超高压处理对橙囊胞香气成分的影响

Influence of High Hydrostatic Pressure Processing on the Aroma Compounds of Orange Cyst

DOI：10.3969/j.issn.1673-1689.2014.05.009

中文关键词: 超高压 橙囊胞 香气成分

英文关键词: high hydrostatic pressure, orange cyst, aroma compounds

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中文摘要:

为了了解橙囊胞经超高压处理后香气成分产生的变化及其原因，采用气相色谱－质谱联用分析法检测分析其中的香气成分。结果表明：橙囊胞的主要香气成分为柠檬烯、凡伦橘烯、人参烯、丁酸乙酯、葵醛、香芹酮、芳樟醇和松油醇，其中柠檬烯占62.68%，是最主要的香气成分。超高压处理后，香气成分发生变化，醇类质量分数变化相对较少，烯类和酯类的种类和数量都明显减少，其中柠檬烯经500 MPa高压处理5 min后质量分数下降了89.8%，而醛酮类则都增加，其中香芹酮经300 MPa处理15 min后质量分数增加了13倍，上述影响作用跟高压造成的温度升高有关，同时结果也表明，300 MPa超高压处理5 min的样品更接近对照样品的风味。

英文摘要:

In order to understand the changes of aroma components in orange cyst after high hydrostatic pressure processing, analysis of aroma components was carried out by Gas-Chromatography-Mass Spectrometry(GC-MS). The results showed that the main flavour compounds in orange cyst were limonene, fanlun orange vinyl, ginseng squalene, ethyl butyrate, sunflower aldehyde, carvone , linalool and terpineol. The mass fraction of limonene reached 62.68%, which was the main flavour components in orange cyst. Ultra high pressure treatment had significantly changed the flavour compounds, the relative contents of alcohols in orange cyst slightly decreased while the numbers and species of alkenes and esters decreased obviously. Results showed that the contents of limonene dramatically decreased by 89.8% after high hydrostatic pressure processing of 500 MPa for 5 min. However, the numbers and species of aldehydes and ketones both increased with the contents of carvone increasing by 13 times after high hydrostatic pressure processing of 300 MPa for 15 min. These all related to the increasing of temperature caused by the effects of ultra high pressure, meanwhile, the results also showed that sample could keep its flavour compounds after high hydrostatic pressure processing of 300 MPa for 5 min.

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