不同贮藏方式对橙汁胞香气成分的影响

为探究不同贮藏方式对橙汁胞贮藏效果的影响，通过充氮（0.06 MPa，4 ℃）贮藏及冷冻（－18 ℃）贮藏72-1锦橙汁胞，分别于2、4、6 个月取样，采用顶空固相微萃取法与气相色谱-质谱联用技术分析橙汁胞香气成分。结果表明：橙汁胞经充氮和冷冻贮藏6 个月后各组分的相对含量变化不大，香气成分仍以烃类物质为主，其次是醇类和酯类物质。贮藏6 个月后，酯类相对含量均减少，且充氮贮藏相对含量高于冷冻贮藏；醇类、酮类相对含量有所增加，烃类、醛类、其他类相对含量变化较小。综合分析可知，充氮贮藏和冷冻贮藏对橙汁胞香气物质的保存效果差异不显著。

Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs

In order to understand the effect of different storage methods on the aromatic components of orange juice sacs,
juice sacs of the Citrus sinensis Osbeck cv. Jincheng cultivar ‘72-1’ were stored under N2-controlled atmosphere at 4 ℃
and stored at -18 ℃ respectively. The aromatic components were analyzed after storage for 2, 4 and 6 months by the solidphase
micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results illustrated that the
relative contents of aromatic components changed slightly after N2-controlled atmosphere storage and frozen storage for 6
months and the main aromatic components were hydrocarbons, followed by alcohols and esters. Besides, esters, of which
the relative content in N2-controlled atmosphere storage was higher than that in the frozen storage, decreased in both storage
treatments after 6 months while alcohols and ketones slightly increased. Meanwhile, hydrocarbon, aldehydes and other kinds
of constituents changed little. The results indicated that the effects of N2-controlled atmosphere storage and frozen storage on
preservation of orange juice sacs aroma were not significantly different.