气相色谱质谱联用技术分析热处理前后番木瓜汁挥发性香气

发布时间：2018-07-04 17:39

  本文选题：番木瓜 + 热处理　； 参考：《食品与发酵工业》2016年01期

【摘要】：运用顶空固相微萃取结合气相色谱质谱联用(HS-SPME/GC-MS)技术,对海南"solo"番木瓜原汁以及经过不同温度热处理后的挥发性香气成分进行分析。结果表明:未经加热的番木瓜原汁中共检测出34种香气成分,包括醇类化合物、酯类、萜烯类、酸类、醛类等。其中芳樟醇含量最大为60.02%,其次为具有番木瓜香味的异硫氰酸苄酯,含量达到9.71%。经过热处理的番木瓜汁中醇类物质含量随温度升高而下降,原汁中含量为69.62%,100℃处理后降至58.59%;酯类、醛类含量分别由10.13%、0.15%上升至12.39%、1.16%;具有不愉快气味的辛酸、癸酸呈现先上升后下降趋势,原汁中含量分别为2.59%、0.14%,在70℃和80℃处理后,峰值含量分别达到9.62%、2.96%,继续升高温度二者含量下降至1.86%、1.25%。热处理温度在70~80℃时对番木瓜汁原有香气影响较大。
[Abstract]:Headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile aroma components in Hainan "solo" papaya juice and after heat treatment at different temperatures. The results showed that 34 aroma components were detected in papaya juice, including alcohols, esters, terpenes, acids, aldehydes and so on. The highest content of linalool was 60.02, followed by benzyl isothiocyanate with papaya aroma, which reached 9.71%. The content of alcohols in the treated papaya juice decreased with the increase of temperature, and the content in the original juice decreased to 58.59 after treatment at 69.622 鈩，

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