高倍苹果香精回填工作的初步探究

Study on Backfill of High Folds Apple Essence

[目的]研究浓缩苹果汁对高倍苹果香精稳定性的影响,为企业香精回填工作提供理论依据。[方法]以反-2-己烯醛含量为检测指标,分别研究浓缩苹果清汁、纯水、苹果酸水溶液对天然高倍苹果香精稳定性的影响。[结果]浓缩苹果汁和苹果酸会降低反-2-己烯醛的稳定性,纯水对反-2-己烯醛稳定性的影响小。[结论]浓缩果汁对反-2-己烯醛的稳定性存在一定程度的影响,可能与果汁中存在酸性物质和反-2-己烯醛自身的结构有关。

[ Objective] To study the effect of apple juice concentrate （AJC） on stability of high folds apple essence, provide theoretical basis for backfill of essence. [ Method ] Using （E） -2-hexenal content as testing index, the effect of AJC, pure water and malic acid on stability of high folds apple essence were studied. [ Result ] The results show that AJC and malic acid could decrease the stability of （E）-2-hexenal, but pure water could not cause change in stability of （E）-2-hexenal. [ Conclusion] The concentrated juice has a certain influence to stability of （E）-2-hexenal, this may be related to acidic material and the structure of （E）-2-hexenal itself.