超高压处理对草莓浆香气成分的影响

为了探讨超高压(UHP)处理对草莓浆香气成分的影响，将鲜榨草莓浆经不同压力高压处理后，采用顶空固相微萃取(SPME)富集，用气相色谱-质谱联用仪(GC-MS)检测超高压处理前后草莓浆香气成分的变化，并用面积归一化法测定各种成分的相对含量。结果表明：超高压处理后草莓浆香气成分发生明显改变，其中以丁酸甲酯、己酸甲酯、己酸乙酯、2,5-二甲基-4-羟基-3(2H)-呋喃酮等发挥主导作用的酯类和醛类等香气物质含量增加最为显著，说明超高压处理可有效增强草莓浆的特征香气。综合分析可得，300MPa超高压处理可有效保留和增强草莓浆主要香气成分含量和种类。因此对草莓加工而言，超高压处理是一种很有前景的冷加工技术。

Effect of Ultra High Pressure Treatment on Aroma Components of Strawberry Juice

In order to explore the effect of ultra high pressure (UHP) treatment on aroma components of strawberry juice, fresh strawberry juice was subjected to UHP treatment under different pressure levels. The volatile aromatic compounds of strawberry juice were isolated by solid-phase microextraction (SPME) and analyzed by capillary gas chromatography-mass spectrometry (GC-MS). The relative contents of aroma components were determined by area normalization method. The results showed that UHP treatment caused great changes to aroma components of strawberry juice. The predominant aroma compounds including butyric acid methyl ester, caproic acid methyl ester, caproic acid ethyl ester and 2,5-2 methyl-4-hydroxyl-3(2H)-furan ketone were increased most obviously. Thus, UHP treatment is effective in enhancing the characteristic aroma of strawberry juice. Collectively, our findings indicate that the kinds and amounts of predominant aromatic components in strawberry juice can be effectively retained or even increased during 25 min of UHP treatment at 300 MPa. In conclusion, UHP treatment holds promise as a cold processing technique for strawberry juice.