摘要
比较高静压和热杀菌处理后对桃汁香气成分的影响。未处理前桃汁的香气成分主要包括乙酸、3-甲基戊醇、丙二醇甲醚醋酸酯、苯甲醛等。高静压处理后酯类成分含量增加,其中乙酸丁酯、邻苯二甲酸二丁酯的含量相对未处理条件下分别增加了516.67%和40.91%,苯甲醛和壬醛各增加了219.78%和130.55%,新增了3,4-二甲基-2-己酮等4种酮类物质以及邻苯二甲酸二乙酯等酯类物质,醇类物质损失明显。热杀菌加剧了桃汁主要香气成分的变化,乙酸丁酯含量下降,丙二醇甲醚醋酸酯、乙酸、3-甲基戊醇、苯甲醇等物质未检出,而2-癸烯-1-醇(油醇气味)成分的增加,使热杀菌后桃汁风味变差。可见,高静压比热杀菌更能有效保持桃汁的风味。
In this paper, the effect of high hydrostatic pressure （HHP） and heat sterilization treatments on volatile components in peach juice was investigated. The major volatile components in untreated peach juice were acetic acid, 1-pentanol, 3-methyl- methoxy-2-propyl acetate and benzaldehyde. The esters exhibited the increase after HHP treatment, which were acetyl butyt ester and dibutyl phthalate with the content increase by 516.67% and 40.91%, benzaldehyde and nonanal with the content increase by 219.78% and 130.55%. Meanwhile, HI-IP treatment revealed the occurrence of new compounds such as 3, 4- dimethyl-2-bexanone and diethyl phthalate and an obvious loss of alcohols. Heat sterilization led to dramatic change of volatile components in peach juice, which exhibited the content decrease of acetyl butyl ester, and complete loss of 1-methoxy-2-propyl acetate, acetic acid, 3-methyl-pentanol and benzyl methanol. However, the increased 2-decen-l-ol （oil flavor） damaged the flavor of peach juice. All of these results indicated that HHP could retain better flavor of peach juice than heat sterilization.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第5期25-28,共4页
Food Science
基金
北京市科技计划项目(D101105046610001)
关键词
高静压
热杀菌
桃汁
香气
high hydrostatic pressure
heat sterilization
peach juice
volatile components
作者简介
徐增慧（1985-），女，助理工程师，硕士，研究方向为果蔬汁加工、非热加工。E-mail：xuzenghui@hotmail.con
