不同杀菌条件下苹果醋风味、营养及活性成分的变化

为探究不同杀菌条件下苹果醋风味成分的变化，选取了5种高温短时（HTST）杀菌条件对苹果醋进行处理，并对杀菌前后苹果醋中的挥发性香气成分、营养及活性成分含量进行了分析。结果发现，与未杀菌的对照样相比，高温短时杀菌后样品的总酸和苹果酸含量变化不大，柠檬酸含量均有极显著上升（P＜0.01），总酚、抗坏血酸及总黄酮含量均有所下降。乙酸乙酯、乙酸异戊酯、辛酸乙酯、乙酸苯乙酯、正戊醇、苯乙醇、乙酸、仲丁基醚是对苹果醋风味贡献较大的特征香气成分。随着杀菌温度的升高，酯类物质的含量呈下降趋势，而酸类、醇类和醛类物质的含量呈上升趋势。结果表明，100 ℃，30 s为最佳高温短时杀菌条件，该条件下苹果醋中的营养、活性成分及挥发性香气成分含量变化较小。

Changes of flavor,nutrition and active ingredients in apple vinegar under different sterilization conditions

In order to explore the changes of flavor components in apple vinegar under different sterilization conditions, 5 kinds of high temperature and short time (HTST) sterilization conditions were selected to treat apple vinegar, and the volatile aroma components, nutrients and active components contents in apple vinegar before and after sterilization were analyzed. The results showed that the contents of total acids and malic acids had little change, but the citric acids contents increased significantly (P＜0.01), while the contents of total phenols, ascorbic acids and total flavones decreased. Ethyl acetate, iso-amyl acetate, ethyl octanoate, phenyl ethyl acetate, n-amyl alcohol, phenyl ethanol, acetic acid, sec-butyl ether were the characteristic aroma components that contributed greatly to the flavor of apple vinegar. With the increase of sterilization temperature, the esters contents showed a decreasing trend, while the contents of acids, alcohols and aldehydes showed an increasing trend. The results showed that 100 ℃ and 30 s were the optimal high-temperature and short- term sterilization conditions. Under these conditions, the contents changes of nutrients, active components and volatile aroma components in apple vinegar were little.