4种水果浓缩汁酚类物质及香气成分分析

Analysis on phenolic compounds and aroma components in four kinds of fruit concentrated juice

以4种不同水果浓缩汁为实验原料,采用高效液相色谱法(HPLC)和气相色谱质谱联用法(GC-MS)测定其12种单体酚及香气成分的含量,进而分析4种水果浓缩汁中酚类物质及香气成分的特征。HPLC分析结果表明:普通红枣浓缩汁中单体酚总量最高,为17.6847 mg/L;其次为山楂浓缩汁,含量为16.4618 mg/L;葡萄浓缩汁为5.5437 mg/L;脱色脱酸红枣浓缩汁为4.4181 mg/L。GC-MS分析结果表明:从4种浓缩汁中共检测到102种香气物质,其中葡萄浓缩汁29种、脱色脱酸红枣浓缩汁23种、山楂浓缩汁51种、普通红枣浓缩汁53种,该实验为浓缩汁产品的品质评价提供了理论依据。

In 4 different kinds of fruit concentrated juice as raw materials, using high performance liquid chromatography（HPLC） and gas chromatography mass spectrometry（GC-MS） determination of the content of the 12 monomer phenols and aromatic components, and then analyzes the characteristics of 4 kinds of phenolic substances in fruit concentrated juice and aroma components. HPLC analysis results showed that the total amount of monomeric phenols in the concentrated red jujube juice was the highest, up to 17.6847 mg/L. Followed by concentrated hawthorn juice, the content of 16.4618 mg/L. The concentrated grape juice was 5.5437 mg/L, the concentrated red jujube juice treated with decoloration and deacidification was 4.4181 mg/L. GC-MS analysis results showed that 102 kinds of aroma compounds were detected from 4 kinds of concentrated juice, including 29 kinds of concentrated grape juice, 23 kinds of decolorization and deacidifica concentrated jujube juice, 51 kinds of concentrated hawthorn juice and 53 kinds of common concentrated red date juice, the experiments provided a theoretical basis for the evaluation of the quality of the concentrated juice.