苹果浓缩汁加工中香气回收成分分析

Analysis of aroma recovered components from apple concentrate juice processing

以同一苹果浓缩汁生产线上收集的300倍回收香精、预浓缩回收液水和浓缩回收液水为实验材料,分析了三个样品中香气物质成分,旨在确定苹果浓缩汁加工过程中香气物质的变化特性和浓缩回收冷凝水中香气物质的主要成分。顶空固相微萃取结合气质联用测定各样品香气成分的差异,共检测出47种香气成分。结果表明:a.300倍回收香精中富含酯类、醛类、醇类香气物质,苹果浓缩汁预浓缩过程中,香精回收工艺收集了主要的芳香酯类(乙酸-2-甲基-1-丁酯、乙酸-2-苯基乙酯、乙酸乙酯等)和醛类[(E)-2-己烯醛、苯甲醛等]香气物质,芳香醇类香气物质相对较少。b.苹果汁预浓缩回收液水中苹果的典型醇类(1-己醇41.70%)香气物质含量高且丰富,同时预浓缩回收液水含有较高相对含量枯焦气息的苯酚类化合物(2,5-二叔丁基-对甲基苯酚13.26%、2,4-二叔丁基苯酚11.16%)。c.苹果汁浓缩回收液水富含苹果典型酯类香气物质(乙酸-2-甲基-1-丁酯、乙酸丁酯、乙酸甲酯等)和醇类香气物质(2-甲基-1-丁醇等),由加工过程中苹果汁中香气物质进一步逸散产生。

The aromatic components of 3 samples（300 times recovered apple essence,pre concentration recovered water and concentration recovered water） were examined in order to detect aroma changes during apple juice concentrate processing and the major aroma components of recovered condensed water. Aroma components were absorbed by head space solid phase microextraction（HS SPME）,and analyzed by gas chromatograph mass spectrophotometer（GC MS）. A total of 47 kinds of aroma components were identified. The results showed that 300 times recovered apple essence mainly contained esters,aldehydes and alcohols. It means during the process of recovering apple essence,aromatic esters（1 butanol 2 methyl acetate,acetic acid,2 phenylethyl ester,ethyl acetate and so on） and aromatic aldehydes[（E） 2 hexenal,benzaldehyde and so on]were mainly recovered while aromatic alcohols had relatively low recover ratio. Pre concentration recovered water was rich in apple characteristic alcohols aroma（1 hexanol 41. 70%）. Meanwhile,it had high relative content in phenols（butylated hydroxy toluene 13. 26%,2,4 Di tert butylphenol 11. 16%） which was smoky flavor. Concentration recovered water was rich in apple characteristic esters（1 butanol 2 methyl acetate,acetic acid,butyl ester,methyl acetate and so on） and alcohols（2 methylbutan 1 ol and so on）,which were mainly from the further process of apple juice concentration.