巴氏灭菌对橙汁中键合态香气物质的影响研究

Study on the effect of pasteurization on the bound aroma compounds in orange juice

采用Amberlite XAD-2树脂吸附洗脱分离鲜橙汁和巴氏灭菌汁中的键合态香气物质,并对分离得到的键合态香气物质进行酶解释放,采用气相色谱-质谱联用法(GC-MS)对水解得到的键合态香气进行检测分析,比较巴氏灭菌后橙汁中键合态香气物质的变化,以明确加热杀菌对橙汁中键合态香气物质的影响。结果表明:在鲜汁中共检出13种键合态香气物质,总含量达1878μg/L,在巴氏灭菌汁中共检出7种键合态香气物质,总含量达717μg/L。加热对橙汁中大部分键合态香气物质都产生很大的影响,有7种物质在加热过程被完全水解释放,有3种物质的含量在灭菌后显著地降低。

Bound aroma compounds from fresh and pasteurized orange juice were separated by Amberlite XAD-2column chromatography and analyzed by GC-MS after enzymatic hydrolysis.The purpose of this study was toelucidate the effect of hot treatment on the bound aroma compounds in orange juice.A total of 13 bound aromacompounds were detected in fresh orange juice with a total concentration of 1878μg/L.While totally 7 bound aromacompounds were found in pasteurized orange juice with a total concentration of 717μg/L.And this indicated that agreat effect of hot treatment on the bound aroma compounds in orange juice was observed. Seven compoundswere hydrolized during hot treatment,and the concentration of other three compounds decreased significantly.