加工过程中夏橙汁香气成分的SPME-GC-MS分析

采用固相微萃取- 气相色谱- 质谱法对伏令夏橙汁加工过程中5 个关键点样品的主要香气成分进行分析，共鉴定出50 种香气成分，主要为柠檬烯(84.79%～86.92%)、β- 月桂烯(3.87%～5.83%)、α- 蒎烯(1.03%～2.05%)、芳樟醇(0.02%～1.72%)、葵醛(0.15%～0.28%)、辛醛(0.03%～0.52%)和丁酸乙酯(0.12%～0.44%)等。加工过程对夏橙汁香气成分种类和含量有重要影响，5 个样品香气成分种类分别为38 种、36 种、31 种、30 种和20 种。精滤后烃类相对含量增加2.01%，醇类物质下降2.00%；脱气后烃类下降0.95%，醇类下降0.15%；灭菌后香气成分与脱气后相近；浓缩还原对香气影响最大，烃类和醇类比精滤后橙汁分别降低3.85%、1.16%。

SPME-GC-MS Analysis of Aromatic Compositions in Valencia Orange Juice During Processing Units

The aromatic components in Valencia orange juice from five processing control points were analyzed and identified by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Totally 50 aromatic components were found, and main components were as follows: limonene (84.79%－86.92%), β -myrcene (3.87%－ 5.83%), α - pinene (1.03%－2.05%), linalool (0.02%－1.72%), decanal (0.15%－0.28%), nonanal (0.03%－0.52%) and ethyl butyrate (0.12%－0.44%). Processing had important influence on the varieties and contents of aromatic components, and the varieties in 5 samples were 38, 36, 31, 30 and 20, respectively. After the refining filtration, the contents of hydrocarbons increased 2.01%, and the contents of alcohols decreased by 2.00%. After deaeration, the contents of hydrocarbons and alcohols decreased by 0.95% and 0.15%, respectively. After pasteurization, the juice had the similar aromatic constituents with those of the deaerated juice. The contents of hydrocarbons and alcohols decreased by 3.85% and 1.16% respectively after reconstituting from concentrate.