食品科学2012，Vol.33Issue(20)：162-166,5.
杀菌方式对无核雪柑汁香气成分的影响
Effects of Sterilization Methods on Aromatic Components of Orange Juice from Seedless ‘Xuegan’ Sweet Orange (Citrus sinensis L. Osbeck)
摘要
Abstract
Solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and internal standard method for semi-quantification were used to study the effects of pasteurization and microwave sterilization on aromatic components of seedless ‘Xuegan’ sweet orange juice. The results showed 56, 57 and 53 aromatic compounds were respectively identified from native sweet orange juice, pasteurized sweet orange juice and microwave sterilized sweet orange juice, with respective contents of 1.30, 0.99 mg/g and 0.89 mg/g. Although pasteurized sweet orange juice was richer in total aromatic compounds than microwave sterilized sweet orange, microwave sterilized sweet orange contained more cis-3-hexenol, dodecanal and γ-selinene than pasteurized sweet orange juice but no β-terpineol, responsible for off-odor. Pasteurization and microwave sterilization resulted in a decrease in the total content of esters and hydrocarbons and an increase in ketones.关键词
香气成分/巴氏杀菌/微波杀菌/固相微萃取-气相色谱-质谱法Key words
aromatic components/pasteurization/microwave sterilization/SPME-GC-MS分类
轻工纺织引用本文复制引用
郭莉,黄明发,吴厚玖,王华,沈海亮,何朝飞..杀菌方式对无核雪柑汁香气成分的影响[J].食品科学,2012,33(20):162-166,5.基金项目
重庆市自然科学基金计划项目(cstc2011jjA80032)；中央高校基本科研业务费专项(XDJK2010C085)；国家现代农业(柑橘)产业技术体系项目(CARS-27-09D) （cstc2011jjA80032）
