| 高恒锦,金国强,王旭婷,张腾辉,陈昊东,韩冷.基于GC-MS对不同加工处理杨梅汁风味品质研究[J].中国南方果树,2025,54(3): |
| 基于GC-MS对不同加工处理杨梅汁风味品质研究 |
| Study on the Flavor Quality of Bayberry Juice with Different Processing Treatments Based on GC-MS |
| 投稿时间：2024-11-18 修订日期：2025-01-13 |
| DOI： |
| 中文关键词: 杨梅汁，挥发性组分，气相色谱-质谱（GC-MS），超高压杀菌，气味活性值（OAVs） |
| 英文关键词:bayberry juice volatile components gas chromatography-mass spectrometry (GC-MS) high pressure processing odor activity values (OAVs) |
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| 中文摘要: |
| 为探究不同加工处理对杨梅果汁风味特性的影响，本研究采用固相微萃取结合气相色谱-质谱（Gas chromatography-mass spectrometry, GC-MS）技术以及气味活性值（Odor activity values，OAVs）分析，系统研究了热杀菌和超高压杀菌技术（High pressure processing，HPP）2种不同工艺处理对杨梅汁风味品质的影响。结果显示，在鲜榨、热杀菌和HPP处理的杨梅汁中共鉴定出48种挥发性风味组分，其总含量在不同处理方法下存在差异（HPP＞鲜榨＞热杀菌）。β-石竹烯为杨梅汁中含量最高的挥发性组分，β-石竹烯、E-β-罗勒烯、E-2-壬烯醛和芳樟醇是杨梅汁中最重要的特征风味组分（OAV>50）。不同加工方法的杨梅汁展现出不同风味特性，该研究为开发高品质杨梅汁产品提供重要理论依据。 |
| 英文摘要: |
| To investigate the effects of different processing treatments on the flavor characteristics of bayberry juice, solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) and odor activity values (OAVs) analysis was used to systematically explore the impact of three processing techniques: fresh squeezing, thermal pasteurization, and high-pressure processing (HPP) on the flavor quality of bayberry juice. The results revealed that a total of 48 volatile flavor compounds were identified in bayberry juices subjected to the three processing methods, with differences in their total concentrations noted under different treatments (HPP > fresh squeezing > thermal pasteurization). β-Caryophyllene was the most abundant volatile compound in bayberry juice, while β-caryophyllene, E-β-farnesene, E-2-nonenal, and linalool were identified as the most important characteristic flavor compounds in bayberry juice (OAV > 50). Different processing methods resulted in distinct flavor characteristics in bayberry juice, providing an important theoretical basis for the development of high-quality bayberry juice products. |
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