食品科学2012，Vol.33Issue(11)：39-42,4.
超高压处理对草莓浆香气成分的影Ⅱ睫
Effect of Ultra High Pressure Treatment on Aroma Components of Strawberry Juice
郭晓晖 1方国姗 1唐会周 1令博 1明建2
作者信息
- 1. 西南大学食品科学学院,重庆400715
- 2. 西南大学食品科学学院,重庆400715 重庆市特色食品工程技术研究中心,重庆400715
- 折叠
摘要
Abstract
In order to explore the effect of ultra high pressure （UHP） treatment on aroma components of strawberry juice, fresh strawberry juice was subjected to UHP treatment under different pressure levels. The volatile aromatic compounds of strawberry juice were isolated by solid-phase microextraction （SPME） and analyzed by capillary gas chromatography-mass spectrometry （GC-MS）. The relative contents of aroma components were determined by area normalization method. The results showed that UHP treatment caused great changes to aroma components of strawberry juice. The predominant aroma compounds including butyric acid methyl ester, caproic acid methyl ester, caproic acid ethyl ester and 2,5-2 methyl-4-hydroxyl-3（2H）-furan ketone were increased most obviously. Thus, UHP treatment is effective in enhancing the characteristic aroma of strawberry juice. Collectively, our findings indicate that the kinds and amounts of predominant aromatic components in strawberry juice can be effectively retained or even increased during 25 rain of UHP treatment at 300 MPa. In conclusion, UHP treatment holds promise as a cold processing technique for strawberry juice.关键词
草莓浆/固相微萃取/超高压/香气成分/气-质联用Key words
strawberry juice/solid-phase microextraction/ultra high pressure/aroma components/GC-MS分类
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郭晓晖,方国姗,唐会周,令博,明建..超高压处理对草莓浆香气成分的影Ⅱ睫[J].食品科学,2012,33(11):39-42,4.
