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基于SPME-GC-MS的超高压处理黑莓汁香气分析

, PP. 170-175

Keywords: 黑莓清汁,香气,超高压处理,固相微萃取,气质联用

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Abstract:

采用固相微萃取与气相色谱-质谱仪(GC-MS)联用检测,对超高压处理前、后黑莓清汁香气成分进行分析和感官评价。结果表明:经超高压处理的黑莓清汁香气种类与原汁相同,但不同成分的含量略有变化,300MPa处理10min的黑莓清汁醇类、酯类含量减少了4.8%和11.1%,醛类、酮类含量增加了12.06%和14.59%;400MPa处理10min后,其内的醇类、酯类、醛类含量增加4.9%、26.86%和9.9%;而200、500和600MPa处理10min的黑莓清汁醇类、酯类、醛类含量均无显著变化。感官评定表明,400MPa处理10min能较好地保留黑莓清汁典型浓郁的香气,且与GC-MS检测分析结果一致。

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