| 橙汁饮料香气组分的初步分析 |
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| 引用本文： | 王丽霞,钟海雁,崔涛,龙奇志,袁列江. 橙汁饮料香气组分的初步分析[J]. 食品与机械, 2006, 22(3): 86-89 |
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| 作者姓名： | 王丽霞 钟海雁 崔涛 龙奇志 袁列江 |
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| 作者单位： | 1. 中南林业科技大学,湖南,长沙,410004;丽水职业技术学院,浙江,丽水,323000
2. 中南林业科技大学,湖南,长沙,410004 |
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| 摘 要： | 以橙汁饮料为研究对象,用SPME-GC-MS方法对其香气成分进行定性和定量分析,并以自制巴西橙浓缩汁勾兑饮料作对照,比较其香气成分在种类和含量上的差异,为橙汁饮料的增香调控提供理论依据。
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| 关 键 词： | 橙汁饮料 香气成分 |
| 收稿时间： | 2006-02-28 |
| 修稿时间： | 2006-02-28 |
Primary analysis of aroma components in orange juice beverage |
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| WANG Li-xia,ZHONG Hai-yan,CUI Tao,LONG Qi-zhi,YUAN Lie-jiang. Primary analysis of aroma components in orange juice beverage[J]. Food and Machinery, 2006, 22(3): 86-89 |
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| Authors: | WANG Li-xia ZHONG Hai-yan CUI Tao LONG Qi-zhi YUAN Lie-jiang |
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| Affiliation: | 1. Central South University of Forestry and Technology, Changsha ,Hunan 410004, China; 2. Lishui Vocational and Technical College, Lishui, Zhejiang 323000, China |
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| Abstract: | In the study, xianchenduo orange juice beverage of prodigious vendition in the market was used as raw material, the variety and quantity of the volatile components in orange juice beverage were analyzed using GC-MS coupled with solid phase microextraction (SPME). The difference of their aroma components in variety and quantity with baxichen orange juice beverage processed was compared.Theoretical evidence to adjust and control volatile of orange juice beverage was provided as well. |
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| Keywords: | SPME GC-MS |
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