两种苹果(等外果)汁贮藏期间挥发性成分变化
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摘要
为了探讨贮藏时间对苹果(等外果)汁挥发性成分的影响,采用静态顶空固相微萃取-气相色谱-质谱联用技术,分别分析富士和秦冠2个品种(等外果)苹果汁在25℃贮藏1、2、4、8和16周时挥发性成分的组成,对苹果汁中5类37种挥发性成分进行了定量分析,主要包括:酯类、醇类、醛类、酮类和酸类化合物。测定结果表明,富士和秦冠(等外果)苹果汁中主要挥发性成分包括:丁酸乙酯、2-甲基丁酸乙酯、乙酸丁酯、乙酸己酯、丁酸己酯、乙酸戊酯、1-丁醇、3-甲基-1-丁醇、正己醇、己醛、(E)-2-己烯醛、β-大马酮和香叶基丙酮,两种苹果汁贮藏16周后挥发性成分的保留率在87%以上,酯类、醇类和酮类挥发性成分呈下降趋势,醛类成分上升趋势明显,2种苹果汁中单一挥发性组分呈现不同的变化规律。此结果可为苹果(等外果)汁的挥发性成分利用和品质控制提供科学依据。
In order to investigate the effects of storage time on volatile compounds in juices made from substandard apples,the volatile compounds in juices from Fuji and Qinguan substandard apple were measured by HS-SPMEGC-MS. The apple juices were stored at 25 ℃ for 1,2,4,8,and 16 weeks. The results showed that both Fuji and Qinguan apple juices were dominated by ethyl butyrate,2-methyl ethyl butyrate,butyl acetate,hexyl acetate,hexyl butyrate,amyl acetate,1-butanol,3-methyl-1-butanol,1-hexanol,hexanal,( E)-hexenal,β-damascenone,and geranylacetone. The retention rates of volatile compounds in both juices were above 87% after 16-week-storage. Moreover,esters,alcohols and ketones showed decreasing trends,while aldehydes increased obviously over 16 weeks.Individual volatile compounds in both juices showed different change rules. Overall,the results can be used for utilizing aroma compounds in juices made from substandard apples as well as ensuring the juice quality.
In order to investigate the effects of storage time on volatile compounds in juices made from substandard apples,the volatile compounds in juices from Fuji and Qinguan substandard apple were measured by HS-SPMEGC-MS. The apple juices were stored at 25 ℃ for 1,2,4,8,and 16 weeks. The results showed that both Fuji and Qinguan apple juices were dominated by ethyl butyrate,2-methyl ethyl butyrate,butyl acetate,hexyl acetate,hexyl butyrate,amyl acetate,1-butanol,3-methyl-1-butanol,1-hexanol,hexanal,( E)-hexenal,β-damascenone,and geranylacetone. The retention rates of volatile compounds in both juices were above 87% after 16-week-storage. Moreover,esters,alcohols and ketones showed decreasing trends,while aldehydes increased obviously over 16 weeks.Individual volatile compounds in both juices showed different change rules. Overall,the results can be used for utilizing aroma compounds in juices made from substandard apples as well as ensuring the juice quality.
引文
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[2] GB/T 10651—2008,鲜苹果[S].北京:中国标准出版社,2008.
[3]郭静,岳田利,袁亚宏,等.基于HSSPME和模糊评判的苹果汁香气萃取条件优化[J].农业机械学报,2013,44(5):175-181.
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[13] GAN Henghui,SOUKOULIS C,FISK I. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification-A case study:Geographical provenance and cultivar classification of monovarietal clarified apple juices[J]. Food Chemistry,2014,146(3):149-156.
[14] RITA R D,ZANDA K,DAINA K,et al. Composition of aroma compounds in fermented apple juice:Effect of apple variety,fermentation temperature and inoculated yeast concentration[J]. Procedia Food Science,2011,1:1 709-1 716.
[15]王海波,李林光,陈学森,等.中早熟苹果品种果实的风味物质和风味品质[J].中国农业科学,2010(11):2 300-2 306.
[16]赵峰,王少敏,高华君,等.顶空固相微萃取-气质联用分析红富士苹果中的芳香物质[J].山东农业大学学报(自然科学版),2006,37(2):181-184.
[17]LVAREZ S,RIERA F A,LVAREZ R,et al. A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate[J]. Journal of Food Engineering,2000,46(2):109-125.
