不同贮藏方式对橙汁胞香气成分的影响

Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs

为探究不同贮藏方式对橙汁胞贮藏效果的影响,通过充氮(0.06 MPa,4℃)贮藏及冷冻(-18℃)贮藏72-1锦橙汁胞,分别于2、4、6个月取样,采用顶空固相微萃取法与气相色谱-质谱联用技术分析橙汁胞香气成分。结果表明:橙汁胞经充氮和冷冻贮藏6个月后各组分的相对含量变化不大,香气成分仍以烃类物质为主,其次是醇类和酯类物质。贮藏6个月后,酯类相对含量均减少,且充氮贮藏相对含量高于冷冻贮藏;醇类、酮类相对含量有所增加,烃类、醛类、其他类相对含量变化较小。综合分析可知,充氮贮藏和冷冻贮藏对橙汁胞香气物质的保存效果差异不显著。

In order to understand the effect of different storage methods on the aromatic components of orange juice sacs, juice sacs of the Citrus sinensis Osbeck cv. Jincheng cultivar ‘72-1＇ were stored under N2-controlled atmosphere at 4 ℃and stored at-18 ℃ respectively. The aromatic components were analyzed after storage for 2, 4 and 6 months by the solidphase micro extraction（SPME） and gas chromatography-mass spectrometry（GC-MS）. The results illustrated that the relative contents of aromatic components changed slightly after N2-controlled atmosphere storage and frozen storage for 6 months and the main aromatic components were hydrocarbons, followed by alcohols and esters. Besides, esters, of which the relative content in N2-controlled atmosphere storage was higher than that in the frozen storage, decreased in both storage treatments after 6 months while alcohols and ketones slightly increased. Meanwhile, hydrocarbon, aldehydes and other kinds of constituents changed little. The results indicated that the effects of N2-controlled atmosphere storage and frozen storage on preservation of orange juice sacs aroma were not significantly different.