杨梅浸膏的制备与营养、香气成分分析

Preparation,nutrition and aroma components analysis of bayberry extract

为开发杨梅深加工产品——杨梅浸膏,分析了其营养与香气成分。采用不同的化学比色法测定了杨梅浸膏中的糖类和酚类,结果表明总糖占563 mg/g,是浸膏中的最主要成分,总酚含量为1.41 mg/g。经HPLC法测定杨梅浸膏中有机酸组成为柠檬酸、琥珀酸、乳酸、草酸和苹果酸,柠檬酸含量最高。采用氨基酸自动分析仪测定杨梅浸膏中含有16种氨基酸,其中7种必需氨基酸,占总氨基酸的19.5%;以蒸馏-萃取法提取了浸膏的香气成分,通过GC-MS技术鉴定出64种成分,由脂肪族酸类、醇类、萜醇类、醚类、酯类、醛类和酮类等化合物组成。杨梅浸膏含有糖、有机酸和氨基酸等丰富的营养成分,具有浓郁甜香,气味怡人。

To explore the Bayberry deep processing products, the nutrition and aroma components of bayberry extract were analyzed by chemical colorimetric method and chromatography. The results showed that the total sugar and total phenolic content was 563 mg/g and 1.4] mg/g in bayberry extract,respectively,the sugar was the main ingredient.There were 5 organic acids in bayberry extract, including citric acid, fumaric acid,lactic acid,oxalic acid and malic acid,the citric acid content was the highest,up to 1.41 mg/g.There were 16 amino acids in bayberry extract,including ？ essential amino acids,accounting for 19.5% in the total amino acids.64 aroma components were identified by GC- MS, including aliphatic acids, alcohols, terpenes, ethers, esters, aldehydes, ketones and so on. Bayberry extract was rich in nutritions including sugars,organic acids,amino acids and pleasant odor.