超高压处理对桃汁挥发性化学成分的影响

利用超高压装置(400 MPa,25℃,20 min)处理桃汁,采用顶空固相微萃取与毛细管气相色谱-质谱联用技术检测桃汁中的挥发性成分,并用面积归一化法测定了各种成分的相对质量分数。经与超高压处理前桃子原汁的41种主要香气成分分析比较发现,超高压处理后桃汁中主要特征香气成分的质量分数明显增加,其中γ-己内酯、cis-2-己烯醇、γ-癸内酯、叶醇和己醇等物质的质量分数分别增长了41.7%、52.0%、109.5%、288%、313.1%,并且新增加了乙酸己酯(0.29%)、cis-2-己烯醇乙酸酯(0.13%)、cis-3-己烯醇乙酸酯(0.47%)和十八醛(0.41%)等香气成分;感官评定表明,桃汁的青鲜香气更加突出,说明超高压处理增强了桃汁的特征香气。

Effect of Ultrahigh Pressure Treatment on Volatile Compounds in Peach Juice

The volatile compounds of ultrahigh pressure(UHP)(400 MPa,25 ℃,20 min) treated peach juice were isolated by solid-phase microextraction and analyzed by capillary gas chromatography-mass spectrometry(GC-MS).The mass fraction of main aromatic compounds increased obviously after UHP treatment.The contents of γ-hexalactone,cis-2-hexen-1-ol,γ-decalactone,leaf alcohol and hexanol increased by 41.7%,52.0%,109.5%,288% and 313.1%respectively.Hexyl acetate(0.29%),cis-3-hexen-1-yl acetate(0.13%),cis2-hexen-1-yl acetate(0.47%) and octadecanal(0.41%) were only found in UHP treated peach fruit.The sensory results demonstrated that UHP process can increase the green notes and enhance the characteristic aroma of peach fruit obviously.