不同处理方法对番茄汁挥发性组分的影响

运用TCT GC MS联用仪检测纳滤浓缩、冷冻浓缩、真空蒸发浓缩以及超滤澄清处理对番茄汁挥发性成分的影响。实验结果表明,冷冻浓缩番茄样品存留了番茄原汁中主要挥发性成分的18 32 % ,纳滤浓缩样品中存留了16 0 8% ,真空蒸发样品中存留了6 0 5 % ,截留相对分子质量为10万的超滤澄清液存留了番茄原汁中原有挥发性成分的76 12 % ;协调性分析结果表明,与纳滤和真空蒸发处理比较而言,超滤澄清和冷冻浓缩处理对番茄汁协调性的影响较小;与其他浓缩样品相比较,番茄汁的主要挥发性成分己烯醛和己醛在冷冻浓缩的番茄样品中保留的最高。

The Effect on the Volatile Compounds of Tomato Juice by Various Concentrate Methods

Volatile compounds in tomato juice have been detected by TCT-GC-MS from the concentrate juice using the methods of nanofiltration, freeze concentration, vacuum evaporation and ultrafiltration. Results showed that main volatile compounds remained 18.32%, 16.08% and 6.05% by the freeze-concentration, nanofiltration and vacuum evaporation methods, respectively. In contrast, up to 76.12% of the volatile compounds remained using ultrafiltration method with the membrane of molecular weight cut-off 10 000 Daltons; the harmonious analysis showed that UF clarification and freeze concentration process have less effect on harmony than that of nanofiltration and vacuum evaporation; freeze concentration method is the best in remaining the flavor compounds hexenal and hexanal.