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采用顶空固相微萃取与气相色谱质谱仪联用技术(SPME-GC-MS)对不同超高压处理的桑椹发酵饮料的香气成分进行测定,并结合主成分分析法对香气成分进行分析。结果表明,在未经高压处理以及7种不同高压处理条件的桑椹发酵饮料中共检出47种香气成分,主要是醇类、酯类、酸类、醛类等,其特征香气成分为异戊醇、苯乙醇、乙酸乙酯、丙酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、乙酸异戊酯、正己酸乙酯、苯甲醛、2-丁酮、乙酸等,赋予饮料果香、水果甜香、植物花香等特有香气。通过主成分分析法分析得出,前3个主成分累计贡献率达到85.30%,可代表原数据信息,并将桑椹饮料分为4类,揭示未经高压处理组与高压处理组以及不同高压处理组间在香气种类及含量中存在的差异。
The aroma components of mulberry fermented beverage under different ultra-high pressure were determined by headspace solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS), and the aroma components were analyzed by principal component analysis. The results showed that 47 kinds of aroma components, mainly alcohols, esters, acids, aldehydes and so on, were detected in mulberry fermented drinks without high pressure treatment and 7 different high-pressure treatment conditions. The characteristic aroma components were isoamyl alcohol , Phenethyl alcohol, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl 2-methylbutyrate, isoamyl acetate, ethyl n-hexanoate, benzaldehyde, Fruity, sweet fruit, plant flowers and other unique aroma. According to the principal component analysis, the cumulative contribution rate of the first three principal components reached 85.30%, representing the original data and dividing the mulberry drink into four categories, revealing that the mulberry drink was not classified into the high-pressure treatment group and the high-pressure treatment group Differences in aroma types and contents between groups.