固相微萃取与气质联用法分析杨梅汁饮料中不良风味成分

Analysis of Distasteful Substance in Bayberry Juice by Solid Phase Microextraction Combined with GC-MS

DOI：10.3969/j.issn.1673-1689.2012.10.008

中文关键词: 杨梅汁 不良风味物质 固相微萃取 气质联用

英文关键词: bayberry juice distasteful substance SPME GC-MS

基金项目:国家星火项目(2008GA701003)

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中文摘要:

为了探讨杨梅汁饮料中的不良风味成分,采用固相微苹取技术结合气质联用对杨梅汁饮料的风味成分进行了定性定量分析。经对比正常与异常风味的杨梅汁饮料的风味组成,杨梅汁饮料风味异常表现如下:酯类和反-丁子香烯等杨梅特征风味物质含量降低;呈现酒精味的乙醇、3-甲基丁醇含量增加;呈现腐败味的己酸、壬烯含量增加;多酚氧化和脂肪氧化产生的醛类物质增多。

英文摘要:

To investigate the distasteful substance in bayberry juice,the aromatic components in juice of bayberry were extracted by SPME and analyzed by GC-MS.By comparing the two samples,the reasons for the bayberry juice’s off-flavor was listed as follows: the reduction of esters and trans-Caryophyllene;the increasing of ethanol and 1-butanol,3-methyl-,which have an alcoholic odor;the increasing of 1-nonene and hexanoic acid,which have a rancid odor;the increasing of aldehydes for polyphenol oxidase and lipid oxidation.

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