单 位：
农产品生物化工教育部工程研究中心;合肥工业大学
摘 要：
为了了解超高压处理对鲜橙汁香气的影响,分析超高压处理后橙汁香气变化的原因。采用固相微萃取(Solid Phase Microextraction,SPME)方法对不同压力(100～500MPa)超高压处理的鲜榨橙汁中的香气成分进行富集,并经气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometry,GC-MS)检测分析,橙汁中的主要香气成分有:3种烯(柠檬烯、月桂烯、α-蒎烯);2种醇(芳樟醇、α-松油醇);3种醛(柠檬醛、辛醛、癸醛);1种酮(香芹酮);2种酯(丁酸乙酯、3-OH-己酸乙酯),它们是构成橙汁的主要特征致香成分。通过定量检测分析发现:超高压处理对橙汁中的柠檬烯成分影响很显著,经500MPa的压力处理15min后其含量下降了75%,而月桂烯和α-蒎烯受高压影响较小;α-松油醇、香芹酮含量经高压处理后迅速增加;醛类特征香气成分基本不受高压影响;酯类成分在高压下会发生变化,但总体变化不显著。超高压处理橙汁使其中柠檬烯在高压下发生水合、氧化反应分别生成α-松油醇和香芹酮。超高压处理橙汁一般压力要大于300MPa,而该文研究发现500MPa处理会造成较多的香气损失,故橙汁超高压处理时的压力最好选择400MPa左右。
译 名：
Effects of ultra high pressure treatment on main flavour compounds in orange juice
作 者：
Pan Jian,Wang Haixiang,Xie Huiming,Yang Yi,Zeng Qingmei(Engineering Research Center of Bio-Process,Ministry of Education,Hefei University of Technology,Hefei 230009,China)
关键词：
high pressure effects,juices,flavors,food processing,orange
摘 要：
Effects of ultra high pressure processing on flavour compounds in orange juice were investigated.Samples were subjected to high pressure ranging from 100 to 500 MPa.After high pressure treatments,the flavour compounds were extracted by Solid-Phase Microextraction(SPME).Analysis was carried out by Gas Chromatography-Mass Spectrometry(GC-MS).The key flavour compounds of orange juice were three alkenes(namely limonene,myrcene and α-pinene),two alcohols(linalool andα-terpineol),three aldehydes(citral,octanal and decanal),one ketone(carvone)and two esters(ethyl butyrate and 3-OH-ethyl hexanoate).After ultra high pressure treatment,limonene concentration was decreased greatly while myrcene andα-pinene concentrations were not changed significantly and the concentration of limonene was decreased by 75%after high pressure treatment of 500 MPa for 15 min,α-terpineol and carvone concentrations were increased significantly.The aldehydes concentrations were retained well.The ester concentrations were changed under high pressure treatment,but generally their concentrations were not changed remarkably.Under ultra high pressure,limonene was converted toα-terpineol and carvone respectively via acid catalysis and oxidation reaction.Orange juice was processed under pressure above 300 MPa generally.The more losses of flavour compounds were occurred in orange juice under 500 MPa in the study.Thus,pressure of about 400 MPa was chosen as the optimum condition.