[18] PAILLARD N M M,ROURI O. Production des aldehydes en C6,hexanal and 2-hexenal production by mashed apple tissues[J]. Levensmittel-wissenschaft&Technologie,1984,17(6):345-350.
[19]张丽娜,李梦琪,朱亮,等.采收期及贮藏期对红将军苹果贮藏品质的影响[J].食品研究与开发,2017,38(24):192-199.
[20] CHENG Huan,CHEN Jianle,CHEN Shiguo,et al. Sensory evaluation,physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry(Myrica rubra)cultivars[J]. Food chemistry,2016,212:374-385.
[21] WIBOWO S,GRAUWET T,GEDEFA G B,et al. Quality changes of pasteurised mango juice during storage. Part II:Kinetic modelling of the shelf-life markers[J]. Food Research International,2015,78:410-423.
[2] GB/T 10651—2008,鲜苹果[S].北京:中国标准出版社,2008.
[3]郭静,岳田利,袁亚宏,等.基于HSSPME和模糊评判的苹果汁香气萃取条件优化[J].农业机械学报,2013,44(5):175-181.
[4] MARTNEZ V M,VARMING C,SKOV T,et al. Post-harvest ripening increase cultivar specific sensory and analytical aroma profile in apple juice:A study of four commercial cultivars in Denmark[J]. Acta Agriculturae Scandinavica,Section B-Soil&Science,2014,64(3):244-251.
[5]孙爱东.苹果汁加工中典型芳香成分的形态、变化及香气调控的研究[D].泰安:山东农业大学,2002.
[6] ZHAO Liang,QIN Xiao,HAN Wenlai,et al. Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice[J]. LWT-Food Science and Technology,2018,491-498.
[7] YI J,KEBEDE B,KRISTIANI K,et al. The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage[J].Food Chemistry,2018,255:197-208.
[8] GB/T 23616—2009,加工用苹果分级[S].北京:中国标准出版社,2009.
[9] BLANPIED G D,SILSBY K J. Predicting Harvest Date Window for Apples[M]. Ithaca:Cornell Cooperative Extension,1992.
[10] OSZMIA'NSKI J,WOJDYO A,KOLNIAK J. Effect of pectinase treatment on extraction of antixoidant phenols from pomace for the production of puree-enriched cloudy apple juice[J]. Food Chemistry,2011,127(2):623-631.
[11] NIKFARDJAM M P,MAIER D. Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice[J]. Food Chemistry,2011,126(4):1 926-1 933.
[12] CLIFF M,STANIC K,TRUJILLO J M,et al. Determination and prediction of odor thresholds for odor active volatiles in a neutral apple juice matrix[J]. Journal of Food Quality,2011,34(3):177-186.
[13] GAN Henghui,SOUKOULIS C,FISK I. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification-A case study:Geographical provenance and cultivar classification of monovarietal clarified apple juices[J]. Food Chemistry,2014,146(3):149-156.
[14] RITA R D,ZANDA K,DAINA K,et al. Composition of aroma compounds in fermented apple juice:Effect of apple variety,fermentation temperature and inoculated yeast concentration[J]. Procedia Food Science,2011,1:1 709-1 716.
[15]王海波,李林光,陈学森,等.中早熟苹果品种果实的风味物质和风味品质[J].中国农业科学,2010(11):2 300-2 306.
[16]赵峰,王少敏,高华君,等.顶空固相微萃取-气质联用分析红富士苹果中的芳香物质[J].山东农业大学学报(自然科学版),2006,37(2):181-184.
[17]LVAREZ S,RIERA F A,LVAREZ R,et al. A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate[J]. Journal of Food Engineering,2000,46(2):109-125.
[18] PAILLARD N M M,ROURI O. Production des aldehydes en C6,hexanal and 2-hexenal production by mashed apple tissues[J]. Levensmittel-wissenschaft&Technologie,1984,17(6):345-350.
[19]张丽娜,李梦琪,朱亮,等.采收期及贮藏期对红将军苹果贮藏品质的影响[J].食品研究与开发,2017,38(24):192-199.
[20] CHENG Huan,CHEN Jianle,CHEN Shiguo,et al. Sensory evaluation,physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry(Myrica rubra)cultivars[J]. Food chemistry,2016,212:374-385.
[21] WIBOWO S,GRAUWET T,GEDEFA G B,et al. Quality changes of pasteurised mango juice during storage. Part II:Kinetic modelling of the shelf-life markers[J]. Food Research International,2015,78:410-423.