柠檬香精保香剂及对柠檬醛抗氧化作用研究

比较了苯甲酸钠、苯甲醇、桂酸苄酯、藤茶黄酮、维生素C及EDTA等6种保香剂对柠檬香精香气的保护作用，研究了保香剂对柠檬香精主要成分柠檬醛的抗氧化作用．气-质联用分析结果表明：与未加保香剂的对照样相比，加入保香剂的饮料在室温下放置40d后，柠檬醛、α-蒎烯、桧烯、α-松油醇及壬醛5种主香物质下降幅度较小．综合感官评价结果表明，苯甲酸钠的保香效果最好．通过比较6种保香剂对柠檬醛的抗氧化作用，发现苯甲酸钠的抗氧化作用最好，维生素C次之，而桂酸苄酯抗氧化性能最差．表明保香剂是通过阻止香味物质的挥发及延缓柠檬醛氧化达到保持柠檬香精原有香味．

A Study of the Aroma Conservation Agents for Lemon Extraction and their Antioxidative Activity on Citral

The protective effects of sodium benzoate, benzoic alcohol, benzy cinnamate, A. G. flavone, vitamin C and EDTA on lemon extract were investigated in this paper. Meanwhile, the antioxidant activities on citral of six kinds of aroma conservation agents （ACA） were studied. The results show that the content of citral, α-pinene, sabinene, α-terpineol and nonanal in drink added ACA had less decrease compared with control. The results of sensory evaluation show that sodium benzoate has the best effect on keeping aroma of lemon extract. The antioxidant activities of sodium benzoate was the strongest followed by vitamin C among six kinds of ACA. Benzy cinnamate has the weakest antioxidant activities. It is suggested that ACA can keep aroma of lemon extract by holding back the key fragrance volatilization and citral oxidation.