| 不同杀菌方式的甜玉米饮料挥发性风味成分分析 |
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| 引用本文： | 程媛,吴继军,刘忠义,余元善,徐玉娟,肖更生.不同杀菌方式的甜玉米饮料挥发性风味成分分析[J].现代食品科技,2019,35(5):281-288. |
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| 作者姓名： | 程媛 吴继军 刘忠义 余元善 徐玉娟 肖更生 |
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| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所;农业部功能食品重点实验室;广东省农产品加工重点实验室,广东广州510610;湘潭大学化工学院,湖南湘潭411105;广东省农业科学院蚕业与农产品加工研究所;农业部功能食品重点实验室;广东省农产品加工重点实验室,广东广州510610;湘潭大学化工学院,湖南湘潭,411105 |
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| 基金项目： | 广东省科技项目（2016B020203003）；广东省自然科学基金项目（2015A030312001） |
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| 摘 要： | 本文采用固相微萃取-气质联用技术(SPME-GC-MS)对生鲜玉米汁、常压杀菌、中温杀菌、高温杀菌、超高压(UHP)、超高温瞬时杀菌(UHT)处理甜玉米汁饮料样品进行风味检测。结果显示D-柠檬烯、月桂烯等是生鲜甜玉米汁饮料中的主要风味成分。D-柠檬烯有似鲜花的清淡香气,月桂烯具有什锦水果香,其含量均随热杀菌强度增加而逐渐降低,在生鲜甜玉米汁饮料中最高,分别为14.18 mg/L和2.71 mg/L。二甲基硫醚具有"甜玉米清香",是热杀菌甜玉米汁饮料的标志性成分,在生鲜甜玉米汁和超高压处理甜玉米汁样品中均未检出,其只出现在经过热杀菌处理的甜玉米汁饮料中,高温杀菌处理组含量最高可达32.48 mg/L,中温杀菌组、UHT组、常压杀菌组含量分别为15.07 mg/L、11.43 mg/L、9.16 mg/L。研究结果还表明不同杀菌方式样品的萜烯、醇类、醚类等风味成分有显著区别,非热杀菌和低强度热杀菌能较好地保持甜玉米汁饮料的原有风味,热杀菌产生的二甲基硫醚等风味物质能赋予热杀菌甜玉米汁饮料独特的清香味。
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| 关 键 词： | 甜玉米汁 杀菌 风味物质 固相微萃取-气质联用 |
| 收稿时间： | 2018/4/2 0:00:00 |
Analysis of Volatile Compounds in Sweet Corn Beverage with Different Sterilizations |
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| CHENG Yuan,WU Ji-jun,LIU Zhong-yi,YU Yuan-shan,XU Yu-juan and XIAO Geng-sheng.Analysis of Volatile Compounds in Sweet Corn Beverage with Different Sterilizations[J].Modern Food Science & Technology,2019,35(5):281-288. |
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| Authors: | CHENG Yuan WU Ji-jun LIU Zhong-yi YU Yuan-shan XU Yu-juan and XIAO Geng-sheng |
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| Affiliation: | (1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)(2.College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China),(1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China),(1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) and (1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) |
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| Abstract: | |
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| Keywords: | sweet corn juice sterilization aroma flavor headspace solid-phase micro-extraction combined with gas chromatography- masss pectrometry |
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