不同提取方式对枣汁香气成分的影响

Effect of Different Extraction Method on Volatile of Jujube Juice

为研究不同制备方法对枣汁香气成分的影响,采用加热提取法、超声波提取法和酶解浸提法制备红枣汁,对制备得到的红枣汁的香气进行富集,并经GC/MS联机检索分析,加热提取法制备的枣汁中共检出16种成分;超声波提取法中共检出18种成分;酶解浸提法制备的枣汁中共检出11种成分。不同的枣汁制备方法,其制备的枣汁的香气成分不同。

In order to study the effect of different processing method on the volatile of jujube juice,heating method,ultrasound method and enzyme method were used to preparation the jujube juice.After processing,volatile of jujube juice were treatment by combining solvent extract with GC/MS method.It was discovered that 16,18 and 11 kinds of volatile compounds in jujube juice of heating method,ultrasound method and enzyme method,respectively.So different processing method will result in different volatile compounds of jujube juice.