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为了探讨微波处理对番木瓜果浆香气成分的影响,将鲜榨番木瓜果浆经不同功率微波处理后,采用顶空固相微萃取(HS-SPME)结合气相色谱质谱(GC-MS)联用技术分析微波处理前后番木瓜果浆香气成分的变化,并用面积归一化法测定各成分的相对含量。结果表明:未经微波处理的番木瓜果浆中共检测出38种香气成分,醇类、酯类、醛类、酸类、酮类和烃类的相对含量分别为14.06%、42.87%、4.13%、21.11%、7.53%和0.71%。其中,含量较多的成分为异硫氰酸苄酯(38.54%)、苯甲酸(9.43%)、6-甲基-5-庚烯-2-酮(7.33%)和丁酸(6.74%)。与对照组相比,微波处理后番木瓜果浆香气成分发生明显改变,随着微波功率的增大,醛类和酮类的相对含量变化不大,酯类、酸类和醇类的相对含量明显减少,烃类的相对含量增加。
In order to investigate the effect of microwave treatment on the aroma components of papaya pulp, fresh pressed papaya pulp was microwave-treated with different powers and analyzed by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry ) Was used to analyze the changes of the aroma components of papaya pulp before and after microwave treatment. The relative content of each component was determined by area normalization method. The results showed that 38 kinds of aroma components were detected in the papaya pulp without microwave treatment. The relative contents of alcohols, esters, aldehydes, acids, ketones and hydrocarbons were 14.06%, 42.87%, 4.13 %, 21.11%, 7.53% and 0.71%. Among them, the most abundant components were benzyl isothiocyanate (38.54%), benzoic acid (9.43%), 6-methyl-5-hepten-2-one (7.33%) and butyric acid . Compared with the control group, the aroma components of papaya changed significantly after microwave treatment. With the increase of microwave power, the relative contents of aldehydes and ketones did not change much. The relative contents of esters, acids and alcohols Significantly reduced content, the relative content of hydrocarbons increased.