摘要
采用溶液萃取法对超高压处理前后的菠萝汁的香气进行富集,并经GC/MS联机检索分析,发现超高压处理对菠萝汁中的酯类、羧酸类、醛和酮类、醇类和杂环类都有影响,超高压后,酯类物质、羧酸类、醛和酮类数量下降,而醇类和杂环类化合物数量增加。其影响作用和高压造成的温度升高有关。
The paper studied the difference of flavor compounds in pineapple juice before or after ultra high pressure（UHP） treatment by combining solvent extract with GC/MS method. It was discovered that UHP processing changed the peak areas of their esters, carboxylic acids, aldehydes-ketones, alcohols and heterocycles. The peak areas and varieties of ester, carboxyUc acids and aldehydes-ketones decreased after UHP treatment were observed while the peak areas and varieties of alcohols and heterocycles were increased. The effects of UHP in volatile composition were correlated to the increase of temperature.
出处
《食品科技》
CAS
北大核心
2007年第3期67-71,共5页
Food Science and Technology
基金
河南省科技厅科技攻关项目(02DB06BF201)
