摘要:
      以常山胡柚、广西玉林百香果为原料制备胡柚百香果复合果汁,应用风味剖面法、电子鼻技术、顶空 固相微萃取 气相色谱 质谱法及高效液相色谱法,探究巴氏杀菌和超高压杀菌对胡柚百香果复合果汁的挥发性成分和理化指标的影响。结果发现:巴氏杀菌果汁的蒸煮味和苦味变化最为明显,巴氏杀菌果汁与未杀菌果汁风味差别较大;超高压杀菌果汁与未杀菌果汁风味较接近,风味变化不大;未杀菌、巴氏杀菌和超高压杀菌的复合果汁中挥发性成分各为43、24和31种,总含量分别为18.67、7.73和14.33 μg/mL;巴氏杀菌果汁中阿魏酸、圣草酚和柚皮素含量明显下降,分别下降31.58%、24.15%和67.40%,苦味物质柚皮苷含量上升,VC和总酚含量显著下降;超高压处理后胡柚百香果复合果汁的酚类物质损失较小,VC、总酚和柠檬酸等含量保留率在90%以上。由此表明,巴氏杀菌对胡柚百香果复合果汁的挥发性成分破坏更严重,而超高压杀菌则能较好地保留果汁原有的品质。
英文摘要:
      The compound juice of grapefruit and Passiflora edulisSims was prepared by grapefruit and Passiflora edulis Sims in Yulin of Guangxi.The compound juice was treated by pasteurization and ultra high pressure (UHP) sterilization,respectively.The effects of sterilization methods on volatile components and physicochemical index of compound juice were compared by flavor profile analysis,electronic nose technology,HPLC and HS-SPME-GC-MS method.The results showed that:the cooking flavor and bitterness of pasteurized juice changed obviously,and the flavor was quite different from that of unsterilized juice;the flavor of UHP juice had no significant changes,which was similar to that of unsterilized juice.Forty three,twenty four and thirty one volatile components were found in the compound juice by non sterilization,pasteurization and UHP sterilization,respectively; the total contents of volatile components were 18.67,7.73 and 14.33 μg/mL,respectively;the contents of ferulic acid,eriodictyol and naringin in pasteurized juice were decreased by 31.58%,24.15% and 67.40%,respectively;the contents of naringin of bitter compounds increased,while the content of VC and total phenol decreased significantly; by UHP sterilization,the contents of phenolic substances had no significant change,the retention rate of VC,total phenol,citric acid and etc were all above 90%.Thus pasteurization had worse effect on the volatile components in compound juice of grapefruit and Passiflora edulis Sims,while the original quality could be well preserved by UHP sterilization.
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