热处理条件对刺梨果汁风味物质和营养成分的影响研究

Effects of heating treatment on the flavor compounds and the quality change of the Rosa roxburghii Tratt juice

为了探讨刺梨果汁加工中的稳定性,本实验以刺梨果汁为研究对象,在62℃杀菌30 min、71℃杀菌10 min、71℃杀菌30 min、85℃杀菌10 min和95℃杀菌10 min的加热条件下,分析刺梨果汁风味物质及相关品质指标的变化。结果表明:刺梨汁中的挥发性风味物质含量较高的是壬醛、叶醇和油酸乙酯,热处理后醛类物质增加,醇类、酯类、烯类物质减少;采用Z-分综合评价法对不同热处理条件下刺梨果汁的菌落总数、维生素C(VC)、黄酮含量、超氧化物歧化酶(SOD)活性和褐变度的综合评分,得出71℃,10 min条件对刺梨果汁风味及品质变化影响较小。

The stabilization of Rosa roxburghfi Tratt juice in processing was explored in this experiment.The Rosa roxburghii Tratt juice was used as the research object,and the flavor compounds and quality changes of the Rosa roxburghiiTratt juice were analysed under different heating conditions,such as 62 ℃ in 30 min,71℃ in 10 min, 71 ℃ in 30 min,85 ℃ in 10 min and 95 ℃ in 10 min.The results showed that the content of nonanal,cis -3 -hexen- 1 -ol and ethyl oleatethe were higher than the other flavor compounds in Rosa roxburghii Tratt juice.After heating treatment, the Aldehydes were increased, the Alcohols, Esters and Alkene were reduced. The Z -score comprehensive evaluation was used as the method to analyse the total number of colonies, vitamin C （Vc）, flavonoids,superoxide dismutase（SOD） activity and browning degree of Rosa roxburghii Tratt juice in different heat treatment conditions.The conclusion showed that the 71°,10 min heating treatment had little effect on Rosa roxburghii Tratt juice flavor and quality changes.