热处理对枣浆香气成分的影响

以新鲜红枣为原料,经过去皮去核打浆制得枣浆,对枣浆进行95℃、不同时间加热处理后,采用减压蒸馏萃取法提取枣浆的香气成分并经气质联用(GC-MS)分析其香气成分的变化。结果表明:在一定时间内随着处理时间的延长,香气成分的种类及所占总物质的含量明显增加,并得出枣浆经加热处理后主要的香气成分为烷烃类、芳香族类、酸类、醛类、醇类、酯类;主要的特征化合物有:2,2'-亚甲基双6-(1,1-二甲基)-4-甲基]-苯酚、6-乙基-3-甲基-2-乙基己酯-邻苯二甲酸、11-癸烷基-二十四烷、三十六烷、9-己基-十七烷、乙酸乙酯、3-糠醛;且随着枣浆热处理时间的延长,醇类化合物的含量明显降低,酸和酯类的含量增加。

Effect of aroma component of date pulp in the heated treatment

The fresh dates with no pit and core were used as the raw material to make fresh dates pulp.Extracting the aroma components of the dates pulp which was heated by vacuum distillation,and analyzed the changes of aroma components by GC-MS.The results showed that with extension of treatment time in a certain period of time,the type of the aroma components and the content of the total material were increasing significantly,and the majority aroma components were alkanes,aromatics,acids,aldehydes,alcohols,esters;the main characteristics compounds:2,2’-methylene-bis-6-(1,1-diethyl)-4-methyl]-phenol,6-ethyl-3-methyl-2-ethylhexyl acrylate-phthalate,11-decyl-tetracosane,hexatriacontane,9-hexyl-heptadecane,ethyl acetate,3-furfural,the content of alcohols reduced and the content of acid and esters increased significantly with the extension of jujube paste heat treatment time.