不同工艺处理对杏汁理化指标及挥发性物质成分的影响

Effects of different processes on physicochemical parameters and volatile components of apricot juice

我国目前在杏汁生产加工中常采用破碎、酶法液化、热烫等方式进行预处理,对杏汁色泽及风味会产生一些不良影响,杏果实在冷冻与解冻交替过程中,冰晶的生长及重结晶造成的机械作用,破坏了细胞壁、细胞膜等组织结构,加剧细胞内汁液的溶出。该文对杏果实及不同工艺处理2种杏汁的理化指标及挥发性物质进行分析和鉴定。结果表明,低温压榨杏汁的总糖、可溶性固形物、可溶性果胶、可溶性蛋白质含量均高于杏果实及果胶酶酶解杏汁,低温压榨杏汁的澄清度、L^(*)值、褐变指数含量均优于果胶酶酶解杏汁;杏果实、低温压榨杏汁、果胶酶酶解杏汁中共检出118种挥发性物质,其中杏果实检出56种挥发性物质,低温压榨杏汁、果胶酶酶解杏汁挥发性物质分别为72、63种,研究结果可为杏汁加工提供一定参考。

At present,apricot juice production and processing are often pretreated by crushing,enzymatic liquefaction,hot scalding,etc.,which has some adverse effects on the color and flavor of apricot juice.During the alternating freezing and thawing process of apricot fruit,the mechanical effects caused by ice crystal growth and recrystallization damage the cell wall,cell membrane,and other structures,it increased the dissolution of intracellular juices.The physicochemical indexes of apricot fruit and two kinds of apricot juice treated by different processes were studied and their volatile substances were analyzed and identified.Results showed that the contents of total sugar,soluble solid,soluble pectin,and soluble protein in apricot juice pressed at low temperature were higher than those in apricot fruit and pectinase juice,and the contents of clarification,L^(*)value,and browning index in apricot juice pressed at low temperature were better than those in apricot juice cured by pectinase.A total of 118 volatile substances were detected in apricot fruit,low-temperature pressed apricot juice,and pectinase juice,among which 56 volatile substances were detected in apricot fruit with a content of 28.60 mg/mL,while 72 volatile substances were detected in low-temperature pressed apricot juice and 63 volatile substances were detected in apricot juice with the content of 79.11 mg/mL and 62.93 mg/mL,respectively.The physicochemical indexes and volatile substance contents of apricot juice pressed at low temperature were better than those of apricot fruit and pectinase.