| 不同提取方式对枣汁香气成分的影响 |
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| 引用本文： | 纵伟,王会晓,伍妍,石勇,王娜.不同提取方式对枣汁香气成分的影响[J].食品研究与开发,2012,33(5):60-62,69. |
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| 作者姓名： | 纵伟 王会晓 伍妍 石勇 王娜 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南郑州,450002
2. 好想你枣业股份有限公司,河南郑州,450000 |
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| 基金项目： | 国家自然科学基金项目(20876152);郑州市创新型科技人才队伍建设工程(2009)项目 |
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| 摘 要： | 为研究不同制备方法对枣汁香气成分的影响,采用加热提取法、超声波提取法和酶解浸提法制备红枣汁,对制备得到的红枣汁的香气进行富集,并经GC/MS联机检索分析,加热提取法制备的枣汁中共检出16种成分;超声波提取法中共检出18种成分;酶解浸提法制备的枣汁中共检出11种成分。不同的枣汁制备方法,其制备的枣汁的香气成分不同。
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| 关 键 词： | 红枣汁 香气成分 气相色谱-质谱法 |
Effect of Different Extraction Method on Volatile of Jujube Juice |
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| ZONG Wei
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WANG Hui-xiao
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WU Yan
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SHI Yong
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WANG Na.Effect of Different Extraction Method on Volatile of Jujube Juice[J].Food Research and Developent,2012,33(5):60-62,69. |
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| Authors: | ZONG Wei WANG Hui-xiao WU Yan SHI Yong WANG Na |
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| Affiliation: | 1.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China; 2.Haoxiangni jujube Co.Ltd.,Zhengzhou 450000,Henan,China) |
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| Abstract: | In order to study the effect of different processing method on the volatile of jujube juice,heating method,ultrasound method and enzyme method were used to preparation the jujube juice.After processing,volatile of jujube juice were treatment by combining solvent extract with GC/MS method.It was discovered that 16,18 and 11 kinds of volatile compounds in jujube juice of heating method,ultrasound method and enzyme method,respectively.So different processing method will result in different volatile compounds of jujube juice. |
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| Keywords: | jujube juice volatile GC/MS |
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